Sichuan cuisine
VicentaLakin
Fish fragrance has been widely used in a variety of dishes, such as fish cheeses, fish chickens, etc., fish fragrances, which are necessary recipes for large and small restaurants, and sour fish fragrances, which are both good for cooking and better for drinking; fish fragrances appear at our table at a very high rate, each time on the first CD-ROM, each time they eat fish fragrances, the bear children are required to eat more rice and the tummy is smooth
VicentaLakin
Clean pigs' heads and elbows are put in big pots, slowly stewed on the coal stoves of the beehives, smelling like cuisine, because the meat attracts the boys, and they don't go out crazy, sitting around the stove in peace, waiting for the old man to flip over the pig's head and elbows, so they can taste it. Not so many sauces have been made before, and the roasted meat is called a fragrance, and there's no smell of grueling oil, so soft and soft ass feel enough to eat it; the elbows are still fresh and fresh, and each year a plate of family meetings is set up, and brothers and sisters miss the elbows that the old man used to stew。
VicentaLakin
It's a classic dish. Fish fragrance is a traditional specialty, known for its fragrance, and it's a canon. The fragrance of the fish and the fragrance of the after-smelt, another term, “smelling of the after-smelt”. The main ingredients are pork, black wood, etc., which varies according to practice, but mostly carrots, bamboo, pepper, etc. The pork is sewn with 30% fat and 70% thin, and it eats freshly. The main supplement is Sichuan chili gravy. Fish fragrance, the name of the dish, was finally named by Chiang Kai-shek's cook during the fighting and has been circulated to this day。
