1. Fresh crucian carp can be eaten with shredded clams, parsley and green soup; the Sichuan wine is unrivaled in strength, and the fish in the river are delicious.

2. Taste the food, not the menu. Cooking a pot of good food is definitely not a waste of money.

3. The skin of salted duck is white and tender, fat but not greasy, fragrant and delicious, and has the characteristics of fragrant, crispy and tender.

4. This dish is full of colors and makes my mouth water.

Looking at the other dishes, I was dazzled.

5. There is no leek in Xinjin in the world. It is more than three feet yellow in color, and the Dongmen pork is even more amazing. It is as fat as Huyang crisp.

6. Rub it with delicate hands until it has a uniform jade color, and fry it in oil until it becomes a tender yellow color.

When spring comes at night, I know the importance of sleeping, and the gold wrapped around the arms of a beautiful woman is flattened.

7. When I first visited Tang'an, I cooked barley, and the cooking was as good as the beautiful ones.

It's as big as amaranth, but as white as jade, and it's so slippery that it fills the house with fragrance.

8. From the moment you enter the kitchen, you are responsible for cooking delicious food.

This has nothing to do with experience or position.

9. The crispy soup of seabass fat and wild rice is delicious, and the freshly made cakes with (Mai Qiao) cooked oil are fragrant.

Since ancient times, great people despised wealth and honor, but fell in love with the local flavor and recalled their hometown.