Sichuan cuisine

Bloody blood

Bloody blood

VicentaLakin

The blood of the river's fragrance originates from the town of Guangqing, the town of Chongqing. It's called "breathing." It's all smelly, spicy, fresh and smelly. Pork blood is the main ingredient, and the hairy cooking technique is mainly cooking, with spicy tastes. It is a special dish in Chongqing City. It is a special dish that burns the blood of the flesh and the blood of the flesh, whose reputation has led the army to the river. Spicy seductions have improved and innovated the traditional haemorrhagic boom, and its red, spicy and spicy features have continued to flourish。