Chinese banquet

The sour sauce and the salsa

The sour sauce and the salsa

VicentaLakin

What's for dinner? It's sour and sour today. It's a big pot full of sour and hot. The sourfish is a good tunnel for Chongqing, and I can't make it in the North, but any supermarket can pick a sourfish saucer and pick what they like. As for fish, it's not too fixed. If you want to save yourself, you can choose the stingy, salsa, salsa, and if you want to buy a three-and-four-pound grassfish, black fish, then you can boil fish head bones, and the bottom tastes better. White fish is attractive in buttery soup, because it's more soup, it's more addictive, it's got two dust bars or tarp and tofu, it's more nutritious, and if there's a small family, cook this big pot, you don't have to cook anything else. The sour acids are already appetizers and would be more tempting to throw onions, little rice rings or red donuts, mustards. Red, yellow, green. That's a big appetite
Smoky, greasy beef

Smoky, greasy beef

VicentaLakin

The beef is good, but the traditional beef stew doesn't have to be cooked for hours. It's been a hell of a hot veal lately, and I've done it once. It's not as thick as beef stew, but it's easy to eat in 20 minutes. This ploughing is based on the principle that it is like lamb scavenger, that it matures in a short period of time, and that it retains its taste and nutrition. It's a spicy mouth today, but it's similar to lamb scavenging, so you can try to make a soy sauce or something。