November 10, 2016: Joining Mayor Edwin Lee of San Francisco and Vice-Mayor Yonglin Fu of Chengdu at San Francisco City Hall will be 250 VIP guests, Sichuan Opera artists, and a team of award-winning chefs whose will create the special menu for the evening gala.
Bay Area Restaurants
November 11-17, 2016: Five Bay Area restaurants have been selected to host Chengdu-theme dinners featuring menus that are created and inspired by our visiting Chengdu chefs. These dinners are open to the public. Places are limited. Contact individual restaurant for reservations.
Live Cooking Events
Haute Cuisine Meets Haute TechOur team of visiting Chengdu chefs will visit 10 leaders of the Bay Area’s high tech giants to add a little Sichuan spice in their workplace dining experience. It will be a feast for the eye as well since our chefs will be demonstrating their award winning cooking techniques in front of an high-tech audience.
An Educational ExchangeChef Martin Yan and our team of visiting Chengdu chefs will visit local education institutions to celebrate Chengdu cuisine through live cooking demonstrations.
Check This OutChef Martin Yan will single-handedly bring his Chengdu show and tell to 10 public libraries in the bay area. Contact the location near you for more information.
MEET THE CHEFS
Qinrui Wang 王钦锐
Guozheng He 何国政
Guirong Zhang 张贵荣
Shizhong Xiao 肖世中
Xiande He 何先德
Join Chef Martin Yan for a culinary tour of Chengdu and beyond
Recipes of Chengdu Cuisine
This popular Sichuan dish has an interesting story behind the name. Dan Dan is the old carrying method of balancing baskets or bundles on a thick bamboo stick on your shoulders. And long time ago, this was how these noodles were sold. On one side would be a bucket containing the noodles and meat, and[…]
Green beans have had a rough time in North America. For generations, they have had the misfortune of being over-cooked and served bland and mushy. That’s not the case with this dish. The oil-blanching seals in the moisture and freshness, and the quick dry-frying adds that special wok “aroma.” I also like to use Chinese[…]
In Sichuan, hot pots come in two flavors: hot or burn-the-house-down-hot. While the rest of China uses a light, savory broth, the people of Sichuan use a broth that’s heavily laced with dried chiles, hot chili oil, and chili sauce. For this recipe, I took a more moderate approach. Feel free to “up the fire”[…]
This recipe calls for garlic greens (suan miao), which is usually available in the spring. These are young garlic plants that will eventually grow into mature garlic heads. If garlic greens are not available, leeks may be substituted. Makes 4 servings Main Ingredients 8 oz pork belly 2 tablespoons rice wine 3 slices ginger 2[…]
Makes 6-8 servings Main Ingredients 1 lb beef brisket 1 lb beef flat tripe 1 beef tongue, cleaned and peeled ¼ cup rice wine 2 teaspoons salt Spice Packet 2 whole star anise 1 black cardamom pod 1 teaspoon Sichuan peppercorns 1 2” stick cinnamon 3 slices dried licorice root 1 small piece dried tangerine[…]
Despite its diminutive size, the peanut has an important place in the Chinese kitchen. It is both a popular staple and the source of the most common cooking oil in China. Two more interesting facts about our little peanut friend: Technically, it isn’t a nut, but a legume. Also, although they are now cultivated throughout[…]
Makes 4 servings Marinade 2 cubes (about 1 ounce) red fermented bean curd 1 teaspoon dried red chili flakes 1/4 teaspoon sugar 1/4 teaspoon salt 1/8 teaspoon ground white pepper Main Ingredients 1 pound boneless chicken thighs, cut into 1/2-inch-wide strips Vegetable oil for deep-frying 2 tablespoons cornstarch 1 egg 1 green onion, green parts[…]
Makes 6-8 servings Marinade 1 tablespoon Chinese rice wine or dry sherry 1 teaspoon cornstarch Main Ingredients 4 ounces raw shrimp, shelled and deveined 4 ounces scallops, cut into bite-size pieces 4 ounces firm white fish fillets, cut into bite-size pieces 6 cups chicken stock 3 slices ginger 2 ounces straw mushrooms, cut in half 1[…]
I thought I knew bamboo shoots until I had them in a simple farmer’s market in Chengdu. The local chefs prepared it just right; my whole crew was devouring bamboo shoots like a pack of starving pandas. Since that visit, bamboo shoots have shot up several notches on my veggie-meter. Makes 4 servings Marinade 1[…]
Makes 4 servings Marinade 1 tablespoon oyster-flavored sauce 1 teaspoon cornstarch Sauce 1/3 cup chicken broth 2 tablespoons soy sauce 1 1/2 teaspoons chili garlic sauce 1 teaspoon black bean garlic sauce 1 teaspoon cornstarch 1/2 teaspoon ground toasted Sichuan peppercorns Main Ingredients 1/2 pound ground pork or beef 1 package (14 to 16 ounces)[…]