Anhui cuisine
AdrielMurray
When I went to Chengdu, I ate at the hotel where I stayed every day. As I stayed for a long time, I ate the typical Sichuan cuisine introduced in the recipe. This is the capital of delicious food. I thought with my sister that since I had the opportunity to come, I couldn't eat it again and try to eat as much as I can. <br /><br />This dish was not listed on the menu. My sister found that there was food on other people's tables and called the waiter to order one of these dishes. At that time, I didn't even think about how delicious an ordinary fried vermicelli would be. After a long wait, I realized that after looking down at the inconspicuous fried vermicelli, the aroma of shrimp was very strong, and the cabbage and vermicelli were just right. At that time, I made up my mind to make it myself when I went home. <br /><br />Shrimp oil was boiled after returning from Chengdu. At that time, it was not boiled to make cold dishes, but to make a dish that people would never forget after eating it. I once fried cabbage with shrimp oil alone, and it was also very good with rice. I think that with this method, I can't go wrong to stir-fry other vegetables. Now is a good season for green leafy vegetables to be on the market, so I might as well cook them and eat them.
