A Michelin-starred restaurant in Macau is reviving China's rare Chengdu mansion cuisine澳门一家米其林星级餐厅正在复兴中国罕见的成都府邸菜。
Led by seasoned chef Yang Denqguan, Five Foot Road in Macau's MGM Cotai is one of the few restaurants still cooking Chengdu mansion cuisine.
The minced chicken and egg white bouillon is an extremely labour-intensive dish that highlights Yang’s intricate knife skills and rigour involved in Chengdu mansion cuisine.
Szechuan cuisine has become increasingly popular all over the world, epitomised by the distinctive flavour profile of “mala” or the tongue-numbing properties imparted by the famed incendiary Szechuan peppercorns and dried chilli peppers that have become so distinctive in the cuisine.
But the breadth and width of Szechuan cuisine stretches further than this one singular component. There are four regional branches of Szechuan cuisine and 24 flavour profiles that include “mala” as well as spicy sesame (sesame and mala), garlic paste (mala, garlic, sesame oil and chilli oil) and many, many others.
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鸡肉蛋白汤是一道极其费工的菜肴，突显了杨先生精湛的刀工和成都府菜的严谨态度。
川菜在世界各地越来越受欢迎，其特色在于“麻辣”风味，即川菜中著名的麻辣花椒和干辣椒带来的麻舌效果，这些都已成为川菜的标志性食材。
但川菜的广度和深度远不止于此。川菜分为四大区域分支，拥有24种风味，其中包括“麻辣”，以及麻辣芝麻酱（芝麻和麻辣）、蒜蓉酱（麻辣、大蒜、芝麻油和辣椒油）等等。
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