Sichuan cuisine
VicentaLakin
ALTHOUGH THREE MEALS A DAY COULD NOT BE LESS, THERE WERE TIMES WHEN THERE WAS NO DESIRE TO COOK BUT TO EAT SIMPLY. A PLATE, A BOWL OF RICE, A PAIR OF CHOPSTICKS, A SPOON, SIMPLE AND DELICATE. I LIKE TO REWARD MYSELF WITH A BOWL OF CHONGQING NOODLES OR SOUR NOODLES OR FLOUR. IT'S SIMPLE, BUT IT'S STILL A BIG COOK. PUT ON THE APRONS, TINKLES, WHEN, BANG, BANG, BOWLS PLAY KITCHEN SYMPHONIES. SIMPLE RECIPES ALSO HAVE A PROCESS TO PRODUCE, SIMPLE FOODS TO CHOOSE, AND SIMPLE STEPS TO TREAT WITH A SENSE OF PIETY, SO THAT THE FOOD THAT IS COOKED IS NOT MADE IN A CRUDE MANNER, MAKING A FOOL OF ITSELF AND OTHERS. TODAY, THE MAIN CHARACTER OF THIS TABLE IS CHONGQING'S BELOVED SOUR POWDER. IT IS ALSO ONE OF THE SUPER SPECIALTY FOODS WITH THE CHONGQING LABEL. HOWEVER, NONE OF THE FRIENDS FROM OUTSIDE THE COUNTRY WHO CAME TO CELEBRATE THE OCCASION DID NOT TRY TO REMEMBER. MAGNETIC VENTS, THE WALKING BRIDGE, THE LIBERATION OF THE POCKET STREETS, THE RED CLIFF CAVES ALWAYS HAVE SO MANY PEOPLE WAITING TO BUY A BOWL OF SOUR POWDER. SOMETIMES IT'S HALF AN HOUR BEFORE YOU GET IT. OH, UNFORTUNATELY, IT ONLY SMELLS IN THE BELLY. THE REAL COMPARISON OF FOOD COMES FROM WHETHER OR NOT IT TASTES REAL. WHEN WE EAT REAL FOOD INTO OUR STOMACHS, THE CPU OF THE BRAIN REMEMBERS IT IN THE DEEP OF THE BRAIN, AND WHEN IT COMES TO SIMILAR THINGS, IT IS CALLED RIGHT AWAY, AND THEN CONTRASTS, CRITICIZES, AND FINALLY TALKS ABOUT WHERE IT USED TO EAT AND HOW IT TASTES. MANY OUTSIDERS SAY THAT CHONGQING'S SOUR POWDER IS GOOD, CHEAP AND SPICY, AND THAT IT IS THE FIRST POWDER IN THE WORLD. BUT IT'S TOO OILY, AND A BOWL OF SOUR POWDER IS COVERED WITH RED OIL ON THE SOUP. I DON'T KNOW HOW MUCH TO ADD TO THIS. BUT WE DON'T CARE. HOW DO WE DISTINGUISH BETWEEN ZHONGQING AND THE OUTSIDERS? I'VE BEEN PAYING ATTENTION. VERY INTERESTING. CHONGQING LOCALS EAT SOUR POWDER, EITHER STANDING OR CROUCHING OR SITTING OR EVEN EATING WHILE PEOPLE WALK. A BOWL OF RED SPICY, SPICY SPICY SPICY POWDER SNORTING DOWN THE BELLY, A LITTLE SWEAT ON THE FOREHEAD, AND ALL THE STRESS PROBLEMS DROPPED OUT OF THE CLOUDS. IT IS ESTIMATED THAT MANY OUTSIDERS ARE UNABLE TO ACCEPT THIS DIET, WHICH IS COMPLETELY DETRIMENTAL TO THE IMAGE OF THE LADY. SMALL PARTNERS IN THE FIELD HAVE BEEN BUSY SHARING HOW TO MAKE A DECENT BOWL OF SALT POWDER AT HOME, AND TODAY THEY'RE FINALLY GETTING WHAT THEY WANT. IF THEY DON'T WANT TO EAT TONIGHT, LET'S HAVE A BOWL OF SOUR POWDER。
VicentaLakin
The spicy pot, which is characterized by a mixture of vasectomy, spicy and fragrance, is a common practice of the local population in the Bakian region. Although the spicy pot tastes like spicy, it is widely welcomed by the eaters. What about the spicy pot? The basic approach is to put a large casserole into a variety of spices for food. If you want to eat, you can eat meat, seafood, larvae, meat, fragrance, fragrance, and so forth, mixed with vermin and added to the base of the spicy pan。
VicentaLakin
IF I HAD TO PROVE WHERE I CAME FROM WITH A DISH, I'D STILL LIKE TO PROVE IT BY COOKING A SERIES. WHETHER IT'S A BOILED FISH OR A BOILED MEAT SLICE, IT'S ALREADY A THREE-FOOT MEAL, NOT TO MENTION THE RED PEPPER OIL, AND THE SMELL OF FRAGRANCE. A BOWL BIGGER THAN ITS HEAD COMES TO THE TABLE, AND THE SOUND OF OIL AND HEAT IS THE MOST TRUE PICTURE OF THE FOOD. (PLEASE ADD TWEETS: EJM2467) WITHOUT LONG PERIODS OF FRIED AND HOT COOKING, THE SOFT, FRESH, DIGESTIVE FOOD IS A HEALTHIER COOKING METHOD. THERE IS NO DOUBT WHY ZHONGQING IS SO FOND OF COOKING WITH WATER, WHICH IS SPICY AND SOFT, WHICH LOVES ITS BEAUTY, AND WHICH BITES DOWN ITS FLESH, AND WHICH TASTES SO GOOD, WHETHER IT BE THE RED SOUP OR THE FRESH FOOD, THAT IS A GOOD HELPER IN COOKING. “MAX, SPICY, FRESH, SMELLY” IS ITS GREATEST CHARACTERISTIC. IT WOULD BE THE MOST APPROPRIATE OPTION TO BRING A PLATE OF WATER TO BOIL MEAT WHILE THE TEA IS NOT GOOD, SOOTHING THE TASTE BUDS AND THE STOMACH。
