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In the bustling East District, there is a famous Sichuan restaurant called "Sichuan Wu Chao Shou." The chefs here are all fellow townspeople from Sichuan, and they have been long engaged in the preparation of authentic Sichuan cuisine, which is very well-known in Taiwan, Japan, Hong Kong, and other places. Taking "Chao Shou" as the restaurant's name, of course, you can experience a flavor different from other restaurants. The red oil sauce is made with a special method, with a bright red color and a fragrant and spicy taste that makes the customer's tongue feel slightly numb, but then comes a sweet and fragrant aroma. It is paired with thin and elastic dumpling wrappers, fully showcasing the bold and spicy characteristics of Chao Shou. The sweet and delicate meat filling is especially delicious when highlighted by the spicy red oil. In addition to Chao Shou, authentic Sichuan dishes are also the specialty here, embodying the characteristics of Sichuan cuisine which "values flavor and enjoys spicy and fragrant aromas." For example, the spicy platter consists of pork, pig ears, beef tripe, cold noodles, and shredded chicken, topped with finely chopped green onions and cilantro to enhance the fragrance, then poured with hot spicy oil, making you sweat. The Mapo Tofu has tender tofu and the numbing flavor of Mapo, fully embodying the Sichuan taste, and can be eaten with rice for several bowls. The red hot pot, with its spicy and numbing broth, is made after a long period of simmering. No matter what kind of ingredients you put in, they all have an excellent level of spiciness. Whether it's meat or vegetables, the soup penetrates into them, and the spicy flavor stimulates the taste buds, making all the fresh ingredients delicious.