There's one dish in China, which may not be a dish, and there's almost no place for it at the table, but it's a childhood memory for a lot of people -- pig oil scum. When it comes to pig oil, the image in mind is not greasy, but the smell of it, and when the matter is not rich, the pig oil is a memory of 80 years later, it does not seem to be popular enough to eat vegetable oil. Every time a family frys pork oil, it stands by the pot, watching the fatty of white flowers grunting in the pot, eagerly waiting for it to be dried up and the slag to come to the bowl. Freshly squeezed oily, scented, scably. It's in the food, little chili, and it's simple, but it's not forgotten. When I bought meat today, I bought fatter pork, made a small bowl of pork oil, and made a plate of food full of childhood memories。
Tofu is one of the traditional Han foods in Sichuan province. The main raw materials are tofu, tofu, beef powder (which can also be pork), peppers and peppers. Pistol from pepper, chili from chili, this dish highlights the "spicy" character. This dish was created in the early years of Qing Dynasty (after 1874) by Chen Liu, the owner of a small restaurant called "The Chan Heung Shing Food Shop" in the northern suburbs of Cheng City. Because Chen Liu's face is numb and she's called Qin, she invented tofu, which is called Qiang tofu. This is a green dish, which is soaky and tender and radiant, odour, spicy, soak, incense, tender, fresh, hot and live; and pheasant: when the tofu rises, a proper amount of peppers shall be spilled. They're going to use Han Qian to make a pot of pepper, pure and sweet. Spicy: It's made of the red peppers of the Dragon Temple, cut and cooked, and made with a small amount of refined sea pepper tofu, hot and spicy. Hot: The tofu quality keeps up the temperature of the whole dish, which is difficult to cool down, and every time a chopstick tastes like a fresh oven. Scorch: The pot immediately comes to the table, it doesn't smell the tofu plaster, it's cold, it's rusty, it smells bad in all colours, it only smells of appetite. Soufflés: the fine beef pie, the colour of the yellow, the red soufflé, a single piece, a grain, the entrance, and the teeth. (a) A tofu pot, a tofu pan, white, horny, broken, so that most homes eat with small spoons. Fresh: All fresh, green, red and white, fresh and impeccable. Live: It's one of Chen's special skills: Tofu comes up on the table, and the long garlic is standing in the bowl, green and green, and the oil is so bright, as if it had just been taken from the ground, and it was alive and flexible, but the entrance was ripe and tasteless。
