hot spicy Recipe
VicentaLakin
Sometimes you really feel like you're a very contradictory person, working on a delicate side of the menu, playing the most traditional veggies after work, thinking that you're the one who would be happy to do something about food. Outside Sichuan, it seems that tofu is much better known than the pot, remembering that a Japanese couple used to work in a Chinese restaurant in France came to dinner, but unfortunately our menus are in Chinese and French, all of which they don’t understand, but when looking at soybeans, they look like a saviour. Come on, these four words are all over the country. But in Sichuan, the casserole is definitely the "first dish of the canteen" and everyone likes to order one outside. Remember once when the town of Lianshan, famous for returning pot meat, ordered us a medium, a large plate, but only six pieces, each with a big slap, could really eat one. It's not hard to fix, but it's the essence of the canyon, the soy sauce, the taoyang sauce, the sauerkraut, with a good ass-sniffed pork, and the garlic seed of winter. But after all these years of development, there have been many changes in the pattern, the pies, the lotus and so on. This time, I put some tea mushrooms in the back pot, added some food fibres that are less well served and balanced nutrition。
VicentaLakin
At the foot of Mount Wu, there is a small hill village called “Trucks and Ponds”, with only four families, without electric lights, no roads, and ancestral generations living by cooking and hunting. Every holiday they make a pot of animal meat, chips, mushrooms, vegetables, mountains, etc., and add Chinese herbs, a taste of natural alcohol and fresh perfume. He left the village with the hopes of the mountain people. After 10 years of struggle, a career was finally achieved. The delicious casserole of the wine table did not make two cents forget the casserole of the "wood-dog pits" and two cent cent centimetres definitely pushed the home-grown "one pot" into the market. With its own in-depth knowledge of Chinese herbs and spices, combined with the characteristics of Sichuan fire pots and dry pots, and with the help of nutritionists and pharmacists, a two-year-long in-heart study has led to the successful invention of a variety of Chinese herbs and spice bottom formulations and unique cooking techniques。
