Chun Ye New Style Sichuan Cuisine Introduction
Chun Ye New Style Sichuan Cuisine's owner, Gu Zhuyi, known as "Gu Zui Master," began his culinary journey at the age of 13, aspiring to become a great chef. He has a deep affection for Sichuan cuisine, often traveling to Sichuan to gain inspiration and delight his customers with new flavor surprises. The pinnacle of Sichuan cuisine is characterized by the phrase "numbness without spiciness," and Gu Zui Master often uses a catchy rhyme to describe the taste of Sichuan dishes: "three aromas, three peppers, three ingredients; seven flavors, eight tastes, and nine varieties." The media has dubbed him the "King of Sichuan Flavor," and he has won the gold medal at the Shanghai Food God Steamed Competition. Gu Zui Master has mastered over 100 Sichuan dishes, including signature items such as boiled fish, chopped chili fish head, cumin spicy meat, boiled beef, pepper sauce white meat, explosive pot yellow croaker, and imitation crab. The imitation crab is actually made from egg whites, cod, and two to three shrimp, stir-fried slowly over low heat and then quickly fried over high heat. The three ingredients mixed together become tender and fluffy like cotton candy. When a yolk is added and stirred in, it achieves a rich crab flavor. The pepper sauce white meat delivers a fragrant and numbing taste, while the explosive pot yellow croaker is aromatic yet not spicy. Additionally, the must-try representations of Sichuan cuisine, boiled fish, and boiled beef showcase Gu Zui Master's exceptional cooking skills and meticulous ingredient selection, which are the key secrets to his success.
