Sichuan cuisine
VicentaLakin
In the North Song period, when the salt of Sichuan was made of its own, there was a unique landscape of thousands of buffaloes as powered, day and night, pulling the carts to extract halogen. Whenever there's a cow out, the salters' meal is here. The salters slaughtered cattle, took slices of meat, put them in salt water with peppers and peppers to cook, covered them with salt and a little bit of pepper, and tore a piece of beef into the staple food, which is the most primitive water to cook beef. Subsequently, Fangian, a self-serving cook, used spicy spicy sauce as a pressure technique, creatively boiled together various kinds of spices and beef tablets, and added to the soup a pair of pepper oil made of sea peppers and peppers, with boiled oil to keep the food warm for an hour, thus creating a soft export, collecting soak, spicy, fresh, fragrance and burning together, thereby making the roast beef a traditional common dish. And I'm cooking meat today, and I'm cooking beef today. This dish is not too demanding for firework, knives, super-eat food, and can be easily handled at home. This dish is especially suitable for winter, because it's warm enough to eat it, and it's also a reserve for Sichuan's annual food, eating red fire and new year
VicentaLakin
IT IS A WELL-KNOWN TRADITIONAL DISH IN THE CHONGQING AND SICHUAN REGIONS. IT IS INCLUDED IN THE KAWAKAWA MENU. IT IS MAINLY MADE OF DUCK BLOOD, AND ITS COOKING TECHNIQUES ARE MAINLY COOKED AND TASTE IS SPICY. IT IS A SPECIAL DISH IN CHONGQING CITY, WHICH IS USED TO HEAT UP THE BLOOD OF THE FLESH AND TO MAKE ITS BELLY SO FULL THAT IT BECOMES KNOWN AS BLOOD. THIS DISH IS ONE OF THE NASAL ANCESTORS OF THE RIVER. NOW, THE NAME OF THE FURY HAS LED THE ARMY TO THE RIVER. THE SPICY TEMPTATIONS HAVE IMPROVED AND INNOVATED THE TRADITIONAL HAEMORRHAGE, INCREASING THE RED, SPICY AND SMELLY CHARACTERISTICS OF ITS SOUP JUICE, WHICH IS WORTH A QUICK TASTE OF THE SPICY AND HAIRY VEGETABLES, PREVENTING ARTERY SCLEROSIS AND COMBATING HYPERTENSION IN OLD AGE. AND BECAUSE SOYBEAN SPROUTS CONTAIN VC, WHICH IS A BEAUTY FOOD. FREQUENT SOYBEAN SPROUTS NOURISH HAIR, KEEP HAIR BLACK AND BRIGHT AND HAVE A BETTER DILUTION EFFECT ON FRECKLES ACROSS THE FACE. EATING SOYBEAN SPROUTS HAS GREAT BENEFITS FOR THE GROWTH AND DEVELOPMENT OF YOUNG PEOPLE AND FOR THE PREVENTION OF ANAEMIA, AS WELL AS BRAIN-HARDNESS, FATIGUE, CANCER RESISTANCE AND THE PREVENTION OF HAEMORRHAGE, CARDIOVASCULAR SCLEROSIS AND LOW CHOLESTEROL. BLOOD CAN ALSO GO ASH, AND IT CAN REMOVE THE ASHES FROM THE THROAT, INSIDE THE NOSTRILS. SO THE FOG CAN CHOOSE TO EAT SOME BLOOD. WHEN I REMEMBER WHEN I WAS A KID I USED TO STICK WITH MY PARENTS, AND THEY WENT TO THE STREETS AND I ALWAYS FOLLOWED THEM. WHEN A CHILD IS A CHILD, AFTER THE WEEKEND, THE PARENTS FOLLOW THEM TO THE STREETS AND CHOOSE TO EAT IN MIDDAY LUNCH. AT THAT TIME, PARENTS ALWAYS WENT TO A CHINESE RESTAURANT THAT DEPENDED ON BLOOD. THEY'VE GOT A LOT OF GOOD HAIR THERE. EVEN IF YOU DON'T EAT THERE, YOU'RE WILLING TO PACK A PACKAGE AND GO HOME. IT'S SO MUCH FOR PURE BLOOD AND SOME FAT INTESTINES. EVERY TIME I WENT TO THE STREETS AS A CHILD, I KEPT TALKING ABOUT THE BLOOD OF THE FAMILY, BUT I GREW UP LONELY. MY PARENTS HAVE BEEN WORKING WITH FOREIGN WORKERS FOR YEARS AND I HAVE NO ONE TO EAT BLOOD WITH. IT'S BEEN ALMOST A DECADE SINCE WE'VE HAD THE BLOOD. THE OLD STORE HAS MOVED ITS ADDRESS, AND IT DOESN'T KNOW IF IT TASTES LIKE IT USED TO. LATER, IT WAS SAID THAT THE BLOOD IN THE RESTAURANT WAS NOT REAL AND THAT IT WAS ALL PINK. OTHERS SAID THAT THE OLD SIGNS WERE MADE BY PEOPLE WHO WERE REALLY GOOD BLOOD, AND WHO DID NOTHING BUT FAKE. IT DOESN'T MATTER IF IT'S FAKE OR NOT, EVEN IF YOU EAT IT, YOU MIGHT NOT WANT TO PROVE IT. IT'S JUST THE SMELL, THE SMELL OF CHILDHOOD MAY ONLY EXIST IN MEMORY. IT IS A RESERVE FOR LEARNING SOME SPECIAL CUISINE IN THE YEAR TO COME, TO PRACTICE AND MAKE DELICIOUS FOOD FOR FAMILY AND FRIENDS. ON NEW YEAR'S EVE, I CAME HOME EARLY FOR MY DAD'S BIRTHDAY. DAD'S BIRTHDAY JUST HAPPENED TO BE NEW YEAR'S EVE. I WENT TO THE STREET TO BUY MATERIAL TO MAKE A LOT OF BLOOD. MADE A BIG BOWL OF BLOOD AND CAME TO THE TABLE WITH RELATIVES. THERE'S ONLY SOUP LEFT IN A BIG BOWL. I SAID, "DAD, WHAT DO YOU THINK OF MY HAIR? HE SAID WITH SATISFACTION: YES. I SAID, "LOOK, ALL I'VE MADE IS SOUP." IT'S GOOD. IT'S POPULAR. I MADE THIS ONE THAT WASN'T THE SAME AS WHEN I WAS A KID. I ADDED YELLOW THROATS, TUMMYS, BEAN BUDS. DAD SAID, "IT'D BE BETTER IF YOU ADDED SOME FAT INTESTINES. AND I SAID, "I'LL EAT IT WITH A FAT INTESTINE." IT'S JUST THAT I THINK IT'S HARD TO HANDLE, SO I DON'T ADD. WHAT I'M DOING IS I'M NOT FAT, SO I'M NOT FAT. IT'S DELICIOUS. DAD SAID, "WELL, IT'S GOOD。
VicentaLakin
Four season beans are an alias of beans, and they're called beans, lentils, and so forth, for a year. In Zhejiangzhou, the name is Ching Ming Bean, in northern China, and in some China-China regions such as Sichuan, it is called Four Season Bean, which is one of the most common vegetables on the table. It's good for people to do it alone, with meat, with meat, or with crumbs. However, there is small poison, which must be edible and re-edible. I've made some dry beans today, and I've added some meat and beans. It tastes so good. Especially rice or buns. After New Year's, it's also popular to make a few delicious home dishes, especially with big fish and meat. Just like this dry beans。
