Sichuan cuisine poems

Sichuan cuisine poems include: Xinjin has no leeks, the color is as yellow as goose's three feet, the meat in the east gate is even more unique, the fat is not reduced, the spring leeks cut off the night rain and the special way of fresh cooking of brown rice. My master announced that it was a festival, and he urged me to drink ten cups. Shu is invincible in wine and river fish is beautiful.

Sichuan cuisine includes Sichuan cuisine, which is one of the four traditional cuisines in China, one of the eight major cuisines in China, and a master chef in China. Sichuan cuisine is mainly home-cooked dishes, supplemented by high-end dishes. Most of the materials are daily flavors, and there are also many delicacies. Its characteristic is that the red flavor pays attention to hemp, spicy, fresh and fragrant; White has a variety of flavors, including sweet, bittern and strange.