Sichuan cuisine
VicentaLakin
A long time ago, there was a business family in Sichuan who loved fish and had a taste for it, so they burned fish with onions, ginger, garlic, wine, vinegar, sour sauce, etc. One night, when the hostess of the house was making another meal, she put all the leftovers of the ingredients used in the last fish roast in the same dish in order not to waste them, when she thought that it might not taste good, that the man in the house might not be happy, that she was in a coma and that her husband was back in business. The husband, who didn't know if he was hungry or felt the special nature of the dish, grabbed him in his mouth for a minute before he had eaten. He couldn't wait a minute to ask his wife what it was made of. When she was stuttering, she accidentally found out that her husband was praising his food. His husband did not answer her. He asked him “What's the food?” and said, “What's the food?” so the wife told him. And this dish is made of fish-cooked ingredients and other foods, so it is called fish-fried, and it is given. The dish was subsequently improved by Sichuan for several years and is now included in Sichuan recipes such as fish pork liver, fish fragrance, fish eggplant and fish fragrance. This makes the taste of vegetables unique today, making people everywhere welcome the country。
VicentaLakin
East slope is a Hangzhou dish made of pork stew. It's beautiful, it's delicious, it's delicious. Slow fire, less water, more wine is the trick. It's usually about two inches of square-shaped pork, half of which is fat, half of which is thin, and the entrances are fragrance, not greasy, with wine, coloured red, stenched, unbreakable, delicious。
