Celebrity chefs take the stage: Chengdu chefs showcase sizzling Sichuan cuisine in Taiwan
Located in the southern part of the middle reaches of the Yangtze River, Sichuan’s basin geography and climate have led locals to favor spicy food, which helps refresh the spirit and dispel internal dampness and heat—hence, fiery and numbing dishes have become a hallmark of Sichuan cuisine. The Shangri-La’s Far Eastern Plaza Hotel Taipei, well-known for promoting Chinese cuisine, has specially invited the executive chef of Sichuan cuisine from Shangri-La Hotel Chengdu this year. He is leading two other chefs on a guest appearance in Taiwan to engage in a culinary exchange with Shanghai’s Zuìyuèlóu, presenting the classic flavors of Sichuan cuisine in their original form—"one dish, one style; a hundred dishes, a hundred flavors; expertly balanced spice and numbness."
A feast of “sizzling Sichuan cuisine.” Photo provided by Shangri-La’s Far Eastern Plaza Hotel Taipei
Since ancient times, Sichuan has been hailed as the “Land of Abundance,” blessed with rich water and soil, mild climate, and an abundance of ingredients such as vegetables, fruits, and game birds. It also offers a variety of brewed seasonings like Pixian bean paste, Yongchuan fermented black beans, Fuling pickled mustard tuber, Xufu pickled vegetables, and Nanchong preserved mustard greens, providing endless flavor variations for Sichuan cuisine known for its bold spiciness. From May 14 to 31, Shangri-La’s Far Eastern Plaza Hotel Taipei will grandly present the “Sizzling Sichuan Cuisine” feast, featuring Sichuan’s most famous classic dishes along with innovative creations from the guest chef, satisfying the cravings of spice lovers.
Du Fei, the executive chef of Sichuan cuisine at Shangri-La Hotel Chengdu who was invited to Taiwan for the culinary exchange, inherited his exceptional culinary skills from his father. Signature dishes like “Boiled Beef in Chili Oil” and “Braised Beef Tendon, Tail, and Tongue” are among his specialties. His exquisite cooking even won the championship in a competition hosted by the China Cuisine Association in Chengdu. For this visit to Taiwan, he has specially prepared his unique spicy broth base and numerous secret techniques to delight diners’ taste buds.
The “Sizzling Sichuan Cuisine” feast offers nearly 40 à la carte dishes (starting at NT$180) and two set menus (NT$3,500 and NT$2,500) for diners to choose from. The à la carte Sichuan dishes include Mouthwatering Chicken, Husband-and-Wife Lung Slices, Sichuan Camphor Tea Duck, Tiger-Skin Peppers, Fish-Flavored Shredded Pork, Mapo Tofu, Kung Pao Soft Chicken, Twice-Cooked Tender Meat, Spicy Chicken with Peppers, and Bamboo Fungus with Blanched Chinese Cabbage. Each dish features bold and unrestrained presentation, with prices starting at NT$380. They are known for their intense spiciness, rich oiliness, and heavy flavors, making them a favorite among thrill-seeking foodies. For detailed menu items and pricing, please contact Shangri-La’s Far Eastern Plaza Hotel Taipei at (02) 2378-8888 or visit www.shangri-la.com.tw.
The Charm of Chengdu
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