In order to carry forward the culture of the eight great cuisines of China – Anhui, Fujian, Guangdong, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang, Wynn once again is hosting a new edition of the “Wynn Guest Chef Series”, in which Zhang Jian, head chef of a restaurant in Guangzhou, identified by its Chinese name “蘭亭永”, presented last Friday an array of Sichuan cuisine, merging with Cantonese flavours, at Wynn Macau.
China’s leading chefs from all across the country have been invited to Macau by Wynn, leading guests on a gastronomic journey to experience the flavours of the nation’s North and South at either Wynn Macau in Nape or Wynn Palace in Cotai.
“Food freshness is important”, Zhang told The Macau Post Daily on the sidelines of a media lunch last Friday, adding that regardless of whether he was in Guangzhou or Macau, the first step of serving his culinary delights was to seek the areas’ fresh local produce, which he described as the most challenging to mix Cantonese flavours with Sichuan cuisine.
Although some dishes served for lunch were spicy, in fact, according to Zhang, similar to Cantonese cuisine, about 70 percent to 80 percent of Sichuan dishes are not hot.
Zhang was quick to add: “I hope Guangdong can also experience the spices of Sichuan”.
In combining two regional flavours into one, Zhang said: “While expressing traditional features, the cuisine also needs to present the local characteristics”.
Zhang Jian (left), head chef of a restaurant in Guangzhou, prepares a Sichuan dish for last Friday’s media lunch at Wynn Macau in Nape.
– Photo: Maria Cheang Ut Meng
