Mr. Luo says that people today don't like eating chilli, and so to preserve the red color and strong flavor which comes from the chilli oil used in Sichuanese cooking, he uses tomato, which also gives the flavor a lift. Tomato is often used by Shanxi cooks, and it adds a slight acidity and sweetness which stimulates the appetite.
羅師傅說，現在人不喜食辣，但是為了保持川味因辣油造成的紅郁顏色，就用山西幫慣用的番茄來提味，因此吃到嘴裡會感覺到一點酸、甜，更促進食慾。