The Family Story
--about our traditional Szechuan family recipes
Eating is universal, but what and how to eat is cultural and regional. Based on the food tradition I am carrying on, our street food stall, Chilli Daddy，is aiming to share an authentic Szechuan food experience with local people and serve family-tradition-based cold and warm dishes and snacks. I learnt all the recipes and cooking skills from my mother back in rural Szechuan, China in the 1980s-1990s, and she learnt them in the 1940s-1950s from my grandmother.
My mother, Mrs Jade Chen (1933-), started cooking for her family when she was only ten years old. Her cooking was inspired by her love for my grandmother and her six children. She developed some unique budget-based recipes in the Socialist China (1950s-1980s) which was characterized by hardly any resources available for Chinese peasants like my parents. Diligence and economy constitute a major part of her personality. She still tells me cooking stories and gives tips over the phone from China.
Mr Chilli Daddy, Dr Weng. After final graduation in 2011, he, together with his wife, Mrs Li, devotedly took part in the British street food movement. His culinary passion is making his family cooking tradition prosper on the local streets of Bristol and Bath.
The ‘Chilli baby’, Rory Weng. He also made his mark in our family history by naming our street food stall“Chilli Daddy” in 2011 when he was only about three and a half years old.