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The Ritz-Carlton Chengdu Li Xuan contemporary Cantonese and Sichuanese

| February 4, 2016 | 1 Comment

Li Xuan Chinese Executive Chef, Michael Liang is the master of surprise and flavor he is the perfect guide to take you from one province Canton and into Sichuan blending the best from both, in his own unique way. Liang really likes to entertain his guests from his kitchen where he creates surprise after surprise, with memorable dishes you will find hard to forget throughout your travels.

The Ritz-Carlton Chengdu Li Xuan contemporary Cantonese and Sichuanese

The Ritz-Carlton Chengdu Li Xuan contemporary Cantonese and Sichuanese

The Li Xuan Chinese restaurant at The Ritz Carlton Chengdu featured a decor, inspired by the ancient Shu civilization, featuring brocade and colorful flowers, the perfect backdrop for lunch, beginning with花椒排叉窝笋 Marinated Chinese Stem Lettuce, Sichuan Peppercorn, the peppercorn is fresh and green in color can be found in every home in Chengdu. The peppercorn are usually left on their stems and put into soup to add flavor, however if you decided to would like to crunch on one, some soy or regular milk should be at hand, just in case as this little pepper corn gives out more than you might expect.

The Ritz-Carlton Chengdu Li Xuan contemporary Cantonese and Sichuanese

The Ritz-Carlton Chengdu Li Xuan contemporary Cantonese and Sichuanese

If you are going to the Li Xuan do try this soup, so delicious and healthy for you松茸响螺功夫汤 Double-Boiled Sea Conch, Matsutake Mushrooms “Kung Fu” Style, Served in a small Chengdu tea pot and cup you think this is your tea, but another surprise as you pour and take a sip, this broth is wonderful and rich in flavor, the sea conch and special matsutake mushrooms can be all eaten when your soup is finished. The “Kung Fu” style takes its cue from the Kung Fu tea ceremony, which you can actually watch in the hotel lobby every day. Here Chef Liang brings the tea culture into an important soup for his guests.

The Ritz-Carlton Chengdu Li Xuan contemporary Cantonese and Sichuanese

The Ritz-Carlton Chengdu Li Xuan contemporary Cantonese and Sichuanese

When this dish of prawns was placed on the table our host Iris Wang Public Relations Coordinator, mentioned that the taste of the prawns against a light wasabi coating before they are lightly fired will not be the same as eating a chili dish, and yes she was right, the wasabi taste is light and does not in any way interfere with the flavor of the prawn meat, this is a dish that Eduardo Bressane Hotel Manager told us is one of his absolute favorites, 金丝芥末虾球 Crispy Fried Potatoes, Prawns, Wasabi needless to say we ate all of them. The prawns sit on a bed of finely shredded potatoes; Chef lightly fries the prawns so the meat is the first thing to taste.

The Ritz-Carlton Chengdu Li Xuan contemporary Cantonese and Sichuanese

The Ritz-Carlton Chengdu Li Xuan contemporary Cantonese and Sichuanese

The next dish was not giving away any secrets as it arrived, an oblong plate with a blackened piece of bamboo烈焰蜀茶竹炭卤牛肋 Sichuan Tea Marinated Boneless Beef Short Ribs in Bamboo Charcoal, Fire, this comes with a small hammer and the server will pour a wine over the bamboo which is then lit, as you use the hammer to open the bamboo, the lotus leaf can be seen and you think “this must be sticky rice?” but no this is a Wangu Beef the meat will break up immediately you place this in your mouth, just so tender a knife and fork are placed at the table for you to use, chef again using the element of tea to anchor the flavor into the dish.

The Ritz-Carlton Chengdu Li Xuan contemporary Cantonese and Sichuanese

The Ritz-Carlton Chengdu Li Xuan contemporary Cantonese and Sichuanese

Dan Dan Noodle, Minced Pork, Sichuan Chili, 天府担担面, prior to eating Dan Dan noodle in Chengdu, I had been eating Dan Dan noodles from Shanghai most of which were extremely just plain hot, however here in Chengdu Chef Liang works with flavors, peppers that have heat but with his skill brings out the flavors to the palate so you appreciate Sichuan Chili, highly recommended as part of The Ritz-Carlton Chengdu experience.

The Ritz-Carlton Chengdu Li Xuan contemporary Cantonese and Sichuanese

Other outstanding menu items that you should you to include in your Li Xuan menu to complete you dining experience are:

Double-Boiled Sea Conch, Matsutake Mushrooms “Kung Fu” Style 松茸响螺功夫汤
Lobster, Crab Meat, Conpoy鲜蟹肉瑶柱贵妃汤
Boiled Fish, Pickled Cabbage, Chili酸菜鱼
Sichuan Style Wok Fried Chicken, Shallots干葱辣子鸡
Poached Kay Lan, Soy Sauce白灼芥兰
Shrimp Dumpling, Bamboo Shoot笋尖虾饺皇
Double Boiled Pear, Malva Nuts, Wolfberries雪梨炖安南子
Zhu ye Qing (green tea) 竹叶青

Li Xuan Chinese Restaurant is a place where you could explore the rich culinary heritage of both Chengdu and Canton provinces. From the time-honored pleasures of Dim Sum to the fiery charms of Sichuan’s native cuisine, here you begin a journey of delight and satisfaction. The Ritz-Carlton, Chengdu, 269 Shuncheng Avenue, Qingyang District269, Chengdu, 610017.

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Category: Food & Wine, Recipes & Chefs

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