Sichuan cuisine
VicentaLakin
The food on the tip of the tongue, father's sausage meat, is a time-smelling home-smelling mountains, with green waters running, and a healthy food is flowing in our southern town. It has been on the ground for decades. It's time to remember the smell of sausage that my father has made for decades. In Chinese food production methods, a variety of methods have been invented to preserve food, and in modern technology today, native craftsmen still retain ancient traditional production techniques. Pickles, dry winds, smokes, etc., which have been flowing over thousands of years, in addition to preserving freshness, have given food a taste that is thicker and better. It affects the daily diets of successive generations of natives. To this day, the tastes that flow from distant times remain a soft and special feeling in our hearts. It's an essential food for the Sichuan people after winter, and the legend is that it was first created to better store fresh meat in Sichuan's damp weather, which is susceptible to deterioration and decay, and to successive generations, not only is it a special taste in the daily home table, but it affects the people of the Great Lakes. And the sausages that are smoked by ancient hand-made wood and fire have a more peculiar taste. It has a long history. The father is a craftsman who works to make sausage. Every time you make the gravy, your father picks up the farmer's pork, and makes it with the best bouquets and legs
