Yang, meanwhile, presented Persian Dahongpao-smoked Australian grass-fed M5 beef steak, bringing together the aromatic spice of Dahongpao pepper with gentle smokiness to create a contemporary interpretation of Sichuan's signature numbing-spicy profile.
Another highlight of the collaboration was lychee, fermented bean paste and cinnamon steamed local threadfin, featuring Zhang's original fresh-chili lychee flavor combination that balances Sichuan's vibrant spice with the delicate sweetness of seafood.
Beyond the cuisine itself, the dinner incorporated pairings with specialty teas from Sichuan and locally produced Sichuan whiskey, adding further dimension to the dining experience.
Cultural elements also played a central role in the evening. Shu embroidery artisan Wang Xia from Chengdu presented a live demonstration of the intricate intangible heritage craft, while performances of the traditional long-spout copper kettle tea-pouring technique and the dramatic face-changing of traditional opera offered diners a multisensory immersion into local culture.
Running from March through August, the "Silk Road Art Feast" series will bring together chefs from four cities — Chengdu, Xi'an in Shaanxi province, Dunhuang in Gansu province and Beijing — who will collaborate with the MGM culinary team to present a sequence of events that intertwine Silk Road history, intangible cultural heritage traditions and contemporary gastronomy.
