Historically, cuisine from Chengdu comes with baggage tags of spice and numbing spice, but the good chef assures that there’s much more to this regional style of food.
Not to use the terms lightly, but seated across the circular mahogany table of Five Foot Road, one can listen to an oral thesis on Sichuan cuisine by omniscient chef Yang Dengquan, who has devoted his life and career to the details of a culinary sect that not many are privy to.
The broad brushstroke of claiming all the region’s cuisine as merely “spicy food” loses intricacies that the finer palate can detect. A sophisticated one can even find the elements of 24 intricate flavour profiles that stem from five basic tastes: sweet, sour, savoury, bitter, and spicy. The finest chef can summon root powers using indigenous ingredients, legacy recipes, and cooking styles passed on from one generation to the next, but only the chosen few are fully committed to authenticity and accuracy.
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