Northwest cuisine
VicentaLakin
It's really not the Northwest. There is a more nuanced approach, with eggs in general and noodles in general. As for pasta, it may be decided on the basis of the actual situation, either by eating it very carefully or by making it with the food available at hand, and in a simple manner. Some people like to round their faces when they make them, but I prefer to keep them as they are, just like us in life, who, after many years of grinding and testing, can still keep their own unique angles. It is said that the true fabric of the nest is extremely sophisticated, including mushrooms, walnuts, wooden ears, egg blades, meat, and a variety of fabrics, which have been down to more than a dozen. Today, I'm gonna make a special sour cocoon with hot, sour, sour, sour, sour! You'll have to have another bowl
VicentaLakin
i saw the food-showing pk, and i thought it was okay not to attend, but i saw the menu with the "northwest" column. i'm moved. i've grown up as a man who eats veggies. i'd like to ask you about your best-known north-west food. i've been with my mom and dad since i was a kid, from the door to min street, from the small house to the big hotel. it's like eating a big, big and small chute in xian. based on my experience and understanding, i'd like to brief you on this famous "poo." to say that sian's buffalo is largely divided into two schools, the first of which is that han's buffalo buffalo is generally said to be the most well-known of the buffalo buffalo buffaloes with the most famous and the best. so a lot of friends have to ask, "why doesn't the owner just come up with a lamb poach?" i'm here for a reason: if a friend from abroad comes to xi'an, i suggest you all eat beef and not lamb. if you do a survey in sian, you'll find that most of the locals in sian eat beef bubbles not because they're not good, but because it's really hard to get real good. for many reasons, first and foremost, the high price of lamb and the lower rate of raw meat being cooked as full beef, has resulted in the high cost of a bowl of lamb bubbly, which has been too expensive for long. more black-hearted traders use beef to impersonate lamb; it's hard to do it without a certain amount of skill, so i don't recommend you to come to xi'an and not to do it at home, which is why i chose beef. let's just say i've got a lot to worry about doing this. don't look at it as a simple blister that can be imitated at home, but the soul of the blisters is cooking and cooking, and the essence of these “cooking” is that it's a university question. i can only draw tigers like a cat here, and i can't guarantee it's good, but it's true that some people who don't know what to call it. it's a bit embarrassing. i'll start with soup, branding, cooking, and then a simple presentation of eating。
VicentaLakin
As a tunnel man, the biggest snack I've had for four seasons of the year is the main diet. There are many types of cool skin, different practices, different features and tastes. Soy sauce, cold skin in Qin town, dry rice skin, cold skin, etc. With the "white, thin, light, soft, fragrance" civilization, there are so many cool stalls all over the streets, it's kind of like a year-round diet. I've been introduced to Shaanxi's lasagna, and this time it's a cold-skinned, long-skinned, and it's a special feature。
