Chinese chef rustles up original delicacies from mainland

In the city for introducing the city gourmet with authentic Chinese cuisine, world famed chef X Hong said among Indian delicacies the bengali 'macher jhol' could have scored over but for the abundance of curries and spices.

Hong, having 20 years experience from the Sichuan province of the mainland, said he had retained the very authentic tastes of spicy duck in the hotpot, maoshi chicken, wok tossed lamb, pixiang sauce sans comprising with their original smell, coming to the home city of 'Mainland China' for the first time.

"Had tasted your delicacies like bhat, machh and ilish preparations. Liked the very tangy feel but my favourite remains our very indigenous steamed fish with pixiang bean sauce, garlic prawns with eggwhite. I had been asked to retain that smell and attempted to do that," he said.

"The new menu focuses on flavoured healthy food through the cooking process of stir frying, steaming and clay pot cooking. It boasts of new dishes in the Dimsum category ," another chinese Chef Gao Fu Fuliang said.

"Our aim is to introduce people of Indian cities with various cuisines from all major provinces of China like Hubei, Yunan, Cantonese or Sichuan," Chef Rajesh Dube said.