Sichuan Province, Sichuan Food

Here’s a gaff in my favourite village in all of China, Chuanxing 川興 (Chuen Heng) near famous satellite centre Xichang 西昌 (Sai Cheung) where the moon is rounder and brighter than in the rest of China. The people living in it have long since abandoned it, or perhaps they were driven out during the Cultural Revolution when the government decided to force families to share their houses with all sorts of strangers. Or maybe they all starved to death during the Great Leap Forward, when Sichuan, the Larder of China, suffered more than any other province.

Whatever happened, these geezers would have been there.

I’ll never forget the day in 2002 when I got off the train there for the first time and saw the glittering emerald rice paddies and chewed down on my first Sichuan dish:

It was so beautiful, I almost cried. Yes, the scenery was lovely too, but the FOOD!

It’s tricky to get to Sichuan from Hong Kong and I haven’t been in years. Fortunately I have its cooking to sustain me and this Saturday, November 7th at 7pm I’ll share it all with you.

Only $350 per person including beer!

Bring a friend – and meet new people too! Right here in the very centre of throbbing metropolis Pui O, Lantau Island.

大躍進 (Daai yeuk jeun – Great Leap Forward)
大革命 (Daai gaak meng – Cultural Revolution)
四川 (Sei Chuen – Four Rivers/Sichuan)
川菜 (Chuen choy – River vegetable/Sichuan food)