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Li Xue's ingredients are all given by heaven. If a dish only has spiciness but no fragrance, it's probably added with chemical seasonings. Peppers are nutritious, but many people are reluctant to eat them. Li Xue says, "People are afraid of spicy food, but actually, they just haven't tasted real good peppers yet." For example, green peppers have low spiciness, but they can add fragrance to ingredients and help dissolve grease. When green pepper sauce is mixed with spicy oil, it becomes extremely spicy and fragrant, and is poured over noodles. A guest from Poland once put spicy oil together with cheese on toast and baked it, which amazed everyone. In order to encourage people who are afraid of spicy food to try something new, Li Xue also developed a Sichuan pepper tea without spiciness. It is brewed with a few green and red Sichuan peppers, and its delicate fragrance shows a rare subtle beauty of spices.