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Sichuan chef who taught Cantonese diners to eat spicy food, and why it’s good to eat during the pandemic

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What was your childhood like?“After school, I would help out my parents in the restaurant, cleaning and chopping vegetables, and stealing food to eat [laughs]. I am the oldest of five siblings and I started cooking at home for them when I was 13 years old. I had to stand on a chair to reach the stove. The first dishes I cooked were stir-fried eggs with chilli sauce, mapo tofu, and stir-fried string beans with minced pork. Everyone can eat spicy, though as children we started eating just a bit…

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