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Introduction
neighbourhood spicy noodles
Bringing my parents for a sichuan food tour
Visiting the peoples park
Muslim Chinese lamb noodle soup
Morning market exploration
Full market action
Sichuan bakery
Duck hot tub
Sichuan cold wrap
Bringing 2 American guests around
Eating raw peppercorn
Sichuan sweet water noodles
Biggest buddha in the world
Blade sheared noodles
Healthy street wrap
Dingding candy again
Sichuan zajiang noodles
Sichuan molasses pocket
Leshan tianpiya
Sichuan danhonggao
Pork blood soup
Beef noodle soup
Fatty pork
Sichuan lunch joint
Introduction
Getting deep into the market
Pickled chicken feet breakfast
Numb your mouth with Sichuan peppercorn
Meeting old vendor friends
Sichuan street pancake
Amazing dan dan noodles
Chengdu noodle slap master
Interacting with the locals
Extreme spicy hot pot dinner
Duck intestine hot pot
Late night Sichuan dessert
Learning the company culture
Spicy Chongqing noodles
Arriving at the hot pot factory
Rare access to see the beef throwing
Seeing all the Sichuan spices
The final product
Making the hot pot dip
Melting the beef fat
Eating the hot pot
Eating baked buns
Chinese Muslim jelly noodles
Yangrou paomo
Saying thanks
Sichuan people are very passionate about eating.
Do you have Hanyuan peppercorn?
Obviously, this one is much stronger and redder in color.
You need all of these spices. You can't cook Sichuan cuisine without a single one.
You know that numb feeling that comes from anesthetics?
A tiny bit is enough to make your lip quiver violently
Now, there are more types of Sichuan cuisines.
There has been a collision of innovation and tradition.
Normally, only 30 percent of Sichuan dishes should be spicy.
Besides, spicy isn't always super spicy. There's slightly spicy, medium spicy and other levels of spicy.