编辑老师： 我是一名川菜厨师，也是贵刊的忠实读者。多年来，我从贵刊学到了许多东西，特别是贵刊的《烹饪课堂》为我们解答了不少的难题。现在，我和一位同事即将被聘请到国外一家中餐馆工作。由于我们没有出国做川菜的经验，不知在国外搞川菜烹调应该注意哪些问题？川菜在国 Edit teacher: I am a Sichuan cook, but also a loyal reader. Over the years, I learned a lot from your magazine, especially in your magazine’s “cooking class” to answer many of our problems. Now, my colleague and I will be hired to work in a Chinese restaurant abroad. Because we did not go abroad to do the experience of Sichuan cuisine, I do not know in the foreign cooking Sichuan should pay attention to what issues? Sichuan in the country