四川厨师,尤其是那些收入高一点、工作环境好一点、文化知识多一点的四川厨师,总喜欢与外菜系的从业者辩解一个问题:川菜不只是麻辣。其实,纠缠这个问题多少都有些徒劳,因为川菜的特色通过麻和辣来阐述最容易让外面人 Sichuan chefs, especially Sichuan chefs whose income is higher, their working environment is better and their cultural knowledge a little more, always like to blaze a problem with practitioners outside the cuisine department: Sichuan is not just spicy. In fact, the number of entangled in this somewhat futile, because the characteristics of Sichuan and Ma spicy to elaborate on the most likely to allow outsiders