Ritz-Carlton Magazine - Fall 2013 - (Page 110)

food W When UNESCO designated Chengdu as the first Asian “City of Gastronomy” in 2010, it only verified what locals long knew: that the Sichuan capital might be the most food-obsessed spot on the continent. Sichuan people take immense pride in their fiery cuisine, replete with chilies and hua jiao, a mouth-numbing Sichuan peppercorn. From street stalls to hot-pot joints (where you dip meats and vegetables into cauldrons of crimson broth), Sichuanese people seem constantly to be eating. Certain dishes are musts: a breakfast of youtiao, fried sticks of dough, with warm, sweet soy milk; dan dan noodles, dressed with ground meat and pickled mustard greens; and wontons in chili oil, eaten as a midday snack while standing in a stall-lined alley. Hit a frenetic wet market to see how the locals grocery shop, then find a restaurant serving home-style dishes like twice-cooked pork, wrinkly dry-fried green beans and mapo doufu, a luscious stew of ground pork, chili bean paste, and chunks of tofu. Need a cool-down from the chili heat? Drink plum juice, a traditional salve. Or beer — that works, too. 110 w w w. r i t z c a r lt o n . c o m http://WWW.RITZCARLTON.COM

Table of Contents for the Digital Edition of Ritz-Carlton Magazine - Fall 2013

Ritz-Carlton Magazine - Fall 2013
Contents
Contributors
Editor’s Letter
President’s Letter
Falling in Love With ... Barcelona
Design
Shopping
Beauty
Gifts
Jewelry
Watches
Behind the Scenes
Family
Local Knowledge
Outdoors
As It Was
Culinary
Let Us Stay With You
Heritage

Ritz-Carlton Magazine - Fall 2013