For dinner, we made two luxurious seafood pots. The first trial of seafood pots included lobsters, prawns, clams, chicken wings, peanut rice, fragrance, cabbage, apricot mushrooms (because they were only taken at dinner, there was no process chart, so there was a second attempt), which was just in time for the crab season, so lobsters and clams were replaced with big crabs, other materials were as rich as seafood pans, and appearances were excellent as hospitality for friends
Spicy pots, which originate from Chongqing Yunshan, are mixed with the smell of soaky wind in Kawasu, which is a common practice of the local population, characterized by spicy, fresh, perfumed, oily and mixed. Although the spicy pot is a spicy taste, it is quite popular with the country ' s eaters. Sichuan is said to belong to the basin and to the plains, and wet air tends to mix a large casserole with a variety of spices, and whenever there are important guests, meat, seafood, poultry, and even wild sauces are added to the usual cuisine, with a combination of previously fried or overcooked foods, so that they can absorb the taste of meat and vegetables, add to their own spices, and when they are mixed, produce "a pot of perfume". I didn't have enough hotness to eat a 100-cook spicy pan, so I added some dry red peppers to make it spicy。
