“Jianghu cuisine”and it is said that the owner has been cooking these dishes for over 30 years

🎬 Highlights of this Episode: Hidden in the bustling streets of Chengdu, China, is a hole-in-the-wall restaurant, and it’s said the owner has been cooking “Jianghu cuisine” for over 30 years. The owner’s wok skills are smooth and flawless, staying calm even as flames rise high. The Perilla crucian carp has a crispy exterior with tender, flavorful meat; the stir-fried liver and kidney is silky and smooth; the stir-fried “double crisp” is crunchy and delicious, with a rich, spicy flavor. Every dish is fiercely stir-fried with intense heat, packing each with a burst of wok hei.
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