Shen Hongfei said of Er Mao, "He is indeed the best at cooking among the writers, and the best at writing among the cooks." Poet Li Yawei said, "Er Mao treats Sichuan cuisine like a scholar treats annotations. He likes to go back to the roots and find the original power of taste. Ermao never thinks that spicy is the soul of Sichuan cuisine. He thinks that spicy is the coat of Sichuan cuisine, and sometimes it is the vanity of Sichuan cuisine. ”

Yefu said, "I haven't seen a contemporary who can use poetry to bring food and color together like Er Mao did, making both Chinese language and cuisine sexy. Reading his poems and even recipes, He is as full of energy as taking an aphrodisiac. If you add some of his unique delicacies and privately brewed wild wine, young people who are not strong enough will most likely become estrous - a pair of glasses of wine will create a lifelong friendship. The essay is a masterpiece of a poet and a chef, so it is very different from ordinary outsiders. From "Mother's Firewood Stove" to "Republic of China Food", it is as if he has made a leap from Jianghu cuisine to government cuisine. The change is not just that. It's a recipe, not a technique like adding oil and vinegar; it's about going deep into the mystery of history and finding a new way to interpret history in the lingering fragrance of the wine.

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