Sour soup

Sichuan pickles are made of cabbage or round cabbage and other sauces, which are fermented by fermentation under the effect of the Bacillus. It's amazing that when cabbage is impregnated into sourbeans, it becomes rare when it's cooked, not only to be boiled, but also to be cooked with a taste that is sour and more tempting. Egyptians have enjoyed sour vegetables since ancient times, and as many as 10 varieties of sour vegetables have been recorded in traditional recipes. Today's Egyptians continue this eating practice, with a strong preference for sour vegetables. Our northerners prefer to eat sour vegetables, of which the famous north-east dish has sour sauce, sour sauce, soybean tofu, and sour vegetables can be fed with a fire pot, which tastes uniquely. It's usually the best pickles made before winter after the fall of the frost。