hot spicy Recipe

Blood

Blood

VicentaLakin

I've had a lot of luck lately, and my friend has brought me a few pounds from Chongqing. Yellow is the favorite of many people in my home, and it's a lot of things, dry, pepper, spicy, boiled, etc., but the deepest thing I remember was my father's "crunch and yellow" when the countrymen loved to catch them in the water fields and then to sell them on the market, and the father would have to buy them all, and it would have been easy to fix them, the salt and pepper, the ginger, the taste of which was called beautiful, because they were all naturally growing wild and tasted so well that they could not eat Roo now
Beef jerky

Beef jerky

VicentaLakin

Almost all Chinese people love beef jerky, but probably no one in any region can make as much beef jerky as Sichuan. Food safety is now being addressed, and it has been investigated that most beef-dry producers are small-scale workshops and that they cannot choose high-quality beef and have to put preservatives and perfumes in order to save costs and keep them longer. In order to reassure everyone and enjoy themselves, today I present the old Chengdu beef jerky in the tunnel. Because some of the links were improved, they were named "Old Chengdu private beef jerky."