I used to believe my stomach was cast iron; I could consume anything inside it and not really worry about it. The ever dwindling populations of Lactase enzymes, as well as Szechuan (some pronounce Sich-Chawn, which I prefer after the name of the province in Southwest China) cuisine have served as the gravity to those ill-formed ideas. I don’t care what all my Chinese friends say (you know who you are), I know you are hurting after consuming chilies like popcorn.
As Chengdu Taste was one of my great dining experiences of 2014, I was eager to try Szechuan Impression, the newcomer to the regional Chinese dining scene. It’s amazing how much variety comes from this area, an ancient regional crossroads for Sichuan based salt merchants. There are said to be four sub-styles, the most known being Chengdu style named after the provincial capital of Sichuan province.
Chengdu is a sub-provincial city in Sichuan Province, and is the birthplace of the first widely used paper money, as well as around 14 million people as of the 2010 census. Directly west is the Chongqing municipality, also called ‘Fog City’ due to the over 100 days of fog per year, and its status among the ten most air-polluted cities in the world. Chengdu is considered a city of leisure given its numerous tea houses, greater than 1000 year history as the starting point of the Silk Road, and the rumored ‘thousands’ of dishes.