Step Into My Kitchen: A Talk With A Sichuan Chef
Chef Su Yong 苏勇 at his restaurant San Yang Cai 三样菜 in Beijing
Su Yong 苏 勇 is a 32 year old chef from Chengdu, the capital of Sichuan province in China. He has been featured on several television cooking shows, has 2,000 followers on Weibo (the Chinese Twitter) and recently opened a new Sichuan restaurant in Beijing. Sichuan cuisine is notable for its use of mouth numbing spices and is quite popular within China and abroad. Here are his thoughts on cooking, cuisine and Sichuan women.
When you were a child, what did you like to eat most?
Liang ban ji 凉拌鸡. It’s a cold dish, with boiled chicken and peppers in vinegar. I ate this frequently as a child. It was the first dish I ever prepared by myself – when I cooked it for my father, he said it was better than his own.
How did you become a chef?