Sichuan cuisine
VicentaLakin
The hot pot is the traditional diet of China and has a long history. While the packagings of the hot pots, their make-up and their delimentation have evolved over the last millennium, one common element remains the burning of the pots, the heating of the foods with water and soup. This cooking method has been widespread since the week of commerce, and it can be described as a hot pot. In the Han Poetry, it is written that ancient rituals or festivals are to be eaten by “bringing the bells”, i.e. the world is surrounded by the bells, and foods such as cattle and goats are to be cooked in them, which is the seed of a hot pot. After the evolution of Qin, Han and Tang Dynasty, it was not until Song Dynasty had a real record of the hot pot。
VicentaLakin
Rumor has it that there is a good fisherman in Hill Hill County, who goes home with a few tails, and the old companion puts the fish in the sour soup pot, and then tastes it so beautiful that the fisherman boasts and is famous. Sourfish, also known as sour soup, is a classic dish from Chongqing, known for its unique taste and unique cooking techniques. It was popular in the 1990s and it was one of the pioneers of Chongqing's troupe. The sourfish, which is mainly made of herbs and is cooked with foods such as pickles, is of spicy taste; it contains a wealth of high-quality protein that provides nutrients such as human protein, minerals, etc.; and the sour acid in the sour vegetables promotes human absorption of iron and can increase human appetite. But the sourfish, which is popular in Shanghai, has slowed down much, but for our grandparents, it's too hot for us, so I created the sourfish. I hereby declare that my sourfish is so unorthodox that it can be said that none of the characteristics of can be found and that it is no longer in the reach of the canyon. But my family likes it. I'm just doing my cooking to make my family happy
