Suzhou, March 13, 2015 /PRNewswire/ -- Renowned for its authentic and innovative culinary offerings, Hyatt Hotels & Resorts stands out among the world’s leading hotel groups. From March 16 to 29, 2015, Hyatt Regency Suzhou has specially invited a Sichuan cuisine chef from Hyatt Regency Chongqing to join its café team, bringing the most authentic flavors of Sichuan cuisine to its buffet dinner.
Featured Dish at Hyatt Regency Suzhou's Sichuan Food Festival: Husband and Wife Lung Slices
Hyatt Regency Suzhou's Sichuan Food Festival Features Chef from Hyatt Regency Chongqing
Live Cooking at Hyatt Regency Suzhou Café
While many Sichuan dishes may seem like home-style cooking, they actually involve quite refined ingredient selection and cooking techniques, emphasizing flavor and presentation, and make skillful use of seasonings. With 24 distinct flavor profiles, each offering its own unique taste, Sichuan cuisine varies across regions due to the diverse terrain and climate of the Sichuan Basin. Chongqing represents the Yu-style of Sichuan cuisine, which is more bold and straightforward compared to the Chengdu style, representative of the Rong-style. Take the iconic Sichuan dish twice-cooked pork as an example: the Chengdu version is softer and more balanced in its combination of sugar, vinegar, chili, and soybean paste, resulting in a milder, more palatable taste; whereas the Chongqing version is crispier, more generously seasoned, and simply more exhilarating. The origins of Sichuan dish names are also quite fascinating — for instance, the famous Sichuan dish “Spicy Chicken” (口水鸡) has a rather literary backstory. Guo Moruo wrote in his work 《~V波曲》: “The white chopped chicken I ate as a boy back in my hometown of Sichuan, with its snow-white meat and bright red oil-spiced chili — even now, the thought of it makes my mouth water…” By casually using the words “mouth water,” he gave birth to the now-famous “Spicy Chicken.”
Chongqing is also the birthplace of many famous Sichuan snacks: spicy shrimp, fermented black bean yellow croaker, steamed mandarin fish with double chili, stir-fried eel slices with double chili, garlic pork, spicy chicken from Gele Mountain, chicken in spring water from Nanshan, Kung Pao scallops, Spicy Chicken, Husband and Wife Lung Slices, pickled chicken feet, Chongqing signature beef noodles, dan dan noodles…
Chefs Wu Tianfan and Chen Yong from Chongqing Raffles Hyatt bring these delicious flavors to the Jiangnan region, launching a fiery feast in Suzhou. Chef Wu has an exceptional understanding of cold dish seasonings, expertly balancing minced garlic, scallions, chili oil, chili peppers, pepper, Sichuan peppercorn, and cilantro roots. He showcases the full spectrum of Sichuan cold dish flavors — including chili oil, garlic paste, numb-spicy, sesame paste, sweet-sour, and spicy-fresh — to perfection. Chef Chen, with 18 years of culinary experience and having served as a Sichuan cuisine chef at several star-rated hotels, has developed a unique insight into Sichuan cooking. His hot dishes and Chongqing-style noodles are not to be missed.
From March 16 to March 29, enjoy classic delicacies from the Land of Abundance during dinner hours for just RMB 343 net per person. For inquiries or reservations, please call the café at: +86-512-6288-1234-3428.