Previously, master Cheng, who had just ascended to the position of Chairman, even asked Yuan Zhou for advice. He told Yuan Zhou that there were many Sichuan cuisine chefs who told him that Sichuan cuisine shouldn't just be promoted as spicy and spicy all the time. Instead, they should display all the flavors of Sichuan cuisine together.
Well, it was another cliché question. Yuan Zhou's suggestion to master Cheng was to stay current. This was also the attitude of the previous Chairman, Zhang Yan.
To be honest, Sichuan cuisine was popular nationwide because of its spiciness.
I can't say it. Now that I'm famous, I have to say it quickly. Spiciness is not a characteristic of our Sichuan cuisine, but 'hundred flavors'. It's not authentic.
