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　　BIBF第二日下午13時，中國輕工業出版社美食好書《本味》系列作者——川菜食評人火花石“火哥”做客大師廚房，傾情展示地道家常川菜——炸酥肉和泡菜（又香又解膩）的做法，傳授如何將火候運用到爐火純青，用愛講述我們大家的家常。現場氣氛活躍，觀眾積極互動。老成都地道的川菜烹飪絕技吸引了眾多場內觀眾朋友和業界同仁的目光，火哥詼諧幽默地講說引得現場陣陣笑聲，場面非常熱烈。讀者朋友一邊品嘗火哥的廚藝，一邊對川菜和《本味》系列美食好書產生濃厚興趣及關注。與此同時，中國輕工業出版社天貓旗艦店也進行了現場直播。歡迎持續關注!

　　At one o’clock the second afternoon of BIBF, the famous critic of Sichuan food-Huohuashi, who is also the author of Original Flavor series, the books published by China Light Industry Press, appeared as a guest in Masters’ Kitchen. He heartily showed how to make the native homemade Sichuan dishes- fried crisp pork and pickle (which is savory and can refresh appetite) and how to control the fire perfectly. With his sincere sharing about daily life and foods, the atmosphere was very lively and the audiences were quite active. The unique cooking skill of native Sichuan food attracted a great deal of audiences as well as colleagues. Mr. Huo’ humorous words raised waves of laughter and gained quite warm scene. The readers became quite interested in Sichuan food and Original Flavor series when they were tasting the dishes. Tmall flagship store of China Light Industry Press broadcasted the coffee tasting live at the same time. Please focus on us!