Chun Ye New Style Sichuan Cuisine Introduction
Chunye New-Style Sichuan Cuisine is run by chef Gu Zhuyi, known as "Master Gu." He started his career at the age of 13 with the ambition to become a top chef, developing a deep passion for Sichuan cuisine. He frequently travels to Sichuan for inspiration, aiming to provide diners with new and exciting flavors. The pinnacle of Sichuan cuisine is described as "numbing but not spicy," and Master Gu often uses a catchy phrase to encapsulate the essence of Sichuan dishes: "three aromas, three peppers, three materials; seven textures, eight flavors, nine complexities." The media has dubbed him the "King of Sichuan Flavor," and he has won the gold medal at the Shanghai Culinary God Steaming Champion competition. Master Gu can prepare over 100 types of Sichuan dishes, including signature dishes like Sichuan boiled fish, chopped chili fish head, cumin spicy meat, boiled beef, pepper sauce white meat, spicy cooked yellow fish, and imitation crab. The imitation crab is made from egg whites, cod, and a few shrimp, slowly stir-fried over low heat and then quickly sautéed until dry. When mixed together, it has a tender texture similar to cotton candy, and a yolk stirred in gives it a rich crab flavor. The pepper sauce white meat has a fragrant and numbing taste, while the spicy cooked yellow fish is aromatic without being hot. Don't miss the quintessential Sichuan dishes, such as boiled fish and boiled beef, which not only showcase Master Gu's exceptional cooking skills but also emphasize high-quality ingredients as the secret to their success.
