There has always been an argument on the Internet that Sichuan cuisine is a low-competitive cuisine. The argument is mainly based on the characteristics of Sichuan cuisine "spicy and heavy oil". It is believed that "spicy is just a taste stimulus, not a taste". Sichuan cuisine’s satisfaction with spiciness, in these people’s eyes, is just a low-level sensory stimulation, which has nothing to do with elegant seasoning techniques.
However, the real Sichuan cuisine is more than "spicy". Only uni...
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