30年前,绵阳女子陈燕接过了母亲递过来的15个土窑小红碗,开启了对母亲的承诺:30年内做出的家传秘制烧白只送人,不卖钱。这是她曾祖父定下的家训,如今一家四代已薪火不熄地传承了120年。烧白是一种四川的特色蒸菜,在农村的宴席上是必不可少的佳肴。烧白的主料是五花肉,辅料是腌制的四川青菜、油、老姜、酱油等。五花肉洗净煮熟,炸至焦黄,切成肉片,装碗上 Thirty years ago, Chen Yan, a woman from Mianyang, took over 15 small red clay bowls handed over by her mother and promised her mother that the homemade secret made within 30 years would be given away only for sale. This is the motto set by her great-grandfather. Today, four generations of families have been persecuted for 120 years. Burn white is a Sichuan steamed dishes, in the rural banquet is an essential delicacy. Burning white ingredients are pork, accessories are pickled Sichuan vegetables, oil, ginger, soy sauce and so on. Wash pork cooked, fried until browned, cut into pieces of meat, loaded on the bowl