Chun Ye New Style Sichuan Cuisine Introduction
The owner of Chun Ye New-style Sichuan Cuisine, Guo Zhuyi, known as "Gu Cui Shi," started his career at the age of 13 with the ambition to become a master chef. He has a deep affection for Sichuan cuisine and frequently travels to Sichuan to seek inspiration, aiming to surprise his customers with new flavors. The highest realm of Sichuan cuisine is summarized as "numbing the tongue without spiciness," and Gu Cui Shi often describes the taste of Sichuan cuisine with a catchy phrase: "three aromas, three peppers, three ingredients; seven flavors, eight tastes, and nine mixtures." 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 Cui Shi can prepare over 100 types of Sichuan dishes, such as boiled fish, chopped chili fish head, cumin spicy meat, boiled beef, pepper sauce white meat, spicy yellow croaker, and crab imitation, which are all signature dishes in the restaurant. The crab imitation is actually made from egg white, cod, and two or three shrimp, slowly stir-fried over low heat, then quickly fried dry over high heat. When combined, it becomes as tender as cotton candy; adding an egg yolk creates a rich crab flavor. The pepper sauce white meat has a fragrant and numbing taste, while the spicy yellow croaker is flavorful without being hot. Don't miss the signature boiled fish and boiled beef, which not only showcase Gu Cui Shi's excellent cooking skills but also emphasize high-quality ingredients as a key to success.
