CHENGDU / FOOD
More than a little heat
A first taste of Sichuan’s range of flavors.
Begin with variety
Chengdu joined UNESCO’s Creative Cities Network as a City of Gastronomy in 2010. Its profile emphasizes the interplay of sweet, sour, bitter, spicy and salty flavors. Red chili is only one part of that picture.
Flavor takes time
Fermentation is another useful starting point. Chengdu’s UNESCO monitoring report describes products such as Pixian bean paste and Baoning vinegar as part of the regional food tradition. They show how preserved ingredients can help build flavor.
A way to explore
When reading a menu, compare the ingredients and methods of different dishes. Ask what gives each dish its aroma, texture or acidity. This is an editorial invitation to notice variety, rather than a ranking of “authentic” meals.
A WORD TO KNOW
Doubanjiang
A fermented bean paste; regional recipes and ingredients vary.
Keep reading.
Sources and further context for this introduction.
