Sichuan cuisine
VicentaLakin
Remembering that when I was a child, I didn't know why I hated eating fatter, but a little bit of fatter in the bowl would cut them out of the bowl like the enemy. When I grew up, I didn't suddenly find myself in love with fat meat, especially with skinny flesh, but then I fell in love with a guy named Stinky. To be able to keep a thin body, fatty can only be ignored and kept away. Later on, and today, although there has been an increase in enthusiasm for fat, there has been an era of so-called “three heights”. With age, health rises to be the most admired thing in mind, so it can only be easy to taste fat, with clear boundaries. Fat, no matter how bright you may be on the plate, you are destined to keep moving beyond the intersection. Is that what it's all about? Although I have to distance myself from fat, I can't live without it. Because if you don't see the flesh in your family for two days, someone will get angry and gruesome and go up to verbal protest:” I-I-I-I-I-I-I-I-I-I-I-I-I-I-I-I-I-I-I-I-I-I-I-I-I just-I-I-I-I-I-I-I-I-I-- It was made today, and someone was as excited as they were at the festival, with a plate of meat and a clean meal. And I have to pick up some chili and garlic to give my tooth
VicentaLakin
This dish is made of meat tablets made of water, which are replaced with mushrooms and taste better and healthier. It is especially suited for people who want to keep their weight and think about addiction. It is white and white, it's thin, it's sweet. There are pain, cough, detoxification, pressure relief, etc. The apricot fungus is fat, nutritious and tastes most like meat. It has the effect of reducing blood resin, lowering cholesterol, promoting stomach digestion, increasing the immunity of the organism and preventing cardiovascular diseases. Twins melted with bright red-oiled soup juices, and fragrances were mixed with fragrance. Definitely the first choice for dinner。
VicentaLakin
Even though it is early spring, the night of Chongqing is getting colder. I have to spend one afternoon in the studio tomorrow, not one day because I have to host the show this morning. You're tired before it starts, or you're free to go back to the pot. The cabbage in Chongqing is called Lian Bai. The meat used in the back pot can be either five flowers or ass meat. There is a lot of food for the back pot, the most classic being garlic seedlings, onions and peppers, as well as garlic, beans, carrots and cabbage. The procedure for returning pot meat is a little more complicated than the salt meat, and there's a procedure for cooking water. Another major difference between roasted meat and salted meat is that salted meat does not use the skin, which must be preserved. I'm exhausted. I wrote four sentences at the beginning of "back to the pot" and read them in detail. This time it was made with green peppers and cabbage, and there were no peppers and peppers。
