Chengdu welcomed and entertained its guests from throughout the globe with a 16-course homestyle banquet.
Before the Chengdu Panda Asian Food Festival (CPAFF) which kicked off on May 15, Chengdu entertained its guests from across the globe with a 16-course homestyle banquet on the evening of May 14.
The 16 signature Sichuan dishes were chosen after over 16 million Chengduers voted on May 13. The dishes include:
Twice Cooked Pork
Spiced Spring Bamboo Shoot with Chili Sauce
Crispy Beef Pies
Fish Fragrance-Flavor Crispy Shrimps
Sticky Rice Cake in Brown Sugar Sauce
Smoked Tea Duck
Dry Braising Mandarin Fish
Chinese Cabbage in Consommé
Fuqi Beef and Offal Slices
Kung Pao Marbled Beef
Shredded Carrot, Red Bell Pepper and Spinach
Why do locals favor the 16 dishes? Master chef Zhang Zhongyou said that being safe and convenient to eat are the top considerations. So it is sure that there are no bones or fish bones in the dishes. The 24 basic tastes of Sichuan food are also considered to offer the guests an ideal gastronomic experience of Sichuan cuisine. While preserving the traditional flavors, the dishes are innovative, primarily in their culinary skills and ingredients. "In a word, we try to feast the guests' appetite and inspire their mind," he said.
Master chef Peng Ziyu believes that the CPAFF is a great chance for Chengdu to promote its cuisine and food culture worldwide and let the people worldwide know better about Sichuan food. "We hope to fully show the food, folk customs and abundance of natural resources of Sichuan, as well as the hospitality of its people, through the culturally enriched banquet," he said.