Hunan cuisine
VicentaLakin
I always thought I was supposed to be born in Sichuan or Hunan. I love chili. The daily feeding is basically a kangaroo restaurant, and the dishes are basically spicy hot pots, boiled fish, hairy blood, boiled meat, pepperfish head, spicy pots, sauerkraut shrimp, fried chickens and chickens... especially those that love to cut pepper head, hot pepper sauce covered with white fish head, hot fragrances on the table and hot spicy spicy. Steamed cooking better preserves the fresh scent of fish head, and the smell of pepper cut right into the fish meat, which is fresh and salty. Previously, the practice of chopping pepper fish must have been particularly complicated, and later learned to cook and found that pepperfish head was so simple. Get ready to eat, take a few small steps, and the kitchen white can do well. Fish tastes better than dirt。
