I wonder if they are considering changing the oils they use. Sischuan cuisine tends to use a lot of oil. My body has a reaction to food with a high saturated fat content. I get a certain feeling that is unpleasant. I find that at some Sischuan restaurants regardless of how much I eat I get this feeling but at others not. We were just in Hong Kong and had an enouous meal at a fantastic Sichuan restaurant and I did not get the saturated fat overload feeling. Nor do I get it at Z & Y. But I always would get it at CV. I wonder about the variation in cooking oils used in the different restaurants. I have wanted to mention it to the CV owner but don't feel comfortable doing so.