Sichuan beef and more: Janet Yellen's latest culinary adventure

As U.S. Treasury Secretary Janet Yellen wraps up her six-day visit to China, she proved once again the power of food and its ability to unite people in challenging times. 

Yellen's latest culinary adventure garnered even more attention than her last when the silver-haired septuagenarian in charge of guiding the world's largest economy was spotted in Beijing casually eating potentially psychedelic mushrooms – a delicacy and signature dish of Yunnan cuisine called Jianshouqing. 

This time, having stopped in Guangzhou and Beijing, Yellen demonstrated not only her chopstick skills but also an admirable finesse in picking restaurants which won her respect on social media. While in Guangzhou, she dined at Tao Tao Ju, which roughly translates into "the house of happiness," a famous Cantonese restaurant in Guangzhou that dates back to the 1880s. In Beijing, she ventured to Lao Chuan Ban, a popular local eatery famous for its spicy Sichuan cuisine. 

Here are some of the dishes she enjoyed: 

Sichuan boiled beef: Known as "水煮牛肉" (shuǐ zhǔ niú ròu) in Mandarin, Sichuan boiled beef is a renowned dish hailing from Southwest China's Sichuan Province. It is prepared by thinly slicing beef, blanching it briefly, and then simmering it in a flavorful broth infused with Sichuan peppercorns, dried chili peppers, ginger, garlic and other spices. This method results in tender beef slices submerged in a spicy and numbing broth, creating a dish bursting with bold flavors. 

With its roots tracing back centuries in Sichuan cuisine, Sichuan boiled beef has garnered widespread popularity not only within China but also internationally. Its bold and distinctive flavors, along with the versatility of the dish, have contributed to its appeal, making it a beloved staple in Sichuan cuisine and a favorite among enthusiasts of spicy food worldwide.

Dandan noodles: "担担面" (dān dān miàn), also originating from Sichuan, are prepared by boiling noodles, typically wheat noodles, until they reach the desired tenderness. The cooked noodles are then topped with a flavorful sauce made from ingredients such as sesame paste, soy sauce, chili oil, Sichuan peppercorns, minced pork or beef, preserved vegetables and sometimes peanuts or sesame seeds. The dish is named after the carrying poles or "dandan" used by street vendors in the past to sell the noodles. 

Dandan noodles have a rich history dating back to the late 19th century when it was a popular street food among laborers in Chengdu. Over time, it has evolved into a beloved dish both in China and internationally, known for its bold and spicy flavors, comforting warmth and satisfying texture. Its popularity has led to numerous variations and adaptations.

Mapo tofu: "麻婆豆腐" (má pó dòu fū) is another classic Sichuan dish characterized by its bold and spicy flavors. To prepare it, tofu is first cut into cubes and gently simmered in a spicy, aromatic sauce made from fermented black beans, chili paste, Sichuan peppercorns, garlic, ginger and often minced meat such as pork or beef. 

The dish gets its name, which translates to "pockmarked grandmother's tofu," from its creator, a woman with pockmarked skin, who was known for her flavorful tofu dish. Legend has it that she created this dish in Chengdu during the Qing Dynasty (1644-1911). Over time, mapo tofu has become immensely popular both within China and internationally, appreciated for its fiery taste and comforting warmth. It has also inspired numerous variations, with some chefs adding ingredients like mushrooms, green onions, or even seafood to enhance the dish's complexity. Mapo tofu's enduring popularity is a testament to its rich history, bold flavors, and widespread appeal among lovers of Sichuan cuisine.

Cantonese roast goose: "广式烧鹅" (guǎng shì shāo é) is a renowned dish that originates from South China's Guangdong Province, particularly from the city of Guangzhou. To prepare this delicacy, a whole goose is marinated in a mixture of seasonings, such as soy sauce, hoisin sauce, five-spice powder, and sometimes honey or maltose syrup for sweetness. The marinated goose is then air-dried or hung to dry for several hours to develop a crispy skin. It is then roasted in an open oven or hung over a charcoal fire, basting it periodically with the marinade or a glaze made from maltose syrup. This cooking process results in succulent and flavorful meat with crispy, golden-brown skin. 

Cantonese roast goose has a long history dating back to ancient China, where it was considered a luxurious dish served during special occasions and festivities. Today, it remains immensely popular not only in China but also in Cantonese communities around the world. Its popularity is owed to its exquisite taste, tender texture, and the skillful mastery required to achieve the perfect balance of flavors and textures in each bite.