1993: Precooked Sichuan Cuisine? Advance Sichuan Food!

[Chronology; daily life; city] Liu Feng, a 40-year-old Sichuan boy, stayed up late and teleported to Sichuan in 1993, and became a chef in a Sichuan restaurant? As a native of Chengdu in the 21st century, it is normal to eat takeout every day and not be able to cook, right? Fortunately, he can advance a lot of delicious food. As long as he can repay the karma afterwards, even the chefs of New Oriental can only stay away. Advance payment of white meat with garlic paste; Advance payment of Kung Pao Chicken; Advance payment of Couple's Feather Slices; Advance payment of Shuangliu Mom Rabbit Head... Fry; burn; stir-fry; steam; boil; fry; mix; stir-fry... Give the world a little Sichuan flavor shock!