Sichuan cuisine
VicentaLakin
WHAT'S THAT SMELL, MOM? IT SMELLS GOOD! IT'S PILED UP IN THE WOOD. IT'S DRAWN TO THE SMELL OF THE SUN IN THE WORK. BABY, IT'S THE SMELL OF WOOD AND RICE IN MOM'S MEMORY! AFTER ALL THIS, THE LITTLE ONE CAN'T WAIT TO EAT. ONLY THE SOUND OF DRIPPING AND OPENING THE LIDS AND POURING OUT A BOWL, THE LITTLE ONE CAN'T WAIT TO OPEN THE BOWL! WHY IS THE RICE MADE OUT OF THE DRAUGHT? THAT IS BECAUSE OF THE THREE CORE TECHNOLOGIES OF THE IH RICE COOK IN KYOYANG, WHICH LAYS THE NET TASTE OF THE WOODY RICE. IH STOVE-HEATED TECHNOLOGY IMITATES TRADITIONAL WOOD-FIRED STOVES, SO THE HEAT SURROUNDS THE ENTIRE FABRIC OF IRON, COMPARED TO CONVENTIONAL MEALS. ONLY ALUMINUM WITH HEATING ON THE BOTTOM, AN INCREASE OF 50 PER CENT IN THE HEATING AREA, AN INCREASE IN THE HEAT OF THE IH MAGNETIC FIRE, A RE-EMERGENCE OF THE CLASSIC COOKING OF WOOD AND WOOD, AND A RETURN TO THE TABLE OF CHILDREN'S FIREWOOD
