Suiyuan ChickenWorld Federation of Chinese Catering Industry
Unique regional characteristics feature prominently in Sichuan cuisine, which mainly consists of dishes from Chengdu, Chongqing, southern and northern Sichuan, and other areas. Sichuan cuisine is renowned for its many remarkable facets, including its deep-rooted cultural heritage, diverse array of ingredients, and unique flavor.
Four dishes of stewed dishesWorld Federation of Chinese Catering Industry
As a Chinese saying that refers to Sichuan cuisine goes, "Each region has its own flavor, so the same dish may taste completely different from place to place." The unique charm of Sichuan cuisine stems from its inclusivity and eclecticism. Sichuan cuisine recognizes seven distinct tastes (sour, sweet, numb, spicy, bitter, aromatic, and salty) and eight flavors (dry-braising, sour-spicy, fish fragrance, deep-frying, eclectic, Sichuan pepper, and chili oil).
Stone-Fried Hereford Beef Served Sichuan Pepper LeavesWorld Federation of Chinese Catering Industry
Sichuan cuisine has constantly innovated upon the foundation of its traditions, combining the strengths and essences of cuisines from all over the country. In this new era, the unremitting efforts of Sichuan culinary masters have ensured the continued development of Sichuan cuisine. They have embraced the merit of tradition while simultaneously striving for innovation, ultimately making Sichuan cuisine a known entity on the international stage.
Sichuan cuisine master Xu XiaohongWorld Federation of Chinese Catering Industry
Xu Xiaohong is a man of many talents who boasts a lengthy list of accomplishments: he is a Sichuan Cuisine Tournament champion, a Chinese cooking master and Sichuan cuisine pioneer, a mentor of culinary skills at Sichuan Tourism University (SCTU), World Championship of Chinese Cuisine Golden Award winner, and a head chef of celebrated restaurants that have ranked high in the Black Pearl Restaurant Guide.
Sichuan cuisine master Xu XiaohongWorld Federation of Chinese Catering Industry
Having worked tirelessly to increase the international reputation of Sichuan cuisine for over 30 years, Xu Xiaohong has previously been invited to participate in the Bocuse d'Or (World Cooking Contest). Xu is also the originator of Chixiang, South Pearl, and Leaf Kitchen—all noted restaurants specializing in Sichuan cuisine. In 1986, Xu was admitted to the Sichuan Culinary College. After graduation, Xu worked in many renowned restaurants and founded his own restaurants.
Sichuan cuisine master Xu XiaohongWorld Federation of Chinese Catering Industry
Xu integrates the traditional concepts seen in Sichuan cuisine along with his own bold innovations. Adhering to the idea that tradition is a foundation upon which innovation can be built, Xu has gradually expanded the international popularity of Sichuan cuisine.
Heritage of Sichuan cuisine
Xu's emphasis on heritage is best conveyed in the 24 solar terms and farming culture, which figure heavily into the dishes, service, and ambiance found in his restaurants.
Snow chicken Nuur by Xu XiaoyuanWorld Federation of Chinese Catering Industry
Snowy Chicken
There is an old saying that one often doesn't recognize chicken while having it. Snowy chicken, which is a classic Sichuan dish, is made using a traditional cooking technique—a light stir fry. This makes the chicken sublimely tender and smooth, resembling a puff of clouds.
Cold water tribute fish in ChiXiang Restaurant by Xu XiaoyuanWorld Federation of Chinese Catering Industry
Chixiang Simmered Fish
This dish features fish fragrance, a flavor unique to Sichuan cuisine. Soak the fish in cold water with Sichuan pickles and simmer. Introduce some seasoning, and you're left with an appetizing, traditionally prepared delicacy. When the fish is finished, pour the sauce into a bowl of rice to create a dish that will whet the appetite of any person from Sichuan province.
Innovation of Sichuan cuisine
Xu's emphasis on tradition in innovation is reflected in his integration of local ingredients with foreign ingredients as well as his combination of natural spices with self-developed, naturally fermented products.
Shaozi Served Tender Tofu by Xu XiaoyuanWorld Federation of Chinese Catering Industry
Fish Head with Steamed Rice
Pickles are indispensable in Sichuan cuisine. The heads of wild fish from Heilongtan National Wetland Park and handmade gluten stewed in a sauce made of Sichuan pickles and homemade fermented pickle juice make for a mouthwatering treat when paired with steamed rice.
Special Cuisine Fishe Head by Qiao XingWorld Federation of Chinese Catering Industry
Juicy Tofu Topped with Minced Pork
Wrap a steamed egg in tofu, then top with natural spices, fish mint, and chopped celery before serving. The playful manner in which the natural spices are presented serves to heighten the dining experience for patrons.
Internationalization of Sichuan cuisine
Xu has worked tirelessly to both combine Sichuan cuisine with international dishes and interpret Sichuan flavor in a unique way. The interior decoration of Xu's restaurants features various kitchen utensils, nostalgic Sichuan-style elements, and international motifs. All of this reflects a meticulousness that aptly embodies the spirit of craftsmanship.
Sous -vide Cooking Chicken Slices by Qiao XingWorld Federation of Chinese Catering Industry
Simmered Chicken
Simmer the chicken breast, which is the most difficult to process, so the nutrients remain in the chicken. The resulting meat will be tender, brightly-colored, and aromatic.
Braise Hand-made Toufu with Beef Marrow by Xu XiaoyuanWorld Federation of Chinese Catering Industry
Braised Beef Bone Marrow with Handmade Tofu
The beef, tofu, and Angus beef bone marrow are all cooked with butter using traditional braising techniques, then seasoned with shredded, blanched chilis. The dish adds an international twist to the fresh, aromatic, numbing, spicy, and hot flavors of traditional Sichuan tofu.
Mr. Xu led the team to participate in the 8th China cooking world competition in Rotterdam, the Netherlands, Europe and took a picture when he won the international gold medalWorld Federation of Chinese Catering Industry
In 2016, a team led by Xu went to Rotterdam in the Netherlands to participate in the 8th World Championship of Chinese Cuisine, where they took home the golden award.
Mr. Xu teaches "the beauty of Sichuan cuisine" at the Ferrandi culinary college in ParisWorld Federation of Chinese Catering Industry
In 2018, Xu gave a lecture entitled "The Beauty of Sichuan Cuisine" at the École Supérieure de Cuisine Française (ESCF - Higher School of French Cuisine at Ferrandi) in Paris, France.
A group photo of Mr. Xu in the bogus cooking competitionWorld Federation of Chinese Catering Industry
In December 2018, Xu participated in the La Liste awards ceremony (a list of the 1,000 best restaurants in the world) at the Élysée Palace (the official residence of the President of the French Republic).
Leaf KitchenWorld Federation of Chinese Catering Industry
At the beginning of 2019, Xu was invited by Olivier Ginon, Chairman of GL Events, to participate in the Bocuse d'Or (World Cooking Contest), in which he showcased his craftsmanship and mastery of Sichuan cuisine to the judges and other distinguished guests.
