Mashed Potato Ball (Chinese Cooking)
Here is a self-made recipe by Chef Gao Wenjun from Sofitel Chengdu Taihe Hotel, who uses potatoes as the raw material in a dish called “Royal Pearls”.
What you need:
Sichuan-style sauced pork, 50g
Pickled vegetable, 20g
Green and red chili, 15g
Chicken powder, 10g
Cooking oil, 500g
Potatoes cleaned and cut into halves, sliced thin, steamed for 30 minutes, then mashed.
Mix the diced sauced pork with potato mash, mineral water and corn starch to make the ingredients the size of a table tennis. Pour oil in the frying pan and heat it to 160 degrees Celsius. Fry the prepared “table tennis” balls till they turn golden. Drain and plate.
Put green peppers into the frying pan; quick stir in oil till you get the aroma; add salt; thicken with mixture of cornstarch and mineral water; top the golden balls with the mixture.
Potato Gratin (Western cooking, adapted by Kimberly Dallas)
Gratin Dauphinois, or Potato Gratin in English, is a wonderfully rich dish to accompany any main dish, especially hearty stews. I had the pleasure of learning how to make this dish from a fellow French expatriate who used to live in Chengdu.
What you need:
Whipping cream, 1 liter (I prefer Anchor brand from New Zealand, but Europeans tend to like the slightly sweetened Nestle brand)
Several cloves garlic, minced
Salt and pepper, to taste
Preheat your oven to 180 degrees celsius. Peel your potatoes, cut them into halves, and slice thinly. I always soak the potatoes in water for an hour or longer to take out some of the starch. I have found potatoes in China are much starchier than in other parts of the world. Soaking helps take out the starch and is better when cooking the potatoes in Western recipes.
Put a layer of cream in the pan, then add garlic and some potatoes, add another layer of cream and repeat until your ingredients are all in the pan. Turn the oven down to 140 degrees celsius and cook your potatoes until they are soft and you can easily cut with a knife. It should take between 2 hours and 2 hours and a half.
Kimberly Dallas, from the US, is a long-time resident of Chengdu and was the cheesecake baker of Mike's Pizza Kitchen and once a member of CIWC (Chengdu International Women's Club ).
First Touch of Authentic Sichuan Food
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.
Oct 15, 2014
Kempinski Hotel Chengdu
Kempinski is known for its favorite location, world-class service and authentic German beer and food.
Oct 21, 2014
Sichuan Cuisine Culture Museum
The museum is a cultural theme scenic spot for culinary culture, food experience, shopping and recreation.
Oct 21, 2014
What makes Chengdu the Land of Abundance
Since ancient times Sichuan, or more specifically the Chengdu Plain, has been given the name the Land of Abundance for the fact that it is one of the primary food production bases in China.
Jul 25, 2014
Chinese test challenges US students to find Chengdu food
(ECNS) – Seventeen students selected by the US government were tested on their Chinese language proficiency in Chengdu, Sichuan province, by finding delicious food in the city on Wednesday afternoon, West China Metropolis Daily reported.
Jul 31, 2014
11th China Chengdu International Food & Tourism Festival
The 11th China Chengdu International Food & Tourism Festival will be held from Sept. 28 to Oct. 7, with main venue in the International Intangible Cultural Heritage Park, and sub-venues in some special main streets in the downtown for interactive experience (incl. Wide and Narrow Lanes, Yopindo, Lan Kwai Fong, Jinli Ancient Street, Wenshufang Cultural Block, Yipintianxia (a block featuring typical Sichuan food culture) and MIXC).