Sichuan cuisine
VicentaLakin
It's a traditional dish, and it's famous for its uniquely soft cosmopolitan, red and intestines. I've done a couple of times with an east slope, and I've become the main caterer for my guests, and I'd like to go in and make an east slope elbow that I've always wanted to make and put on a holiday dinner. It's about table culture, and there's a lot of good cooking and cooking. If you take the red red-hot Eastside elbows to the table, it'll be a good sign of the popular saying: "Big up!" The elbow of the east slope, which I have made, comes from the meat of the east slope, and all the material is added to it according to the material of the east slope, except that the original casserole could not be released without taking into account the combination of the elbow and the pot, and that it was temporarily replaced with other casseroles so that it was laid on the bottom that it floated, so that there was no casserole. I'll buy a bigger casserole, and then I'll put some bamboo on it。
