Sichuan Cuisine used to be looked down upon by many chefs from other culinary schools. Many people belittled Sichuan Cuisine as being "just spicy and rustic." At the time, Sichuan Cuisine indeed lacked any signature dishes that could hold their own, leaving many Sichuan chefs very frustrated.
However, a chef named Huang Jinglin, in order to defend the reputation of Sichuan Cuisine, pondered deeply and tried countless times, finally breaking new ground by creating the masterpiece dish "Boiled Water Cabbage."
The impact of this dish's debut was comparable to the launch of the 055D destroyer. Since then, no one dared to call Sichuan Cuisine rustic anymore.
This is also Master Liu's specialty.
Facing Wang Fan's inquiry, Master Liu generously taught Wang Fan all the details, techniques, and precautions without holding back, fully showcasing the style of a maestro.
