I have to say, the ability of French cuisine to stand toe-to-toe with Chinese cuisine and suppress so many other countries is quite unique indeed, and making Boeuf Bourguignon, as Liu Sang sees it, is rather troublesome.
The main dish and the side dishes have to be cooked separately, admittedly a bit of a hassle, but it makes a lot of sense.
Ingredients can often mix flavors with each other, something street-side restaurant chefs like Liu Sang understand very well.
If you just made a super spicy dish for a guy from Sichuan, and if you don't clean that pot properly, the next dish will have a faint hint of spiciness.
That's unacceptable, as it would affect the taste of the food itself and could make people feel lousy, especially those who don't like spicy food — it's quite off-putting.
So Liu Sang didn't have any objections to cooking the side dishes separately from the main dish, though it meant a few extra steps, he could manage.
