康巴滋补牦牛肉野生菌汤锅

The division of Sichuan cuisine is based on the established Shanghe gang, Xiaohe gang, Xiahe gang, and standardized and complete expression as: Shanghe gang Sichuan cuisine is the Shanghai style Sichuan cuisine with Chengdu and Leshan as the center area; [1] Xiaohebang Sichuan cuisine is the salt-bang cuisine centered on Zigong in southern Sichuan, and includes Yibin cuisine, Zhangzhou cuisine and Neijiang cuisine[2]; Xiahebang Sichuan cuisine is Chongqing cuisine represented by Chongqing Jianghu cuisine and Wanzhou large bowl dishes. The three together form three major local flavor branch cuisines of Sichuan cuisine, representing the highest artistic level of Sichuan cuisine development. On September 28, 2017, the Chinese Culinary Association awarded the title of &quot;Chuan Chef Town&quot; in Meishan City, Sichuan Province, and Meishan cuisine became the representative of Sichuan cuisine.

Water-boiled fat intestines in other fat intestines are rarely seen, I must order every time I come to their home, the second point must be hot fat intestines, dry fragrance is suitable, wine is better. Cold, bean soup fat intestines are not wrong, if you still want to eat some home-cooked dishes, freshly baked single pot fried, the catering person&#39;s title of &quot;pot gas&quot; is full, recommended.

I will not particularly like yak beef. At noon, I chose the popular soup pot in Kangding. Chicken and pork belly mixed with wild fungus to cook together. This season, the boss said that there are only red fungus. I didn&#39;t expect the taste to be like wood residue. Unfortunately. The taste is quite satisfactory, depending on your own modulation dish, cold belly silk, brown sugar is still good, the color is huge homemade bread, soaking, fresh and soft.

I ordered the signature Yibin burning noodles and red soup. Yibin burning noodles are well done, full of spicy, and the red soup is a bit ordinary, but it is OK. In particular, the free kimchi is delicious.

康巴滋补牦牛肉野生菌汤锅

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