Sichuan cuisine

Mouth chicken

VicentaLakin

For the first time, it tastes so good. Chicken cortex is thin。

Meat and garlic

VicentaLakin

The lead, the sidekick, just be yourself. Whether we or vegetables have their own location. Many times we all want to be the main actors in the film, so we focus on everything. The envious eyes of the world can make people forget for a while the bitterness and despair behind them. The cabbage wonders if all the vegetables have life and their own ideas, and all the dishes want to be the main dish of the plate, so that all the food will enjoy. But where there are so many protagonists in life and in the story, where there are so many excitements, it's good to be the hero and the sidekick. It's a meat and garlic pellets recommended today by the cabbage house. It's not greasy; it's greasy, especially for the summer meal, and it's easy to learn。

It's a secret

VicentaLakin

Although it was a woman, she was particularly fond of eating bouquets, especially the salt and white from the sacks. Now that I'm away from work, I can't eat a few mahjong meals a year, so I'm doing it with a sense of taste that I didn't expect to be successful, but a little achievement is that the process is in a bit of trouble。

Fish and cheese

VicentaLakin

Miyagi chicken

VicentaLakin

Miyagi chicken is a classic, a good wine-drinking dish. It's supposed to be chicken. I bought half a chicken for good nutrition。

Snails

VicentaLakin

It's a good life when you're walking in college. I miss it. It's not much, but it's always in your memories

Spicy saliva chicken

VicentaLakin

"Slobber chicken" is a very famous Sichuan-style cold food. The saliva chickens in the hotel are usually made of the whole chicken, and today I'm made of four chicken legs. Simple and delicious, removing the chicken leg bone, salting it for 20 minutes, steaming it with chili red oil, spicy red oil with fresh chickens, with lots of spices, soak, spicy, fresh, smelly, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, fresh, dry, and dry. Just think about it, it's a straight sip, which is probably the reason for the saliva chicken。

Tofu

VicentaLakin

As a Shandong man, you're an amateur, but you like to eat thongs so you can do it yourself

Family lobster

VicentaLakin

Lobster is good this season

We'll send fresh water for the phoenix

VicentaLakin

“Cooked fish” is also known as the river-cooked fish, the first of its kind in Chongqing city in the northern district of Thongyun. The raw materials are fresh live fish, peppers, soft tastes, and oil. Remove the smell of fish and keep them fresh. Hot peppers are bright, hot and dry, and not bitter. The phoenix is the most popular nostrils in Chongqing in recent years, after which there were chili chickens, taco chickens, mail-stand fish, tasting fish, etc. And then, the popular "fruit" didn't get rid of the "fruit" in cooking。