Sichuan cuisine
VicentaLakin
One of the traditional cuisine types in the river is tofu, beef paste (which can also be served with pork), peppers and peppers. This dish highlights the "spicy" character of the canal. It's unique and smooth. It has been said that the soybeans were born in Qing Dynasty during the same year, and that there is a shop by the Chengdu Wanfook Bridge, which houses a restaurant. The shopkeeper, Chen Chun Fu, was run by the boss's wife, and the lady boss was called "Ma'am Chen". The All-Fat bridge was a river that crossed the river, where the hard-working people often paused and strung. It's mainly oil-picking porters. Chen has a unique culinary technique for tofu, and the fragrance of tofu is soared, sour and sour and sour, and she has made it known as "Little tofu" and later its small restaurant is also known as "Little tofu"。
VicentaLakin
Package, cabbage in our home town, or lotus or bagel. In Shandong, it is called headbread. Because of the soil and the variety, our home has a lot of water, a lot of water, a lot bigger, and a lot more cuddly. Oh, well, far from home, the greasy wrapper, I can only think about it now. The dishes are returned to the pot and are used as a supplement to the pot. In the course of the course of the cooking, the fragrance and cooking of the casserole was filled with special food。
