Barilla Sichuan cuisine
Sichuan cuisine knife work is fine, the flavor is unique, and the dazzling red spices such as chili, Sichuan pepper, and Erjingtiao chili powder make the taste buds taste the rich and spicy flavor of the dish.
Tianxiang Kongkong loves to cook, and cooks a variety of Sichuan-style local dishes with authentic Chengdu tastes, which are mostly daily flavors, as well as mountain delicacies, and traditional dishes include back pot meat, boiled fish, and salty roasted white; Home-cooked dishes include crispy pork and pearl balls......
Sichuan cuisine is not necessarily spicy and thick, she skillfully allows you to taste the fresh and fragrant Sichuan-style wontons, blending the flavors and changes, and paying equal attention to the light and light. The "100 dishes and 100 flavors" of Sichuan cuisine are full of color, flavor and shape!
天香空空
2023-01-15
Publisher
WAN LI BOOK COMPANY LIMITED
Publisher
Danny Leung
Deputy General Manager and Deputy Editor-in-Chief
dannyleung@wanlibk.com
(852) 25978638
(852) 25655539
20/F., North Point Industrial Building, 499 King's Road, North Point, Hong Kong
