Chef-partner Yong Yi Jiang is like a poet who combines ingredients to achieve artistically beautiful presentations with flavors that sneak their ways into your soul. He pairs his offerings with tradition and classical techniques. Jiang began his 8-year culinary journey in China at age 18. His master was the well-known, respected Jang Jing Leng who had won many gold medals. To graduate as a qualified, certified chef in China requires many years of training. Jiang came from a family of chefs and graduated after eight years as Sichuan Chef de Cuisine. His grand uncle Mr. Luo was a legendary Sichuan-style chef. He trained Jiang’s uncle, an Iron Chef, who first introduced Sichuan cuisine to Japan.
It comes as no surprise that Jiang won the first prize in the Sichuan competition during the July 2010 New Tang Dynasty Television’s International Classical Culinary Competition last September in New York.
When my friends and I arrived at Cheng Du 23, we found ourselves in an inviting Chinese-style setting that was captivating. Every dish served showcased meticulous workmanship with flavors diffused from many layers.
