The next Michelin city, Chengdu.
Chinese mainland, following Shanghai, Guangzhou and Beijing, the first edition of the Michelin Guide chengdu will be released on November 22.
Gwendal Poullennec, International Director of the Michelin Guide, said, "Sichuan cuisine is popular throughout China as one of the eight major cuisines in China. After years of preparation, we have finally introduced the Michelin Guide to Chengdu and will soon launch the first Chengdu Guide. Our judges came to sichuan cuisine's hometown and were deeply attracted by Chengdu's food culture and continuous creativity. We hope that with the help of the global platform of the Michelin Guide, food lovers around the world can feel the charm of Chengdu's food art. ”
Yuzhilan, Covered Bridge, Song Yunze and other fine dining are recognized as popular star picking, and the integration and innovation of Chai Men Hui and Chi Chuú are also highly discussed. Regardless of which restaurants will be listed, the charm of Sichuan cuisine has been revived.
Magnolia, large knife gold wire noodles
ChiChu, "French Cuisine Base Fusion of Sichuan Ingredients", Picture @ Besno Green
In the 1990s, the British Fuxia visited friends in Chengdu and ate Chinese dishes that were "unheard of and never seen", which opened her eyes. When applying for a visa to make up the reasons for going to Chengdu to do research, "I thought about the aroma of fish and eggplant, braised fish with bean paste, hot waist flowers and peppercorns", and then settled in Chengdu, studied food, studied cooking, and wrote "Shark Fin and Pepper".
As one of the four traditional cuisines that have spread throughout the north and south of the river, the collection of Chinese cuisine, the exquisite skills and deep connotations of Sichuan cuisine buried under the spicy and fresh aroma, have been ignored by ordinary people for too long.
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Myth 1: Go to Chengdu for hot pot and snacks
Dan Dan noodles sweet water noodle pot helmet, dragon scribbler, bell dumplings, Tan bean flower... A light street snack might earn you a few must-sees. It also secretly reminds you that Sichuan flavor is not only spicy.
What to try in the hot pot is the clear oil base other than butter. Pay attention to the balance of taste types, which is intended to pursue fresh and delicate flavor, rather than blind stimulation.
Myth 2: Sichuan cuisine is easy to make, spicy on the line
It's easy to make, it's hard to do well. Sichuan restaurants have blossomed all over the country, from "hundreds of vegetables and hundreds of flavors" to the heavy oil and heavy salt of pepper pickled pepper bean paste, which is easy to imitate, but there is little integration and layering.
"Non-spicy Sichuan cuisine" abounds, such as the soup base is clear and transparent, the taste is soft and fresh, and the chicken bean blossoms with vegetarian meat are used.
Mikawa Jiuwei, picture @ Besno Green
For example, boiling water cabbage for state banquets is also Sichuan cuisine. Stewed with the essence of meat, the meat adsorbs impurities and sweeps the soup several times to get a clear and bright, elegant and refreshing but mellow soup base.
A seemingly simple diced Kung Pao chicken, with the slightly mushy spicy of a dried chili pepper frying pan, and then a restrained sweet and sour, is a lychee mouth in the twenty-four flavors of Sichuan cuisine.
Furong Phoenix, Chengdu Bibiden popular
The same is the combination of sugar and vinegar, the proportion of dosage can be conjured up a variety of patterns: first sweet and then sour is more straightforward is sweet and sour, first sour and then sweet is lychee, add red pepper and other accessories can be made into fish.
The delicate balance of ginger and pepper in sour and spicy, how to suppress the salty and sweet sugar without being noisy, the proportion of spicy in red oil and the timing of the slightly sweet aftertaste, the strange taste of the balance of sour, sweet and spicy salty and fresh flavor, is to test the chef's level.
Celebrity chefs create innovative dishes but retain the essence of heat and seasoning. Although the less common Liao ginseng is used, it is accompanied by ginger shreds, and it is cooked with "pickled pepper" in the twenty-four flavor type, and the ingredients for the sauce of a dumpling after the meal are rock sugar and brown sugar.
Is the seemingly avant-garde magnolia a Sichuan dish? There is no doubt about it.
Myth 3: Sichuan cuisine is street food and cannot be served on the table
The common style of painting in restaurants across the country is to fry a few plates of rice, but this does not mean that Sichuan cuisine is not elegant. Master Lan of Yuzhilan designs the menu step by step according to the flavor pattern.
The Yujia kitchen, which has been abandoned only by the legend of the jianghu, is now a popular song yunze for picking stars, and it is also a banquet dish.
Song Yunze's big dish: braised bull head square, picture @ Besno
Green
(Part of the picture is Shanghai's high-end Sichuan Banquet Nanxing Garden)
The farmhouse still has "three steaming, nine buckles and eight bowls", and sichuan banquets have a mature process. At the front is generally a combination of small dishes, some high-end meetings will save boxes, showing garlic paste, pepper hemp, ginger juice and other flavor types suitable for cold dishes. Eat and talk, wait for people to come and sit down.
A cold dish platter of magnolia
Save the box
This is followed by the named first dish (i.e. XX of xx feast), which is mostly seasonal high-grade ingredients and also sets the tone of the feast. Then bake fried, such as a soft wrench (i.e. intestine), is a signal for drinking.
In the middle there is a soup clear mouth, changing the style, such as boiling water cabbage, Song Yunze's chicken and beef soup or other soups.
Then there are hot dishes or rows of dishes, such as the common watercress fish and fairy duck in Sichuan banquets, all of which are meat and vegetables, and the flavor type is matched, as the climax of the banquet.
At the end of the dish, there is often a beet dish presented, such as the back pot sweet roast white, soft and sweet, but also a famous sichuan feast dish with three steaming and nine buckles.
Maizelan's back pot sweet burnt white
This is followed by dim sum: red oil dumplings, noodles, Chinese pastries... Sweet and salty, dry and thin collocation, pay attention to the song yunze will be two soups, the taste from thick to light.
Matsumotozawa's beef burnt cake, picture @ Besno Green
Magnolia's green bean cake with side dishes
Finally, the meal is served, and the ma po tofu and the pot meat that we are familiar with appear here, only to make an end to the feast.
The "ritual" of the feast can be traced back to the Shang Zhou, exploring the fusion of "god" and "shape", betting on exquisite skills, and playing with the game of ingredients and flavors. Taste, connotation and specifications, who said that it can not compete with Michelin's preferred French meal.
However, some netizens predicted that Chengdu Michelin may be like Guangzhou Michelin in the first year of "no two or three stars", or Shanghai "chose a bunch of Western food, double standard serious" was scolded overturned.
The symbolism of The Michelin blessing is more important than the specific foraging reference, but if we have cultural confidence in traditional cuisine and are willing to appreciate the heritage, why should we stick to western imported judgments.
Outside of Michelin, Chengdu is also one of the happiest cities in China for 12 consecutive times!
Take a walk through the streets of Chengdu, a comfortable and comfortable life, a joyful and comfortable smile... Will tell you: we are super happy!
Chengdu people, one of their favorite things is to play. If you haven't played well in Chengdu, you may not be able to understand the city's deep historical heritage and rich humanistic atmosphere.
There are endless food in the city, endless art districts, endless drinks... You can also visit the ancient town, soak in the hot springs, climb the snowy mountains... Delicious, playful abounds