Christian Young Adults Enjoyed Authentic Sichuan Cuisine Prepared by Hans
[PANDA Report] (Reporter: Wu Jianguo, Netherlands)
At the invitation of the Dutch XRDS International Church, Hans cooked authentic Sichuan cuisine live at the XRDS Sunday gathering for the 18- to 28-year-old youth fellowship. The event was held in Amstelveen, about 10 kilometers south of Amsterdam. Amstelveen is one of the most culturally diverse cities in the Netherlands besides Amsterdam—even though by Chinese standards its size might not even qualify as a township, it is home to people from 144 different nationalities, predominantly native Dutch.
Around 40 participants attended the event that day, with 4 volunteers assisting Hans in the kitchen. After the meal, every dish was completely devoured—there wasn’t a single grain of rice left. Before dinner began, the fellowship coordinator, Fabienne, delivered a brief opening speech and then invited Hans to introduce himself to the youth, after which he answered several questions on the spot.
For the first question, someone asked, “Are you cooking Chinese food?” Hans replied, “The concept of ‘Chinese food’ is incredibly broad. Under current classifications, Chinese cuisine includes the eight major regional styles from across China, as well as various dishes created by Chinese immigrant communities, and even fusion styles that blend Chinese with Southeast Asian or Latin American flavors. What I’m preparing tonight is strictly based on Sichuan recipes compiled by master chefs in Chengdu back in the 1970s when they were still young—these valuable historical recipes come from my mentor, Mr. Wang Zhilong, and my senior brother, Mr. Liu Qiankun.”
Thus, tonight’s menu features signature Sichuan dishes—such as the classic twice-cooked pork and the representative spicy Hu-la style dish “Spicy Fried Lotus with Chili Sauce.” Considering that there were vegetarians and local Dutch guests who prefer milder flavors, I also prepared shredded chicken and scrambled eggs with tomatoes.
For the second question, someone asked, “Do you consider yourself a professional chef?” Hans answered, “From a vocational perspective, a chef is someone who earns a living through cooking; and from a spiritual perspective, a chef should pursue culinary excellence and cook to glorify God. However, whether one makes a living from cooking or strives for culinary perfection is not essential. I firmly believe that great food and fine wine have the power to bring people together, fostering communication, understanding, and friendship. Although I may not be a chef in the traditional sense, my passion for creating exquisite taste experiences might even surpass that of a conventional chef. I hope every bite conveys to you the essence of my hometown, Chengdu.”
The Egg and Tomato finished the first, and there was nothing left.
It is worth mentioning that tonight’s key ingredients were sourced from the most authentic suppliers in the Netherlands: Pixian Doubanjiang, Hanyuan red Sichuan pepper, the heirloom dry chilies from a mahjong-loving “fatty” family in Lijiatuo, and not least, my 580-gram Chinese kitchen knife that I brought from China to the Netherlands. After the meal, Fabienne—who usually never eats pork belly—exclaimed in surprise, “Only Hans’ twice-cooked pork can make me enjoy pork belly—the dish’s crisp texture, fatty yet not greasy, has truly won me over!” This is the profound meaning behind the deliciousness of Chinese cuisine: it embodies the agrarian culture’s deep reverence for nature and utmost respect for ingredients. Otherwise, how could the pig have met its rightful end?
