Sichuan cuisine
VicentaLakin
The soy-spicy, spicy, fragrance, the smell of sauce is mixed, the fragrance is hung on the tender tofu, and a fine and tasteful tofu is made of. Remember that when eating soybean, you must use spoons, rice and fresh sweet soup, and listen to the sound of the triads of Yuan, or Guo Deo-cheong, or to the radio at noon, as you choose, when the sight, taste and hearing go up, it feels like you're going to Chengdu without paying. Son's assessment: a true chef, a hundred times a somber tofu, is always stable. I don't think I'm going to have to think about a sense of stasis and instability, and I thought, "Let's just have a warm water and get it out of the way."。
VicentaLakin
When it comes to kawaru, the first impression of many people is spicy. But the real chronology is about one dish, and it's about everything. In Sichuanijiang, there is one of those fragrance dishes, which is not famous for spicy. The fragrance bowl, which serves as the head of the feast table, is almost readily available, with pork and eggs made of pork and eggs, and rich foods such as potatoes, jade orchids and seaweeds, filled with a bowl of onions, if the fire evaporates and falls into the bowl, and then a big, chubby chicken soup is spilled with green onions. The meat entrance is soft and fragrance, with a good meal and a very rich tusk. It's definitely an axle for a family party and dinner
VicentaLakin
GARLIC IS PART OF THE RIVER'S VEGETABLE SYSTEM, AND IT HAS BEEN RECORDED IN HISTORY THAT ITS ANCESTORS ARE THE “WHITE MEAT” OF THE NORTH, WHICH GRADUALLY REACHES CHINA, GANGNAM AND SICHUAN FROM THE NORTH. SICHUAN PEOPLE USE GARLIC MUD BASED ON THE COOKING OF WHITE MEAT, WHICH NOT ONLY MAKES WHITE MEAT BETTER TO EAT, BUT ALSO HAS HIGHER NUTRITIONAL VALUE. THE SO-CALLED “NO GARLIC, HALF NUTRITION” IS DUE TO THE FACT THAT, BY COMBINING GARLIC WITH VITAMIN B1, WHICH IS CONTAINED IN MEAT, ESPECIALLY SKINNY MEAT, THE ORIGINAL WATER SOLUBILITY OF VITAMIN B1 BECOMES FAT, MAKING IT EASY TO PASS THROUGH THE VARIOUS MEMBRANES WITHIN OUR BODIES AND INCREASING ITS ABSORPTION EFFICIENCY SEVERAL TIMES. GARLIC WHITE MEAT IS MADE WITH A CHOICE OF FINE FIVE-FLOWER MEAT, WHICH CAN BE COOKED WITH SKIN IN THE WATER, AND SOME OF THE FAT CAN BE REMOVED DURING THE COOKING PROCESS. FIVE FLOWERS BOILED WITH WATER AND SLICED WITH FRESH CUCUMBER SLICES, WHICH ARE EATEN WITH GARLIC SAUCE, AND MADE INTO DISHES THAT LOOK BEAUTIFUL TO THE ATMOSPHERE, SALTY ENTRANCES, GARLIC FRAGRANCE, FATNESS。
