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Personally, I think Yunnan's pickled cabbage is delicious because brown sugar, white wine, chili pepper, Sichuan peppercorns, and salt are added when pickling. The finished product has a rich taste, sour and spicy, and I personally think it is more delicious than Sichuan's pickled cabbage with the word "salty"... Sichuan people don't slap me, this is just a personal preference... When eating alone, you will inevitably be lazy, so just use local ingredients and divide it by three, five, and two. However, the spicy and sour potatoes and the spicy noodles are both Mengzi flavors, which reminds me of the taste of my childhood~~~
