《四川烹饪》的编辑们：读贵刊已经有许多年历史了，起因是本人的舅舅是一名从厨多年的特级师傅。我也是因为烹饪对我有莫大的吸引力，才辞去公职投入到这一行当中来的。我由以前翻一下贵刊到现在很认真地看和学，这是一个过程，同时也可看出贵刊的吸引力。初入此行时，我什么样的烹饪刊物都看，但后来经过反复比较，我发现《四川烹饪》上介绍的各种菜系菜肴及做法可以适应不同层次的酒店、宾馆、小饭馆和不同级别的厨师。说实话，从《四川烹饪》杂志上我学到了许多新菜。俗话说：“兵无常势，水无常形”，万物都是通的，就看你怎样去研究它了。经过自己七、八年的实践，我也创出了一些受顾客喜欢的菜品。这里我就将其中的几道菜介绍给贵刊。 湖北荆州市沙市区第六中学宿舍 陈彬 “Sichuan cooking” editors: read your magazine has many years of history, the reason is my uncle is a chef for many years master. I also because cooking has great appeal to me, resign from public service into this line came. It is a process that I read from the periodicals before which I read and study them seriously. At the same time, I can also see the attractiveness of your publication. At the beginning of this trip, I would like to see what kind of cooking publications, but then after repeated comparison, I found that “Sichuan Cuisine” introduced a variety of cuisine and practices can be adapted to different levels of hotels, restaurants, eateries and different levels Chef. To be honest, I learned a lot of new dishes from Sichuan Cooking Magazine. As the saying goes: “soldiers impermanence, water impermanence,” all things are, depends on how you study it. After seven or eight years of practice, I also created a number of favorite dishes by customers. Here I will introduce a few dishes to your publication. Chenzhou City, Hubei Province, Shashi sixth sixth quarters Chen Bin