Sichuan cuisine

It tastes like pot

VicentaLakin

The casserole is a regular meal for every household in the Kawasu region. It's so spicy, it's so red, it's so fat, it's so popular! It's not as good as a pot of rice

Sourfish

VicentaLakin

The sourfish, which is sour soup, and the fish tablets made with sour vegetables, which are good for the appetizers, originated in Chongqing's classic food, and now has sourfish in almost every restaurant, showing how much humans love it. But Chongqing does this locally with herbfish, which is a big piece of herbfish, which is made out of large pieces, and which is of great value. I used to cook fish with black fish because black fish can stoke easily with soft flesh, but the fatal point of black fish is thin cutting, deformation is too severe and too thick. This time, it's a strangulation, and it's thin and penetrating without a knife. Tastes great. Advertising a sourfish。

Boiled fish

VicentaLakin

May has been in love with the salsa a few years ago because of... lazyness. All kinds of fresh fish are going to bone. The salsa are all sliced, boneless. He likes to eat fish and troubles his bones. It's been almost two years since the hotpots had salsa. The soup pot is a perfect pot, soft, tasteless and impervious. But it better be in the red soup, that smell. One can eat a plate of meat alone, reportedly. Fish is not fat. Eat up。

Tofu

VicentaLakin

I've always had a thing for vegetarian tofu. Tonight, I'll have a tofu。

Spicy chicken

VicentaLakin

It's a common practice for chili chickens to taste with their legs

Sour duck blood

VicentaLakin

Sour duck blood is a tunnel course. It's red, it's hot, it's hot。

Fish fragrance

VicentaLakin

We're changing the pot. It's always sticky

Bloody blood

VicentaLakin

Tofu

VicentaLakin

She's a rice killer, and she's got nothing to say about cooking, and she's got a red color; she's got a hot nose; she's got a spicy smell. Tofu enters softly, touching the tip of the tongue with spicy, and then sweaty. Let me eat a lot of rice without realizing it. I broke up tonight and I ate a whole bowl of rice。

Cut it white

VicentaLakin

It's a very thorough Sichuan dish. In every halogen shop in Sichuan, it's available in cold food shops and restaurants and restaurants. Its main material is the pig's ear leaf, which boils into thin pieces. The thinner the better. Fresh vegetables. Add your own fabric. Very simple and delicious。