Yesterday, I tried their Sichuan-style bento box. When I opened it, the first thing I tasted was potatoes. As I took that first bite, I felt like I was back in Yunnan because during my time in Yunnan, I had many Sichuan friends in my social circle, and we almost ate Sichuan cuisine every day. So, at that time, I had been exposed to Sichuan cuisine for a long period. Speaking of Sichuan cuisine, everyone is probably familiar with the fact that it’s known for its spiciness, and the representative cities are Chengdu and Chongqing, which I am very familiar with. My favorite Sichuan dishes include spicy chicken, hot pot, liangfen (a type of cold noodle dish), chestnut-roasted chicken, fish-flavored shredded pork, mapo tofu, Kung Pao chicken, double-cooked pork, stir-fried beef with hot peppers, boiled meat slices in chili oil, mouthwatering chicken, red oil dumplings, and pugai noodles. Of course, Chengdu hot pot and Chongqing hot pot are a must! Oh my! I’m reminiscing as I write, and I feel like my mouth is watering just from writing about it!