Sichuan cuisine
VicentaLakin
The spicy pot, by definition, must be containerized in order to reflect its variety of foods and their weights! The foods come together and roll in the cuddly sauce. It's like the people of the North and the South look like they're all together. The variety of spicy pots is such that they can't even be marginal. From the sky, from the earth, from the water, from the earth, and from the waters, from the waters, to the north of the sea, where food can be eaten, and where there is no poison, it can go to the pot. The spicy level of self-made spicy is micro-spicy, and if you like something heavy, you can increase the use of peppers, peppers and peppers dry。
VicentaLakin
Come on, come on, update tonight. Lately, it's a little lazy, not to be new, but not to cook. I'm sorry to have to come up with a new dish, a spicy shrimp. The practice of shrimp, which today is heavy oil and heavy material, is somewhat unhealthy and somewhat similar to that of the last fish. It's okay to take it at times, but not often, after all, it's really bad for health. Shrimp has a very high nutritional content, its healthiest diet is burning or garlic, especially for babies, and it's as healthy as possible
VicentaLakin
When it comes to spring festivals, most of the memories of childhood are food. The spring festival was perhaps not as rich as it is now, but it was definitely more ceremonial than it was today, compared to the coarse tea and light meals in the day. Today, everything you want to eat is easily accessible, and the desire for an annual dinner is more of a desire for a family. Referring to the Sichuan people's annual night meal, which is an indispensable food for the year's evening meal, which is divided into salt and white and sweet and which is an indispensable food for the Sichuan farmer's dinner table, the so-called “three evaporation buttons” are popular. They include powdered meat, red roast meat, steam elbows, roasted meat, white, east slope meat, ducked ducks, chickens, chickens, meats, etc., in order to keep the steamed currying, and beauties. “... It's the name of our Sichuan. It's the same thing as the cuisine. An important ingredient of salt and white is sprouts, which, although made of five bouquets of meat, must be bought in Sichuan Ibein, which, after a long period of evaporation, has infiltrated into the sprouts of the mats, where the meat eats cozy and fat, which absorbs the fat and aroma of the meat, which combine and complement each other. Since I was a kid, I've been picky, I don't like to eat fat. Only my mother's salty and white is what I want. It's fat, it's not tedious, it's edible, it's delicious and it's the only fat that's acceptable when I'm a child. As a result of the mother ' s skillful hands, every year of New Year, the mother produces many copies in advance and sends them to family and friends. Now people's standard of living is up, they don't have to wait for New Year's, they can have it, and my pick-up kid can have five or six tablets at a time。
VicentaLakin
It is also known as the river-cooked fish, which is a dish invented by people living in the Baakung area and which was first found in the Sichuan region (including Chongqing City). It's like a primitive approach, actually doing an engineering test -- choosing fresh, live fish, and using chili as a full-blown cold, blood-breeding function. Cooking meat doesn't get tough, tastes soft, oily. It both removes the smell of fish and keeps them fresh. Hot peppers are bright, hot and dry, and not bitter. "Assumptuous, spicy" makes the boiled fish all over the country. I'm from the North, but I love some Sichuan food, and I don't have to be serious, but I learned it from my cook's uncle, who specializes in fresh water fish. My mother-in-law's family is at the lake, so I've had a lot of fish at night, and I used to hate fresh water fish, and I've been in love with fresh water fish ever since I cooked it, but it's only for spicy tastes. Fish
