Sichuan cuisine
VicentaLakin
Once at Sichuan, I'd never forget the sweet taste of the tummy, but I didn't do it without a formula. Read the Chinese cook magazine once in a while and find out how to eat it. The food is made of red potatoes varnished with rice and a small amount of flour, wrapped in a lush heart and fried with bread. I'm using red potatoes, which are dry noodles, like chestnuts, because they're dry, and they don't make a pack of rice powder, so I put in some steamed pumpkin soup, and then I have coconuts on the outside, which is more delicious. It's not so hard to be home-made when it's done。
VicentaLakin
The casseroles that can't be missed in winter, the spleen appetizers, the taste buds on the tip of the tongue, are spicy enough to taste. It's simple, it's less food, it's clean. Spicy pot chips, aroma, aroma, aroma, accelerants on the tip of the tongue, are full of treasure, rich in nutrients and rich in iron and calcium. It's hot and cold, it's laxative and it's spleen-ready. Lotus can eat raw, fried, stewed, soup, sugar, snacks, etc。
