My adventure with Sichuan cooking
I had no idea how experiencing a true adventure in Sichuan cooking could feel like. I am a home cook, with unique ideas and a passion for culinary creations. Of all the cuisines I adore Chinese is my favorite, and the intensity of the Sichuan style makes it irresistible. But, it wasn't until 2016, when I visited Chengdu, the capital of Sichuan province and a UNESCO city of Gastronomy, that I discovered what Sichuan food is really about. So, when I first heard of this two-week course offered by the Sichuan Institute for Higher Cuisine, a premier cooking school in China, I knew I had to do it.
I learnt 38 dishes in two weeks, taking notes and photos while the chef instructor cooked each dish, and then trying to hopelessly replicate what I just observed. But first, the daunting task was to learn how to use the tools and equipment I've never used before. A Chinese cleaver to cut, chop, slice, dice, mince, smash and pickup all the pieces when you are done, makes the tool one of the most versatile thing in the kitchen I could ever imagine. But, handling a big commercial wok that was rendered red-hot by gas burners that blasted 10 times the heat than home gadgets, took some practice.
It was an experience that I will never forget. Learning the secrets of the seven basic flavors, unique ingredients and very special cooking styles of this ancient culture was at the core of this culinary journey, but definitely not the only learning adventure. There was a lot to be absorbed. It was fascinating to get an up-close look at the urban fabric and how people lived, worked and socialized. But at the heart of it all, is their love of food. From street vendors, hole-in-the-wall local eateries and teahouses to the famous Sichuan hot-pot restaurants, Chengdu is a true heaven for foodies.
Sichuan cuisine is known for its hot and spicy flavors from the abundant use of red chilies and mouth-numbing Sichuan peppers. But despite this reputation, the Sichuanese exemplifies their skill to combine many different flavors to create a complex dish. It takes a lifetime to really master the art of Sichuan cooking , and I could barely scratch the surface. Just getting familiar with the basic ingredients was a huge learning curve. And visiting a local market opened up my senses like I have never experienced before. The profusion of fresh produce and the variety of ingredients were limitless.