Mao Xuewang, originated in Chongqing, popular in Chongqing and Sichuan region, is a well-known traditional dishes, included in Sichuan cuisine recipes to the production of pig blood as the main material, Mao Xuewang cooking techniques to cook the main, Taste is spicy taste.
This dish is a kind of smoked duck, the production of elegant, demanding, into the food color of red, crisp outside tender, with camphor and tea, special flavor, Sichuan Province is one of the classic Han traditional dishes.
Han specialties, is a Sichuan cuisine, Sichuan, Sichuan is a famous rivers and lakes flavor dishes, due to Geleshan named. Dried pepper is not the main ingredient is better than the main ingredient, fully embodies the rivers and lakes cook "start with weight" features. After the Pakistani commoner chef carefully [...]
Kung Pao Chicken selected chicken-based material, accompanied by peanuts, peppers and other accessories cooked. Red and not spicy, spicy and not fierce, spicy Sauvignon, crisp flesh. Because of its fresh imported spicy, fresh chicken with crisp peanuts..