四川食物被製作 vie vian
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Uploaded by vievian68 on Sep 7, 2008
Sichuan cuisine often contains food preserved through pickling, salting, drying and smoking, and is generally spicy. The Sichuan peppercorn is commonly used; it is an indigenous plant producing peppercorns with a fragrant, numbing, almost citrusy flavor. Also common are chili, ginger and other spicy herbs, plants and spices. Broad bean chili paste (simplified Chinese: 豆瓣酱; traditional Chinese: 豆瓣醬 or dòubànjiàng) is also a staple seasoning in Sichuan cuisine. The region's cuisine has also been the originator of several other Chinese spices including yuxiang (魚香) and mala (麻辣).
Common preparation techniques in Sichuan cuisine include stir frying, steaming and braising, but a complete list would include more than 20 distinct techniques. Beef is somewhat more common in Siechuan cuisine than it is in other Chinese cuisines, perhaps due to the widespread use of oxen in the region.[1] Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce a very rich gravy.
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回来给我做哈 亲爱的
cola000521 3 years ago 4
it looks delicious
How I wanna have a taste of it
cola000521 3 years ago 4