As Sichuan cuisine continues to captivate global palates, 64-year-old culinary master Zhang Yuanfu is on a mission to preserve China's gastronomic heritage. The chef, renowned for his expertise in traditional techniques, is resurrecting cooking methods from early 20th-century Sichuan kitchens – a move that aligns with growing global interest in authentic regional cuisines.
Zhang's work focuses on reviving 'disappearing flavors' through meticulous recreation of century-old recipes and cooking processes. This includes reviving labor-intensive methods like traditional chili oil preparation and complex dry-frying techniques that define Sichuan cuisine's signature málà (numbing-spicy) flavor profile.
The timing coincides with UNESCO's recent recognition of Chinese tea-making traditions as intangible cultural heritage. 'Food is living history,' Zhang told our team. 'When young people taste authentic Gong Bao Chicken made with firewood and iron wok, they're experiencing the same flavors their ancestors enjoyed.'
This culinary preservation effort comes as China's food culture gains new global influence. Over 60,000 Chinese restaurants now operate internationally, with Sichuan cuisine accounting for 35% of them, according to industry reports. Meanwhile, food-tech startups are collaborating with traditional chefs to document and digitize ancient recipes.
For digital nomads and culturally curious travelers, Zhang's work highlights opportunities for immersive gastronomic tourism in Sichuan province. The regional capital Chengdu has seen a 27% year-on-year increase in culinary-focused tourism since 2022.
Reference(s):
cgtn.com
