Hubei cuisine
VicentaLakin
I don't know what some of these shoes are. Fortunately, we've got the best conditions in the North, and we've seen "China on the tip of the tongue" and know that Hubei is an important source of lint. And the belt we're introducing is the pretentious, the youngest, the root of Hath. When the top buds of the seed rise, they draw out the long, white truncheons, known as “twilight belts”, which are like chopsticks, fine fingers, white, fat and fresh water spirits. The growth of the belt is very rapid, and the young and white “young” cycle is very short, so it is extremely time-consuming and expensive, and eating it is more expensive than eating meat. However, since the belts are fertilized and smelly, it is the first summers of the lake's population that they do not want to miss. There are many kinds of belt practices, ranging from roasted, spicy or convoluted to jealous, but the most popular in the north of the lake is the sour spicy belt. A little red pepper, a little more vinegar, a taste of sour spicy absorbed by a gnawing belt, a much more refreshing stomach and especially suitable for eating in the summer when appetite is poor. It's sour and spicy, it's white, it's fragrance, it's spicy, it's spicy。
VicentaLakin
The origin of hot dry pasta is said to have been that, in the early 1930s, there was a shopkeeper named Lee Bao on Hanguchi Longti Street, who lived from the sale of sand powder and soup in the Guang Diya Temple. One day, when the weather was abnormally hot and many of the leftovers had not been sold, he feared that the pasta would deteriorate and that the leftovers would be boiled and dried and laid on the board. Spoiled on noodles. There was no choice but to put the noodles back in the air with oil. The following morning, Li Bao put the tared noodles in boiling water and made them boiled up and dried up into the bowl, and then added the spices used for the sale of cool powder, making it hot and fragrance. People compete to buy and eat. Some asked him what face he was selling, and he said it was “hot noodle”. Since then, he has been selling such faces, not only to compete with each other, but also to teach him a lot of lessons. It's easy to buy alkaline noodles in our kitchen, so many families are home-grown. I used to buy ready-made foods from the outside, and I used to cook them at home since I married my husband's house, because my mother-in-law was a hard-working woman, and first she thought it was unhygienic to sell it, then she made it better, and most importantly it was better than the outside! This hot dry paste is what she learned. I bought a little lasagna so I could do it myself. Well, friends who can't buy alkaline water in the field can learn to do it themselves
VicentaLakin
The last one said Dad's cooking, then the next one to pick up Mom's cooking. Both parents are Hunan, so Mom's food is at least chili and soybeans, the most important sauce for pickles, like bean bean bean bean sauce, the soul of the canine, whatever form they are, but the dry and spicy taste of the food is always the same, so they're Mom's favorite. Mom's mix is casual, like today I used these two dishes to fry the beans and the meat tablets, and I've added some chips, spicy mouths, fermented soybeans tastes sweet and even more special, making them thicker with chili, of course. But we're losing weight. This rice must be controlled!
