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Through the Eyes of a Restaurant Equipment "Broker"-科技-金融界

Through the Eyes of a Restaurant Equipment "Broker"-科技-金融界
jrj.com.cn - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from jrj.com.cn Daily Mail and Mail on Sunday newspapers.

Guangzhou , Guangdong , China , Xibei , Sichuan , Xiaoli , Anhui , Shanghai , Shenzhen , Shunyi , Beijing , Xiali

Anthony Bourdain Parts Unknown-20211226-00:00:15

Anthony Bourdain Parts Unknown-20211226-00:00:15
vimarsana.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from vimarsana.com Daily Mail and Mail on Sunday newspapers.

Anthony-bourdain , Sichuan-food , Sichuan , Eric , Chef-eric-ripert , I-dont-know-why , Something , Man , Discomfort , Toenails ,

Anthony Bourdain Parts Unknown-20211226-00:02:00

old and very new. an exploding middle class. a lot of history. and food that can burn you down to a charred, smoking little stump. sichuan province, located in the southwest of china. over a thousand miles from beijing. a region so fertile and lush that it's been referred to as china's breadbasket. and its capitol, chengdu. despite its ever-growing skyline, it hasn't lost its deep culinary roots and traditions. >> man: heart. >> anthony: and i figured if i'm going back to sichuan i should bring a friend. someone unused to the, how shall i say, level of heat commonly found in the food here. someone who's never been to china before and is unused to its ways. i'm talking, of course, about chef eric ripert, of such three-star michelin restaurants as new york's le bernardin.

Sichuan-food , Lot , History , Charred , Middle-class , Smoking-little-stump , Hasnt-lost-its-deep-culinary-roots , China , Chengdu , Region , Breadbasket , Southwest

Anthony Bourdain Parts Unknown-20211226-00:07:00

guy." >> go: most of the traditional, very famous dishes of sichuan cuisine are not made from chef. it all comes out from the family. >> eric: uh-huh. >> go: so, family dishes is the key of sichuan cuisine. >> anthony: in my quest to set eric's perfect hair on fire, i have arranged dinner with this man, go sa, who runs the sichuan cuisine museum here. he takes us to a neighborhood favorite for some typical local dishes, like pickled chicken feet, cartilaginous little bits of gnawable goodness. >> eric: how do you eat this one? >> go: just bite it and don't eat the bone, though. >> eric: no, no. oh, it's good. >> anthony: it's delicious. >> eric: it's spicy also, yeah. >> go: yeah. very spicy. have some beer. >> eric: but the food is really good, but the spice is a little bit of a challenge, i have to say. >> anthony: oh yeah.

Guy , Lets-go , Dishes , Chef , Cuisine , Most , Traditional , Anthony-bourdain , Man , Family , Eric-uh-huh , Family-dishes

Anthony Bourdain Parts Unknown-20211226-00:05:00

>> eric: i'm comfortable with my size. [ laughs ] >> anthony: think of yourself as an ambassador. not only for america, but for france, eric. >> eric: but i am an ambassador of le bernardin, as well, of the people who work with me and so on. >> anthony: right. you don't want people on the other side of the world thinking that le bernardin sends pussies out there to represent. >> eric: you know what, you're scaring the shit out of me now. seriously. >> anthony: you can't let the team down. >> eric: to me, to me it's more insulting to be shitfaced at the table -- >> anthony: no, no. not here. it's perfectly okay to be shitfaced at the table. that's completely acceptable. it's gonna be a wild week. >> eric: yes, i have the sense of that. >> anthony: here's something they talk about a lot in sichuan when discussing food -- two elements of flavor personified by two ingredients that are integral to so much of the cooking around here. the sichuan peppercorn, known for its flowery, aromatic flavor

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Anthony Bourdain Parts Unknown-20211226-00:10:00

>> anthony: and if you ever go, like, have a hangover, and you will, my friend, you will -- um, this will scare the evil right out. >> eric: it's prepping me for a drinking night. >> anthony: the glory of france -- >> eric: shut up. >> anthony: -- is on your shoulders. [ go laughs ] >> anthony: and green peppercorn fish, served in a simmering vat of seasoned fish broth, laced heavily with fresh and dried green sichuan peppercorns, and finished off with a heavy pour of boiling hot vegetable oil. >> go: i think this is the most numb you are gonna feel. >> eric: that's going to be a challenge, this one, for me. >> anthony: any second now that perfect hair is gonna burst into flames. >> eric: that's good. >> anthony: man, i love the food here. how'd that feel? >> eric: it changed you physically, like, i feel like my face is changing.

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Anthony Bourdain Parts Unknown-20211226-00:09:00

feeling is the killer. >> anthony: look at that, man. that is some goodness right there. for me, the apex of sichuan food, my absolute favorite, improbably enough, is a tofu dish. this tofu dish. the legendary mapo dofu. or "pock mark granny" tofu. ground pork or beef, cubes of bean curd, in a rich, deeply nuanced, fiery but intensely satisfying sauce of chili oil, bean paste, garlic shoots, ground sichuan peppercorns, and msg. this dish, done right, has got it all. oh, that's so good. it's a perfect balance of stuff going on in here. i just love, love, love this dish. >> eric: actually, the spiciness makes me already, like, um, feeling that i am drunk kind of. you know? >> go: really? >> eric: yeah. i'm like -- >> anthony: you high, man? you look high. >> eric: i am. but i like it. >> go: yeah.

Anthony-bourdain , Sichuan-food , Man , Tofu-dish , Goodness , Feeling , Favorite , Killer , Apex , Enough , Chili-oil , Tofu

Anthony Bourdain Parts Unknown-20211226-00:29:15

Anthony Bourdain Parts Unknown-20211226-00:29:15
vimarsana.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from vimarsana.com Daily Mail and Mail on Sunday newspapers.

Fuchsia , Sichuan-food , Chinese , Providence , Anthony-bourdain , Ingredients , Dish , China , Fuchsia-dunlap , Place , Tradition , Sichuan-province

Anthony Bourdain Parts Unknown-20211226-00:30:00

time is an understatement. she's brought us to chef lan gue jun's restaurant. >> fuchsia: what he's trying to do is, sort of, raise the level of sichuanese food to, sort of, very refined banquet cookery. >> anthony: is what he's doing unusual for chengdu? for china? >> fuchsia: it is really unusual. so, i think, in the west we are, sort of, very used to the idea of the celebrity chef and the individual chef as artist. but in china people traditionally look down on chefs. so, this is quite a new thing. there are very few chefs who are really, like, the creative vision behind the food and doing the work in the kitchen. >> anthony: the meal begins. a large array of cold dishes are laid out. delicate flavors like lily buds scented with rose petals are presented alongside more assertive tastes like thinly sliced braised beef shank with chili oil, tea tree mushrooms blanched and lightly stir-fried

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Anthony Bourdain Parts Unknown-20211226-00:33:00

the story of much of french cooking. i mean, correct me if i'm wrong. >> eric: no, for sure. but we -- when you can achieve refinement and you keep the soul food in the process you don't have only pretty food, you have amazing food. >> fuchsia: ah! >> anthony: wow, beautiful. >> fuchsia: this is a really amazing dish. i specially requested this dish, which is one of his specialties. so it's sea cucumber from -- off the northeastern coast. so that's a very expensive, rarified banquet ingredient. but it's done with a typical sichuanese sour and hot dressing, or sour and hot seasonings. like, on the street you'd get just these seasonings with slippery sweet potato noodles and a load of offal. >> anthony: right. >> fuchsia: this is a banquet version. >> eric: ah. >> fuchsia: yeah.

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