Key Sichuan seasonings, such as Doubanjiang (fermented bean paste), Sichuan peppercorns, and pepper, were transported from Beijing, while fresh ingredients were sourced locally.

Each morning in Paris, Zhu and his team scoured farmers' markets and Asian supermarkets to find seasonal vegetables and unique spices that best represent Sichuan cuisine.

"The salt and sugar here appear similar to those in China but taste different. For example, French salt is saltier, while French sugar is less sweet," Zhu explains. "This necessitated adjustments to our seasoning ratios and continual recipe refinements."

For instance, to match the flavor of Kung Pao shrimp in France, 35 grams of local sugar are required compared to 23 grams in China. Zhu and his team are dedicated to perfecting their recipes to bring an authentic taste of Sichuan to Paris.

"Spicy chicken is a beloved dish on many Sichuan family tables, but achieving perfection requires precise timing and ingredients," says Zhu, who has been crafting Sichuan cuisine for 27 years. "In Paris, spicy chicken is the most popular dish, and it's almost always ordered at every table."