Spicy flavor is not the only typical feature of Chengdu cuisines

In Chengdu, Sichuan Province, which is hailed as “the land of abundance”, specialties are tender and significant, just like this city’s cultural context. Each specialty, from the spicy and delicious hot spots to the soft and sweet water noodles, is the extreme temptation to taste and the profound interpretation to Sichuan specialty cooking art.

Along with the release of 2025 Chengdu Michelin Guide recently, Chengdu’s specialty map has once again drawn extensive attention. During the ceremony party, Shinho, as Michelin’s one and only official condiments partner in China mainland in 2024-2025, worked with Yin Hao, the chief chef from Jingzhaoyin, to launch the bamboo tube minced pork rice——A masterpiece both in appearance and taste. The cuisine integrates tradition and modern elements perfectly, allowing people imagine more about Chengdu specialties, besides the hot and spicy flavor.

Chengdu cuisine has long been known for its characteristics of “different dishes with unique flavors”. Every scenario, such as the bowl tea with peanuts and melon seeds in the old teahouses and the special skewered food served in hot pot in the restaurants along different alleys, all reveals Chengdu people’s constant pursuit for life passion and delicious food. With the release of the 2025 Chendu Michelin Guide, more international food standards will be fused with the local flavors, thereby injecting new vitality and inspirations to Chengdu’s food culture.

The bamboo tube minced pork rice created by Shinho together with Yin Hao, the chief chef of Jingzhaoyin on site undoubtedly became the highlight. The dish not only means innovation of the traditional braised food but also sets a typical example of integrating modern cooking techniques.

As the container, bamboo tube can not only retain the original flavor of food but also bring natural fragrance and special decorative effect. The different kinds of well-chosen mushrooms, including patterned mushrooms, Bailing mushrooms, Pleurotus eryngii, Tricholomagambosum, white mushrooms and dried fresh mushrooms not only enrich the taste of cuisine but also better reflect the natural charm and nutrition of them. Furthermore, peach gum is also added to make the food smooth and tender.

In the transformation of food, Shinho’s condiments undoubtedly highlight the point. In particular, the secret braised juice was prepared using LIU YUE XIAN supreme braising soy sauce and LIU YUE XIAN • Less-salt pure soy sauce (8g), both of which are very popular among consumers thanks to their special brewing process and high quality.

Featuring bright red color and rich aroma, the braising soy sauce could improve the color and taste of braised food, which becomes more attractive; the less-salt pure soy sauce contains less salt on the basis of ensuring the genuine soy sauce flavor, making the product better comply with modern people’s pursuit of a healthy diet. Their perfect combination not only improves the flavor of braised food but also helps the specialty strike a balance between inheritance and innovation.

The grand release of the 2025 Michelin Guide not only eulogizes Chengdu, the city with diversity and charm but also witnesses the important role of Chinese food in the world’s stage. Under such background, Shinho works with Yin Hao, the chief chef of Jingzhaoyin to launch——the bamboo tube minced pork rice, which signifies only not the outstanding innovation of taste but also the significant attempt and successful attempt in the process of promoting the Chinese food in the world’s stage.