EACH DISH HAS A STORY, AND IT HAS TO REMIND ME OF THE FILM DEEP NIGHT CAFETERIA, AND THERE IS ALWAYS A STORY BEHIND EACH: JOYFUL, SAD, HAPPY, SAD, DEPRESSED, STIMULATING, COOK'S MOODS, EATING'S MOODS, MIXED UP WITH THE TASTE OF A DISH. WHO SAYS THE FOOD IS SWEET AND SALTY, AND IT'S MORE SAD AND SAD. THE MOOD OF COOKS AFFECTS THE QUALITY AND TASTE OF COOKING, WHILE THE MOOD OF EATERS AFFECTS THE TASTE AND FEELING OF COOKING, AND COOKS CONTROL THE RATIONAL OPERATION OF COOKING, WHILE THE APPETITE OF COOKS DETERMINES THE FIVE SENSES OF FOOD ENTERING THE BODY. I'M NOT A EATER. SINCE I WAS A KID, I'VE BEEN PROUD TO EAT AND NOT BE FAT. SO I'VE NEVER BEEN A TABOO ABOUT EATING ANYTHING I WANT. DO NOT BE AT THE INSTIGATION OF THE MOUTH AND STOMACH. NOW YOU'RE TRYING TO GET INTO THE KITCHEN, NOT JUST TO EAT. I'D RATHER COOK FOR MY FAMILY THAN EAT FOR MYSELF. THE CUTEST PERSON I'VE EVER SEEN COOKS FOR OTHERS. WHEN I WAS WEARING AN APRON, I FELT LIKE I WAS ENTERING MY KINGDOM, FLYING FREELY IN THE KITCHEN, IN THE HEAVENS AND THE EARTH, ENJOYING THE POT AND THE POT, PLAYING THE KITCHEN SYMPHONY. I HAVE ALSO PREPARED MYSELF FOR THIS PURPOSE A KITCHEN ROBE — A LOVELY APRON. WE HAVE TO HAVE FUN AND ENJOY OURSELVES. IN ADDITION TO HARDWARE AND EQUIPMENT, THERE IS ALSO AN UNSATISFIED HEART. COOKING IS NOT A SIMPLE THING. EACH DISH SHOWS THE SKILLS, AND AT THE SAME TIME TAKES INTO ACCOUNT THE CULINARY MOOD. EACH DISH HAS A MOOD, AND IT'S TOO OLD AND SOUR TO KNOW. THE VIEWERS WILL NEVER BE ABLE TO EXPERIENCE THE SMELL OF THE FOOD THAT FLOATS AT THE TIP OF THEIR NOSES, THE TOUCH THAT CUTS THROUGH THEIR TONGUES, THE TASTE OF THE TASTE BUDS, AND THE THOUGHTS THAT FLOW THROUGH THEIR HEARTS. ONE DISH IS ALWAYS REMINISCENT OF PEOPLE WHO ARE MORE OR LESS ASSOCIATED WITH FOOD, AND IT IS NO WONDER THE ANCIENT CLOUD: COLORISH. WHEN WE'RE LOOKING FOR A FOOD, THERE'S JUST ONE PERSON TO REMEMBER, IN ADDITION TO THE NEEDS OF THE BODY. I'VE ALWAYS BEEN PROUD BECAUSE I'M A MAN OF CHONGQING AND A MAN OF MOODU MOUNTAIN. SPICY IS THE MAIN TUNE OF OUR AROMA. IT'S A CONSTANT ELEMENT. WE LOVE IT MORE. WHEN I WAS IN A BAD MOOD, I DRANK A HOT POT, SPICY, SPICY, SPICY, AND THEN FORGOT TO BE UNHAPPY; WHEN I WAS HAPPY, I HAD A LITTLE PARTY, A BEER, A FEW STRINGS, AND THE JOY WAS ALREADY MAKING ME FEEL GOOD. IN OUR EYES, SPICY IS MAGICALLY HEALING, AND FOR DAYS IT DOESN'T TICKLE. TODAY'S SOUR RICE RABBIT CONTINUES THE PREVIOUS SPICY SERIES. HEALING THOSE SPICY CONTROLS INCLUDES MYSELF. IT'S NOT HARD TO EAT SOUR RICE RABBITS. IT'S ABOUT WHETHER YOU'RE FREE OR NOT. SIMPLE STEPS CAN BE MADE AT HOME, AND THE FINISHED FOOD IS SOUR AND NOT SPICY, AND A LOT OF SPIT HAS BEEN SPILLED IN THE MOUTH. ONE PERSON EATS AND ONE FAMILY MEETS YOUR STOMACH。
CHONGQING'S WEATHER HAS BEEN CLOUDY LATELY, WARM AND COLD, AND TURNED. DESPITE LIVING IN CHONGQING FOR MORE THAN 20 YEARS, THE CHANGING WEATHER IN CHONGQING IS STILL ELUSIVE. THE RISING SUN IS A LUXURY FOR THE WINTER AND WINTER HOLIDAYS, AND THE USUAL STATE IS THE FOG. WHEN THE CONCEPT OF PM2.5 WAS NOT SO POPULAR, WE THOUGHT IT WAS JUST A FOG, AND WHEN THE PM2.5 WAS INFESTED IN THE COUNTRY, IT BECAME CLEAR THAT OUR ANCESTORS HAD BEEN IN THE FOG FOR SO LONG, THAT SO MANY INHALABLE PARTICLES HAD BEEN INHALED, AND NO WONDER THAT CHONGQING HAD A STRONG LUNG. (PLEASE WRITE TO EJM2467) THE BEST CURE FOR THIS FESTIVITIES OF NON-RESIDENTS IS TO EAT CHILLY FOODS LIKE PEPPERS AND PEPPERS. SEVEN SISTERS, TWO GOLD BARS, PEPPERS, PEPPERS, PEPPERS; DRY PEPPERS, WET PEPPERS; PEPPER NOODLES, PEPPERS, CHILI BANDS; THE KINGDOMS OF CHILI ON THE TIP OF THE TONGUE; AND PEPPERS TO COUNT THE BEST OF THE BROOM. IT'S ALMOST IMPOSSIBLE TO GET DOWN TO CHILI. WE DON'T LIKE SPICY AT HOME, BUT WE HAVE TO EAT SPICY AT CHONGQING. WHY? CAN SOMEONE WHO CAN'T EAT CHILI CALL HIMSELF CHONGQING? WHEN I WENT TO SCHOOL OUTSIDE THE COUNTRY AND COULDN'T EAT CHILI, MY CLASSMATES LAUGHED AND WONDERED IF I WAS CHONGQING, AND I WAS UPSET. WHEN I CAME DOWN TO THE KITCHEN, I KNEW THAT CHILI WAS A TREASURE, AND THAT THE COOKING WAS SO EXCITING. IF YOU LIKE CHILI FRIENDS, TODAY THIS POT MUD IS A CURABLE DISH, SPICY SOUR, SOFT AND TENDER. A POT MUD, NOT A POT IN THE DISH, BUT A SPECIAL COOKING METHOD. THERE ARE TWO COMMON WAYS IN WHICH WE CAN MAKE FISH, ONE BY BURNING CLEAN FISH DIRECTLY INTO THE SOUP OF A PRE-COOKED CHOW, AND THE OTHER BY FRYING THE FISH WITH OIL ON BOTH SIDES, THEN BOILING IT BACK TO THE POT, MAKING IT SOFT. FISH AND MUDS IN THE AFTERMATH OF THE OIL FRYING, BECAUSE OF THE HIGH TEMPERATURE, THERE IS A LAYER OF LITTLE BUBBLE ON THE SURFACE, WHICH IS A BIT LARGER THAN IT WAS BEFORE, AND IT LOOKS LIKE IT'S COVERED WITH STARCH. THERE'S MORE POTS, PANS, MUDS, PANS. WE CAN MAKE THEM IF WE WANT TO EAT THEM. NO WONDER THEY SAY THEY'RE DELICIOUS. I NEVER MIND PEOPLE SAYING WE'RE GOOD, BUT IT MEANS TWO THINGS: ONE LIKES TO EAT, THE OTHER TO EAT. IT'S ALSO A TECHNICAL JOB. IT'S HARDER TO EAT. WHEN EATING, IT'S ALSO A WAY OF DOING THINGS, I'M KIND OF BEGINNING TO THINK THAT CHONGQING'S HOT CHARACTER HAS SOMETHING TO DO WITH FOOD. WELL, DON'T SELL IT, READ A BUNCH OF PICTURES AND TEXT, SPIT IT OUT. THEN LET'S SEE WHAT THE CURING POT MUD DOES TODAY
