Hunan cuisine

Spicy cucumber

VicentaLakin

Spicy lobster

VicentaLakin

Spicy lobster

VicentaLakin

Lobsters dominate the night market culture throughout the country, especially the spicy crawfish of the long sand accompanied by a new level of night market culture. To be honest, it's more worrying to eat out there, considering that the daughter likes it and does it at home that she can make love to the best, and I'll do it every time she comes home, and let her bring it to her friends

Spring

VicentaLakin

All kinds of brewing, brewing, peppers, eggplants, tofu, and, most particularly, springing, which can be seen during the New Year's Festival, take the good taste of spring, which is always a source of hope. What's Spring? Eggs。

Rhodish and gravy

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It's a delicious meal. It's a special feature. The radish is yellow, the gravy is not greasy, and the scent is fragrance. It's for rice, it's absolutely delicious, it tastes like nothing else。

Hot, hot lobster

VicentaLakin

A friend who likes to eat lobster in a big row is lucky. Follow my rhythm, do it yourself, and at home he can eat lobster in a big night market.

Frozen mushrooms

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It's so important to eat in the summer, to have an appetite, to cook the mushrooms for an appetizer, and to cook in a simple way and in a simple way, because the bacon itself tastes salty, so there's only a few spices, but it tastes just fine, and it tastes better with cabbage

Fried tofu

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Fried tofu is a stench of Shanghai's streets, smelling smelly and delicious, and when it's blown up with the sauce you like. Many relatives ask what stinky tofu is. They took pictures without opening them up today. We sell bean stalls here

Spicy lobster

VicentaLakin

Lobsters have special tastes and have always earned their love. Spicy crawfish. It's easy for your family. It's good for your family

Homemade peppers

VicentaLakin

On a trip to Guizhou in the following year, a bunch of red peppers were brought back, a seed was taken in the spring and planted on the balcony, and the harvest began. Your chili is different from our chili, but it's too long and hot to eat on fire