Sichuan cuisine pays attention to cooking skills and various seasonings, but ignores ingredients. The dishes are all staple food, not elegant, and it is difficult to win the star. Most Michelin-starred hotels abroad are hard to reduce costs because they pursue the quality of ingredients. For example, the most common chicken needs to choose a designated farm to use natural feed for a whole year, and it is a hen that has not mated, and only chooses the meat in the middle of the drumstick13, which is really demanding on ingredients. This kind of picky about ingredients is almost impossible in Chinese mainland, let alone Sichuan food.