Sichuan cuisine
VicentaLakin
EVERY TIME YOU MENTION THE POT, YOU CAN'T STOP SALIVA IN YOUR MOUTH. HOUSEHOLDS DO IT, BUT THEIR TASTE AND TASTE DIFFER SLIGHTLY. IT'S TOO OLD TO BE A HOLIDAY, IT'S TOO SMALL TO BE HOME-GROWN, IT'S ALWAYS A ROLE AND CHARACTER. WELCOME BACK TO THE POT WITH A UNIQUE TASTE, COLOUR, AND A VERY POPULAR FEATURE. AND IT MEANS COOKING AGAIN. FOLLOWING A PROCESS OF COOKING, PRE-SCREWING, RE-SCREWING, MEAT SLICES ARE FIRED OUT OF EXCESS OIL, SO THEY ARE NOT GREASY AT ALL. WITH SOY SAUCE, SOY SAUCE, SWEET NOODLE SAUCE, SALTY FRAGRANCE, IT'S THE TOP OF THE RIVER. LOOKS LIKE A SIMPLE RETURN POT, BUT IT'S THE FIRST COURSE FOR THE KAWAKAWA CHEF. THE CHOICE OF THE MATERIAL, THE KNIFEMAN, THE FIRE, THE INGREDIENT, IS MEASURED BY THE LEVEL OF A KAWASAWA COOK. IT'S GOOD, IT'S GOOD, IT'S GOOD, IT'S GOOD, IT'S GOOD, IT'S GOOD. A CLASSIC PLATE OF CHOWBACK MEAT IS A NICE PLATE OF FOOD。
