Maocai belongs to Sichuan cuisine, and the required materials are: beef and mutton, chicken and other meats (which can be selected according to personal taste), side dishes such as bean skin, tofu and vermicelli, spices such as pepper, pepper, ginger and garlic, chicken essence, salt and cooking wine.

I want to find a place where I can train Sichuan food, and go to a regular training school to learn authentic taste. Mao Cai, a professor in our school, is doing practical research.