Sichuan cuisine
VicentaLakin
The sourfish, which is the Sichuan family, is known for its unique taste and unique cooking techniques. They are made mainly of fresh grass fish and made of sichuan pickles. This dish is common in Sichuan, but it is widely available. Vegetable meat, fragrances of sour and spicy; fish chips yellow and smooth. Herbfish tastes glyphosmic, non-toxic, hepatopathic, with the effect of warming the stomach and mid-heavy, flatting the liver, flavouring the malaria, oscillating the obscurity of the intestines, irritating fatigue, wind headaches, hemorrhaging of the liver, hypertension, headaches, etc
