Re:Chengdu chef Lan Guijun: the new emperor of Chinese gastr...
by contingencies on Sunday August 24, 2014 @05:33AM
(#8218109)
Bah. Sounds like simple food with overdone presentation for profit. I've been to a few of those places.
Chengdu is the capital of Sichuan, a wealthy province that has been part of China since the Han Dynasty (~0; ±200years).
I live just next door in the next province to the south, Yunnan, which is far more geographically diverse, as well as culturally - as for the most part it avoided Chinese hegemony for another thousand to fifteen hundred years. As you'd imagine, frankly our general food standard is far better than that of Sichuan: the population is lower, ingredients are more numerous, fresher and less likely to be adulterated, and we still have dozens of concurrent culinary traditions. There's a far greater appreciation on wild or non market-supplied ingredients. The flip side to this is that we perhaps have less ultra-rich, and therefore the market for showy restaurants is less developed.
If anyone is seriously in to Chinese food and/or considering visiting this restaurant, give me a holler in Yunnan and I'll show you some local culinary masterpieces at a fraction of the expense. To be honest, I like the food so much, I'm considering opening a restaurant myself: bitcoin appreciated! :)
(Note: 14 years as a vegetarian, many of which were in Yunnan, so I came to love and know intimately the variety of fresh cuisine. Fern, bamboo shoots, wild shrooms, marijuana seeds, mountain goat cheese, loads of weird fruits, etc... yum!)
Chengdu is the capital of Sichuan, a wealthy province that has been part of China since the Han Dynasty (~0; ±200years).
I live just next door in the next province to the south, Yunnan, which is far more geographically diverse, as well as culturally - as for the most part it avoided Chinese hegemony for another thousand to fifteen hundred years. As you'd imagine, frankly our general food standard is far better than that of Sichuan: the population is lower, ingredients are more numerous, fresher and less likely to be adulterated, and we still have dozens of concurrent culinary traditions. There's a far greater appreciation on wild or non market-supplied ingredients. The flip side to this is that we perhaps have less ultra-rich, and therefore the market for showy restaurants is less developed.
If anyone is seriously in to Chinese food and/or considering visiting this restaurant, give me a holler in Yunnan and I'll show you some local culinary masterpieces at a fraction of the expense. To be honest, I like the food so much, I'm considering opening a restaurant myself: bitcoin appreciated! :)
(Note: 14 years as a vegetarian, many of which were in Yunnan, so I came to love and know intimately the variety of fresh cuisine. Fern, bamboo shoots, wild shrooms, marijuana seeds, mountain goat cheese, loads of weird fruits, etc... yum!)