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What are the "three steamed and nine buckled" dishes in Sichuan cuisine?
"Three steaming": steaming, powder steaming and dry steaming.

"Jiukou" refers to the large number of bowl-buckled dishes in folk fields. Steamed chop suey, crisp broth, steamed meat with oak pepper, braised chicken and duck, fresh and sweet boiled pork, steamed elbow and braised hoof.

Steamed pork with plum vegetables, which I loved since childhood, because I want to add some joy and change in the New Year ~ I thought of making such a braised pork with plum vegetables after reading the paragraph about dreams in Watching Flowers with Buddha. When the lotus blooms, it blooms, and when the lotus fades, the lotus seeds have become. Becoming a Buddha is the perfection of practice, and consciously feeling his perfection is the goal of Buddhist learners' efforts from generation to generation.

It is a process of constant struggle that the lotus in bloom appears and the flowers fall into the lotus. This process must face the true self and challenge the troubles and habits of the self; This process must be based on "law" and always be based on "law".

You can't lose your blueprint and dreams. I hope that I will never give up my dream of "falling flowers into a lotus"! Features: bright red color, soft and mellow, fragrant taste, fat but not greasy.