When preparing Sichuanese food in this era that puts a premium on healthy and light food, you can't make the same old kind of oily sweet and sour boneless pork. This is what is causing the old restaurants to close one after another.
你做四川菜，在講求健康、口味清淡的現代，不能還老給顧客吃油膩膩的回鍋肉，固守原本的作法，只會讓老館子一家一家關閉。