As I say goodbye to the winter in preparation for the arrival of spring when the Beijing actually made a most decent snow this winter. Snow flying off for a day, the entire city of Beijing is gradually the snow-covered, those shiny modern, and those dirty broken along the landscape buried in the snow under the warm harmony of the world look a lot this winter and finally at the end when the gorgeous orchestrated by one.

Snow flying time, listening to the radio the radio host said that this weather should be to see the snow we go home to drink hot soup, in the, uh, weather, gas into the cream, the bowl of delicious soup is undoubtedly the food people Thanks for the Memories, adding on the snow, will definitely give some poetry of the sentimental person.

If the soup contains a lot of the story again, then the soup is enough for a rise in incidents, and I have to say is that the events can be described as unusual mushroom soil delicious chicken soup.

Spring Festival in Chengdu at home when I eat a lot of matsutake is the father of a friend sent Liangshan, in order to keep fresh frozen fresh matsutake. Matsutake for me is revered kinds of magic to the people of food, in the Japanese restaurant a few thin pieces can be sold for several hundred dollars of matsutake, such as drinking tea in general, mushroom soup is even more in awe of such ingredients .

Matsutake because of the delicious and can not be planted more precious, Liangshan rich matsutake, the Japanese have to go there every year a large number of acquisitions, but for locals, this is nothing but vertical bacteria and chicken, wild mushrooms like Boletus edulis, etc. Bale. My dad said there times his Japanese friends to Liangshan, local friends entertain them, and also said: “Let’s see if we Liangshan is how the Japanese eat matsutake’s.” Then collected tens of pounds of fresh mushroom, with the most homely methods do, a huge enamel plates installed two full tape.

Some things might really wanted a change in environment, a change in mood in order to appreciate its good, I brought a few from Chengdu frozen matsutake back to Beijing, but also brought back a point of killing Emei chicken, take advantage of fresh, has done a mushroom soil chicken soup.

Away from the Castle Peak Okawa, away from the mushroom, away from the cock barking place, and I think the mushroom earth’s most delicious chicken soup is the soup I tasted one.

Full House on the drift when the soup with chicken soup and the fragrant mushroom, finally only need a little salt and seasonings, you will be able to taste in bowl of chicken soup mushroom soil to the mountain fragrance, sun and rain, misty. . . . . . Mushroom flavor in the tongue, the bowl on the spoon to stay for a long time to let you mull over Za Mo, and even cut off the hands are covered with pine mushroom fragrance, carefully smell the smell of forest.

Taste of a bowl of soup seems to concentrate on harvest also Big deal, so far I also understand that the Japanese matsutake almost ritualized reverence, and to concentrate on the real delicious taste of a bowl of soup, no doubt in the hearts and minds of travel time.

matsutake soup soil:
Material:
Half a chicken, mushroom 100 grams (if using dried mushroom foam made in advance), wolfberry 10

Practices:

1, chicken chop small pieces and placed in cold water to boil, remove and drain removed after the stand-Xue Mo.

2, frozen mushroom natural thawing at room temperature for stand-by after the clean-cut thin slices, if using dried mushroom dried mushroom is to use warm water to soak hair, wash drain)

3, casserole Put enough water (drinking water is to prepare the weight ratio of 2 times, that is, if you are going to drink four bowls of soup, then the water is eight bowls, water should not be too much, nor too small, It has not been material should be based on a number of subject), put chicken and mushroom, Chinese wolfberry boil, skim foam floats to turn a small fire to burn 1.5 hours, eating with the right amount of salt when seasoning.

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say a few words:
Dried mushroom can be bought in supermarkets.
Matsutake: a rare fungi, because there is no artificial cultivation is therefore particularly valuable.

Matsutake a high nutritional value, rich in crude protein, crude fat, crude fiber and vitamins B1, B2, vitamin C, vitamin PP and other elements, not only taste delicious, but also has medicinal value, can be physical, benefits stomach, pain, qi and phlegm, deworming and treatment of diabetes, a unique effect.

Chicken: Chinese medicine, there are warm chicken in the Qi, tonic Tianjing, spleen and stomach, live blood, strong bones and muscles of the efficacy, chicken nutritious, delicious, easy to digest, is a good Sibu materials, fatigue, weakness for the people be beneficial.

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Other delicious nourishing soup , click the name of the dish will be able to see the specific practices and the relevant log:
I wish you peace – [Pumpkin Beef Soup]
magic black beans – [Beans carp soup]
curl commitments – [carp Tofu Soup]
lonely flower – [white clam tofu soup]
manic of medicine – [radish pot pig]

holiday syndrome – tomato potatoes oxtail soup
to do a woman’s happiness – black-bone chicken pot Diet
to wait – soy peanut pot trotters

nice to go home! – Vegetable Beef Brisket Soup

moisture Chengdu Tang – [snow peas Ti Hua Tang]

Tang Hua Shan Lun Jian and country – [Thai Tom Yum Kung soup]

 memory of the most delicious soup – [yam Gorgon Cai chicken soup]

 good health is the last word – [vegetables Rib Soup]

another year, when autumn concentration – [Tremella Soup Run completed]

was him! – Apple Lily Niu Show (tendons) Soup

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I just choose my favorite, you can also like

With regard to the origins of Mao Xuewang dish, is reported decades ago, the Chongqing Shapingba ciqikou town piers on one surnamed Wang, the water (some say surnamed Mao) the rest of the butcher chop suey meat each day in order to deal with low price . Wang’s wife Zhang felt pity, so streets from selling offal soup stalls, with Zhu Tourou, add peas boiled pig bone soup, adding lung leaves, broth, add ginger, pepper, cooking wine simmer low heat system , taste particularly good. In a pure chance, she was in the chop suey soup directly into the fresh pig blood-wang, Wang found that the more blood boil more tender, the taste is more fresh. This dish is raw blood-wang is hot now to eat, subsequently named Maoxue Wang.

Even that “Chang” invention of the bar, but in fact “Maoxue Wang” in Chengdu-Chongqing region is called “Maoxuewanger” also like to Beijing put on the table in large restaurants. The so-called “risk” refers to the Cook fish out into the cooking pot in Chengdu are specializing in selling “adventurous cuisine” restaurants, that is, do not want to delay time, or slightly less than 3 friends 4 friends to eat hot pot circumstances, you can pick a restaurant to take a few simple dishes like to take familiar with client to store both the taste of the hot pot, but also easily Chile Ta, a bit like a pot of “trial version.”

To take the form of fast food restaurant basically, it generally will not sell Duck, Duck dishes like more advanced such dishes is to take the furnace itself and enjoy it every minute nuances between the delicious, if the big pot to Qi burial heavenly objects, is not violent? And as the blood-wang, bean sprouts, Shao Fan is not such a long time cooking rotten, and even cook the more tender thing more suited to busy busy inside and outside the small shopkeepers operation. To take a lot of restaurants in general is a bamboo colander to all the guests the different dishes to be loaded up into the cauldron of boiling soup sauce until cooked a little seasoning bowl mounted the table, the guests will be able to spend a few dollars to try pot Taste.

This Beijing’s snacks, “lib” achieve the same meaning, so take the dishes in the Chengdu-Chongqing region is more difficult to something presentable and acceptable, more than the pot of “miniature version” Chuanchuan Xiang scribbled in the form of more and more freely, spending more low, as Beijing’s lib, Luzhu basically were removed from in almost the same status under the overpass.

Wang is the risk of blood in the main vegetable dishes, one because of its taste, but mainly because it has an almost vegetarian Hunxing equal worth, it is delicious is not expensive, inexpensive. Chengdu, sold on the street, “Maoxuewanger” is duck blood, and bean sprouts, Beijing Grand Restaurant which big tub of “Mao Xuewang” is set eel, luncheon meat, Yellow-throated pot meat dish such as main dishes in one Luxury main dish. Every time I can eat this dish in a restaurant, one that does not taste hot pot thick, and second, I just felt inside the bean sprouts and delicious duck blood and other complicated things quite slick spots.

Of course, this is just my personal taste, others may not have this feeling. Beijing is the best-eating Maoxue Wang Sichuan Dongsishitiao a nearby hall, because this restaurant is so famous Sichuan hot pot. There used to be close to me and Gui-old strongholds, each will point to a Maoxue Wang, a sweet and sour pork ribs, a cook in soy fried lotus white. Is frequently too hot sweating Maoxue Wang always lamented the feeling of eating hot pot, and then clean sweep so that attendants will be disabled after the end of Tang Hou Chu added to the number of bean sprouts, really enjoyable ah! Unfortunately, the restaurant was quietly shut down some time ago, it seems, I appreciate the love ah Maoxue Wang is not the general public.

Today’s Maoxue Wang is also accordance with my personal preferences only duck blood, and bean sprouts, what would you like to look inside himself added Ha!

Maoxue Wang:
Material:
Hot Pot Seasoning 100 grams (supermarkets have sold Chongqing hot pot sauce, and I chose the “white house”, spicy taste), duck blood one about 350 grams, 300 grams of bean sprouts (I did not buy yellow bean sprouts, bought a green bean sprouts ), dried pepper 10 grams (cut with scissors 1 cm-long segment, seeded), 1 spoon pepper, salt amount, wine 2 spoons, green onions, chicken soup (or soup) 3 cups

(Usually also join the eel, luncheon meat, yellow throat, etc., if more of these, hotpot seasoning and other ingredients appropriately increased)
Practices:
1, the duck blood and cut into 1 cm thick pieces
2, pot amount of water, Shaofei duck blood films after 2 minutes into the boil, remove and drain the water
3, bean sprouts and drain cleaning
4, wok put the oil till the 5 into the heat, add onion until fragrant, then add bean sprouts fried, add salt seasoning into the bowl of stand-Sheng

5, the hot pot sauce pot fry of place, add wine and chicken soup (or soup), put duck blood film after Shaofei cooked (float up, about 5 minutes)
6, the duck blood with the chips and hotpot ingredients into the bean sprouts in a large bowl Sheng good
7, pot wash, pour 2 tablespoons of oil (6 keys) Zhisi Cheng burning heat, the dried chili pepper into the segment and to turn a small fire blow out fragrance, you can bowl the last Linru

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Q & A:
Q: Why are only the duck blood and bean sprouts. . . ?
A: Because I just love to eat duck blood, and bean sprouts!
Q: It is also known as “Mao Xuewang” manner?
A:. . . Ganqing I said so half-white? !

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Old Recommended dishes: [my kitchen] nostalgic medicine – homemade tofu

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Su-pepper noodles Sichuan noodle shop in the streets of a common facet is very popular as a snack, but the noodles and Beijing noodles are completely different.
Sichuan noodles rich spices, and to include using sesame oil sesame modulation feature, and then doused with bean sprouts, fermented flour paste of pork frying the end of Xian Xian spicy, and taste is very enjoyable. Noodle House on the amount of the noodles are sold to the small appetite one or two, bigger appetite to one of the 22, 32, stores will end when the article above, and then promotions bowl of soup, so-called soup of the original food, drink after a spicy fragrance in the broth, boiled, then it is to enjoy!
Whether in Sichuan noodles, or noodles in Beijing, for snacks it from all kinds of people who grew up in intricate complex, as if like daily living, and this bowl is part of life, those who are most an indelible part of details of life.
Perhaps this is the case: Sichuanese holding in their own streets mouth is called “22 Su-pepper Jajang” mood in Beijing to be a bowl of noodles, or toward the old Beijing, “Shou Ganmian, facial yards , Jajang “longing to be a bowl of noodles in Sichuan. Then, hand the noodles will make both surprised and then puzzled and disappointed.
Not the same, so different!
Even though they all called noodles, although there are Jajang face, but both looks and taste, are a far cry from.
But I like two kinds of noodles, like Chengdu and Beijing, two cities, I love.
Once it has been in Chengdu, plane trees sheltered streets, I potholes along the sidewalk to the house next to the noodle shop to eat a bowl of Su-pepper noodles, filled with early morning mist the leaves on the Indus, I carefully shop around on the ground that Debu solid tiles, bypassing the tiles hidden under the mud. Noodle House Lane voices, the boss stood behind the smoke steaming cauldron, enthusiastic and able to busy and wife deal in the noodle shop, the face and make money, to clean the table, each corner being taken care of very thoughtful. I say to the boss: “22 Su-pepper, put in more leaves a la carte.”
Sounded is the light side of a passionate response from the boss: “quest for! 22 Su-pepper Jajang, put in more vegetables!” Side of the skill neatly thrown into the noodles into boiling water.
Just sat down, a bowl of steaming, Live Flesh face will be placed in front of green leaf vegetables like still dripping.
Taste is spicy wake up in the bowl of a small plane and considerate in Youziyouwei day about to begin.
Has also been the setting sun in Beijing, lazy to sit in an outside courtyard, under the acacia trees, the sun warm but not hot, with the most brilliant colors soothe vicissitudes this city, after a cold water, and with the Shou Ganmian The sauce was delicious fried, sauce to Liu Biju dry miso and fermented flour paste with a, with the diced to Feishou, coupled with fresh flowers were the top of the cucumber barbed wire, Yanhong mind the United States, green beans Zuier, Like a bowl of noodles, took a camel in full bloom, and eight elements in seven of their emphasis on dirty, the people enjoy the warmth of the story of the most flavor.
Whether in Beijing or Sichuan noodles, are simple and rich food, all contain the tales are large hidden in the city of the most poetic food.

Su-pepper noodles
Material:
To 22 dollars a bowl of
Aspect 100 grams of fresh, green vegetables (peas, lettuce tip or tip) 20 g

Noodle Seasoning (can increase or decrease based on personal taste): soy sauce, 1 tablespoon (15ml), sweet red sauce 1 teaspoon (5ml), sesame 1 teaspoon (5ml), sesame oil 2 teaspoons (10ml), vinegar and a half tablespoons (10ml), marked pepper 1 tablespoon (15ml), pepper noodles, chicken and a half teaspoon (3 grams), chopped green onion 20 grams, 10 grams of garlic, lard, one teaspoon (5ml), bean sprouts and minced 1 tablespoon
Practices:
1, using sesame oil to sesame and mix thoroughly stand-by, vegetable wash READY;
2, will include all the notes, including a good sesame sauce into the bowl according to individual tastes READY;
3, pot add enough fresh water Shaofei, shaking loose the noodles into the boiling pot, with the fire properly cooked (no white heart can be), then add vegetables and boiled;
4, remove and drain the noodles, add sauce bowl, then ladle the bean sprouts and minced meat material Serve.
Bean sprouts and minced meat practices:
Material:
Pig Feishou 200 grams of minced meat, bean sprouts and 50 grams, 10 grams of cooking wine, mixed oil (rapeseed oil plus of lard) 20 grams, 15 grams of sweet sauce, salt 2 grams, 100 grams of fresh soup
Practices:

Wok set the fire in the upper and lower mixed into the hot oil till the 56, the next end of causal pork, add cooking wine, sweet sauce, salt and soy sauce, saute, add bean sprouts at the end, mix soup Shaofei, to close Serve juice clean wok.
Soy sauce is a deep red color of soy sauce, soy sauce can also be used to add lard is to enable more fragrant noodles, lard, rich in vitamin A and vitamin D, but contains large amounts of saturated fatty acids and cholesterol.
A and noodles of love – [Yibin fuel surface]

That bowl of the small side – Dan Dan Noodles

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From germination to flourish, to become a tree, this is what every one will be going through the process of seedlings, but for Chinese toon tree for each of its leaves and a twig in the growth at the beginning has two choices — – In the spring when the blossom out into a dish, or after Guyu stuck your head slowly as the autumn and spring leaves and branches.

Both options lead to two completely different fate – was concerned about the praise, or no one is interested in hung high in the air.

Those early before Tomb Sweeping Festival will be distributed out of Xiangchun Ya, the total was like picking off baby portrait, with a few praise: What colors like onyx-run, such as emerald and the like, again be careful cooking something. Xiangchun Ya was on the table at the end after it is to accept all the attention and praise, albeit a side dish, but the youthful atmosphere Xiangchun Ya it seems like all the dishes inside prowess. Each diners do not want to miss this year is only half the time delicious – a rare Xiangchun Ya where the complex is not a unique flavor, but only this year, just two weeks time to taste.

Because short-lived, it was valuable.

In an interview with the delight of the diners praise after the Xiang Chunya short but brilliant life will soon end, perhaps the rest of the spread between the lips and teeth are the fragrance of the infinite.

For those who will come in time Guyu Xiangchun Ya probe, although the lack of attention, it can be steady and to spend spring, summer autumn and winter, clear sky slowly and enjoy it flat years, the baptism in the sun and rain began to grow up for a strong twig, waiting for his wound rings, allow themselves to be able to bring a shade tree.

Is a brief and set of thousands of pet in a still unknown long-term? Xiangchun Ya this is what every one needs to be done in the spring before the advent of choice, this is like to
be or not to be the same tough choices.

Sometimes, a branch buds have not been able to choose the Clueless stuck his head, and so were picked from the tree down, put a plate in the yard before reluctantly shouted: I want to always stay in the trees, ah!

Every such times, all the other Xiangchun Ya would think: everyone must make choices before they bloom, and content with this choice, it definitely should not lie like plate in the treetops of the long, hanging in a tree tip plate envy of the scenery.

Only in this way, both become the Pan Zhongcan leaves or branches, as the Toon have just live up in this life.

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Xiang Chunya omelette

Material:
Xiang Chunya 100 grams, 4 eggs, salt, 1 teaspoon (about 5 grams), starch 1 teaspoon (about 5 grams), a small amount of chicken, oil and moderate
Seasoning: soy sauce, vinegar, sesame oil, pepper oil, chicken, sugar
Practices:

1,
Will Xiangchun Ya Wash, removal of buds, and the older parts of coarse not, in the boiling water into a small amount of salt into the water and boil the Xiangchun Ya blanched immediately picked up, drain mince READY;
2
Beat eggs in a large bowl, add toon at the end, salt, chicken, starch dispersed;
3
Heat pan, sprayed into the amount of oil (the oil-covered the entire bottom of the pot), will be poured into the egg, rotating pan so that egg evenly over the bottom of the pot, turn a small fire, and fry about 10 minutes. Jian Zhi time to decide according to the thickness of pancake, typically the surface discoloration began to coagulation of the egg can be upside down, during which you can shake pan to heat evenly;
4
The egg cake upside down on one side and Zai Jian 10 minutes or so, I turn smashed ;
5
According to their own taste with soy sauce, vinegar, sesame oil, pepper oil, chicken, sugar and turned into sauce;
6
To egg cake cut into pieces, dipping sauces you can eat.

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Xiangchun Ya: people since ancient times in China, “eating toon, non-staining and Miscellaneous Diseases” theory.
Chinese medicine believes that toon bitter, cold, with heat-clearing and detoxification, stomach qi, diuretic efficacy of detoxification, toon aromatic flavor, can play a Xingpi, appetizers role.
Modern nutrition research also found that vitamin E and sex hormones toon material, there are anti-aging and the role of Ziyin yang, there is a strong anti-cancer effects.

1,
Before eating toon, it is best to use boiling water, boil hot look, either remove the astringency, you can also remove the Toon contains nitrite.
2
Toona sinensis should be consumed before Guyu better Guyu Toona sinensis leaves after the aging, taste, nutritional value will be greatly reduced.

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Other Spring delicious:
Being squandered youth – [Magnolia flower honey tea]
Meatball way out – [magnolia meatballs]

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It is said that Beijing (and even the country) and Deli Restaurant, a la carte rates top10 ranked first is the “fish-flavored pork.” In fact, this dish can bconsidered a household name in Sichuan, was well received, but overall not as good as it seems outside the limelight in Sichuan so strong, I am also in Beijing, only to eat this dish often.

The so-called “fish-flavored pork” is made with Sichuan homemade fish sauce to Chaorou Si is said to produce this dish is also a chance. Certain period of time one day to see a woman cooking at home a bit left to do fish spices, mainly pepper foam, Cong Jiangsuan what felt strange Unfortunately, it is used Chaorou Si, the results of a food that tastes good husband , and later used this method to cook eggplant, eggs, and so on. Gradually spread, the immense popular among the public, they formed an important part of Sichuan dishes taste type – “Stir” type.

This is the makeshift inadvertently, the result is a generation of classic success.

Fish-flavored pork has been able to defeat the pepper potato silk, sweet and sour fillet, Pork, slip angle, etc. Deli liver of the pack, most populous, were common popular champion, there are several elements: a, cheap; 2, there are dirty tested by time; 3, go well with rice; 4, color aroma and taste; 5, no high-fat, high cholesterol and other materials, three-high and people can rest assured that those who eat to lose weight beauty; 6, you can eat pork is not visible when Imagine the fish enjoy and increase the pleasure to eat. . . . . .

For the last point I understand it all too, because more than one person in front of a steaming fish-flavored pork asked me: “Why is this dish called fish-flavored pork?!” I began to talk with vivid descriptions of cooking Qinjianchijia that women The story finished, the other flew into chopsticks and fish-flavored pork sent folders a mouth, and then wistfully taste, Russia Seoul, exclaimed: “A true taste of fish!”

This taste of spices produced by the association of taste is really strong again fullness, reminds me of some people like to burn when thrown into the pot with a vegetarian aniseed, that piece of aniseed smell emanating out sufficiently reminiscent of the “roast … meat, braised… ribs, “which therefore could eat vegetables out of the meat taste.

Speaking of Pork is also a classic, no one nit-pick to find fault with it, unlike the fish-flavored pork: Pork, what kinds of parts? Pork fat is almost a few into the thin, the length of weight? Sweet and sour taste a little bit? Euryale ferox juice, a little thicker or thinner? Even side dishes, everything should be authentic is said is not authentic, or even on rivers and lakes also come up with several versions, there are many restaurants cook for assessing the fish-flavored pork dishes. . . . . . Deli has become a sacred unparalleled, unlimited high really makes people afraid to say anything, Jiu Sheng Ding ceremony and worship.

This is also the fish-flavored pork promoted to a la carte one of the reasons the rate of the first bar, and made everyone do not know “authentic” is what everyone at home can not do, do not tell their own is called the “fish-flavored pork”, then went to the restaurant everyone hastened to place a “fish-flavored pork”: “down to see what kind of authentic!”

Authentic “fish-flavored pork” in the end like? In fact, the inventor of the original that the time to do this dish where so many think, but some of the remaining material will pass the husband, who never thought that he provides so much to their places. Here, I am reminded of my friend say that he is a Kai Fanguan invited Sichuan cooks the story, saying that to his restaurant cook said to him, came to Beijing after a lot of dishes are not done, such as fish-flavored pork, ” In our Sichuan, is a very simple dish, not so pay attention to Beijing! ”

fish-flavored pork:

Material:

200 grams of pork, water soaked bamboo slices 50 grams of fat, water, fungus 25 grams fat (commonly used in Sichuan, lettuce wire)
25 grams of onion, garlic 15 grams (about 3), ginger 10 grams, 25 grams of red pepper foam, salt, 1 g, sugar 15 grams, 5 grams of vinegar, soy sauce, 1 g, broth (or water) 50 grams, wet starch 25 grams, 100 grams of edible oils
Practices:

1, the ear hair with warm water, shred, shred soaked bamboo slices, pork strips, onion cut green onion, garlic cut minced garlic, ginger mince
2, the pork with a little salt and 10 grams of wet starch would be slightly salted pork

3, the red pepper foam stamp into the end of
4, will be 15 grams of wet starch, salt, sugar, vinegar, soy sauce, broth and turned into juice
5, boil hot, the next oil, into the pork causal
6, plus the end of bubble red pepper, minced garlic, ginger saute
7, plus fungus silk, magnolia silk Stir-fry a few
8, pour juice and chopped green onion stir well can qian
While not a classic by your own the final say, but to full-bodied taste of fish-flavored pork Chaochu to, I think the bubble red pepper is very important, everyone in the purchase, when you can look at there is no “new fan” brand, the new Fan-produced kimchi Sichuan famous places, bubbles produced by red pepper is also good taste.

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Soaked bamboo slices is fresh and tender bamboo shoots of bamboo shoots, or by dry-processed products, because of the size and color much like magnolia petals, so called “soaked bamboo slices.” Available in the market to purchase when the choice was a white or milk white jade persons, bamboo shoot festival close, shoot flesh, no smell of sulfur in.
Fungus can be put in the gum left in the dust inside the human digestive system, absorption of impurities removed from the body together, thus playing the role of intestinal Qingwei polyester. Of gallstones, kidney stones and other endogenous foreign bodies have a more significant function to resolve. Black fungus can reduce the blood clot, to prevent the occurrence of thrombosis and other diseases, there are prevention and treatment of atherosclerosis and coronary heart disease role. It contains anti-tumor active substances that can enhance the body’s immune system, regular consumption can be anti-cancer.

Dried fungus warm water before cooking is preferred hair, bubble hair tight together even after some not to eat. Fresh fungus contain toxins are not edible. Black fungus live sedan anticoagulant role in the haemorrhagic disease, unfit for human consumption. Pregnant women should not eat.

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Other Sichuan “classic”:
Immortal desire – [twice-cooked pork]

My first experience of love – sweet and sour pork ribs

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