Chili, Garlic, Peppercorn: the SHIC Style of Alfredo Bendezu

Authors: Go Chengdu


Alfredo Bendezu, from Peru, came to Chengdu to learn how to cook Sichuan dishes at the Sichuan Higher Institute of Cuisine (SHIC), the only cooking school in China that offers professional and hands-on courses in Sichuan cuisine. He graduated from the institute in 2014.
For Alfredo, the most difficult thing was the cutting techniques and understanding the Chinese language. “The biggest difference between Western and Chinese cooking is the cooking tools. In our country, we have all sizes of knives to cut different materials, but here I must learn how to cut almost all kinds of materials with just one knife in China. It’s very hard for me, especially at the beginning of my study,” he said, “to overcome the language barrier, I read books and learned on the Internet. Every time before I went to class, I always made a lot of preparations and memorized the Chinese words about food.”
Yuxiang Qiezi (eggplants in hot garlic sauce) and Yuxiang Rousi (shredded pork with garlic sauce) are Alfredo's favorite Sichuan dishes. “They are a miraculous mix with ginger, garlic, spring onions, pickled chili, sweet and sour. They're so delicious and show how wonderful Sichuan dishes are cooked with very ordinary ingredients,” said Alfredo, “actually I love Sichuan pepper and peppercorn very much, which make me feel tongue-numbing. But I like the flavor.”
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