Sichuan cuisine
VicentaLakin
It's the season when you can get rid of it and eat a hot hot pot. In fact, the essence of spicy heat is not cooking, but soup. When the water boils, the boils in order, then the sesame is cooked, and a bowl of cosmopolitan sesame is made, and it's full of fragrance, it's fragrance, it's fragrance, it's smelly, it's fragrance, it's sweet. Spicy spicy is the precursor of the Chongqing hot pot, or a simplified version of the hot pot. The difference is that when you put the meat and the vegetables on a bamboo stick, you put a big piece of it in a roll of red soup. The real way of eating is not a string of foods, but a big pile of chopsticks, and then the dishes fall into the plate, and then you go fast! In addition to this, spicy and hot cooker foods are common, and the largest difference between spicy and hot pots is simple and fast. Owing to the limitations of each kitchen, home-made fire pans, spicy hots, and different materials, cannot, after all, be sold in the shop. But how do you do that in a beauty shop? Most families do not keep high soup and don't take hours to get laid. That can only be done with the finished base, the finished base, the simplest, the usual spices and peppers, which are made in turn, but the good taste is not simply made, but is related to the good and bad of the raw materials, the temperature, the fire, the time, the order in which the materials are put。
VicentaLakin
I'm still leaning towards pig hoofs, not greasy, red fever, stew, fried, hot, halogenated, and eating. If you ask me where I like to eat a pig's hoof, I'll take the tip of a pig's hoof, a chopstick in the middle of a hoof's hoof, a bite of the meat and the band next to my mouth, a juice flowing down the chopstick, and a true picture of the food. When I was a child, my mother made a pot of pig hoof soup, and a burning pig hoof was divided into large pieces. Mom says it's a nice thing to cut a pig's hoof. And there's a lot to do in the 30th year, full of tables that can't be eaten. Mom says it's not a rule that has been passed down for so many generations; there are 30 fires (the fire must be lit in the home all night in the middle of the year) and 15 lights (the light must be lit one night for the 15th of the month). Since it is customary, I do not have to ask, however, that the pristine custom has a very important place in my childhood memory, because their very existence always gives us a sense of ritualism and prestige. So far, our family has maintained this tradition, as long as it's a pig's hoof that's cooked on our mother's dinner. The soup is still a large pot, with a family of four eating pigs' feet around the table, and a smile on the face of their mother, a sweet smile full of love for their daughters. Instead of following the traditional practice of our family, the pig hoofs made today have changed the way of cooking, first cooking the pig hoofs with spices, and then getting some fresh sauce, completely free of greasy and sour. You'll see。
VicentaLakin
The spicy fever originated in the Yangtze River. Initially, shipwrecks and fertilizers created a simple and unique diet of spicy heat. From Sichuan Ibein to the Three Gorges, where water flows so fast that the fertilizers become indispensable, they raise stones on the edges of the river, raise jars, pick up some branches for wood and fire, make some water for the river, collect everything, have some vegetables, fill it with wild vegetables, if they do not have them, then put them into sea peppers, peppers, etc., and eat them, which can be bred and cold and wet. It's easy to eat because it's easy to travel, and it's quickly spread across the river. Later, when peddlers saw the business opportunities, they modified their dishes and stoves and put them on both sides of the road, while the people who worked on the riverside and the bridge became regular customers. To this day, the spicy fever has come from the river to the shore。
