Sichuan’s Best

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Come sizzle with me… in the finest global capital of spice, Sichuan. It is not just the cuisine of China’s Sichuan province but has become the global synonym for the finest spicy food. And I’m fortunate to learn the secrets of this 4000 year old cuisine from the best chefs. And even more to taste the best of the best, in the highly renowned LiXuan restaurant perched in the luxurious landmark of Chengdu, The Ritz-Carlton. A truly seductive taste of Sichuan here is due to their global “scenography” (sense of place) reputation. At this renowned fine dining Chinese restaurant, the dynamic Vito Romeo (who honed his skills under the likes of Alain Ducasse and Joel Robuchon) and Chef Michael impressed with their knowledge and flavors of sophisticated interpretations of classic Cantonese and Sichuanese dishes. I get high on Sichuan’s vibrantly addictive flavors. The chef shares his super recipes of  kung pao chicken, ma po tofu… the signature Sichuan dishes. Should you want them please mail rashmiudaysingh2016@gmail.com

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