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In Chen Songru's view, the first instinct isn't to judge for yourself — first ask what the actual feedback from diners is: do people eat it often, is it popular, does its reputation stand the test of time (Model 3: Customer-Centrism). Next, check whether the dish's "authentic core" — main ingredients, flavor profile, key techniques — has been compromised. Adjusting peripheral details (spiciness, plating, regional taste adaptation) is innovation; changing the core flavor profile or technique is "losing the soul." However, this standard itself lacks objective quantitative basis and relies entirely on experience, so it should be treated with caution and not absolutized.

The biography itself does not resolve this tension — "must not lose the soul" and "learn my essence, not my form" (don't copy) coexist, with the boundary always blurry. This is the "Contradiction 1" left intact. Positive and negative reference cases: borrowing Shandong techniques to create "Sweet-and-Sour Crispy Fish" was successful innovation (core intact); "Twice-Cooked Pork without chili" was deemed unacceptable by Zhu De (core lost).

It can be adapted, but recognize this is extrapolation, not historical fact. For example, the "mutual benefit of altruism and self-interest" model can be used to examine whether a seemingly selfless career choice also serves your own long-term growth; "prove through action, not words" can inform how to earn a new team's or client's trust. When using, please note the "Limitations" noted on each model on the Wisdom page.

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