Wang Xiaocong made a significant contribution here.
He scoured the imperial capital for chefs skilled in Sichuan and Hunan cuisine, perfecting the concept of 'spicy' in every way possible: numbingly spicy, sweetly spicy, fragrantly spicy. The sensation of Sichuan pepper numbing the taste buds brought a rush of pleasure from the tongue to the heart, and many people loved it.
Even more thrilling were the performances by Yu Lao'er's group and Wang Shengli's group, who staged a competitive showdown.
In the village, it was common to see people twisting and turning in the yangge dance and singing. Whenever there was nothing to do, they'd gather in a square to beat the drums and gongs and stir up excitement.
And now, these two groups had begun their 'pk' on the small square of the gourmet street.
