Chunye New Style Sichuan Cuisine Introduction
Chun Ye New-style Sichuan Cuisine is run by Chef Guo Zhuyi, known as "Gu Zui Master." He started working in the culinary field at the age of 13 and has been dedicated to becoming a great chef, with a deep passion for Sichuan cuisine. He frequently visits Sichuan to gain insights, aiming to provide guests with surprising flavor experiences. The pinnacle of Sichuan cuisine is described as "numbing on the tongue without spiciness." Gu Zui Master often uses a rhyme to illustrate the flavors of Sichuan cuisine: "Three fragrances, three peppers, three seasonings; seven tastes, eight flavors, nine combinations." The media has dubbed him the "King of Sichuan Flavor," and he has won the Gold Medal at the Shanghai Food God Steaming Competition. Gu Zui Master is skilled in over 100 Sichuan dishes, with signature items such as boiled fish, chopped chili fish head, cumin spicy meat, boiled beef, pepper sauce pork, spicy pot yellow croaker, and crab imitation. The crab imitation dish is actually made using egg whites, cod, and two or three shrimp, slowly stir-fried over low heat and then rapidly sautéed until dry. The three ingredients mixed together create a tender texture similar to cotton candy, and when finished with an egg yolk, it delivers a rich crab flavor. The pepper sauce pork has a fragrant and numbing taste on the tongue, while the spicy pot yellow croaker is aromatic yet not spicy. The must-try representatives of Sichuan cuisine, boiled fish and boiled beef, not only showcase Gu Zui Master's superb cooking skills but also emphasize the careful selection of ingredients as a secret.
