Read more at The Reykjavik Grapevine

— by Shruthi Basappa: I’ll be honest. Growing up, most, if not all of my references to Chinese food were centered around the fusion Indo-Chinese restaurants in India. Here in Iceland, that mantle has largely been occupied by generic chains like Nings, peddling the sweet-and-sour takeaway trope.

Having never been to China, nor had access to Chinese home cooking, I rely on outings to restaurants whilst overseas—accompanied by people far more knowledgeable than me—to taste what authors like Fuchsia Dunlop, and bloggers like Elaine at China Sichuan Food and Maggi Zhu at Omnivores Cookbook describe.

Thanks to Fine Restaurant, the musky intensity of doubanjiang, or the tingly citrus buzz of papery thin, ruby red Sichuan peppercorns, or the exquisite technique of ‘velveting’ meat are no longer a faraway experience. Of the eight traditions of Chinese cuisine—Cantonese, Sichuan, Hunan, Anhui, Fujian, Shandong, Jiangsu, and Zhejiang, Fine focusses on Sichuan, with chefs hailing from Chengdu…

Image courtesy of Art Bicnick

July 16, 2019