Shen Hongfei said of Er Mao, "He is indeed the best at cooking among the people who write, and the best at writing among the people who cook." The poet Li Yawei said, "Er Mao treats Sichuan cuisine like a scholar treats annotations. He likes to trace the roots and look for the taste.

Ermao never thinks that spicy food is the soul of Sichuan cuisine, and he doesn’t take it seriously. He thinks that spicy food is the coat of Sichuan food, and sometimes it is the vanity of Sichuan food.” Yefu said, “I haven’t seen one yet.

People of the same generation, like Er Mao, can combine food and color with poetry, making Chinese language and dishes sexy. Reading his poems and even recipes can be like taking an aphrodisiac.

Ermao's food essays are a masterpiece of a poet and a chef, so they are very different from others.

From "Mom's Firewood Stove" to "Republic of China Food", it seems that he has made a leap from Jianghu cuisine to mansion cuisine. What has changed is not just the recipes, nor the techniques such as adding oil and vinegar;

Go deep into the mysteries of history and find a new way to interpret history in the lingering fragrance of the wine."