The green peppers of Qingbong This type of green pepper is already in my mind, because it was I who, in 1974, responded to Chairman Mao's call to go up to the hill to re-educate the poor farmers, and the captain's family invited me to eat this dish (perhaps with salt). At that time, there was a great deal of pressure on food and oil sugar, and even salt was scarce in the countryside. Remember once when the Communes sent two packs of salt to my house for generator wires and thought it was white sugar? I've checked and I haven't seen a restaurant with this dish
It's a good idea he's been in chengdu for five years and has his own passion for sichuan food. however, there is not much interest in the flames. personally, he prefers veal noodles. but the old man who likes to eat noodles and miyagi chickenso lately, so i tried to do it
Burn noodles Flaming noodles are traditional foods of Sichuan Ibein. Because it's heavy enough to burn, it's called a noodle. The water is selected. Many outsiders are generally of the opinion that Sichuan eats rice, and that every breakfast in Sichuan province, Yibin, starts with noodles, with noodles everywhere in the streets and alleys of the city, and the large noodles are dozens of different tastes, serving different tastes. I've always loved to eat noodles, to eat noodles, to drink soup
Spicy fish Ha-ha-ha-ha-ha fish can be made in their own home. It's no worse than outside. Like the spicy dish should meet you。
Scrambled beans Dry grasshoppers are the usual method of vegetating raw materials. You'll be able to wrinkle the beans. It's aided by sauerkraut, sprouts, dried sea peppers, four-season beans with soft, special scents。
