What are the condiments used in the cafeteria?The common seasonings in the canteen included pepper, aniseed, fragrant leaves, bark, pepper, white pepper, black pepper, dried chili, chili, sesame, dark soy sauce, light soy sauce, soy sauce, vinegar, aged vinegar, cooking wine, Wang Shouyi's Thirteen Fragrance, chili noodles, dried chili segments, chili powder, sesame sauce, fermented bean curd, stinky tofu, oyster sauce, rice wine, chili sauce, spicy bean paste, XO sauce, and so on. In addition, school canteens and other places would also use some commonly used seasonings in large packages, as well as dry ingredients such as fungus, mushrooms, tremella, dried potatoes, dried cucumbers, seaweed roots, vermicelli, etc. Different canteens might use special seasonings such as Runwanxiang braised sauce, Tongcheng City sauce, Leling City stir-fried sauce, Old Beijing 28 sauce, commercial noodle seasoning, crispy meat bottom seasoning, red oil bean paste, kitchen boss spicy bowl chicken seasoning bag, etc.
The novel "Ledge" is equally exciting. Everyone is welcome to click and read it!