Before cooking these meals, the country chef must prepare all the dishes and cook so many dishes in an hour or two. They must have their own family skills, so that ordinary rural chefs can make meals that are basically different from what we see and can satisfy our taste buds.
No matter what I see in the rural kitchen now, in fact, we usually see them like us, because in normal times, they do the same things as us, but at the wedding reception, their task is a little heavier, that is, to let customers eat a big meal within a certain period of time.
In normal times, these rural chefs we see are definitely very leisure, but once there is a wedding reception, they do more things, such as buying vegetables, preparing vegetables and cutting vegetables in advance. Because there are more guests, they will buy more vegetables and prepare more vegetables, and it is also very technical to fry so many dishes at once. Maybe country chefs have their own experience, but for us, watching them. If there are as many as 60 tables a day, then Sichuan chefs play a decisive role in the wedding banquet. If there is no Sichuan chef, the wedding reception may not be normal.