Bones

VicentaLakin

It tastes like bones. It's not just bones, it's meat! Bones are the best, gnawing, beautiful! When you buy ribs, you have a whole plate, and you think of what you're going to do when you split it up. Hey, it's my name and my way of doing it, but it's good。

Scorch

VicentaLakin

Old Beijing pancakes

VicentaLakin

AFTER RECEIVING CKTF-32GS, HE MADE ONION FRAGRANCE BUNS, TESTED THE TOP COLOR OF THE OVEN, AND TODAY I USED IT TO MAKE OLD BEIJING PANCAKES, EXPERIMENTING WITH ITS FERMENTATION FUNCTION AND THERMAL WIND. I REALLY LIKE THIS OVEN VERY MUCH, AND I WANT IT ALL. WHEN I CONTINUE TO STUDY ITS OTHER FUNCTIONS AND CALL IT A MORE PERFECT EXPRESSION OF ITS MERITS, TODAY'S OLD BEIJING WAFFLE, WHICH I'VE DONE, WE'VE BEEN EATING SINCE WE WERE KIDS, WE'VE HAD TO EAT IT, ESPECIALLY WHEN WE EAT LAMB, IT'S LIKE WE DON'T EAT IT, ESPECIALLY OLD PEOPLE, WE CAN'T LET GO OF THIS TRADITIONAL FOOD, EVEN THOUGH SOME PEOPLE THINK IT'S DRY, SOME PEOPLE THINK IT'S GOOD TO EAT, BUT THE TASTE OF PEOPLE IS GROWING FROM A SMALL AGE, AND WE CAN'T DO IT。

The fragrance ribs

VicentaLakin

It's too much to clean because it's always too much to make because it's too much for the roast. But when you're used to red curds, sugar curds, curd soup, you want a different way to eat it

Beef sauce

VicentaLakin

Living in the South, I barely ate beef from childhood. It's always when spring comes that Dad's sauce is filled with a big pan of beef and oxen, and then with peppers `gry-dry-dry-dry-dick', and the delicious memories of that sauce are always with me. After the marriage, he settled with his husband in Beijing and his tastes followed. The North's preference for meat is everywhere. The hog hoofs, halogens, fertilized with husks. `Summer barbecue, no meat! Beef sauce is husband's favorite. When I was a kid, my dad made me soy beef. I made my husband soy beef. I guess that's the smell of home I've always loved

Sausage Dragon

VicentaLakin

Tastes so good that I can't eat half when I'm ready for breakfast this morning! The only flaw in the smell of sauce is that I didn't press the pressure when I was curling up the meat, and I cut too much. Food and love

Brahma rice

VicentaLakin

The meat trap

VicentaLakin

The meat clamp is a short term in the Guhan language of “the meat caught in the meat”, and one of the specialty Chinese foods. It is dominated by “grain and pork” in the Shaanxi region and “sheep and meat” in the Ningxia region. The gravy gravy is a snack in the famous western capital of Shaanxi province (Bowl Chicken City) and a famous snack in the city of Xi'an. Ningxia's meat is made of lamb. There are stoves in front of each stall, no difference from the rest of the north-west. Of course, what I'm doing is mine, and Shashi. Ningxia's is very different, first it's soft, it's red meat, but it's best to cook for its own taste, which is deep in the heart of our little carnivores.

The cage bag

VicentaLakin

radish oxen

VicentaLakin