两人三餐四季Szechuan Cuisine

鱼香的调味，是川菜中的经典；用瓦煲烹饪，是粤菜中关于味道和温度的巧思，两厢碰撞，撞出了鱼香茄子煲的美味。 Fish-flavored seasoning is one of the most popular features in Sichuan cuisine; cooking with a clay pot is a smart cooking technique to balance taste and temperature in Cantonese cuisine. The combination of the two has created the delicious fish-flavored eggplant in clay pot. — content of this video… Continue Reading 鱼香茄子煲 fish-flavored eggplant strips en Casserole