Sichuan cuisine
VicentaLakin
Tofu is one of the richest local specialties in Chinese tofu, which is made in the form of “burning”, with brown beef tails and greasy garlic seeded with brown beaks and greasy greens on the white and white tofu, red oil in the outer circle, such as jade beak, which smells of soy, hot, hot, soft, soy, perfume, fresh and unique. Of course, it's not easy to fix the dish, this time using the sauce to make a simple version of the soybeans. It's simple, it's for starters。
VicentaLakin
It's a traditional cuisine, red and not spicy, spicy and spicy, and soft meat. It has been reported that the founders of this dish, Ting Bao-chung, Guizhou Weaver, who have served as Inspector of Shandong, and Governor Sichuan, have invited guests from their home town for this feast. The Secretary-General of Zhao Hyemin, former Association of Quiyang Municipalities, who studied in early ricefield University, Japan, in 1918, had transferred Miyagi chickens to Japan, which was greatly appreciated by Japanese people. Because of the hotness of their entrances, the tenderness of chickens with the brittle of peanuts is popular. Especially in Western countries, such as the United Kingdom and the United States, Miyagi chickens are “spent” and almost Chinese food pronouns, similar to pasta in Italian food. It is now common in large and small Chinese restaurants to have the "Miyagi Chicken". As for some of the menus that are written as hysteria chickens, it is believed that cooking is a “frying”, which is a misunderstanding and does not clarify the origins of hyena chickens. When it comes to "Miyagi" chicken, of course it cannot be said without mentioning its inventor, Dingbao. According to the Book of History, Ting Bao-chun, a charlatan, a Ping-Yi of Guizhou (now knitting), has been Governor of Sichuan for three years and two years. It has been said that Ding Poo is very well studied in cooking, prefers chicken and peanut rice, and is particularly spicy. In his tenure as Governor of Sichuan, he created a delicious pot of chicken, chili and peanut rice. It was supposed to be the Ding family's “private food”, but it became more widespread and better known. But not many people know why it was named "Mubai". The so-called Miyagi is, in fact, the Honorary title of Ting Bao. According to the explanation in the Chinese Dictionary of Generations, officials at all levels of the two palaces have “false titles”. The most advanced false titles are "The Master, the Master, the Master, the Master, the Master, the Master, the Prince, the Prince, the Prince, the Prince, the Prince, the Prince, the Prince, the Prince and the Prince". These are false titles to the high-ranking subjects of the DPRK, some of which were given after death and are commonly referred to as “the palace titles”. After Hamfung, these false titles no longer use “a certain division” to use “a certain surety”, so the top-level false titles have an alias — “Miyagi”. Ting Bao-chul died in office for 11 years. In recognition of his merit, Ching Ting gave a gift to the Crown Prince. As noted above, the Crown Prince is one of the members of the Miyagi, so that the dish he invented is also known as the Miyagi Chicken, which is also a tribute to His Excellency. The time has passed, and many people who have no idea what Miyagi is, want to write "Miyagi chicken" as "Miyagi chicken" and change the original purpose of the memorial! Miyagi chickens have done it several times, but the practice is somewhat more complicated, requiring the preparation of red oil in advance, and the last chickens made to make the soup are red and only red oil spills. It's red, it's hot, it's hot, it's hot, it's spicy, it's soft。
