Sichuan province is one of the most populated in China and is world famous for the hot spiciness of its cuisine. Bobby Chinn comes to Sichuan to discover the secrets of its reputation and learns that things are not as straightforward as they might seem. During the show Bobby cooks 3 Classic Sichuan dishes - each exemplifying the variety and complexity of the regions cuisine. First Bobby learns how to make the internationally renowned Gong Bao Chicken with British born Chinese writer and Sichuan food connoisseur: Fuschia Dunlop. Second Bobby learns a more complex dish, Fish Fragrant Eggplant which was originally created to disguise the smell of pungent fish. Lastly, Bobby strikes out on his own with a Sichuan folk classic, Pock Marked Mother Chen's Beancurd, named after the unfortunate face of its creator. The programme begins in Sichuan's capitall city, Chengdu, where Bobby visits one of its colourful street markets with Fuschia who introduces Bobby to Sichuan's single most important ingredient: Sichuan pepper. The pepper is nothing like conventional pepper - as Bobby learns when he tastes some - and its mouth numbing effects have been compared to a dental anaesthetic. Fuschia then shows Bobby how the pepper is used to great effect in the dish Gong Bao Chicken. Next, Bobby decides to explore the older parts of Chengdu and visits the 9th century Buddhist monastery and temple of Wenshu. He also takes advantage of the temples vegetarian restaurant where he eats with the ...
Tags: Mainland China, Asia, China, Sichuan, Cheng Du, World Cafe Asia, Planet Food, Globe Trekker, Bobby Chinn, Gong Bao Chicken, Wenshu, Fish Fragrant Eggplant, Huanglong Xi, Panda
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