First Touch of Authentic Sichuan Food

Authors: Go Chengdu

2014-10-15

Gastronomic enthusiasts Marc (France) and Arturo (the US) came to Daronghe Restaurant in Chengdu to learn how to cook Mapo Tofu and Kung Pao Chicken.

Arturo: Tastes Delicious!

Arturo (from the US): This is my first time cooking Sichuan food and Chinese food. Chinese food is really different but delicious. American food is simple. There are more ingredients in Sichuan food and it is more spicy. I think Sichuan cuisine is probably the most diverse and sophisticated in the world and I highly recommend Mapo Toufu, if you like hot and spicy food and look for a better culinary experience.

Marc: I will practice more
Marc (from France): This is not my first cooking experience but the first time cooking Sichuan food. Now I can cook Kung Pao Chicken at home by myself, that’s so good. I will practice more and invite my friends to have a bite!

Marc and Arturo, dressed in white hats and gray aprons, learning to cook Mapo Tofu and Kung Pao Chicken under the instructions of Chef Xiang Diliang, at Daronghe Restaurant in Chengdu, Tuesday, June 24.
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