Traditional versus modern Fried Rice — which wins?

I've now had Fried Rice prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises Sichuan peppercorn in the way Chinese cuisine encompasses eight major regional schools with distinct ingredients and techniques. The aromatic and complex character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a street stall in Chengdu context for the traditional version adds meaning that plating alone can't provide. Tsingtao beer with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.