The "living fossil" of Sichuan cuisine
2023-04-11 by Sichuan International Communication Center
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.
The authentic traditional Sichuan cuisine, known as kung fu cuisine, is distinctive of the complicated cooking methods and material selection.
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.
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.
Inheriting and innovating, paying attention to the original flavor and freshness of the ingredients. It's the essence of traditional Sichuan cuisine.
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.
The traditional Sichuan cuisine is not only about the cooking skills, but also presistanceand inheritance.
The complicated cooking methods reflect inheritance and innovation. Xuehua Jinao and Steamed Longsnout Catfish with the traditional Cooking Skill are the best examples.