Sichuan cuisine
VicentaLakin
If you remember how spicy little Yun's spicy butter pans are, then you'll be familiar with the peppers inside. Porridges, pepper chickens, pepperfish, peppers, meats, etc., are said to be salivating. The area where the pepper is grown is mostly in the Kawanan region, with seasonal changes, is usually made with fresh peppers during the season, which is more delicious than the dry peppers of the present, with a cold meal, and the rest of the soup is eaten with noodles. It's a waste, isn't it
VicentaLakin
Tofu is one of the traditional Han foods in Sichuan province. The main raw materials are tofu, tofu, beef powder (which can also be pork), peppers and peppers. Pistol from pepper, chili from chili, this dish highlights the "spicy" character. This dish was created in the early years of Qing Dynasty (after 1874) by Chen Liu, the owner of a small restaurant called "The Chan Heung Shing Food Shop" in the northern suburbs of Cheng City. Because Chen Liu's face is numb and she's called Qin, she invented tofu, which is called Qiang tofu. This is a green dish, which is soaky and tender and radiant, odour, spicy, soak, incense, tender, fresh, hot and live; and pheasant: when the tofu rises, a proper amount of peppers shall be spilled. They're going to use Han Qian to make a pot of pepper, pure and sweet. Spicy: It's made of the red peppers of the Dragon Temple, cut and cooked, and made with a small amount of refined sea pepper tofu, hot and spicy. Hot: The tofu quality keeps up the temperature of the whole dish, which is difficult to cool down, and every time a chopstick tastes like a fresh oven. Scorch: The pot immediately comes to the table, it doesn't smell the tofu plaster, it's cold, it's rusty, it smells bad in all colours, it only smells of appetite. Soufflés: the fine beef pie, the colour of the yellow, the red soufflé, a single piece, a grain, the entrance, and the teeth. (a) A tofu pot, a tofu pan, white, horny, broken, so that most homes eat with small spoons. Fresh: All fresh, green, red and white, fresh and impeccable. Live: It's one of Chen's special skills: Tofu comes up on the table, and the long garlic is standing in the bowl, green and green, and the oil is so bright, as if it had just been taken from the ground, and it was alive and flexible, but the entrance was ripe and tasteless。
VicentaLakin
Soya tofu is a sauerkraut, tastes like sauerkraut, tastes like sauerkraut, tastes like a very good meal, and our family likes to eat it very much. Remember when we were kids, it was hard to eat tofu once, it was complicated tofu, it was for birthdays or festivals, people had to eat the beans they had to harvest, it was hairy one night earlier, it was polished the next day, I remember the grown-ups grinding them around, our little children grinding them, making a lot of it (a spoon with a spoon, a little water, in the eye of a mushroom), making a lot of it, making a pot of it, filtering it, filtering it out, putting it filtered to the pan, burning it, making it a flower with plaster, sifling it with a little pressure, forming a bowl of bowls, eating it, eating it, eating it, eating it here, eating it alive, eating it, eating it. Now it's delicious, the bean flowers are finished, the rest of the pot is sifted into a big scavenger, the weight on it, the dry moisture, the tofu, the slices cut into small squares, the tofu, the tofu, the tofu, the tofu, the rice, the CDs, the taste of beauty..
