Sichuan cuisine
VicentaLakin
As a Zhongqing of the tunnel, a local dish was finally made today. Red peppers can't stop the flow of population water. It's not the kitchen that doesn't cook the canal, it's the canal that's too many to eat. In Chongqing, the streets are full of hot pots, stringes, sour powder, and the smell of Chongqing noodles. It's not an exaggeration to say that in Chongqing you can't find two houses of the same taste. It's a hundred galleries, a hundred tastes. When it comes to cooking, it's the choice of fresh and good raw materials, except for first-class food, which is more important to us. Whether it's Chongqing noodles or the classic sour powder, a bowl goes down, the noodles are half, and the sauce is half. Sometimes when I go out for dinner, I feel like I'm eating more than eating. It's like she's hot and hot. I think the biggest highlight of the canteen is food, fresh red peppers, peppers with platinum mouths, sour peppers, fragrance clouds of all colours, which make people want to eat, and eat more. The canteen, which is characterized by "spicy, spicy" and fragrance, is based on cooking methods such as drying, dry burning, fried, burning, etc. I'm more fond of hot food because it's simple, but it's not bad. What we have here today is one of the classic foods in the hot-cracked food series — the fire-cracking, the cooking — which needs to be prepared in a fire — and the oily, hot and hot to make sure that the food tastes soft, while the premise of “narrow” is a “quick” word, with the fire — one second less, one second less, one second older, and a living skill. A dozen seconds of fire-crackers, which not only over-eating food, but also high-eating mouths, but also good for the body, contain proteins, fats, carbohydrates and vitamins, and have the effect of renal servicing and renal gas. It's an old, old, popular home dish。
