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.
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Xiang prepares the ingredients for the two dishes.
Marc and Arturo watch carefully as Xiang is showing them how to cook Mapo Tofu and Kung Pao Chicken.
All things prepared, Chef Xiang started his demonstration with the assistance of an interpreter and Marc and Arturo watched the process with all their attention.
Marc and Arturo cooked the two dishes by themselves under the guidance of Xiang.
“Not bad. Tastes good,” remarked Xiang.
“Some say Sichuan food is just hot and spicy, but they don’t really know the rich culture of Sichuan cuisine,” said Marc, “Actually, Sichuan cooking excels in taste change and also emphasizes a balanced diet.”
“Catering culture is part of traditional Chinese culture. Sichuan cuisine is not only a kind of culture but also a kind of art. We hope more foreigners to come and learn about Sichuan food and Chengdu,” said Zhao Ping, a manager in the Daronghe Restaurant.
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.
