A tidy and interesting little piece in the WSJ about Sichuan cuisine and its current dining scene.
This particular passage caught my eye:
"In Chengdu, several restaurants—including Gingko, Zi Fi and Yunmen Emerald Restaurant—are combining Sichuan classics with modern and molecular cooking."
Anyone ever have Sichuan inspired molecular gastronomy? Deconstructed dan dan mien, anyone? Do tell.
Full article here: http://online.wsj.com/article/SB10001...