Master Sichuan Cuisine: 100 Questions and Answers - Clarification Section

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Features: In daily culinary practice, our chefs, especially young ones, are mostly still at the level of "knowing how to cook" but rarely explore why certain methods are used. Practice has shown that this phenomenon is highly detrimental to the overall improvement of culinary quality. Additionally, the industry still relies on the master-apprentice system and hands-on teaching, which far cannot keep pace with the times. This is because there are fewer highly skilled and respected masters, while there are too many young people. Since it is currently difficult to change this situation, as professional chefs, relying solely on skills within one's reputation is insufficient. It is also necessary to strive to learn culinary knowledge beyond the kitchen, especially for chefs specializing in specific flavor dishes, as this learning becomes even more important.