About the kitchen
Did you think Sichuan food was so spicy that only people with stainless steel stomachs could eat it? Think again!
The chillies are really only to make the dishes more beautiful and add a tiny little zing. Even people who are terrified of spices love my Sichuan cooking, washed down with ice cold, dewy beer on a large roof terrace overlooking the South China Sea.
Meaty, vegetarian or even vegan, I have the taste and space for any occasion. (I also do cooking courses)