Sichuan cuisine is painted as follows, taking Dongpo cuttlefish as an example:
Dongpo cuttlefish, also known as sweet and sour Dongpo cuttlefish, is a dish of Meishan and Leshan in Sichuan, and is made of fresh cuttlefish as the main ingredient. This dish is characterized by golden color, crisp outside and tender inside, sweet and sour, and rich flavor. Dongpo cuttlefish is a delicacy related to Su Dongpo, a great writer in the Northern Song Dynasty in Sichuan. The cuttlefish is not a cuttlefish in the sea, but a cuttlefish with a small mouth, a long body and a lot of meat in the Minjiang River at the foot of Lingyun Mountain in Leshan and Wuyou Mountain, also called "cuttlefish". According to legend, when Su Dongpo went to Lingyun Temple to study, he often went to Lingyun Temple to wash the inkstone under the rock. The fish in the river ate its ink, and its skin color was as thick as ink. People called it "Dongpo cuttlefish".
1. Draw fish
2. Draw plates and coriander
3. Color.