After soaking, mix Laoganma soy sauce and pepper oil. It is simple and rough and crispy.

So cheap and good quality 👍👍👍

I especially like to eat tribute dishes. It’s been out of stock for a long time and it’s finally in stock.

A must for hot pot, you must cook the hot pot directly, super crispy

It's not the people of Sichuan and Chongqing who can't cook it. It's a pity that it can only be eaten when making hot pot.