Dishing up a new journey
Spanish chef welcomes the challenge of fusing his roots and world experiences with local ingredients, creating cuisine to delight everyone, Li Yingxue reports.
In Beijing, few flavors have stirred up as much debate as douzhi, the city's traditional fermented mung bean drink. Pungent and earthy, its distinct aroma is notorious for testing even the most discerning palates. For Lucas Garigliano, a 33-year-old Spanish chef who had never encountered it before arriving in China, the challenge was even greater.
On the ongoing reality show Chef of China, of which Garigliano's episode was aired in July, he was tasked with building an entire dish around douzhi. What might have been a culinary pitfall became a turning point. He reimagined and incorporated the humble drink with precision into French cuisine with creative flair — aged Korean kinki (rockfish) paired with charcoal-roasted green peas, celeriac puree, and a creamy douzhi sauce. A light douzhi foam adds freshness while pine nuts provide a bit of crunch.
