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Colour me clueless -- I can't figure out what the secret is :-). »

Well...I'm awestruck!Interesting note on maoxuewang as a contraction of the ingredient names. In my research, I found a more poetic English translation of "feathers, blood, and posterity"...is there anything to this?The article validated what I had known about Chengdu vs Chongqing cuisine. It has been described to me as: Chengdu is rustic & homestyle, and Chongqing is loose and quick. I know have an even closer look at my twice-cooked pork when I order it. So far, all the places I have eaten... »

You're a machine, Dylan ! And a damned good one at that. »

Ed, Another "chain" that has good curries is Mui Garden (some locations are called "New Mui Garden". The one I go to is at Main & 27th, but I know there's another on Hastings west of Renfrew, on Minoru in Richmond, downtown (Robson Public Market) and on Victoria Drive. »

Ha, I hope it's not toooo long. I think it's cool because not much of this stuff is available in English.And... um... here's the second part of the article, about Chongqing food. Next time you eat Sichuan food, you can ask if the chef is from Sichuan, then ask which part of Sichuan.PART 2Chengdu's improvements:We can't really talk about Chengdu's innovations. The most famous Chengdu invention is Feng fish head, and even that is just an improvement on fish head hot pot. So, Chengdu dishes have ne... »

This is the go-to restaurant for my dad and I after a Canucks game. Decent food at good prices and it's open around 10pm which is when we get out of most games and into the car.I remember their curry being pretty good »

OMG! Dylan! Your translation has gotta be the looooooongest comment every recorded on Chowtimes! My jaws dropped when I see all these comments from you, fmed, lotusrapper, etc. We got all the right people on the 8GTCC project for sure. »

The article deserves a better translation. So, here's my own humble attempt. I just spent all day translating Yan Lianke stories, so I'm relatively burnt out and I glossed over a few things, but I hope it reads okay. (My notes are in the []s):My maternal grandmother's house was in Guang'an, Sichuan. Guang'an is part of eastern Sichuan (Chuandong). Geographically and culturally, it's close to Chongqing. I stayed there until I was a little older than three, which counts as being raised there. When... »

Great article DylanK. Here's the translated pagehttp://translate.google.com/translate?js=y&prev=_t&hl=en&ie=UTF-8&layout=1&eotf=1&u=http%3A%2F%2Fwww.huaxia.com%2Fjxtf%2Fbswh%2F00213260.html&sl=zh-CN&tl=en »

Fmed's comparisons are right on, I think. But it's hard to venture a straight up Hunan-Sichuan comparison. You know, as painful as it sounds, you could split both Hunan and Sichuan up into separate types of cuisine, and in-province comparisons. These places have populations and areas that rival most European countries-- and they were writing down recipes while France and Germany were in the Dark Ages. I mean, the most basic example that comes to mind is: Sichuan food in Chengdu ain't the same as... »