Sawabei

Sawabei

In the Sichuan Chongqing region, the name of Sichuan's cool powder is not too high. We grew up with cold powder. In difficult times, there are not so many foods to eat, and spicy and fragrance powder is a regular on the table. As a result of the magic of the swarms of the river's spices, a palate of cold powder becomes glamorous. And a plate of spicy and smoky powder came in the summer, and that tasted so good. In my home, I used to make home-made soybeans and pea soys, and in Kawabei, mainly used pea soy. There's a difference between the two. It's delicious。