A Chinese Food Story | Traditional Sichuan Cuisine | Berlin Germany

The Traditional Sichuan Cuisine is one of the most diverse Cuisines in the World, which we would like to introduce to you today in this „Traditional Sichuan Cuisine“ Episode in Berlin Germany.
The Traditional Sichuan Cuisine is in this case the Taste of Chengdu – the Capital of the Region Sichuan. The Chefs prepare Sichuan Beef Noodles with large, juicy pieces of beef in the house’s Hot Pot Sauce. You can get this Dish in every Noodle Shop in Chengdu – and in Berlin at LIU Nudelhaus. And many other delicious Dishes with traditional ingredients such as Sichuan Pepper, Red and Green Chilies, Coriander, Garlic and Bean Sprouts, authentically prepared in Chili Oil, with Sesame Paste and Soy Sauce.
Where you can find Authentic Sichuan Cuisine in Berlin is no longer an Insider Tip & the ultimate Pleasur: LIU Nudelhaus.

[1] LIU ChengduWeidao / Mitte, Berlin

Kronenstraße 72
10117 Berlin

Website: https://chengduweidao.de
Instagram: https://www.instagram.com/liuchengduweidao
TikTok: https://www.tiktok.com/@liuchengduweidao

[2] Beef Tallow

When making Beef Tallow, the pure fatty tissue of cattle is melted out. The taste is more intense and better than with vegetable fat. It smokes little because it has a particularly high smoke point of 220 °C and has a very long shelf life.

[3] Dumplings filled with Minced Pork Chili

Daily fresh Hand-Poured Chengdu Style Dumplings with Pork and Chili.

[4] Tianshui Noodles

One of the many types of Sichuan noodles that are hand-made fresh daily at LIU and served as a cold dish with sesame sauce.

[5] Imported Traditionally Handmade Noodles

The Noodles are industrially, but still traditionally, Handmade in China and hung to dry before they are packaged and shipped to LIU ChengduWeidao in Berlin.

[6] 25 different self-mixed Original Chinese Spices

The Chengdu Hot Pot Sauce is homemade and comes with 25 Chinese Spices. Without preservative substances. Without artificial flavors.

[7] Fresh Hot Pot Sauce needs to cool for 24 Hours

Traditional Hot Pot Sauce is the Base Sauce of Chengdu Hot Pot, but is also used to Flavor Sauces, such as Sichuan Beef Noodles.

[8] This Hot Pot Sauce is the only one Made In-House in all of Germany

The LIU Restaurant in Berlin is probably the only provider of Authentic Homemade Hot Pot Sauce. Typically, all Restaurants that offer Hot Pots use purchased Hot Pot mixtures from various Suppliers, which, however, usually use preservatives, flavors and/or flavor enhancers.

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Let’s get started [2] Beef Tallow I have the lovely Job of preparing the Hot Pot Sauce in our Shop I’m probably the only non-Chinese Person who will ever do this in their life I’m not a Chef so this looks a bit amateurish And I’m also left-handed which makes it even more interesting

OK, then we can do a bit I’ve already done half of it and they become soft very quickly the first step is basically or we start with a little Rapeseed Oil exactly the Rapeseed Oil is more yellowish and we can already see a slight orange discoloration this is Beef Kidney Fat

It is cleaned so it’s already brighter but since it was stored colder since yesterday it has turned white This is the first step and we now have to wait a bit until the beef tallow has completely dissolved step by step we go through the things we need for cooking

You probably still don’t have enough The kitchen is irritated (by the camera) What are you doing well now there are just a few vegetables Except for the Beef Tallow which could also be completely replaced with Rapeseed Oil then the Hot Pot is absolutely vegan you notice it’s starting to bubble now

So the Spring Onions and Ginger end up adding a very light touch to the finished Hot Pot Sauce and for those with good taste buds they can definitely taste it yes I’m basically waiting for the vegetables to turn brown and then I get all the vegetables out again

Because if I left it in for the entire process it would simply burn this one is our Spice Mix the traditionally Hot Pot is always made with lots of Spices In the newer versions especially if they are industrially produced which you usually get in the Asian Market they are all made with flavors

And no longer have their own Spices in them Our Hot Pot comes with 23 different Spices and red Sichuan Pepper then we still have the green one here and Chili Powder Now we have to wait again I think I have everything our kitchen is a bit narrow [3] Dumplings filled with Minced Pork

Now I’m getting so tired you’ll notice right away When I go Ginger fishing things slowly get quieter here then the sizzling stops There’s probably another one somewhere but it’s very small need something else I jump back and forth a bit I need some water too hard Reserved Oil from Spring Onions & Ginger

Oil is like Gold It’s crunch-time what is happening now as soon as the Sichuan Pepper lands in it the water really boils out it wants to go away immediately it’s too hot for it I’ll definitely fall down here at some point Do you know this one? Yes? that’s Cinnamon that’s a bit foggy

This is the last spice I’ll show you the rest remains secret [4] Tianshui Noodles I’m still waiting for the bubbles to get a little smaller again At first it looked a bit more watery and now it’s very uniform based on the coloring that’s what we’ve been waiting for

And now our spice mixture comes in and since it also contains a bit of water it has to be finally boiled out and then at the end there is a little spice for a nicer color on level six [5] Imported Traditionally Handmade Noodles a little bit is still like that

How do you say even during the cooling process it still evaporates and that’s usually enough and now you see the clouds of smoke on the side like this so slow That’s why we have to finish Chili Powder for a more beautiful color well color cherry red then we’ve done it well once

Twice I’ll just put this here for a moment it still needs a bit of cleaning afterwards and let down Finally comes Bico [7] Fresh Hot Pot Sauce needs to cool for 24 Hours then you can see the pot better You can add more oil and boil it again and simply have more

And with the spices it is even more intense and stronger You also tasted that in the Beef Noodles you notice the difference in the color Now of course I’m taking it from above otherwise we’ll really mix it up and then you get more of a dark color

[8] This Hot Pot Sauce is the only one Made In-House in all of Germany Sichuan Beef Noodles with Hot Pot Sauce Cook pasta twice once large and once small a little noodle water extra noodles twice noodles and once extra noodles twice half a chili and once extra noodles no no no

No to take away I find Sichuan food to be very flexible unlike German Food everything is weighed down to the gram in terms I find Sichuan food incredibly varied and you can combine some of this or that that’s why I like this style of cooking and I simply enjoy it

You don’t need to weigh anything how much this or that gets With our or Chinese Food you cook according to your feeling like an Artist because there are so many different flavors and so many ingredients and then you can just experiment endlessly And where does the passion for cooking come from?

I almost never cook at home I like to eat but here I can’t get what I like to eat that’s why I have to do it