He went back to continue helping his Little Aunt in the kitchen.
The four of them worked until around five in the afternoon before a grand spread of delicious dishes was finally complete.
There were eighteen dishes in total. Three of them were small red clay hot pots, while the rest were kept in steamers to stay warm. As a result, everything was piping hot when served.
Most of the dishes were Sichuan-style—numbing, spicy, savory, and aromatic.
