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.
Chili, Garlic, Peppercorn: the SHIC Style of Alfredo Bendezu
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.
Apr 16, 2015
Two-day Tour of Chengdu Cuisine
A stimulating 2-day experience of local snacks, dishes and culinary culture around Chengdu.
