成都武侯祠周围有什么特色美食？英文双语对照

一、夫妻肺片

中国历史悠悠五千年，有不少惊天动地的故事被时间掩埋，根据中国历史查实，是安汉人陈寿的一部《三国志》揭开了三国时代的风云，才有了留传至今；夫妻肺片正是秉承了南充厚重的三国文化精髓，揭开了正宗的三国文化精品川菜-----夫妻肺片系列。

　　 夫妻肺片来至三国饮食文化，成都地区人人皆知的一款风味名菜。相传在三国时的安汉（即今南充市）有一对夫妻二人，在嘉陵江畔开了一个小卤菜酒店，主要供渡口来往人员食用，当时江中打鱼人，鱼舟及商川胜多，生意红火，在当朝巴西郡太守“张飞”常来此处饮酒，感觉菜味非常可口味美，对两夫妇手艺特别称赞，为赞扬两夫妻手艺非常特别，因此用“夫妻”二字命名，将此菜取名为“夫妻肺片”夫妻肺片细腻、微辣、香、甜、鲜，回味可口；并推介给大哥刘备，做御膳供品食用，得名夫妻肺片。

　　 创于蜀汉，兴旺于唐、宋、元、明、清经过三十代传人研究改善，现用纯四十多种中草药卤、拌制而成并有养颜保健之功效。

　　 安汉又是伟人-故里，-家乡，罗瑞卿家所在地。

　　 早在清朝末30年代，街头巷尾便有许多挑担、提篮叫卖凉拌肺片的小贩。用牛杂碎边角料特别是牛肺成本低，经精加工、卤煮后，切成片，佐以酱油、红油、辣椒、花椒面、芝麻面等拌食，风味别致，价廉物美，特别受到拉黄包车、脚夫和穷苦学生们的喜食。20世纪30年代在四川成

都少城附近，有一对摆小摊的夫妇，男叫郭朝华，女叫张田政，因制作的凉拌肺片精细讲究，颜色金红发亮，麻辣鲜香，风味独特，加之他夫妇俩配合默契、和谐，

一个制作，一个出售，小生意做得红红火火，一时顾客云集，供不应求。有那常来品尝他们夫妻制作肺片的顽皮学生，用纸条写上“夫妻肺片”字样，悄悄贴在他夫

妻俩的背上或小担上，也有人大声吃喝，“夫妻肺片，夫妻肺片……”。一天，有位客商品尝过郭氏夫妻制作的肺片，赞叹不已，送上一个金字牌匾，-“夫妻肺

片”四个大字。从此“夫妻肺片”这一小吃更有名了。

二、成都担担面

成都素以小吃闻名于世，担担面更是小吃中名小吃。从前小贩们挑着担子满街叫卖，成都的大街小巷都可以听到“卖担担面哦”的呦喝声。现在，这些已成了成都的历史，但你仍能够在成都担担面馆回味老成都这一在景观。

三、樟茶鸭子

“樟茶鸭子”是四川成都著

名的熏烤菜之一。色红亮，外酥内嫩，带有浓厚的樟木和花茶香味，以成都“福禄轩”鸭店制作的最著名。此菜选料严谨，制作精细。是选用秋季上市的肥嫩公鸭，

经腌、熏、蒸、炸四道工序又名“四制樟茶鸭”。在四道工序中以选用樟树叶和花茶叶烟熏鸭最为关键。樟树为常绿乔木，多繁生于暖地，叶子为椭圆形，富樟树特

有的香气，以之与花茶熏鸭是此菜的一大特色。此菜装盘上席也很讲究，整鸭熏好后要先斩段后整形，复原于盘中，使鸭子不仅肉好吃，而且形好看。上席时配以

“荷叶软饼”，供食者卷食，风味尤佳。

　　 樟茶鸭子是四川传统名菜，早在40年代便已闻名全省。成都餐厅所用的鸭子，均为成都以南所产鸭子。

　　 在成都有“南路鸭子北路鸡”之说。成都以南多水，北部多山，故南路鸭肥，北路鸡嫩。南路鸭经厨师制作后，皮酥肉嫩，味道鲜美，还有浓厚的特殊香味。因它用红茶、白糖、绍酒、葱、姜、桂皮、八角等十几种原料精心制作，再经樟木屑及树叶熏烤而成，所以被称作为樟茶鸭子。上席时配以京葱、甜酱和空心饼食用，具有诱人的烟熏香味。

　　 许多中外顾客品尝后认为，这里的樟茶鸭子，胜过北京烤鸭。前几年川帮名厨访问香港时，不少顾客吃了此菜后大加赞扬，说它是一只集色、香、味形四佳于一体的四川名菜，曾引起名界人士极大的轰动，从而名扬中外。

四、元宝鸡

　　1、将鸡宰杀治净。

　　2、将调料入锅炒一下，混合均匀。再均匀地涂抹在鸡体的内外，然后入缸内腌制6天，中间倒缸一次。

　　3、将腌好的鸡出缸，用清水冲掉调料残渣，使整鸡呈元宝状。最后将鸡坯入沸水锅中浸烫一下，烫至鸡皮伸展，定型。

　　4、用麻绳将处理好的鸡拴住，悬挂在阴凉通风处，令其阴干，一般需凉7至10天左右。

　　5、食用前先用热水将内外清洗干净，入蒸锅蒸熟，淋上麻油即可。

五、三大炮

三大炮是著名的四川小吃，主要由糯米制成，由于在抛扔糯米团时，三大炮如“弹丸”一样，发出“当、当、当”的响声，故名“三大炮”。吃时配以“老鹰茶”，别有风味。　

　　三大炮是糯米制作的一种间食，也是旧时“赶花会”时才有的一种“糍粑”的特殊售卖形式。因每份(盘)只有三坨，而且是现在热锅盆中抓出一大坨糍粑分为三小坨后，现分现用力摔向案板中央。

　　由于案板一边放有钢碟，因击打案板而震动时发出金属响声，只听见“砰砰砰”三声，三坨糍粑早已飞向对面斜靠的竹簸上滚入下面装满芝麻粉、黄豆粉的竹簸中，另一人将三坨糍粑捡入盘中(此时糍粑已自然地裹上了一层粉末)，再浇上浓汁，送于食客手中。

　　用料：糯米1000克，红糖150克，芝麻50克，黄豆250克

　　制法：

　　1.将糯米洗净，浸泡12小时，再淘洗后，倒入蒸笼中，用大火蒸熟，中间洒1-2次水，再蒸后翻出倒在木桶内，掺开水适量，用盖盖上，待水分进入米内后，用木棒舂茸（或用绞拌机绞成茸），即成糍粑坯料

　　2.将红糖放入清水300克，熬开成糖汁。分别把芝麻、黄豆炒熟，磨成细粉

　　3.糍粑坯料分成10份，再把每份分成3坨，即用手分3次，连续甩向木盘，发出三响而弹入装有黄豆面的簸箕内，使每坨都均匀地裹上黄豆面，再淋上糖汁，撒上芝麻面即成。

六、五胖鸭

五胖鸭是四川著名的清真风味特产。

　　食品简介：皮色金黄，皮酥肉嫩，肥而不腻，味鲜适口，别具一格。

　　五胖鸭 - 制作方法

　　　　1.选料：宰杀：选用肥嫩活鸭，宰杀煺毛，清洗干净，翼下开膛，掏除全部内脏，洗净血污，从小腿关节处切去两爪，平放于案板上，用小竹签把-锁住，以免漏水。

　　　　2.配料：将各种料混合拌匀。将全量料的6/7分别均匀装入50只鸭的腹腔内，留1/7料备用。

　　　　3.制坯：把用竹片做的一头为叉形，一头为平形的小竹撑子放入鸭坯体腔内，将叉形一头撑在背脊骨上，平头撑在胸脯上，使鸭胸挺起，

以便在烤制时不致肩缩。然后用钩挂住鸭头，放入100℃的沸水内烫皮。先烫头颈部，再烫全身，使鸭皮伸展，体形美观。烫好后将鸭头向上挂起，用毛巾擦干鸭

身，再在鸭体表面均匀地涂抹一层饴糖，挂起晾干。

　　　　4.烤制：先将青柴炭在炉内烧红，把炭火向四周推开，再将特制的耐火砂碗7只放入炉中央。位置要放在进炉烤制的鸭坯下面。将上述

1/7的备用配料按50只鸭分批烤制的数量，分次放入砂碗内，以散发香味熏蒸鸭坯和接取烤鸭滴油，待炉温升到65～75℃时，即可将鸭坯挂入炉膛翻烤。先

烤鸭胸，后烤侧面，从进炉到烤熟约需30分钟，中间需翻转10余次。出炉后从切口倒出腹内的汤水，取出竹撑子和配料渣，即为成品。

七、柠檬牛肉

材料： 　　牛肉4两，青椒粒、洋葱粒

各2汤匙，柠檬1只。 　　腌料：　　生抽1.5茶匙,柠檬茸2/1茶匙,生粉1.5茶匙.　　调味:

　　柠檬汁4/1杯,糖4/3汤匙,盐8/1茶匙,水2汤匙,生粉 水适量. 　　做法: 　　(一)牛肉切成薄片,放入腌料拌匀,泡油后滤干油份

上碟. 　　(二)柠檬皮磨茸2/1茶匙,切丝约1汤匙.将柠檬肉榨 汁约4/1杯,混合调味料待用.

　　　　(三)用2/1汤匙油将洋葱爆香加入青椒粒,柠檬丝炒 匀注入调味料,用少许生粉水打芡淋在牛肉上面即成.　　注意: 　　"柠檬牛肉"是开胃的菜式,牛肉中只能加柠茸,使有 柠香.其它的柠檬味尽在芡汁中,是色、香、味俱有的菜。

八、酸辣豆花

酸辣豆花是四川成都、乐山等地有名的地方小吃。豆花在从前多以摊担形式经营，普遍流行于城市和农村，是一种历史悠久的民间小吃。

　　制作豆花需要选用上等黄豆，用井水或河水浸泡充分后细磨为浆，过滤豆渣后烧沸倒入木桶待用；取上釉青砂缸放入用水调好的红苕淀粉和石膏水，冲入烧沸的豆浆，静置让其凝成豆花。

　　酸辣豆花是豆花的一个品种，用酱油、醋、辣椒面、味精调成味汁，放入事先熬烫的豆花，撒上芽菜末、油酥黄豆、大头菜末和葱花即成。酸辣豆花口味酸辣咸鲜，豆花细嫩，配料酥香，味浓滚烫，别有风味。

　　酸辣豆花是成都谭豆花面店的著名小吃。 酸辣豆花是豆花的一个品种，用酱油、醋、辣椒面、味精调成味汁，放入事先熬烫的豆花，撒上芽菜末、油酥黄豆、大头菜末和葱花即成。酸辣豆花口味酸辣咸鲜，豆花细嫩，配料酥香，味浓滚烫，别有风味。

九、软烧鸭子

材料:光鸭半只(超市里速冻的即可)

　　 调料:料酒、盐、鸡精、生抽、老抽、大料(八角)4个、桂皮若干、大蒜5颗、干红椒、生姜、油、洋葱、青椒、红椒各一个

　　 1.首先,把鸭子剁成块，锅里加一点点油，将鸭子与仔姜一起倒入油锅 炒3分钟左右

　　 2.再加入盐、味精、蒜头，放酱油少许,继续炒一会，然后加入低度白酒2匙，稍炒后加水，水量为稍没过鸭子，盖上锅盖。大火烧开转中小火焖30至40分钟，肉烂即可。

十、泡椒墨鱼仔

　　一个作者是这样写川味海鲜的：自从海鲜变节从了川菜以后，它仿佛焕发了它的第二春！铁例之一便是泡椒墨鱼仔。

　　这菜全靠四川的泡海椒（子弹椒），要选色泽鲜红、体大肉厚的海椒，泡的也需恰到好处。成菜红白分明，赏心悦目！泡椒的味全在墨鱼仔里面，还带点回甜的味道。

One, lung of husband and wife piece

Chinese history leisurely 5000, have many earthshaking stories by time bury, check according to Chinese history solid, it is to install a of Chen Shou of the Han people " annals of the Three Kingdoms " the wind and cloud that opened era of the Three Kingdoms, just had stay pass up to now; Lung of husband and wife piece held to just about south the marrow of culture of the Three Kingdoms that fills massiness, opened high-quality goods of authentic culture of the Three Kingdoms plain dish-----Lung of husband and wife piece series.

Lung of husband and wife piece come to culture of food of the Three Kingdoms, the dish of name of a gust with Chengdu well-known area. According to legend the An Han when the the Three Kingdoms (namely today south fill town) have 2 people of a pair of husband and wife, in Jia Lingjiang bank opened hotel of dish of a small bittern, basically offer edible of crossing contact personnel, the person fishs in the river at that time, yu Zhou and Shang Chuansheng are much, business flourishing, becoming face Brazil county is viceregal " Zhang Fei " often will drink here, feel food taste is very goluptious and delicious, do not praise especially to two couples craft, to praise workmanship of two husband and wife very special, because this is used " husband and wife " 2 words name, this dish entitle " lung of husband and wife piece " lung of husband and wife piece exquisite, small hot, sweet, sweet, bright, the aftertaste is goluptious; Recommend equipment of eldest brother Liu, do edible of drive board offerings, lung of the husband and wife that get a name piece.

Achieve Yu Shuhan, flourishing Yu Tang, the Song Dynasty, yuan, bright, Qing Dynasty is improved through 30 Dai Chuanren research, use now pure bittern of more than 40 kinds of Chinese herbal medicine, mix make and be become and have the effect that raises Yan Baojian.

An Han is a great person - native place, - home town, seat of Home Luo Ruiqing.

Be in early Qing Chaomo 30 time, streets and lanes has a lot of carrying a load, carry basket to peddle lung of cold and dressed with sause piece butcher. Leftover material of the chipped cooked entrails of sheep or oxen that use an ox especially bovine lung cost is low, after classics precision work, bittern is boiled, cut piece, assist wait with face of soy, red oil, chili, Chinese prickly ash, sesame seed face mix feed, special flavor is unique, good in quality and cheap in price, special the happy event that is helped jinriksha, porter and poverty-stricken students is fed. 20 centuries 30 time are become in Sichuan

Near Dou Shaocheng, have a pair of couples that place small vendor's stand, male Chao Hua calling Guo, female call Zhang Tian politics, because of lung of made cold and dressed with sause piece careful and exquisite, color Jin Gong shines, hemp hot delicacy is sweet, local color is distinctive, together with his couple two cooperate tacit, harmony,

One is made, one sells, dicker is done prosperously, temporarily the client gathers, demand exceeds supply. That often samples their husband and wife makes lung piece mischievous student, write with scrip on " lung of husband and wife piece " model of written characters, stick in his husband stealthily

Wife the back of two go up or go up small loads, also sound of National People's Congress eats and drink, "Lung of husband and wife piece, lung of husband and wife piece... " . A day, the lung that a guest commodity has tasted Guo husband and wife to make piece, praise greatly, serve word of a gold board, - " lung of husband and wife

Piece " 4 big character. From now on " lung of husband and wife piece " this one fastfood famouser.

2, Chengdu Sichuan noodles with peppery sauce

Chengdu element with fastfood and famed at the world, sichuan noodles with peppery sauce is more fastfood in the name is fastfood. Once upon a time butcher people carrying full street of a carring pole to peddle, the ave lane of Chengdu can be heard " sell Sichuan noodles with peppery sauce oh " You drinks sound. Now, these already the history of Chengdu, but you still can be in the house recalls Chengdu Sichuan noodles with peppery sauce this is in old Chengdu landscape.

3, duck of camphor tree tea

"Duck of camphor tree tea " it is Sichuan Chengdu is written

Of the name fume one of dish that bake. Lubricious Gong Liang, outside crisp inside tender, contain grumous camphorwood and scented tea scent, with Chengdu " Fu Luxuan " what duck inn makes is the famousest. This dish is chosen makings is rigorous, make careful. It is the fat tender drake that chooses autumn to appear on the market,

Via bloating, fume, evaporate, blast 4 working procedure renown " duck of the 4 tea that make camphor tree " . Leaf and duck of sootiness of scented tea leaf are cultivated in order to choose camphor tree in 4 working procedure most crucial. Camphor is constant green tree, much more numerous be born at warm ground, leaf is elliptic, fu Zhangshu is special

Some aroma, with the one big characteristic that fuming duck with scented tea is this dish. This dish is installed dish on banquet is very exquisite also, after whole duck has been fumed, want first behead paragraph hind plastic, recover from an illness Yu Panzhong, make duck not only the flesh is delicious, and form is good-looking. On match when banquet with

"Lotus leaf soft cake " , offer the person that feed to coil feed, gust blame beautiful.

Duck of camphor tree tea is dish of Sichuan tradition name, be in early 40 time famed already complete province. The duck that Chengdu dining-room place uses, all be Chengdu with south what produce a duck.

Have in Chengdu " south chicken of road of road duck north " say. Chengdu with south much water, upper and mountainous, duck of the road austral reason is fat, boreal road chicken is tender. After chef of road duck classics is made south, leather soft flesh is tender, flavour is delicious, still have grumous special sweet smell. Because it uses ten kinds of raw material such as wine of black tea, white sugar, carry on, green, ginger, cassia bark, anise to be made meticulously, fume via camphorwood bits and leaf again bake and become, be said to regard camphor tree tea as the duck so. On match when banquet with Beijing green, sweet sauce and hollow cake edible, have inviting sootiness sweet smell.

After the client samples, a lot of China and foreign countries think, the duck of camphor tree tea here, surpass Beijing roast duck. When before a few years hutch of plain side name visits Hong Kong, after many clients took this course, praise substantially, saying it is form of a collect color, sweet, flavour 4 beautiful the Sichuan name dish at an organic whole, ceng Yin removes a sensation of huge of group public figure, thereby renown raise China and foreign countries.

4, chicken of a shoe-shaped gold or silver ingot used as money in feudal China

1, treat gallinaceous butcher clean.

2, fry condiment into boiler, mix even. Daub of again even ground is in the inside and outside of gallinaceous body, enter the souse inside the crock 6 days next, the crock falls among.

3, give the chicken that has bloated the crock, develop condiment with clear water residual, make whole chicken submits form of a shoe-shaped gold or silver ingot used as money in feudal China. Into boiling water boiler gallinaceous semifinished product dip is ironed finally, very hot to chicken Pi Shen is exhibited,

4, good processing with rope made of hemp chicken latchs, suspension is in shady and cool and ventilated place, make its dry in the shade, need commonly cool 7 control to 10 days.

5, clean inside and outside clean with hot water first before edible, enter evaporate of a pot for steaming food ripe, drench on sesame oil can.

5, 3 cannon

3 cannon are famous Sichuan fastfood, basically make by polished glutinous rice, because be in,cast when throwing group of polished glutinous rice, 3 cannon if " bullet " same, give out " when, when, when " noise, friend name " 3 cannon " . When eating, match with " eagle tea " , have a distinctive flavour. 　

3 cannon are polished glutinous rice makes a kind feed, also be old times " the meeting that drive a flower " when ability some a kind " cooked glutinous rice pounded into paste " special sale form. Because of every (dish) have 3 Tuo only, and it is hot now pot after cent of cooked glutinous rice pounded into paste of one big Tuo is being caught to be 3 small Tuo in the basin, show cent to fall forcibly now to chopping board in the center of.

Because chopping board puts dish having steel at the same time, metallic noise is given out when shaking because of stroke chopping board, hear only " phut phut phut " 3, 3 Tuo cooked glutinous rice pounded into paste flies to already on inclined boil on the bamboo winnow with a fan that lean below in the bamboo winnow with a fan of pink of replete sesame seed, soya bean pink, another person collects 3 Tuo cooked glutinous rice pounded into paste dish in (right now cooked glutinous rice pounded into paste already naturally is wrapped went up a pulverous) , irrigate again on concentrated juice, send in deadbeat hand.

With makings: Polished glutinous rice 1000 grams, brown sugar 150 grams, sesame seed 50 grams, soya bean 250 grams

Make a way:

1. polished glutinous rice abluent, immerse 12 hours, again after pan, fall into steam box, with conflagration evaporate ripe, 1-2 second water is sprinkled among, break up after evaporate again, mix into boiled water is right amount, on the lid that use a shell, the cent that need water enters rice inside hind, fine and soft of pestle of the club that use wood (or with wring mix machine wring Cheng Rong) , become preform of cooked glutinous rice pounded into paste namely

2. Put brown sugar clear water 300 grams, boil syrup. Fry sesame seed, soya bean respectively ripe, wear fine pink

3. Preform of cooked glutinous rice pounded into paste divides 10, divide every into 3 Tuo again, divide 3 times with the hand namely, swing to trencher continuously, give out 3 noises and play the dustpan of soya bean face inside, make every Tuo is wrapped equably on soya bean face, drench again on syrup, face of Sa Shangzhi hemp is become namely.

6, 5 fat duck

5 fat duck are the Islamic gust special local product with famous Sichuan.

Food brief introduction: Leather color is golden, leather soft flesh is tender, fat and not be bored with, flavour delicacy is dainty, having a unique style.

5 fat duck - the method that make

1. Choose makings: Butcher: Choose fat tender vivid duck, wool of butcher scald in order to remove hairs or feathers, clean clean, the ala leaves chamber, draw out except all and splanchnic, abluent and blood-red, from crus articulatory place cuts two claw, smooth put on chopping board, sign with small bamboo - chain, lest slack.

2. Burden: Mix all sorts of makings mix divide evenly. Inside the abdominal cavity that loads the 6/7 that total volume expects 50 duck equably respectively, leave 1/7 makings to reserve.

3. Make semifinished product: With bamboo piece one when do is furcate, the small bamboo that is flat look directly is maintained child put pitch of duck base substrate inside, will furcate maintain directly go up in bone of the back of the human body, crop is maintained go up in chest, make duck bosom is held out,

The shoulder is not sent to shrink when so that be being baked,be being made. Live with hook next duck head, the skin is ironed inside the boiling water that puts 100 ℃ . Iron neck ministry first, iron the whole body again, make duck Pi Shen is exhibited, bodily form is beautiful. After been iron, duck the head is hanged up, wipe duck with towel

Personally, be in again duck substance appearance is even ground daub a maltose, hang air.

4. Bake make: Burn green bavin charcoal inside furnace first red, charcoal fire to all around push, again will tailor-made fireproof arenaceous bowl puts heat 7 times in the center of. The position should be put in bake the duck semifinished product that make into furnace below. Will afore-mentioned

Of 1/7 reserve burden bakes the amount that make group by group by 50 duck, cent second put arenaceous bowl inside, with sending out base of fragrance suffocating duck is mixed receive take roast duck dribble, wait for furnace temperature to rise 65 ～ when 75 ℃ , can hang duck base the chamber of a stove or furnace to break up bake. First

Roast duck bosom, flank is baked after, from arrive into furnace bake ripe need 30 minutes about, need to retroflexion more than times 10 among. After giving heat from the Shang Shui inside cut teem abdomen, take out bamboo to maintain child with burden broken bits, it is finished product namely.

7, citric beef

Material: Beef 4 2, green pepper bead, onion bead

Each 2 spoon, citric 1. Bloat makings: Unripe take 1.5 teaspoon, teaspoon of 2/1 of citric fine and soft, unripe pink 1.5 teaspoon. Flavor:

Cup of lemon juice 4/1, candy 4/3 spoon, saline 8/1 teaspoon, water 2 spoon, unripe pink water is right amount. Practice: (One) beef slice, put bloat makings mix divide evenly, the filter after bubble is oily does oily share

Go up dish. (2) citric skin grinds teaspoon of 2/1 of fine and soft, cut into shreds about 1 spoon. Will citric flesh extracts juice to make an appointment with 4/1 cup, mixture flavoring is stand-by.

(3) explode onion with 2/1 spoon oil sweet join green pepper bead, citric silk fries flavoring of divide evenly infuse, with a few unripe pink water hits Gorgon euryale to drench in become namely above beef. Attention: "Citric beef " is appetizing dish type, lemon fine and soft can be added only in beef, make have lemon sweet. The citric flavour of other all is in Gorgon euryale juice, it is dish of some of all of color, sweet, flavour.

8, acerbity hot beans is beautiful

Flower of acerbity hot beans is and other places of Sichuan Chengdu, happy hill famous place is fastfood. Fabaceous flower is in much once upon a time carry a form in order to spread out to manage, universal popularity is mixed at the city country, it is a kind of history long folk is fastfood.

Flower of the beans that make needs to choose classy soya bean, after the water that use a well or river leach bubble are sufficient fine grind for the oar, filter boil is burned to pour cask after residue from bean after making soya-bean milk stand-by; The starch of red Chinese trumpet creeper that takes glaze blueness arenaceous crock to put the mix up that use water and gesso water, irruptive the soya-bean milk that burns boil, quiet place lets his coagulate to be spent into the beans.

Acerbity hot beans spends a breed that is fabaceous flower, with face of soy, vinegar, chili, gourmet powder tone becomes flavour juice, put boil very hot beans flower beforehand, scatter on soya bean of bud dish end, short, rutabaga end and chopped green onion are become namely. Acid of beautiful taste of acerbity hot beans is hot salty delicacy, fabaceous flower is delicate, burden is crisp sweet, flavour thick boiling hot, have a distinctive flavour.

Flower of acerbity hot beans is inn of beautiful face of Chengdu Tan beans is famous and fastfood. Acerbity hot beans spends a breed that is fabaceous flower, with face of soy, vinegar, chili, gourmet powder tone becomes flavour juice, put boil very hot beans flower beforehand, scatter on soya bean of bud dish end, short, rutabaga end and chopped green onion are become namely. Acid of beautiful taste of acerbity hot beans is hot salty delicacy, fabaceous flower is delicate, burden is crisp sweet, flavour thick boiling hot, have a distinctive flavour.

9, soft burn a duck

Material: ? Shelf of the quick-freeze in supermarket of the? that reach leg can)

Condiment: ? Anise of cracking? of ⒋ of Luo of mill of ⒗ of Luo of  of ⑸ of  of  of ⒓ of lofty of ⒀ of free time Pi) 4, cassia bark a certain number of, garlic 5, Gan Gongjiao, ginger, oily, onion, green pepper, red any of several hot spice plants each one

1. Above all, duck chop agglomerate, little oil is added in boiler, enter duck and young ginger oily boiler to fry 3 minutes or so together

2. Rejoin salt, gourmet powder, the head of garlic, put soy touch, continue to be fried a little while, join next low spend liquor 2 spoon, water is added after be being fried a bit, water quantity crosses a duck to be done not have a bit, the boiler on the lid is built. Big baked wheaten cake leaves in turning small fire stew 30 to 40 minutes, the flesh is sodden can.

10, young of cuttlefish of bubble any of several hot spice plants

A writer writes plain flavour seafood so: Since seafood apostate from after plain dish, it ases if coruscate its the 2nd spring! One of iron exemples are young of cuttlefish of bubble any of several hot spice plants.

The any of several hot spice plants of bubble of great capacity that this dish relies on Sichuan completely (bullet any of several hot spice plants) , should choose colour and lustre the sea any of several hot spice plants with big thick flesh of bright red, body, of bubble also need proper. Into dish red white trenchant, find the scenery pleasing to both the eye and the mind! still take a dot to answer sweet smell.