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编辑老师：我是一名上海厨师，订阅《四川烹饪》已将近6年。贵刊的《烹饪课堂》办得很实用，为我们解决了不少问题。例如，贵刊今年第3期《烹饪课堂》介绍的几款炒饭，做出来就很受顾客欢迎。不知贵刊能否再介绍几款煲仔饭﹖上海市宝山区读者 翟 琛“煲仔饭”原本起源于广东一
Edit teacher: I am a Shanghai chef, subscribe to “Sichuan cooking” for nearly 6 years. Your magazine’s “cooking class” very useful, for us to solve a lot of problems. For example, your number 3 this year, “cooking class” introduced several fried rice, made very popular with customers. I wonder if your magazine can introduce several claypot? Baoshan District, Shanghai readers Zhai Chen “claypot” originally originated in Guangdong