C67 No Spiciness in Sichuan Cuisine

In the bustling kitchen of the take-out restaurant, a sprawling 100 square meters was packed with stoves ablaze. Chefs deftly maneuvered iron pots over the flames, which leapt up to a meter high when the pots were shifted. Despite several exhaust fans working overtime, a smoky haze still enveloped the space.

The air was thick with the scents of oil, cumin, chilies, and cooking wine