WSJ: "China's Hottest Cuisine"
A tidy and interesting little piece in the WSJ about Sichuan cuisine and its current dining scene.
This particular passage caught my eye:
"In Chengdu, several restaurants—including Gingko, Zi Fi and Yunmen Emerald Restaurant—are combining Sichuan classics with modern and molecular cooking."
Anyone ever have Sichuan inspired molecular gastronomy? Deconstructed dan dan mien, anyone? Do tell.
Full article here: http://online.wsj.com/article/SB10001...
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K K
Jan 20, 2011 08:06 PM
Alvin Leung of Bo Innovation (Hong Kong) probably started it, although he not only deconstructed Cantonese but has also done a molecular xiao long bao/soup dumpling. This happening in China was only a matter of time (and coverage).
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re: ipsedixit
K K
Jan 21, 2011 09:27 AM
Yup! Back at ya, and everyone else!
Going back on topic, I'm a little disappointed WSJ didn't take further pictures of the molecular style Sichuan dishes as I wonder if any of those could go against Alvin Leung. Many of the elegant looking arrangements are more or less decorated for high end banquets. The Sichuan cooking school looks somewhat similar (if not the same one) to the one Samantha Brown visited during one of her Travel Channel shows.
Here are some writeups of the molecular XLB
http://www.e-tingfood.com/2010/11/boo...
(both bloggers are also on CH).
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re: ipsedixit
K K
Jan 21, 2011 10:07 AM
Alvin Leung used Yunnan ham in this wacky creation (to raise awareness of AIDS) called "Sex on the Beach".
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