Paul Young

Educator, Designer, Culinary Explorer

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Taste of Sichuan

 

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Originating in Southwest China, Sichuan cuisine is the most popular cuisine in China. Famous for its spicy recipes, Sichuan dishes have strong flavors that are anything but subtle. In this class, we’ll learn how to combine garlic, chilies and the famous Sichuan peppercorn (also known as the “numbing spice”) which is the soul of Sichuan dishes. Tonight's special session will be presented by guest chef Ian Wang and assisted by Paul Young.

 

Students will leave this session with easy-to-follow recipes of all the dishes on the menu. These recipes have all been adapted for the typical home cook and contain many tips & tricks to help minimize your time in the kitchen while staying true to the spirit of the original flavor profiles.

 

About Dr. Yu (Ian) Wang: Due to the social and family circumstances, Ian Wang had to cook daily meals for his whole family starting at a very young age. As he developed an interest in cooking, he interned with a local master chef in China for two years and learned how to make traditional festival dishes for Chinese wedding banquets. With two masters, one MD and one PhD, Dr. Wang is a scientist and also an artist, art lover/promoter, art columnist, a museum/gallery curator, and a serious art collector for more than 30 years. Since coming to the University of Illinois at Urbana-Champaign in the 1990s, Dr. Wang has curated almost 100 art exhibitions. He was also awarded the Champaign County Arts Council’s annual ACE Awards twice (see full bio).

 

All the planned menu items below will use ingredients available at Harvest Market, but are subject to change based on availability:

 





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