When AI spices up classic Chinese dishes

Budweiser's "recipe" is as meticulous as a battle plan, only that the battle plan is for a brewery: a 30-day brewing process with primary fermentation for exactly six days, followed by 21 days of beechwood aging, with brewmasters tasting each batch at least five times.

Since 1867, when Adolphus Busch perfected the formula, this meticulous process has ensured all Budweiser taste the same, whether you're drinking it in St. Louis or Shanghai.

Now imagine the consequences had Busch, for instance, written, "Ferment until it smells right, age until the color looks good." The company would have collapsed in a short time. Yet this is exactly how most Chinese recipes are written — and yet Chinese cuisine has thrived for millenniums.