Xiaoji Chen | Our own legacy

Name: Xiaoji Chen | Our own legacy
Uploaded: 2024-03-29T20:44:04+08:00
Description: Xiaoji Chen | Our own legacy

Category：hotcomm

2024-03-29

Category Latest News

36Kr Sichuan The first generation of "braised food people" who made their fortune in small shops in the 1990s firmly occupied the first and second tiers of China's braised food market. - DayDayNews
1. Cinnamon bark: origin in Yunnan, price 10 to 26 pounds. Good product: smooth color, thick, high oil content, pungent to sweet taste. The inferior product of Xianggui (also called Guanggui) oil cinnamon: dark yellow in color, thin, low oil content in meat, and relatively light - DayDayNews
Pingyang never disappoints. This most popular place in Changchun has too many food legends circulating. The roasted lamb tendons are amazing, the tendons are tender but not floury, fragrant and chewy. Crispy on the outside and soft on the inside, you'll fall in love with it in on - DayDayNews
Recipe of freshly caught Sichuan braised vegetables and detailed processing and production technology Recipe of freshly caught Sichuan braised vegetables and detailed processing and production technology Recipe: 95g of Angelica dahuricae, 50g of star anise, 50g of galangal, 50g o - DayDayNews
On June 17, Bipu Group officially launched the 10th anniversary special event of the "National 'Maker Plan'". The activity is centered on the "Support Strategy for Ten Thousand Small and Medium-sized Enterprises" and will rely on more than 40 well-known entrepreneurial brands on - DayDayNews
At the request of brine friends, today I will talk about the seasoning of brine, the main spices we use in a pound, and hereby declare: the text in brackets about the introduction of spices in the article comes from the Internet, and the other words are my own descriptions. - DayDayNews
11. Fragrant fruit: Fragrant fruit plays the role of removing fishy smell, suppressing foreign substances, strengthening the stomach, increasing flavor and preserving corrosion in Sichuan style cold braised dishes. 12. Angelicae; The main features of using Angelicae in Sichuan br - DayDayNews
Yesterday, I introduced you to a food documentary. I also randomly clicked on an episode of "The Lonely Gourmet" and started eating lunch while watching the show. Picture source: Station B's "The Lonely Gourmet" business trip to Northeast Miyagi in midsummer. - DayDayNews
"The crayfish economy in the neighboring province of Hubei is in full swing. We, Sichuan Chuanlu, have unique seasoning advantages. The Sun Shangxiang brand has rich experience and techniques in red oil flavoring. The development of crayfish fragrant pot red oil is to further lev - DayDayNews
When stir-frying the base ingredients with oil, you can add an appropriate amount to add flavor to the household stew recipe: Calculated based on 20 pounds of cooked soup in one pot: star anise: 20 grams, cinnamon 15 grams, grass fruit 10 grams, kaempferol 20 grams, cloves 5 gram - DayDayNews

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