Sichuan cuisine
VicentaLakin
It's also called the Squid. In different places, the aphids are called in different ways, and Shanghai is called the “holy rats”, Sichuan is called the “chambers” and Guizhou is called the “suspecting fish”. They are also predatory fish, mainly small-scale fish and aquatic insects, growing at a faster rate, with a maximum of 15 kg for the largest individual and 2-4 kg for the most common. Its flesh is fresh and tasteful, rich in fat, and without thorns, and is referred to as the best of fresh water fish. It's nice and smooth and nutritious. It is rarely thick, it's fatty, it's white, it's fresh, it's soft, it's smooth, it's cool, it's salty, it's salty, so it doesn't have to have too much to feed it, and it's a short time to make the fish taste more beautiful. There are a variety of practices, such as water-cooking, white-juice, steaming, red-burning, cuisine soup, cuisine-cuisine, and scavenger-cuisine fish, among which the best expression of the fragrance of fish is the “water-cooking” approach. Sutungpo once wrote a poem saying, “The pink stone is still boneless and the snow and white dolphins are not drugged”. The poem says the special features of the porpoise: white meat, fat fish skins, the beauty of dolphins, the beauty of porpoises, and the stinging of dolphins. This time I bought 3 pounds, so I split twice。
