What are the "three steamed and nine buckled" dishes in Sichuan cuisine?

"Three steaming": steaming, powder steaming and dry steaming. ?

"Jiukou" refers to a large number of bowl-buckled vegetables in folk fields. Steamed chop suey, clear soup crisp, steamed meat with oak pepper, braised chicken and duck, fresh and sweet boiled shredded pork, steamed elbow and braised hoof.

Steamed pork with plum vegetables, I love eating it since I was a child, because I want to add some joy and change in the new year ~ I thought of making steamed pork with plum vegetables after reading the paragraph about dreams in Watching Flowers Follow Buddha. When the lotus blooms, it blooms, when the lotus withers, the lotus seed becomes. Becoming a Buddha is the perfection of practice, and consciously feeling his perfection is the goal of generations of Buddhist learners.

It is a process of constant struggle to blossom a lotus. This process must face the true self and challenge the troubles and habits of the self; This process must be based on "law" and always be based on "law".

You can't lose your blueprints and dreams. I hope I will never give up the dream of "falling flowers into lotus"! Features: bright red color, soft and mellow, fragrant taste, fat but not greasy.