Sichuan cuisine
VicentaLakin
As a Sichuan, I don't love the spicy, spicy, spicy, spicy, spicy, spicy, squirty, spicy, spicy, spicy, spicy, spicy, squirty, squirted, squirty, squirty, squirty, squirting, squirmy, spicy, spicy, spicy. So I made it on purpose, and it was hot. ♪ I'm eating and laughing and he's crying ♪
VicentaLakin
Frozen meat -- an ordinary, home-grown dish, fragrance and fatness -- a dish that I and my husband love, filled with sweet and beautiful memories. We met and fell in love in Sichuan, where we had a simple, happy university era. A Beijingian born in Gangnam, a tunnel, has a very different diet. For the first time, we have a good taste of meat. The material conditions and consumption levels of 20 years ago, for our university students, the meat is really good enough to be the food we eat together. Our college graduate married and had children, and as long as the three members of the family were looking for the Chongqing pan, the meat must be our choice and become our habit, despite the variety of the hot pot. When I'm free, I'll make my own fried meat, freeze it in the fridge. It's not true, but it's a common taste for our families. I hope my friends like it too
