Sichuan cuisine
VicentaLakin
Sichuan self-serving food, also known as salt cuisine, has the reputation of eating in Sichuan and eating in Hong Kong. It is not my intention to eat rabbits, to eat them, or to eat them, or to eat them, or to eat them, or to eat them, or to eat them, or to eat them, or to eat them. When I went to college, my mother was afraid that school meals were bad, and I couldn't get used to them, and I had to make a lot of cold rabbits before school, a bag of vacuums, and bring me to school to improve food, so I had a special feeling about the dish, which was always in my taste memory. It's the hottest dish in the river. It's three words: fragrance, spicy, fresh, fragrance, spicy, and rare. Unlike Chongqing's, the spicy, spicy, spicy. A plate of dishes is drawn to the table and the curtains are introduced first and foremost by pepper peppers, which, despite tears and sadness, remain fresh. The more you eat, the more you want. For many years now, the taste has changed, not as hot as it used to be, so today's share of cold rabbit recipes is in the middle-spicy class, and of course, if you're chili powder, you can double it。
VicentaLakin
After five or six years of life in Sichuan, I've been in love with Sichuan's diet, heavy oil, heavy, spicy, spicy tastes, and there's a lot of good food, back to the pot, chicken, boiled fish ... Of these, the fish are the best made, almost after the year, and the fish are essential, and making the last spicy fish as a dish for the year's dinner must be very popular。
