On February 11, 2018, "learning to cook Sichuan flavor Chinese New Year's Eve rice with well-known chefs" came to Longxuan Restaurant of InterContinental Chengdu Century City Paradise Today. Chef in the middle kitchen: Luo Qiang taught everyone to make "Fairy Mouth Chicken" and "Gongbao Pineapple Shrimp Ball". Pictured: Luo Qiang, head kitchen chef in The Longxuan Restaurant at InterContinental Paradise Hotel. Chengdu Business Daily reporter Tao Ke photo signature: Chengdu Business Daily - Oriental IC (Photo byline: Oriental IC) "
On February 11, 2018, "learning to cook Sichuan flavor Chinese New Year's Eve rice with well-known chefs" came to Longxuan Restaurant of InterContinental Chengdu Century City Paradise Today. Chef in the middle kitchen: Luo Qiang taught everyone to make "Fairy Mouth Chicken" and "Gongbao Pineapple Shrimp Ball". Pictured: The finished Miyappō pineapple shrimp ball and fairy saliva chicken (right). Chengdu Business Daily reporter Tao Ke photo signature: Chengdu Business Daily - Oriental IC (Photo byline: Oriental IC) "
On February 11, 2018, "learning to cook Sichuan flavor Chinese New Year's Eve rice with well-known chefs" came to Longxuan Restaurant of InterContinental Chengdu Century City Paradise Today. Chef in the middle kitchen: Luo Qiang taught everyone to make "Fairy Mouth Chicken" and "Gongbao Pineapple Shrimp Ball". Pictured: The raw material of Miyappō pineapple shrimp balls. Chengdu Business Daily reporter Tao Ke photo signature: Chengdu Business Daily - Oriental IC (Photo byline: Oriental IC) "
On February 11, 2018, "learning to cook Sichuan flavor Chinese New Year's Eve rice with well-known chefs" came to Longxuan Restaurant of InterContinental Chengdu Century City Paradise Today. Chef in the middle kitchen: Luo Qiang taught everyone to make "Fairy Mouth Chicken" and "Gongbao Pineapple Shrimp Ball". Pictured: Making fairy saliva chicken. Chengdu Business Daily reporter Tao Ke photo signature: Chengdu Business Daily - Oriental IC (Photo byline: Oriental IC) "
On February 11, 2018, Chen Shunquan, a Master of Chinese Cooking and consultant at Chengdu QinglongZheng Street Hotel(former Executive Chef of Pretty Jiangnan Group), was making cold powder crucian carp and making meat nets wrapped in crucian carp for steaming. Chengdu Business Daily reporter Guo Guangyu photo signature: Chengdu Business Daily - Oriental IC (Photo attribution: Oriental IC) "
On February 11, 2018, Chen Shunquan, a Master of Chinese Cuisine and consultant at Chengdu Qinglong Zhengjie Hotel (former Executive Chef of Pretty Jiangnan Group), was making crucian carp with cold powder. The picture shows the required ingredients. Photo attribution: Chengdu Business Daily - Oriental IC (Photo attribution: Oriental IC) "
On February 11, 2018, the event entered its third day. Luo Qiang, head chef of Chinese kitchen from InterContinental Chengdu Century City Paradise, and Chen Shunquan, a master chef of Chinese cuisine, presented two Chinese New Year's Eve rice specialties - Shenxian shuishui chicken, Gongbao pineapple shrimp balls, cold powder crucian carp, and snowflake peach puree. Snowflake peach puree. Photo attribution: Chengdu Business Daily - Oriental IC (Photo attribution: Oriental IC) "
On February 11, 2018, Chen Shunquan, a Chinese culinary master and consultant at Chengdu Qinglongzheng Street Hotel (former executive chef of Pretty Jiangnan Group), cold powder crucian carp. Chengdu Business Daily reporter Guo Guangyu photo signature: Chengdu Business Daily - Oriental IC (Photo attribution: Oriental IC) "
On February 11, 2018, "learning to cook Sichuan flavor Chinese New Year's Eve rice with well-known chefs" came to Longxuan Restaurant of InterContinental Chengdu Century City Paradise Today. Chef in the middle kitchen: Luo Qiang taught everyone to make "Fairy Mouth Chicken" and "Gongbao Pineapple Shrimp Ball". Pictured: The finished Miyoru pineapple shrimp ball. Chengdu Business Daily reporter Tao Ke photo signature: Chengdu Business Daily - Oriental IC (Photo byline: Oriental IC) "