When it comes to kawaru, the first impression of many people is spicy. But the real chronology is about one dish, and it's about everything. In Sichuanijiang, there is one of those fragrance dishes, which is not famous for spicy. The fragrance bowl, which serves as the head of the feast table, is almost readily available, with pork and eggs made of pork and eggs, and rich foods such as potatoes, jade orchids and seaweeds, filled with a bowl of onions, if the fire evaporates and falls into the bowl, and then a big, chubby chicken soup is spilled with green onions. The meat entrance is soft and fragrance, with a good meal and a very rich tusk. It's definitely an axle for a family party and dinner