Dry beef silk

VicentaLakin

Godmother, tofu

VicentaLakin

I've been fascinated with tofu. Tofu is a good thing. It's potty, vealable, vealable, fertilizable. It can be done in several ways。

Spicy fish

VicentaLakin

Looks like a copy of Yang's kitchen, but it's different

Red soup hot pot

VicentaLakin

It's winter again

Red eggplant

VicentaLakin

AS AN IT GUY, I'M SURE YOU'RE LOOKING AT A HOUSEBOY, BUT I'M OKAY, BECAUSE BESIDES COMPUTERS, I LIKE TO RIDE BICYCLES, PHOTOGRAPHY, COOKING, PLAYING PING-PONG. AND LET'S PUT IT THIS WAY, IT'S REALLY BORING, IT'S REALLY BORING, IT'S SO EASY TO EAT FOOD, AND I USUALLY LIKE TO DO IT MYSELF, OR MAKE LITTLE INVENTIONS, LITTLE IDEAS, ETC。

Fresh pepper sauce

VicentaLakin

In our Chongqing, people like to use this chili sauce to make bean flowers or chili chickens, either taste or taste。

Black

VicentaLakin

Black beans and black rice are very nutritious coarse grains, and it's really nice to have a little cold food with black beans and black rice juice's “natural pigment” colored on the cold powder, with its own fragrance of shrimp oil. If you like spicy, you can add a little pepper oil, or a little old vinegar, and then fill it with fried peanut rice. We'll match it as we like. Even if it's dishes, it's full of happiness

Boiled meat

VicentaLakin

Spicy and fragrance can be a permanent, classic theme in our recipe. You can't stop when you've got a finger. The combination of pork chops with vegetables allows for appropriate vitamins, which are suitable for winter consumption, while ensuring the nutrients and heat required for human consumption。

Hot cabbage

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Flaming sheep heads

VicentaLakin

With its special geographical climate and its human environment, Xinjiang has created a great deal of human good and has made it easy for the eaters. Food in Xinjiang is often not free of cattle, goats, butter. It has been argued that Xinjiang food is too gruesome, which is a characteristic of Xinjiang food and is related to the specific geographical environment of Xinjiang. Xinjiang's cuisine is cuisine that surrounds people and is insulated. A major feature of Xinjiang's diet is its large plate size, size, and empty territory, which is destined for Xinjiang's food, which has to do with Xinjiang's luxurious personality, with its full goats, big chickens, hand-catching meat, etc., all of this exaggerating food, all of which smells wild. Whatever the identity, if you eat Xinjiang food, you'll see everyone's mouth and hands full of oil, chewing lamb and stuff. The feeling is that there are only three words to say "too good." It's a regular food special to Xinjiang, either a star-class restaurant or a small restaurant on the street, as long as it's in a genuine restaurant. It's a good meal for winter. The tender, digestive, high protein, low fat, high phosphorus fat, lower fat content than pork and beef, low cholesterol content, is one of the cholesterol cholesterol good foods for winter preparedness. The meat-temperature of lambs, which are both refillable and therapeutic, are good foods of strong strength and disease, useful gas, warmth, renal yang, muscle strength, and effectiveness in combating the cold。