“If you ever had the honor to be invited into our kitchen, you could mistake it for a Chinese pharmacy. We infuse all of our chili oils in-house and carefully hand select our spices and roast our own chili peppers. Nothing is pre-mixed or pre-made”
“Szechuan cuisine is very technical. It has over 100 dishes and each one is flavored differently. You can play around with the ingredients but you cannot change the technique.”
“You have to seal the pot and cook the pork for 8 hours until there are 1/3 of the juices left for an incredible rich and glazy sauce. If you unseal the dish to check for doneness, the aromas are lost and the dish is not the same. If you have to unseal the dish to add water, then the dish becomes soggy. Proper technique is key to this dish”.