Chengdu Culinary Highlight: Ritz Carlton’s Li Xuan
Posted: December 20th, 2015 | Author: LumDimSum | Filed under: Foodies & Dining Scene, Travel | Tags: Cantonese, Chengdu, Chinese, City of Gastronomy, duck egg, egg tarts, KFC, Li Xuan, Matsutake mushrooms, Ossetra Caviar, Ritz-Carlton, Sichuan, Sichuan Tea Marinated Boneless Wagyu, Sichuanese, UNESCO, Wagyu Beef Short Ribs, Ya Jia restaurant | No Comments »
First Impressions at Li Xuan, Ritz Carlton Chengdu
Once the capital of the ancient Shu Dynasty with a rich history of over 3,000 years, Chengdu is named by Forbes as one of the world’s fastest growing cities in the world. Aside from all the international appeal they get from pandas, traditional Sichuan Opera and the Kung Fu Chinese tea culture, Chengdu was also named a UNESCO “City of Gastronomy” in 2010.
“The city Chengdu was acknowledged for being the birthplace of many culinary traditions and is home to a vibrant community of gastronomic professionals who are actively promoting innovation in food and sustainable strategies for the development of quality culinary practices. It has a unique culinary culture which manifests local culture and demonstrates the preservation and cultivation of gastronomic creativity.”
More than just excellent fiery cuisine, Chengdu prides itself on its variety and creative interpretations of traditional dishes. After a very unique dining experience at Yu Jia Restaurant 喻家厨房, we were lucky enough to dine at the Ritz Carlton’s Li Xuan Chinese restaurant.
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