While there are similarities in the two chefs’ philosophies, it’s their differences that are set to spark off an interesting meal.
“Chef Zhiqiang’s flavour profile leans towards savoury, salty and mildly spicy, resulting in a more direct and rustic taste,” Wong said, noting that Xu’s use of chilli is “distinctly ginger-based, offering warmth and a soothing heat, not sharp spiciness.” Xu also combines ginger skilfully with Shaoxing wine, soy sauce and lard to create rich, mellow flavours. “Meanwhile, my approach is lighter, fresher, and subtly sweet, with a focus on layered harmony and balance.” With a restrained use of sauces and minimal heat, “the overall character remains gentle and balanced.”
Read Full Article At Source
