Sichuan cuisine

Garlic white meat

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Boiled meat

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It's a local brand-new dish, originating in self-serving, south-west, which is a well-known home-cooked dish. The meat tablet is cooked with water because it is unoiled. It's hot, soft, chewable. It's nice to have one of the best foods at home. It's called "max, spicy, fresh, smelly." It originated in the 1930s, when Van Gyan, a culinary chef, was able to produce freshly fragrances。

It's red tofu

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Fresh tofu-based foods are recommended for cooking because a ingredient tastes good in tofu. The reason for this is that both tofu is fragile food, and the shape of a direct dry boiler will rot completely. The red fever of the canyon tastes different from the red fever of the canyon, the red burning of the canyon tastes like soy sauce, and a little spicy smell. It's good to have one of these sometimes。

Fish fragrance

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Garlic white meat

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Boiled fish

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The nutritional value of fish is particularly high, with more fish to improve human immunity and memory, so that fish practices are numerous, including the practice of cooking fish with different tastes。

Potato chicken

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The chicken is so juicy and sour

Spicy chicken

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How can we get a hot chicken with a red fire? It's typical of how you cook first. It's a lot of dry chili to look at special beauty. He doesn't eat chili, he doesn't eat chili, he doesn't have enough。

Sichuan chili chicken

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Boiled meat

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