It is a unique dish in Sichuan cuisine. The cooking method is unique in Sichuan cuisine, originated from braised fish in brown sauce. It tastes salty, sweet, sour, and hot all at once. The taste linge
2021-04-19
Boiled fish with pickled cabbage and chili is one of the Xiahebang style dishes of Sichuan cuisine, originating from Chongqing. It uses fresh grass carp as the main material, and pickled pepper, pickl
2021-04-19
Sichuan hotpot is the most popular hotpot nationwide. It features a two-flavor hotpot, hot and spicy on one side, with hot pepper soup, stewed with dozens of complicated ingredients and spices, tastin
2021-04-19