Shanghaiers do not like spicy, especially the elderly, and are barely touched. Speaking of which, it's funny that my daughter likes to eat pepperfish head, and my mother told my daughter how it tastes. Let me do it for her. And I said, "This dish is hot, and you're not used to it." My mom said, "Well, you can make a non-spicy pepperfish head." And when you leave where it originates, it changes the taste more or less, for a reason. Spicy spicy is a traditional specialty from Sichuan. It's said that it was initially created by boatmen and fertilizers. This is easy and unique. From Chengdu to the river basin of the Three Isthmus, with the rapid flow of water, the pelicans have become indispensable scenes. They raise stones on the edges of the river, raise canisters, pick up some branches for firewood and fire, make a few cuisine water. Everything is taken from the ground, there is a menu, there is a menu, there is a lot of wild vegetables, there is no food, there are sea peppers, peppers, etc., and they eat them, which can be breathed and cold and wet. It's easy to eat because it's easy to travel, and it's quickly spread across the river. The best thing to do is to be flexible, to eat what is hot, to have what is hot on your hands, to have fresh spicy soup, and to get sweaty. When you get to Shanghai, you have a spicy, medium, spicy choice. I made a spicy spicy spicy today. Make it hot, the bottom is heavy, and it's all up to you。
