Sichuan cuisine
VicentaLakin
When it comes to kawaru, the first impression is spicy. It's not spicy, but spicy. If you don't have the spicy, you lose the most distinctive and flavoury. The same chili, the same thing in the hands of Kawazu, can play different tricks, the same thing that tastes like kawachi, the same thing as chili, the same thing as research, the same thing as body. Every time a friend from outside the country talks about the canteen, Miyagi chickens are always out of their mouths, and they have to taste the hyenas. Whether it's a high-class hotel or a street-side hotel, it's always there. It's both high and high. The first time I ate a chicken, I didn't know it was real, but it was delicious. Later, the expert on the food industry said that the real entrance to the chicken porcupine could not be a taste of sour and sweet, but rather a taste of salt, a taste of sour, and with a spicy taste, such a chicken porcupine would be called authentic. How can you make a proper set of chicken chickens at home。
