It's the bologna season, where every winter comes in, and when they're done, they're dry, so there's a bunch of bologna hanging around. It's a beautiful view. Sichuan's salami spicy, easy to store, can be cooked directly and can be fired with other materials. Every year I have to make a lot of sausages for my family and friends, and I always have to say in detail how to eat them when I meet friends who haven't eaten them. I thought it was simple, who would say how to eat it, and then found out whether the sausage that was sent out had been washed and cooked directly, and even worse, eaten directly. Today, here, you share the clever cleaning and simple eating of the salami. A plate of delicious Sichuan Weenies.
The pickles of the Kawa people can be broadly divided into old salt pickles and dive pickles. Of these, taping pickles are the easiest to make, usually the first day of the day, and Chengdu also calls them “bath pickles”. Squirt pickles are fresh, raw and sweet. The content varies from one season to the next. Chon, cucumber, chili, vegetable head, poach, radish, cabbage. But for people with heavy tastes, it's probably not as good as old salt-water pickles, so you can mix it with red oil for a little bit, so you can get a better mouth and eat。
