Chunye New Style Sichuan Cuisine Introduction
Chunye New Style Sichuan Cuisine is headed by Chef Gu Zhuyi, known as "Ancient Master." He entered the culinary world at the age of 13, determined to become a top chef with a deep passion for Sichuan cuisine. He frequently travels to Sichuan for inspiration, aiming to surprise guests with new flavors. The highest realm of Sichuan cuisine is described as "numbing the tongue without being spicy." Ancient Master often summarizes the essence of Sichuan dishes with a saying: "Three aromas, three peppers, three ingredients; seven tastes, eight flavors, and nine mixes." The media has dubbed him the "King of Sichuan Flavor," and he has won the gold medal at the Shanghai Food God Steaming Championship. Ancient Master is skilled in over 100 Sichuan dishes, including signature items like boiled fish, chopped chili fish head, cumin spicy meat, boiled beef, pepper sauce pork, spicy yellow croaker, and imitation crab. The imitation crab is made from egg white, cod, and two to three shrimp, cooked slowly over low heat and then quickly over high heat, creating a delicate texture akin to cotton candy. When combined with an egg yolk, it delivers a rich crab flavor. The pepper sauce pork has a fragrant and numbing taste, while the spicy yellow croaker is aromatic without being spicy. The must-try Sichuan dishes also include boiled fish and boiled beef, which showcase Ancient Master's superior cooking skills and precise use of ingredients.
