March 10, 2013
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Dirk Van Susteren for the Boston Globe
Sweet and sour spareribs topped with toasted sesame seeds.
Chef-teacher Long Qingrong gave direction to student Marc Schermerhorn of Seattle. Student John Messer of Miami Beach watched from the side.
Schermerhorn used his cleaver to scale a grass carp, while interpreter Zhang Nan Yu was momentarily distracted.
A one-and-a-half pound grass carp to be cleaned, deep-fried and braised in a chili bean sauce.
Grass carp was braised in a sauce of chili bean paste, ginger and garlic.
A peddler sold fruits and vegetables at a food emporium in downtown Chengdu.
Pork wontons floated in cups of chicken broth.
Two roosters were boiled, soon to become a plate of spicy baizai chicken.
Noodles for dan dan mian, a spicy Sichuan street dish, were transferred from wok to bowl.
Chef-instructor Qiao Xuebin added slivers of black mushrooms to a wok as Schermerhorn stirred and Messer recorded the scene.