Chengdu Is Hot Once Again in America Due to Food
Source: WCC Daily February 27, 2017 11:17:11
A few days ago, in Parts Unknown, a flagship exploration program of Cable News Network (CNN), Anthony Bourdain, the host and well-known food explorer, came to Sichuan with Eric, the chief cook of Michelin three-star shop Le Bernardin, to have a food adventure. These two gourmets not only ate various kinds of food, such as sweet noodle, diced chicken with green pepper, zanthoxylum fish, hot pot and so on at roadside stands, small cheap restaurants and private kitchens, but also didn’t forget learning to cook “shredded pork with garlic sauce”, the famous dish of Sichuan.
In addition to eating, these two gourmets also praised the urban environment of Chengdu, and said that here was “like an European city”.
Experience the Super-spicy Feeling
Taste Sichuan Culture While Eating at Roadside Stands and Private Kitchens
In the show, these two gourmets firstly tasted sweet noodle and heart-broken bean jelly, two traditional snacks of Chengdu. Obviously, “big monster” Bourdain was prepared for that; he ate so happily without hesitation. While Eric was obviously uncomfortable; he bluntly said too hot in the first meal…
The plot later was a bit funny. “Big monster” ate all the way with his pepper-intolerant friend. No matter it was spicy, fresh and delicious rabbit head, soft vinegar-pepper chicken feet, or the spicy, fresh and boiling fish, Bourdain didn’t let Eric have a rest even for a second; various kinds of spicy dishes were shown in front of him one by one.
The places they ate at were all-inclusive, which included roadside stands, “small cheap restaurant” Tiantian Restaurant, and private kitchen Yuzhilan… When eating hot pot, struggling Eric finally gave up, and said that it was so hot that his nose became big. During eating, they also learned about the special living habit and traditional culture of Sichuan, and experienced the spirits about friendship, sharing and optimism concentrated in the food.
Learn Cooking Traditional Sichuan Cuisine from Masters
When staying in Sichuan, these two chefs didn’t forget “stealthily learning from masters” apart from eating.
The fact showed that there was time when the top chefs fell on their faces. Even though their cutting skills were exquisite, food material was well-proportioned, and they could stir and fry the material with ease, but the works of Bourdain and Eric were evaluated as “over-fried”. But after a day of shooting, Bourdain said with a thumb up, “that I can cook shredded pork with garlic sauce is so incredible to me!”
Just like vast food lovers, Bourdain also felt curious about the name “Yu Xiang Rou Si (shredded pork with garlic sauce)”. Does shredded pork with garlic sauce need fish to be the material? Actually, “Yu (fish)” here doesn’t mean real fish, but freshness. The material of this dish doesn’t need fish.