Wang Haolan Holly_cn@163.com SICHUAN dishes, which have long been connected to flamboyant red chili peppers and robust spicy flavors, are now made to cater to healthy palates by master chef Lan Minglu at the “The Spirit of Sichuan Flavor” banquet running from June 20 to 22 at Sands Resort Macao. The banquet featured a menu of complex flavors — more than just spicy — with a special emphasis on rare and western culinary ingredients. Lan stated in his opening remarks that he drew upon an encyclopedia of Sichuan culinary traditions and his individual experience to design the menu. Breton lobster, recognizable by its cooked red shell and white flesh, were marinated in Sichuan-style spicy sauce and served with foie gras on a plate, creating an infusion of Chinese and Western cuisine abundant with fragrance and texture. Lan also innovatively used fish-flavored sauce — a mixture of chili, vinegar and sugar — in cooking star garoupa. After tasting an array of spicy dishes, gourmets can rest their palate and turn to a vegetarian course containing stir-fried white asparagus and morel mushrooms, and a fancy dessert using brown sugar and blood bird’s nest. Wuliangye, a famous kind of white spirits originated from Sichuan, was served as the aperitifs at varying alcohol content levels for guests to choose from. Guests at the banquet, including representatives from catering industries and media outlets, were also entertained with face-changing and Kungfu tea performances. One of the foremost chefs of his generation, Lan is credited with developing the next generation of Sichuan cuisine. He is also a master of Cantonese cuisine and dough figurine-making who has served as the executive chef of several five-star hotel properties in Sichuan, Shandong, Beijing and Guangzhou. “The Spirit of Sichuan Flavor” was a part of the Sands Resorts Macao culinary promotions. The event invited several top names in Chinese culinary to host spectacular banquets with the aim of promoting the charms of Chinese food and culture to the world. | 