Chefs who make banquets are generally chefs who specialize in catering. They are skilled in business, and almost all of them tend to be cauldron dishes. Because there are many people at the banquet, they are generally not good at frying small stoves.

The chef of Sichuan cuisine is usually the chef or second chef of a restaurant or hotel. They usually have no experience in frying cauldron dishes at banquets, and when the quantity is large, the proportion of required materials can not be well grasped.

Therefore, when catering, we still need to find a skilled chef in this field to make better use of the ingredients. As for the taste of Sichuan cuisine, you can ask him to add relevant Sichuan condiments when cooking. After all, there are many people, which is definitely different from the Sichuan food eaten in the Sichuan pipe.