豆瓣
2.The main condiments of Sichuan food are generally bean paste and pickled pepper.
4.A pungent perennial Eurasian herb(Rorippa nasturtium-aquaticum) of the mustard family, growing in freshwater ponds and streams and used in salads and as a garnish.
5.INGREDIENTS: beef lard, thick-broad bean, chili, vegetable oil, ginger, refined salt, chicken essence, garlic, sugar, Chinese prickly ash, cooking wine.
7.I would recommend the Shredded Pork with Garlic Sauce, the Sauted Chicken Cubes with Chili and Peanuts, Twice-Cooked Pork Slices and the Crucian Carp with Chili Bean Sauce.
9.But the feast did include fish, berries, watercress, lobster, dried fruit, clams, venison, and plums.
10.mayonnaise with tarragon or dill and chopped watercress and spinach or cucumber.


