Sichuan snack

Clockwater dumplings

VicentaLakin

Zhong Shui Tzu is one of the famous Han traditional snacks in Chenggang, Sichuan province. Since 19 years ago, the founder of the shop, Zhong Xiaobai, was named "Moo Ying Moo", and in 1931, the logo "Bong Wing" was launched. In its unique flavor, both at home and abroad, China's Ministry of Commerce and Trade, China's Cooking Association, and the National Board of Green Works for Catering have been awarded the titles “old Chinese”, “small Chinese” and “green catering enterprises”. In terms of material, the main difference between dumplings and northern dumplings is that they are fully pigned, without other vegetables, with specially made red oil on the table, with salted microbes, with spicy and unique flavour; in the taste, the bell dumplings taste sweet。

Sugar berries

VicentaLakin

Sugar berries are also called swan eggs. He's known for his appearance as one of the famous Han snacks of Sichuan Chengdu, one of the third most famous of the Bluestone Bridge. The specials are yellow, sweet and sweet. Sugar berries are still the snacks I ate last year when I went to Chengdu, and now I'm gonna make them, and they're really good, and they're so good, and they're chewing, and the smell of caramel is so pitiful, and they make you eat one and eat the next, and I eat a couple of them after the blow

Chengdu

VicentaLakin

Don't ask me where the recipe came from, because I don't bother to tell you, it's not where the recipe comes from or whether it's real or not, it's the smell that moves you? So try it yourself! Of course, once you did it, you wouldn't say it wasn't good, would you

Couple of lungs

VicentaLakin

Love games, love food, 6th of the Sword Kitchen menu -- couple lungs

Red Oil Rover

VicentaLakin

It's a famous cheesy snack, but it's so spicy, it's so hot, it's a special day, and it's a little soy sauce and paprika oil, and it's a spicy, particularly delicious taste。

Yeltsin

VicentaLakin

YELP IS MY FAVORITE SNACK WHEN I WAS A KID. THERE'S A LOT OF SEED IN IT, AND MY FAVORITE IS THE SPROUTS, WHICH, WHILE SELLING ONLY A DIME, WERE NOT ALWAYS AVAILABLE, SO IT WAS SO SATISFYING TO EAT ONCE! TODAY'S PLATINUM IS EVAPORATED WITH AN "IH ELECTROMAGNETIC HEATED RICE" WHICH IS PARTICULARLY FAST AND CAN BE COMPLETED IN FIVE MINUTES. I MUST BE IMPRESSED BY THE FACT THAT YELTSIN BITES DOWN, SMELLS UP IN HIS MOUTH, DOESN'T GET TIRED OF OIL, AND THAT THE SKIN Q IS SO DELICIOUS: THE SMELL OF CHILDHOOD IS BACK

I'll take care of it

VicentaLakin

Make your own noodles, as you like, because they eat a lot, so they're not the same. Whatever you want to eat, you're gonna have to have some noodles. I'm particularly fond of river pasta: sweet water, chongqing noodles, burdened noodles, lighted noodles and so on. It's my favorite thing to recommend to friends today. Flaming noodles are not characterized by spicy, but by a certain rigidity. "Flaming" depends on a dry word, a little fire, and the noodles can burn. That's the origin of burning noodles. Flaming noodles, the round is hard, boiled and made stronger, the feeling of glitter at the entrance, chewing at the end of the day and rejoicing。

Clockwater dumplings

VicentaLakin

Sichuan has a famous snack, allegedly created in 19 years after the oil clock was lost and the shop was originally called "Moo Ying Seng" and began to display the sign "Bong Sing" in 1931. The main difference between bell-water dumplings and northern dumplings in terms of their use is full pork, no vegetables, specially made chili oil when they come to the table, replicating sauce, salty sweets and spicy tastes. Porks 300 grams, flour 400 grams, water 200 grams: prepared peanut rice 30 grams, cooked sesame 2 spoons, garlic 10 grams, pepper oil 5 spoons, copy sauce 4 spoons, perfume 1 tea spoon, sperm 1/2 tea spoons, pepper 1/2 tea spoons, raw 2 tea spoons, ginger 5 grams, onions 15 grams, salt 1 tea spoons to make this snack without replicating sauce, I have to replace it with cold sauce or very fresh。

Sichuan's face

VicentaLakin

Dole likes noodles all the time. I love them today. I don't know what they are. I call them meat noodles. He learned it from a grandmother. He's from Chengdu. But I have to say, Chengdu's noodles are really good. I ate them every day the last time I went to Chengdu. Well, I have to admit that I'm still a stale person, not so much salt, but I like to be a spicy person。

Leungshan's green beans

VicentaLakin

I'm impressed by that beekeeper who's running around, who's working very hard in the field and who can create the conditions to make fresh beans. I was very impressed by the way they were treated, and I looked back at me and I was married for 16 years, along with you, and I was very grateful for having met you. I'm really excited to see old Tan's lover make bean flowers, and I'm so excited that I learned to bean curd, and my family never buys tofu, so they shouldn't talk. I've only eaten tofu brains and tofu, and I haven't eaten beans, and Sichuan hasn't been there, so I've never known them, and this time I watched the video and felt that the bean flowers are between bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean. Because he doesn't eat spicy, so I don't make spicy food, but this time I couldn't bear to learn to do a spicy lasagna. Bean flower, when you're done, it's delicious。