At Washington School House in Park City, I presented a four-course menu inspired by the flavours, traditions and culinary heritage of Shaanxi.
The menu began with Xi’an Cucumber & Jellyfish Salad, followed by Fragrant Crispy Chicken, inspired by the traditional Shaanxi dish Hulu Chicken, whose history dates back to the Tang Dynasty. Serving this dish in Utah also created an interesting connection with the state’s own place in fried chicken history.
The menu continued with Three Delicacies Dumplings, filled with pork, prawns and seaweed, and concluded with a dessert of persimmon and pumpkin, two ingredients closely associated with the flavours and memories of Xi’an.
From hand-wrapping dumplings to the preparation and presentation of each course, the experience at Chef’s Table Festival was about sharing more than food. It was an opportunity to introduce the flavours, techniques and stories of Shaanxi to a new audience in Park City.
It was especially meaningful to see these familiar flavours being discovered and enjoyed so far from Xi’an. Each dish represented a small part of home and a different aspect of Shaanxi’s culinary culture.
I would also like to thank Washington School House, Chef Ryan for his generous support and assistance, and the professional team who worked behind the scenes to make the event possible.
Taste of Shaanxi by Guirong Wei
