Chunye New Sichuan Cuisine Introduction
Chunye New Style Sichuan Cuisine is run by Chef Gu Zhuyi, known as "Gu Zui Shi." He began his culinary journey at the age of 13 with the ambition to become a master chef, developing a deep passion for Sichuan cuisine. He frequently visits Sichuan to gain insights, aiming to surprise his customers with new taste sensations. The highest realm of Sichuan cuisine is described as "numbing without being spicy," and Gu Zui Shi often uses a catchy rhyme to express the flavors of Sichuan dishes: "Three aromas, three peppers, three ingredients; seven tastes, eight flavors, and nine combinations." He has been dubbed the "King of Sichuan Flavor" by the media and has won the gold medal at the Shanghai Food God Steaming Competition. Gu Zui Shi can prepare over 100 types of Sichuan dishes, including signature dishes like boiled fish, chopped chili fish head, cumin spicy meat, boiled beef, pepper sauce white meat, stir-fried yellow croaker, and faux crab. The faux crab is made with egg whites, cod, and two or three shrimp, stir-fried slowly over low heat, then quickly fried to dryness, resulting in a texture as tender as cotton candy. When mixed with an egg yolk, it delivers a rich crab flavor. The pepper sauce white meat is delightfully numbing, while the stir-fried yellow croaker is fragrant without being spicy. Additionally, the must-try Sichuan dish features boiled fish and boiled beef, showcasing Gu Zui Shi's exceptional cooking skills and high-quality ingredients as the secret to his success.
