This place, The Sichuan University of Higher Cuisine is the same place that Fuschia Dunlop studied. She has written 2 of the best books on Chinese cuisine that have ever been published. I have traveled to Chengdu a few times and always enjoyed the city but thought that the school was a bit full of itself and over priced for what I learned there as opposed to the experience I had at Yiqin Cooking School in Beijing. That being said, it still was a good experience as I got to learn how to make my favorite Sichuan dishes and spend my off hours eating lunch at the local market down the street. The repertoire of a good Sichuan kitchen is far beyond comprehension to most westerners. Chengdu and the surrounding countryside should be high on any person who wants to go to China and eat.
https://expandingpalates.com/wp-content/uploads/2018/06/sichuan-university-page-13.jpg 768 1024 Bradley Borchardt https://expandingpalates.com/wp-content/uploads/2018/05/chef-bradley-borchardt-expanding-palates-logo-4-300x84.png Bradley Borchardt2018-06-21 22:17:142018-07-06 16:42:31Sichuan Institute of Higher Cuisine