Sichuan cuisine
VicentaLakin
A special traditional dish, known for its fragrance of fish, belongs to the river. The inspiration came from the old cuisine, which was created by Sichuan chefs during the year. The main ingredients are pork, black wood, etc., which varies according to practice, but mostly carrots, bamboo, pepper, etc. The pork is sewn with 30% fat and 70% thin, and it eats freshly. It's red, meaty, fresh, fishy. The smell of fish does not come from fish, but is made of onions, ginger, garlic, sugar, salt, sauce, etc. The fragrance of the fish and the fragrance of the after-smelt, another term, “smelling of the after-smelt”. The most important complement to the Yushang series is Sichuan chili sauce. The main food is made of sichuan spicy bean petals and other sauces, which are thick and long, fragrance and infinity, and are called fragrance. Prior to the 1970s, the restaurant menu had the name "Smoke" on it。
VicentaLakin
I'VE BEEN COOKING FOR SO LONG, IT'S THE UGLIEST DISH I EVER WANTED TO CRY. CRYING IS BECAUSE IT REALLY HURTS YOUR EYES, IT'S TOO LOW TO LOOK AT. ACCORDING TO THE OLD TEMPER, IT'S LONG GONE IN THE TRASH CAN. BUT THERE MUST BE A REASON WHY THIS DISH IS STILL IN YOUR SIGHT TODAY, BECAUSE IT'S REALLY DELICIOUS. (PLEASE ADD A MESSAGE TO THE MESSAGE: EJM2467) IN FACT, YOU COOK, YOU KNOW, A FRAGRANCE DEVICE, AND YOU CAN'T HAVE ANY LESS, YOU CAN'T HAVE ANY MORE. TODAY'S HERO'S FRAGRANCE IS FULL OF FRAGRANCE, BUT IT'S NOT EVEN CLOSE TO SHAPE AND VESSEL. AT THE TIME OF THE SHOOT, THE IMAGE WAS VERY ILL-DEFINED BECAUSE OF THE REFLECTIONS, AND THE SIGHT WAS VERY IMPAIRED, BUT THE TASTE WAS FIRST-CLASS. WHEN THE PELLETS COME OUT OF THE POT, THEY ARE PLACED IN THE CASSEROLE WITH CANDLES LIT, THE BUBBLES OF THE TWIGS, THE SMOKE OF THE SMOKE RISES, THE WATER OF THE POPULATION FLOWS STRAIGHT; THE FRAGRANCES COME IN AND STIMULATE THE NERVE OF THE TASTE BUD. THE ENTRANCE TO THE CUISINE IS SMOOTH, FRAGRANCES ARE FINE, AND THE FRAGRANCE OF THE SILT, AND THE FRAGRANCE OF THE MEAT, WITH THE ONIONS AND THE EARS, IS A GOOD HELP。
VicentaLakin
The legend is that there is a man named Dingbao, from Guizhou, who was a graduate of the Year of the Qinghuang, who was a Governor of Shandong and later Governor of Sichuan. He has always been a fan of chili and pork, chicken, and he is said to have been responsible for cooking, such as “cooked chicken” while serving in Shandong, which was not known at that time. Since his appointment as Governor of Sichuan, he has made chickens with peanuts, peppers and chickens for cooking and is very popular. He was later declared the Crown Prince's safety by virtue of his charisma, known as Ding Miyagi, and his cooking fried chicken, also known as Miya Polo Chicken。
