Reviving the essence of Sichuan cuisine

In the bustling culinary scene of Beijing, Cai Yuanbin, a torchbearer of the esteemed Luo-style of Sichuan cuisine, is captivating diners with a culinary journey rooted in the rich history of Chinese gastronomy.

With 22 years of culinary expertise, Cai Yuanbin skillfully harmonizes the profound flavors of ancient Sichuan with inventive flair at PopChuan Trendy Sichuan Cuisine. "Sichuan cuisine, with its 24 flavor profiles, is the most diverse among all Chinese cuisines," says Cai.

Amid concerns that the true essence of Sichuan cuisine is fading due to constant refinement, Cai Yuanbin took the helm of a new Sichuan restaurant in Beijing. Within months, he successfully attracted a steady flow of customers, drawn not only by nostalgia but also by the unexpected twists he brings to traditional menus.

Customers like Wang Yaming, who hails from a local Sichuan family, appreciated the authenticity of Cai's dishes, remarking: "The dishes here taste quite similar to those my grandfather used to make." Others, like Qiao Jia, are drawn to specific dishes, such as the pure combination of meat and green onions in his dish of Fish-Fragrant Shredded Pork.

Cai Yuanbin's commitment to preserving traditional Sichuan cooking skills is evident in his emphasis on inheritance. As he explains, "Sichuan cuisine places a strong emphasis on inheritance, with its development relying on masters instructing apprentices." He carries on the legacy of Luo Guorong, the founder of the Luo-style Sichuan cuisine, acclaimed as one of the four master chefs in mid-20th century China.

During one tasting session, Cai Yuanbin showcased his signature dish, Fish-Fragrant Shredded Pork, revealing the earliest version of the cooking method that includes only green onions and shredded pork. He emphasized the balanced flavors of salty, sweet, sour and spicy, creating a distinct fish-flavored taste through marinating fresh crucian carp with chili peppers for over a year.

Cai's inspiration is not only drawn from the culinary masters but also from the renowned Sichuan gastronome Zhang Daqian. His braised fish dish, inspired by Zhang Daqian's approach, demonstrates a half-frying and half-braising technique that preserves the fish's moisture and enhances its flavor.

Cai Yuanbin's journey into the culinary world started at a young age, driven by his passion for food. Now, as the head chef of PopChuan Trendy Sichuan Cuisine, he combines tradition with everyday flair, offering diners more than just dishes – a taste of Sichuan's timeless story.