Sichuan cuisine

Chongqing Chicken Man

VicentaLakin

I'm sure all the friends who like to eat hot chickens have tasted it. It is a heavy taste, an unforgettable new dish, combined with the unfailing business of the hot pot and the insatiable and insatiable, while at the same time giving people a feeling that they will eat more and more. Chongqing chickens are red, fragrance is a good meal and leaves behind an unforgettable taste. Chongqing chicken chickens are fragrances, fragrances, intestines, and a fresh spot in the food market. In this warm and cold season, it's not easy to eat a pot of fragrance and spicy chong chicken chicken. Hey, this delicious traditional practice is complicated and sophisticated, not only with a lot of spices, but also with red oil. This time, I used a lazy approach, a simple few steps, and I made a Chongqing chicken chicken that tastes very similar to traditional practices. In fact, it was more beautiful than this picture when I had something that I couldn't shoot in time, and then I put some water on it, which led to a slight decrease in the overall color of soup and chicken. It's a little sad, but it doesn't affect the taste. It's still hot

Spicy potatoes

VicentaLakin

It's a vegetable that can't be less on the table, and it's been cooked and filmed many times, but that day, watching potato silk come out of the pot, there's another impulse to shoot, to shoot again, to get addicted. Give yourself a round of applause. It's also a national dish. It's hard to cook, but there's some details to be noticed。

Miyagi Ting

VicentaLakin

Spicy sausages from the river

VicentaLakin

They brought their own sausages back to me, and I thought it would be delicious for her mother to bring it back to Chongqing! My colleague's got a hot sausage and I'm stuttering my stomach so that you can eat yourself. God knows how much I want a w-w-w-w-w-w-w-w-w-w-w-w-w-w-w-w-w-w-w-w-w-w-. I've bought a cheesy sausage on the Internet right now. Make it yourself. It's really good! I went to Shanghai for a weekend

They're cooking fish

VicentaLakin

At home on Saturday, the greatest joy is to prepare a meal for my favorite family, even if it's tired

Dust ribs

VicentaLakin

The powdered ribs are a common home cuisine, which used to be made by housemaids who make their own rice powders and milled rice powders, which, although in some trouble, are fragrance with steamed meat, soak and taste, and sour and sour that the elderly and the children of their families love. It is now easier to make powdered meat, as the various tastes of steam powder in the market for demand are put on the counter。

Wolftooth potatoes

VicentaLakin

Potatoes are an all-eating food that tastes good, whether it's fried, cold or stewed. Today this potato is a snack that I used to eat on my home street. When you went home, you had to buy a bowl of food on the street, two years after you went home, you couldn't eat it, but you'd always miss its taste, and now you're making it, even though the mood is gone and the taste hasn't changed。

Come back to the pot

VicentaLakin

Porkback is a traditional Chinese dish for cooking pork, which is also known as chowder meat in the Tsangxi region. Sichuan families can make it. The refilling meat is characterized by unique tastes, red colours and fatness. It means cooking again. It's said that the real Sichuan casserole is made of the second round of ass-point meat, commonly known as "two blades of meat," but today I used five flowers, a family version.

Pyramid frog

VicentaLakin

It's salty and white

VicentaLakin

The salty white is one of the most distinctive dishes in the Chinese food system. It is made of five flowers, and its cooking techniques are mainly evaporated. The main ingredient in the food is the sprouts of Sichuan Ibein (known as the Sichuan House), which is known for their quality, salty and sweetness, and their aroma, so that they burn with the meat, adding a special flavor. I'm using the specialty of Sichuan. Our home country's salt and white is a special dish, made of winter tips。