China
22:58, 21-Feb-2018
300 and counting: The pickle urns of a Chinese chef
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The popular food documentary “A Bite of China” is back in its third season, with the first episode airing on Monday.
Lan Minglu, a chef from southwest China's Sichuan Province, unveiled the nearly 300 earthenware urns he has collected in the course of his career in order to make the perfect pickled vegetables.
The vessels date back to different eras in the Chinese history, going as far back as the Qing Dynasty (1644–1912).
"I would definitely choose antique urns because they are made of clay, without glaze at the bottom, and are close to the ground,” explained Lan.
“They have thinner walls and good permeability, which provide perfect conditions for making crispy pickles with good smell and color.”
Preparing the perfect pickles is no easy job. Ginger, chili, carrots among other items need to go through a lengthy process that involves a variety of condiments and seasonings, such as star anise, Sichuan pepper, sugar and liquor.
Lan expressed belief that the secret recipe for making good pickled vegetables is not just ingredients, but also commitment.
For over 30 years, he has devoted himself to the kitchen, following the steps of his father and before him his grandfather – both cooks.
"I seldom went back home during the Spring Festival over the past 30 years because it is the busiest time of the year for a cook," said Lan. But this year, Lan cooked the New Year Eve's dinner for his family at home – the third time in three decades.
Lan and his family cook together. /CCTV Photo
Lan and his family cook together. /CCTV Photo
Lan hopes his son could follow suit, but the boy doesn't want to become a chef.
"In his mind, I’m a good chef, but not a good father."
What Lan wants do in the next few years is to change people’s impression about Sichuan cuisine.
"Speaking about Sichuan cuisine, the first thing comes to people’s mind is spiciness," said Lan.
“But that's not all. Spicy dishes only make up 30 percent of the Sichuan cuisine. There are many other flavored dishes that have fallen under people's radar."
“I hope to work with my peers who have the same goal to change people’s ideas about Sichuan cuisine and make more people know about other types of Sichuan cuisine.”
For Lan, the most enjoyable and rewarding thing is cooking.
“For the next few years I want to explore the culture and cooking skills of Sichuan cuisine, so I have decided to go back to the kitchen. This is where I belong."