Five Foot Road

The “Silk Road Art Feast” series begins in Chengdu, tracing the cultural threads of the Southern Silk Road and unveiling a multi sensory culinary journey shaped by bold heritage and refined craftsmanship.

Executive Sous Chef Yang Dengquan carefully selects seasonal ingredients to present a variety of spring dishes. “Tossed spring broad bean with Chinese toon and preserved vegetables” combines Chinese toon, broad bean with a seasoning oil, delivering a fragrant flavor. “Chilled Mindong fish rolls with green pepper and peppercorn sauce” reimagines the ancient landscapes, using classic Sichuan flavors to draw out the freshness of Mindong fish. The dish delicately interprets the regional character, inviting to savor the cultural scenery.