1. tomato sauce mushroom raw materials: mushrooms and tomato sauce practices: 1. Heat a small amount of oil in the pot, add two spoonfuls of tomato sauce, stir fry over low heat, add white vinegar, sugar, appropriate amount of water and a little soy sauce, hook it into thin sauce, and stir fry constantly. 2. Pour in the fried mushrooms, stir well, and add chicken essence, sesame oil and sesame oil until the soup is thick. It turned into the smell of fish. 2. Cold tender tofu raw materials: boxed tender tofu is poured into a deep dish ~ Production: 2 tablespoons of soy sauce, sugar 1 teaspoon, spicy oil 1 teaspoon, sesame oil 1 teaspoon, (pepper powder can be omitted), vinegar 1 teaspoon and stir evenly. Another 1 tbsp fried peanuts are peeled and mashed, with minced coriander, chopped green onion and minced garlic at will. Put all the prepared sauces and ingredients into a tender tofu dish and mix well. Three: Beans stew raw materials: pork elbow, potatoes, beans. Output: 1. First, remove the size of the meat, wash the elbow, cut it into 2 cm square pieces, put it in a basin, add a proper amount of salt, chicken essence, pepper, soy sauce and about one-fifth of water, grab it evenly with your hands, marinate it for 30 minutes, and then add a whole egg liquid. After grabbing evenly, seal the plastic wrap and put it in the refrigerator for refrigeration. 2. Cut the potatoes into hob blocks, wash the beans, remove the pedicels and break them into small pieces. 3. Add a little more oil to the pot, heat it, and then put the potatoes in turn. Oil the beans and take them out. 4. Leave the bottom oil in the pot, take out the processed meat, slide it open, and take it out after breaking it. 5. Take another pot, add a little oil and saute shallots, ginger garlic and star anise. Add potatoes and beans and continue to stew until cooked. 6. Add salt, vinegar, soy sauce, chicken essence, sesame oil and coriander, and take out the pot. 4. Stir-fried minced meat with sour beans. Raw materials: 250g sour beans, 200g pork (fat and thin), mashed garlic 10g, 2g dried pepper, cooked lard, refined salt, monosodium glutamate and soy sauce. Production: 1, wash the sour beans, soak them in warm water for a while, take them out and cut them into small pieces of 0.5 cm; Cut pork into minced meat for later use. 2, the wok is placed on the fire, first put the sour beans in the pot and stir-fry the water. Heat lard in the pot, pour minced meat, add salt and stir-fry slightly, then add sour beans and stir-fry, then add garlic paste, dried pepper and soy sauce and stir-fry, add 50 grams of water to stew, collect soup and put monosodium glutamate into the pot. Features: Rich in materials and bright red in color. Crisp, tender, spicy, salty, sweet, fresh and fragrant. Five: Fermented green peppers: 24 tender green peppers, pork tenderloin 100g, pork fat 25g, shrimp sauce 50g, refined salt 1g, monosodium glutamate 1.5g, soy sauce 10g and vinegar. 5g of chopped green onion, ginger juice10g, 25g of dry starch, 5g of wet starch, 0g of sesame oil10g, and 40g of cooked lard. Output: 1. Choose 24 green peppers with a length of 7 cm, cut them open with scissors, remove all the seeds, and sprinkle dry starch on the peppers. [Gourmet China] 2. Chop tenderloin, fat meat and shrimp into mud, add water, egg white, salt, monosodium glutamate, ginger juice and chopped green onion, mix with wet starch, add 5g of sesame oil, stir well, divide into 24 parts, brew green pepper and smooth. 3. Heat the wok with low heat. When the lard is 30% hot (about 66℃), put the green pepper into a wok and fry, drain more oil, burn Shao wine, add soy sauce, sugar and vinegar, rotate the wok, pour 5 grams of sesame oil on it, and plate. Features: complete shape, slightly sweet and salty. 6. minced meat and dried radish raw materials. Soaking dried perilla in warm water; Cut the red pepper into cubes; 2. Put oil in a hot pan and stir-fry minced meat quickly (stir-fry minced meat with cold oil in a hot pan without sticking to the pan), then add red pepper, minced garlic and perilla and stir-fry until fragrant, then add dried radish and stir-fry for about 2-3 minutes. You can add a little water in the middle, and finally add soy sauce and salt to taste and mix well. 7. Delicious tofu ingredients: tofu, loofah, oil, boletus, garlic. Coat the dried bean curd with boletus oleosus, and finally pour the steamed fish and soy sauce, and steam for 15 minutes. My main purpose is to remove oil boletus, which can be steamed without boletus. You can put some scallops or XO sauce, but it's delicious without steaming with garlic oil. Note: garlic oil is made by putting more garlic in a small bowl without garlic oil. Put it in the microwave for one minute, take it out and stir it evenly. Steamed loofah, tofu and fish are all delicious. Eight: Sauced shrimp Ingredients: shrimp, bean paste and onion. Production: cut off the whiskers and sharp mouths of shrimp, pick out the shrimp line and wash it for later use; Heat the pan with oil, add the bean paste, stir-fry the onion, then throw the shrimp in and stir-fry, stir-fry and stir-fry. In order to avoid burning the pan, you can add a little water and stew for one minute. Nine: cold eggplant raw materials: two long eggplants, a little coriander, minced garlic, salt, vinegar, red oil and chicken essence. Production: Wash the whole eggplant, steam it and dry it. Wash coriander and cut into sections; Finally, all the materials are mixed together and stirred evenly. Note: when steaming eggplant, put a layer of bamboo curtain on it to avoid too much water in the steamed eggplant! Ten: boiled melon ingredients: melon, ginger, soy sauce production: 1, melon peeled, peeled and cut into small pieces 1cm square for use. 2. Add a little more oil to the pan than cooking, heat it up, put it into Jiang Mo, stir-fry until fragrant, then pour in the wax gourd pieces and stir-fry for 1 minute, then stir-fry for 2 minutes with a little water, salt and chicken essence. Simmer the soy sauce until the melon is crisp and rotten. XI: Steamed perch raw materials: perch, shredded onion, shredded ginger, salt and steamed fish soy sauce: 1, washed perch, marinated with Shaoxing wine, a little salt, shredded onion and shredded ginger 15 minutes, and then rinsed to remove fishy smell; 2. Cut the bass into butterfly shapes from the tail, then cut a knife from the back and spread it on the plate, and spread shredded onion and ginger under the fish. Steam in boiling water for 5-6 minutes, turn off the fire for 2 minutes, pour the soup out of the plate, pour in steamed fish sauce, sprinkle with shredded onion, and finally pour in hot oil. 12: Garlic-flavored kale Raw materials: kale, minced garlic and soy sauce. Production: Remove the old leaves of kale. Add oil to the pan, heat it on low heat, sprinkle with minced garlic and 2 tablespoons soy sauce, and turn off the heat. Pour the juice on the cabbage and it's OK. Thirteen: cold bean curd shredded raw materials: bean curd shredded, cucumber, minced garlic, salt, vinegar, sesame oil, chicken essence, shredded onion. Production: soak the shredded tofu in hot water, then let it cool, and control the water to dry for later use; Shred cucumber and mix all the ingredients. Remarks: silk yuba is a bean product, which tastes similar to yuba, but it is simpler and more delicious. Fourteen: Vegetarian fried boletus raw materials: boletus, red pepper, garlic, broccoli stalks and salt: 1, soaked in dry boletus for several hours, washed with sand, boiled for 15 minutes, washed and dried; Just tear off the old ribs with broccoli stalks and cut them into pieces, garlic slices and red pepper slices. 2. Add oil to the pan, heat it, add garlic slices and stir fry, then add red pepper and broccoli stalks and stir fry, then add boletus, stir fry for more than 3 minutes, season and then take out the pan. Note: try to cook dried boletus for ten minutes before frying. Be sure not to add onions, which is easy to be poisoned. The time of fresh boletus in the pot shall not be less than 3 minutes, and the fried boletus shall not be eaten; In order to keep the taste of fresh boletus, oil can be dehydrated in advance and then fried. Fifteen: roast chicken block raw materials: 3 chicken legs, 2 tablespoons ginger, 5 tablespoons white sugar, soy sauce, sesame oil and small red pepper. Production: Cut the chicken legs, add appropriate amount of sesame oil into the pot, then pour the chicken pieces and stir-fry for 2 minutes until the chicken legs change color, then add sugar, soy sauce and ginger slices and stir-fry evenly, change the fire, put the small red pepper pieces on the chicken pieces and stew for 10 minute. Remarks: Chicken itself will come out of water, so the whole process needs no water, just simmer it on a small fire. XVI: Luffa vermicelli soup Ingredients: vermicelli, Luffa, fresh shrimp, made in Jiang Mo: 1, the vermicelli is soaked in advance, the Luffa is peeled and cut into pieces, and the fresh shrimp is peeled and dried. 2. Add a proper amount of water to the pot, bring it to a boil, then add Jiang Mo and cook for one minute. Finally, pour in sesame oil. Seventeen: Fried sweet potato seedlings. Ingredients: sweet potato seedling tender tip, small red pepper, pepper powder and garlic powder, salt, chicken essence and oil. Output: 1. Wash the sweet potato seedlings with leaves, minced garlic and chopped red pepper (my husband doesn't eat spicy food, so the peppers are cut into large pieces to avoid accidentally eating them). 2. add oil to the pot, heat it, stir-fry the pepper, and then add garlic. Eighteen: beef bones kelp tofu soup Material: beef bones kelp tofu onion salt Practice: beef bones are washed and put into a pot, then put into cold water, boiled, then skimmed off the floating foam, added with onion segments, boiled for 4 hours, then moved into the refrigerator and taken out for 1 hour. The oil on the surface of the soup will solidify, so it is easy to skim the soup; Continue to boil with high fire, pour in the washed kelp and cook for 1 hour, then add the tender tofu and cook for 10 minute, and finally add salt to taste. A super calcium-supplementing soup XIX: Flammulina velutipes roll with bacon Ingredients: Flammulina velutipes, bacon, chives and Thai sweet and spicy sauce Production: Roll the washed Flammulina velutipes, chives and bacon together, fix them with toothpicks and put them in the oiled place. Preheat the oven to 200℃, roll bacon into the oven and bake for 15 minutes, turn it over 1 and twice. After baking, take it out and put it on a plate. Serve with sweet and spicy sauce. Very delicious. 20. Stir-fried rice cake ingredients: rice cake strips, Korean hot sauce, onion, mushroom salt (if only there were Chinese cabbage and green pepper). Production: 60. 2. Add oil to the pot, heat it, add onions and mushrooms, stir-fry until fragrant, then pour it into a bowl of water and bring it to a boil. 3. After the water in the pot is boiled, add the rice cake strips (the soup in the pot should not be over the rice cake strips), and do not stir fry to avoid sticking to the pot. 4. When the soup is thick, add Korean hot sauce, add salt to taste, stir slowly, and collect the soup until it is thick. 2 1: Steamed potatoes with salted fish Ingredients: potatoes 500g, salted fish 65433. 2. Code the cut potato chips at the bottom of the bowl, spread salted fish on the potato chips, put ginger slices, pour some oil on them, and steam on the pot for about 20 minutes; 3. Steam the potatoes until they are cooked, take them out, mix them with salted fish with chopsticks, put them on a plate with soup, and sprinkle with chopped green onion. Twenty-two: stir-fry chicken legs with colored peppers, boneless and diced, and add salt, soy sauce, chicken essence, Jiang Mo and starch 10 minute; Cut the colored pepper into pieces; Slice garlic. Heat the oil in the pot, stir-fry the chicken leg meat, leave the bottom oil, count the garlic slices, stir-fry the colored pepper, add salt to taste, then pour in the fried chicken leg meat and stir it evenly, and then take out the pot. Twenty-three: Herb bacon Ingredients: a handful of celery, half a carrot and a piece of bacon (it can be steamed in advance 15 minutes, so it can be cut. ) output: 6544. Cut carrots into thin strips, as thick as celery; Bacon slices; Slice garlic. 2. Add oil to the pot, heat it up, pour in garlic slices, stir-fry the bacon together, let the bacon oil out, and finally pour in carrot sticks. Stir-fry, add a little water and stew 1 min; Add celery and stir-fry until celery changes color, add a little salt to taste, bacon will be a little salty, add less salt, and finally throw out celery leaves, stir-fry evenly and then take out the pot. Twenty-four: vegetable fried auricularia auricula raw materials: auricularia auricula, cucumber, shredded onion, minced garlic: 1, washed auricularia auricula after soaking, cut into small strips, shredded cucumber, shredded onion and minced garlic for later use; 2, then stir fry, add some oil to the pot, throw some minced garlic, stir fry and pour in fungus, stir fry and add salt and chicken essence to taste, and finally pour in shredded cucumber and onion and stir fry a few times, the taste will be better. Twenty-five: Undaria pinnatifida tofu soup Ingredients: Undaria pinnatifida, tofu, mushrooms, salt, white pepper. Wash the mushrooms a little and tear small pieces; Box tofu cut into squares; 2. Put a little oil in the pot, heat it, throw some onions and stir-fry, then pour in the stock and boil it; 3. Put all the ingredients in the pot and cook for 2 minutes, add salt to taste, sprinkle a little white pepper, and take out the pot. 26. steamed pumpkin lily raw materials: peeled pumpkin and fresh lily production: cut one-third of the pumpkin in half, remove the pulp, cut two-thirds of the large-petal pumpkin into large pieces and keep the shape of the pumpkin, then put it in a big bowl with the mouth facing up. Wash the fresh lily, cut the other third into small pieces, fill two-thirds of the pumpkin with the lily, steam in the pot for 15-20 minutes, buckle out, and then pour sweet-scented osmanthus sugar or honey. Twenty-seven: the sweet beans are deboned, the sweet beans are washed, and the red peppers are cut into diamonds; Cut the boneless chicken leg into strips and add a little salt, soy sauce and starch evenly; Add oil to the hot pot, smooth the chicken legs, and remove them for later use; Leave a little base oil in the pot, add a little water, bring to a boil, pour in sweet beans and red pepper, stir-fry until the sweet beans change color, add salt to taste, then pour in slippery chicken leg meat, stir-fry evenly, and take out the pot. Ps (Add a little water before frying sweet beans to make the fried sweet beans have good color and avoid burning. 28: Steamed bacon with black beans Raw materials: bacon and black beans: 1, black beans first. 2. Wash the bacon, cut it into pieces and spread it on the lobster sauce. Cover with lobster sauce and steam for 40-60 minutes. Delicious and delicious. Twenty-nine: Wash the chopped Chili celery, tear off the old ribs, and then cut them diagonally. Add chopped pepper instead of garlic. In fact, this dish is quite suitable for summer, appetizing. Next, stir fry, add oil and garlic powder to the pot, add chopped pepper, then cut celery, stir fry until celery changes color, quickly add salt and season with chicken essence. Thirty: Scallops and dried evergreen vegetables are named after their green color, which is similar to the ornamental plant Evergreen. In February and March, when a large number of winter rapeseed germinates, tender shoots with three or four nodes at the top are taken as raw materials, boiled in boiling water for 2-3 minutes, quickly heated when they are three ripe and seven ripe, placed on a bamboo rope rack, dried to 80%, and then moved to the sun to dry. Because of its special processing technology, most of the vitamin C and minerals in fresh vegetables are not lost. But it still has no taste. Practice: 1. After washing scallops, soak them in a little warm water or steam them with water for 10 minute. 2. Soak the Evergreen in hot water, wash it, and control the water to dry for later use. 3. Heat the oil in the pot, add a little ginger and garlic powder and stir fry, add scallops and stir fry, add evergreen and finally cook a little (or stir fry. Note: Scallops are already very salty, so there is basically no need to add salt. Thirty-one: potato slices: 500g, kelp150g, onion, garlic, salt, rice vinegar, soy sauce and Chili oil. Practice: 1, peeled potatoes, shredded and cooked in hot water. Drain. 2. Kelp is also cooked, taken out, refrigerated and drained. 3. Shred onion, peeled garlic and pressed into mud ~ 4. Mix the above raw materials evenly, and you can do it ~! Efficacy: calming the liver, lowering blood pressure, lowering blood fat, and preventing cancer. Everyone should eat more! ~ 32: The method of spicy spareribs is very simple, that is, marinate the spareribs with lobster sauce, pepper, garlic, a little salt, oil, Lee Kum Kee's spicy sauce, wine, vinegar and sesame oil for 15 minutes, and then steam them with a little raw powder in the pot! Thirty-three: orange juice, lotus root and watermelon rind Raw materials: lotus root 250g, watermelon rind 250g, a little orange juice, salt and sugar. Practice: 1. Peel off the green skin of watermelon skin, remove the red pulp inside and cut into strips. 2. Wash the lotus root, scrape off the skin, cut it into pieces and soak it in a cold water basin. 3. Scald the melon strips and lotus root slices with boiling water respectively, remove and drain. 4. Add proper amount of orange juice, salt and sugar to the melon strips and lotus root slices and mix well. When the color is light yellow, you can put them on a plate. Features: moderate sweet and sour, crisp and delicious. Thirty-four: Wushan fat loach raw materials: 500 grams of big loach and 250 grams of green bamboo shoots. Production: After the loach is slaughtered, it will fly into the water for later use; Stir-fry spicy pickled pepper juice in another pot, add loach to the soup, press it in a pressure cooker for 3 minutes, add green bamboo shoots soaked in water, and season to serve. Features: The cake is soft and tender, spicy and delicious, and has a rich taste. Thirty-five: Radish boiled belly shreds Ingredients: 400 grams of fresh pork belly shreds, 200 grams of sour radish. Output: 1. Wash the pork belly, press it and replace it with two thick shreds, and replace the sour radish with two thick shreds for later use; 2. Add oil to another pot, add pepper, soaked ginger and sour radish, stir fry, add soup and cook thoroughly. Features: salty and slightly spicy, soft and tough and palatable. Thirty-six: Dry roasted hazelnut Raw materials: 600g hazelnut, 50g celery, 50g meat and 50g green pepper. Output: 1. Replace the salting code of piranha with a knife, grind it into powder, fry it in oil pan, and tighten the skin; 2. Stir-fry the meat, home-cooked sauce and fish in another pot for eating. After eating and burning, add celery and green pepper, thicken the juice and serve. Characteristics: salty and slightly spicy, tender meat. Thirty-seven: green pea paste raw materials: 600 grams of fresh peas and 30 grams of black glutinous rice. Output: 1. Soak black glutinous rice until cooked, and peel and mash fresh peas for later use. 2. Put lard and pea sauce in another pot, add soup, cook until the taste is strong, put it in the pot and sprinkle with steamed black glutinous rice. Features: salty and fragrant, with green color. Thirty-eight: Baked chicken feet with white beans Ingredients: 500 grams of chicken feet and 50 grams of big white beans. Output: 1. Soak white beans in a cage and steam until raw. Replace chicken feet with knives, add wine to marinate fertilizer, and then put oil into the pot. When the chicken feet are cooked to half-cooked, fry them tightly and color them, then take them out of the pot. 2. Take home cooking juice out of the pot, add it to chicken feet, eat it, burn it with a rake, and add white beans to the pot. Features: salty and slightly spicy, bright red color, waxy and broken bones. Thirty-nine: Chongqing spicy cabbage raw materials: 200 grams of baby cabbage, 20 grams of garlic, 20 grams of millet spicy, onions and so on. Output: 1. First, change the washed baby cabbage into four pieces and marinate them with white sugar, salt and white vinegar for later use. Then, mix Thai chicken juice, minced garlic and delicious food into juice for later use. Second, change the cabbage blank into a knife horizontally, put it on a plate, pour the juice and sprinkle with shredded onion. Features: bright red color, sweet and sour, slightly spicy and delicious. Forty: Hot and sour edamame Ingredients: 300 grams of fresh edamame, 20 grams of red pepper and a little garlic. Production: put fresh edamame into boiling water and break it for later use; Put the soaked edamame into the pot, add sea pepper rings and garlic to taste, and mix well with bright oil to serve. Features: Hot and sour appetizer, fresh and tender bean flavor 4 1: Flavor sauce duck Ingredients: 500g local duck, a little chopped green onion. Production: Wash the ducklings and marinate them in white salt water for 80%. Add a little oil to the pot, add sweet noodle sauce, seafood sauce and ribs sauce and stir fry. Add soup to the ducklings, collect the juice, and shine the oil out of the pot. Change the knife after cooling and put it on the plate. Pour the sauce and add chopped green onion. Features: Strong sauce flavor and unique flavor. Forty-two: salt and pepper crispy fish belly ingredients: grass fish belly 300g, a little white radish, carrots, millet pepper. Output: 1. Slice the radish and wash it for later use. Wash the fish belly, cook it in ginger and onion water, and then take a bath. 2. soak the cold fish belly in white vinegar for one hour, wash the vinegar smell, put it on a plate, and make it into pepper and sesame sauce. Features: crispy and delicious, with strong pepper and hemp flavor. Forty-three: Vegetable head mixed with beef nose Raw materials: beef nose 100g, green bamboo shoot head 150g. Production: Cut the bovine nose into pieces with a knife, peel and slice the bamboo shoots for later use, then add the bovine nose and bamboo shoots into the seasoning, mix well and plate. Features: Crispy texture, spicy and delicious, soft and tough. Forty-four: stunning beauty pepper raw materials: 200 grams of big meat pepper and 50 grams of tender ginger. Production: change the meat pepper into a big note, slice the ginger into a plate and soak it in ginger juice, salt, monosodium glutamate, soy sauce and vinegar for a while. Features: sour and delicious, crisp and refreshing. Forty-five: Agrocybe aegerita with garlic and pepper Raw materials: fresh Agrocybe aegerita 150g, and ginger beans 100g. Production: change Agrocybe aegerita into knots, change cowpea into knots, and brew with boiling water. Chop garlic and green pepper, put the soaked Agrocybe aegerita and cowpea in a plate, mix them evenly and put them in a plate. Features: Pepper is slightly spicy, crispy and delicious. Forty-six: Shrimp skin, beans and mushrooms Raw materials: 500 grams of fresh broad beans, 20 grams of shrimp skin, 300 grams of old pickles and 5 grams of millet pepper. Production: steam the fresh broad beans, beat them into velvet, make them into cups with molds, dice the old pickles and millet, put a little oil in the pot, stir fry them, put them into the bean cups, heat the shrimps in the microwave oven for 10 second, take them out and scatter them around the bean cups. Features: crispy and slightly spicy, and the bean paste is soft and smooth. Forty-seven: cold asparagus practice: first wash 300 grams of fresh asparagus, peel off the old skin, then cut it into filaments, add appropriate amount of salt, sesame sauce and other seasonings and mix well, then serve. Function: Asparagus has strong disease resistance, and no pesticides are used in the growth process. It is a real green and pollution-free vegetable. Modern pharmacological studies have confirmed that asparagus has health care functions such as regulating immune function, anti-tumor, anti-fatigue, anti-cold, anti-hypoxia and anti-peroxidation. 48. Method of shredding cold radish: Wash 300 grams of white radish first, peel off the old skin, then shred, add appropriate amount of salt, sesame oil, monosodium glutamate and other seasonings, and mix well to serve. Function: Radish contains a lot of cellulose, vitamins, trace elements and double-stranded RNA. Cellulose can promote gastrointestinal peristalsis and prevent constipation. Double-stranded RNA can induce human body to produce interferon and enhance human immunity. Forty-nine: Jade and white jade double silk rolls Raw materials: two cucumbers, some watermelon peels, and a few relatively complete lettuce leaves. Seasoning: original yogurt 250-500 ml, a little salt, a little honey. Practice: 1. Peel cucumber and watermelon into silk and marinate with salt for a few minutes; Blanch the lettuce leaves slightly. 2. Gently squeeze the twine, add yogurt and honey, and if possible, add some lemon juice. 3. Wrap the yogurt with lettuce leaves and serve. Features: fragrant, unique flavor. Fifty: raw materials of saliva chicken: black rooster 1000g, pepper oil 10g, sugar 10g, sesame paste 10g, ginger and garlic juice 30g, sesame oil 30g, chopped green onion 10g, cooking wine 30g and cooked white sesame 20g. Output: 1. Slaughter and clean live chickens, remove the tips of feet and wings, soak them in boiling water to remove blood, then remove them and rinse them with clear water. 2. When the pot is heated to 70 degrees Celsius with water, add chicken, add onion, ginger slices, pepper, cooking wine and refined salt, cook until the pot just breaks, soak it in cold soup, take it out after cooling, cut it into strips and put it in a concave container. 3. Mix red soy sauce, ginger and garlic juice, sesame sauce, cooked pepper, pepper oil, white sugar, vinegar, monosodium glutamate, red oil and sesame oil in a bowl, and pour the juice on the chicken strips. Sprinkle with sesame, peanuts and chopped green onion. Features: This dish is very particular about the choice of main ingredients. Must raise local roosters, focusing on seasoning, rich seasoning, spicy and delicious, tender and refreshing. It has the reputation of "three thousand miles famous for Bashu, and it tastes all over twelve states in the south of the Yangtze River".