Master Chef Lian Yun Leif, who is from Nanjing in China, recalls a fond childhood memory where a bowl of flat noodles, tossed with sauces and a helping of pork made for a delightful treat. “We love pork, particularly pork ribs,” he grins adding that innovating with simple ingredients is his forte. Chef Lian, who specialises in Sichuan and Cantonese cuisine at Golden Dragon restaurant in Taj Coromandel, Chennai is in Coimbatore to lay out authentic Chinese fare for gourmands here. He curates a special menu as part of an ongoing food festival at Red Pearl Chinese restaurant in Vivanta by Taj.
Over Chengdu lotus stem (thinly sliced, tender, lotus stem stir-fried with garlic, ginger), and Hong Kong-style lemon chicken where fried, thin chicken slices are served with lemon sauce with a hint of sweetness poured on top, he elaborates that sauces matter in Chinese cuisine. “Whenever I visit China, I bring back Sichuan pepper corns, five-star anise, whole black beans, oyster sauce, and also a sauce made with soya beans. The cuisine keeps varying. In Shanghai, people like food with a tinge of sweetness while in Nanjing they like to have it fresh with minimal spices. In Hunan cuisines, pickled dried spices and dried pepper corns are used generously,” he explains.
