Liu Guo-zhu is the executive chef of the two-Michelin-star Golden Flower restaurant in Macau, specializing in imperial Tan cuisine, which comes from Beijing and has aristocratic roots.
In an interview, he talks about cooking for China’s late paramount leader and why traditions are essential for Chinese chefs.
What was it like cooking for Deng Xiaoping?
He loved dishes with chili because he was from Sichuan. He liked to enjoy a bit of alcohol as well.
Back in 1981, there was a big military exercise for six days and he insisted on watching over the whole thing.
The exercise was in Zhangjiakou, near Inner Mongolia, and the weather was cold. The quality of lamb from Inner Mongolia was known to
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Feb 27, 2020
