Sichuan cuisine
VicentaLakin
she's named chen sang, the best tofu tastes, the drapes motion on the manfeng bridge, and he's intoxicated. the title of "kincheng bamboo" praises the soybeans. the soya curry began with the year of the same government (1862), with a shop by the chengdu wanfuku bridge, formerly known as the chen xing shing restaurant. the owner of the shop, chen chun fu (chan sam fu), is the owner of a small restaurant, which is run by the wife of the owner of the restaurant, and the female owner is vasectomy. chen has a unique culinary technique for tofu, and the fragrance of tofu is soaring, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour. i'm not sichuan, and i've never learned to cook soybean, but that doesn't prevent me from cooking soybean. the secret is-- soy sauce. and not only make all the ingredients for you, but also teach you how to burn them carefully with steps. it's really the gospel of lazy and kitchen white
