Chun Ye New Style Sichuan Cuisine Introduction
The chef Guozhuyi, known as "Ancient Master," began his culinary career at the age of 13 and set his sights on becoming a top chef, developing a special affection for Sichuan cuisine. He frequently visits Sichuan to gain insights and provide guests with new taste experiences. The highest level of Sichuan cuisine is described as "numb on the tongue but not spicy," and the Ancient Master often uses a catchy phrase to describe the flavors of Sichuan dishes: "Three aromas, three peppers, three ingredients; seven tastes, eight flavors, nine varieties." The media has crowned him the "King of Sichuan Flavor," and he has won the gold medal in the Shanghai Culinary God Steaming Competition. The "Ancient Master" is skilled in preparing over 100 types of Sichuan dishes, with signature dishes such as water-boiled fish, chopped chili fish head, cumin spicy meat, water-boiled beef, pepper sauce pork, stir-fried yellow croaker, and crab imitation. The crab imitation is made with egg whites, cod, and a few shrimp, slowly stir-fried over low heat and then quickly fried until dry; the mixture becomes delicate like cotton candy. When combined with an egg yolk, it delivers a rich crab flavor. The pepper sauce pork is fragrant and numbing on the tongue, while the stir-fried yellow croaker is aromatic but not spicy. The water-boiled fish and water-boiled beef represent the essence of Sichuan cuisine and showcase the Ancient Master’s superb cooking skills, with an emphasis on high-quality ingredients being the secret to success.
