The "living fossil" of Sichuan cuisine

川菜，源远流长，兼容并蓄，博采众长。谈及川菜，我们始终避免不了古法川菜。一些老菜品，成为蜀地饮食文化“活化石”，有的流传至今，仍旧能从中追溯到中华美食的根与脉，有的却尘封在古籍之中，消弭丢失。

When it comes to Sichuan cuisine which is long-standing and inclusive, we can't miss the authentic and traditional Sichuan cuisine. Some traditional Sichuan dishes survived today and have become the "living fossil" of Sichuan cuisine, and some failed to be passed down and can only be learned from ancient books.

正宗的老川菜，以制作手艺精良闻名，称为功夫菜，选材用料，工序流程，极其考究。

The authentic traditional Sichuan cuisine, known as kung fu cuisine, is distinctive of the complicated cooking methods and material selection.

《川菜遇见米其林》第六站来到继承正宗川菜传统、保留川菜纯粹本真的成都米其林一星餐厅松云泽，由荣派第四代传人、松云门派第三代传人、松云泽总厨苏永超为我们操刀烹饪古法川菜——雪花鸡淖和古法蒸岩团。

In "Sichuan cuisine encounters Michelin" episode 6, we are going to visit Song Yun Ze, theMichelinone-starrestaurant which has been dedicated to inheriting authentic traditional Sichuan cuisine. Su Yongchao, the fourth generation of Rongschool and the third generation of Song Yun school will show us Xuehua Jinaoand Steamed Longsnout Catfish with traditional Cooking Skills.

雪花鸡淖

称之“食鸡不见鸡”的妙品。

猪皮垫底鸡胸肉去筋

融以蛋清 反复捶打

高汤定底软炒成菜

其状如云，似积雪堆叠，

入口柔软滑嫩，咸鲜适口

For the Xuehua Jinao, the cookchoosesthe breast meat of a young chickenand removes the sinew, places iton top of the pork skin, and poundsit repeatedly. Add the egg white and stir-fry with gentle heat. It’s shaped like a cloud and tastes tender and fresh.

以匠人之技 秉传承之新

重之以本味 扬食材之清鲜

可谓古法川菜的精髓

Inheriting and innovating, paying attention to the original flavor and freshness of the ingredients. It's the essence of traditional Sichuan cuisine.

古法蒸岩团

蜀酒浓无敌，江鱼美可求

古法蒸岩团 秉承古法

以猪网油层层包裹清蒸，借荤油润鱼鲜

铺上葱姜丝浇油

细嫩鲜美

When it comes to Steamed Longsnout Catfish with the traditional Cooking Skill, the cook wraps the marinated fishin washed net oilto addfatty flavor. Shred the ginger and spring onions, and drizzle with hot oil, and the delicious dish is finished.

反复捶制食材的坚守

网油蒸鱼的传承

让我们明白

古法川菜 技艺之外

人间有味是清欢

The traditional Sichuan cuisine is not only about the cooking skills, but also presistanceand inheritance.

无论是用木棒反复捶鸡肉的重复和坚守，还是刀尖去掉筋膜的细致和认真，亦或是传统烹饪技法的延续和对食材本味的保留，我们都能感受到那份“守旧不忘创新”的烹饪理念。雪花鸡淖和古法蒸岩团，便是最好的诠释。

The complicated cooking methods reflect inheritance and innovation. Xuehua Jinao and Steamed Longsnout Catfish with the traditional Cooking Skill are the best examples.