Red-coloured raisin and raisin

VicentaLakin

The beautiful molds are shining there, especially for cooking. They come from cooking, and they are delicious, beautiful, durable, clean and easy to use. They're baked today. They don't eat enough yesterday, they're raw, they're filled with wine and raisins. They feel better, they're too good, they're too fragrance, they're more fragrance, they're more delicious, they're more delicious, they're more delicious, they're more delicious。

Ginger-sniffed goat head

VicentaLakin

It's better in winter, it's better in the head, it's better in the flesh, it's sweeter in the wine。

It's self-made

VicentaLakin

Ginger's fried

VicentaLakin

A cow's belly, an intestine defecation, a stench of tempers, and a good breath。

Beef fried celery

VicentaLakin

Beef: abating and slowing the aging. Serpent: Hepatitis depressurization, haemorrhaging。

Old-fashioned rice

VicentaLakin

The cold night wine warms the stomach and can be a little drunk. We've got people here who love rice wine, people play cards all night, and they've used them to cook soup. On a cold night, a bowl of hot rice and soup, not to mention warm heart. This is the most common method of making rice wine in the countryside. It looks like a few simple steps, but a lot of people have failed to make it, either it's not much of a wine brew, it doesn't smell, or it's sour when it's made. Grandma used to say that it looked like simple rice brewing, and that it was no use. This time it was made by Grandma. I made it twice, under Grandma's guidance, once successfully, once by myself, once by acid. In fact, the key to the brewing of rice is to put the wine in the container and to keep the temperature warm. We've got two kinds of wines, one powder, the other a hard-on. Powder and red and white. The best thing I've ever seen in my family is a wine ball. Usually, rice brewers sell on the market. Each person sells a different amount, the person who sells it will tell you the amount. This time, a wine song makes five and a half pounds of rice. My family makes it three times a year, the summer kids take a vacation once, the kids take a vacation, do it twice, eat it again。

It's a lot of money

VicentaLakin

The "Founding Money" is the product of the traditional "Five Valley Mothers" (on October 15th of the agricultural calendar) and the end of the year. In the mouth of the tides of Heelai and others, he is a naked woman with a fat ass, who is also known as the “Five Valley Mothers” in charge of the Valley. She's got a weakness, she's fast. So on her birthday, it should be the day after the autumn harvest when the farmer gets busy, and people worship her with rice. One is to celebrate her own work and pray that the next year will be five valleys of Fontaine, but more important is the viscerality of the pick-up of rice, which will hold her mouth to the point that she will not leak any more. But it might be hard to say “good words” to the locals if they tasted the rice slurry made by them. It has evolved on the basis of the traditional cuisine of Chiuzhou, which is an innovative, representative cuisine: It's a lot of money

A boiled wine and an egg

VicentaLakin

On the side of our home town, when pregnant women give birth, in addition to chicken supplementation, there is a common diet of rice to boil eggs, or of red sugar rice to be used to boil eggs. Rice is brewed as a hot drink that warms the stomach in the winter and cools it in the summer, soaks, soaks, soaks, and soaks. We'll make hot drinks in the winter, and we'll make soup, and we'll make eggs. In the summer, it's cool, it's boiled with water, it's sweet, it's cold, it's sour, it's hot. Rice brews are ours, the best night we've ever had to spend the year serving all night or having a guest, cold night, a bowl of hot rice, and don't mention it。

Sand mustard soup

VicentaLakin

The mustard is called big food in the mouth of the tide, and it's said in the mouth of the mouth: the big meal of June — false heart; because big vegetables are usually convoluted only in winter, there can be no cabbage in June; so the surface meaning is that the mustard seems to be cozy, and the deep meaning is false. Isn't it curious how they cook with big dishes? Today, for the benefit of the big people who don't have the time and energy to make the soup, and who like to drink it, teach you how to make a bowl of quick soup: mustard soup

Lanzhou

VicentaLakin

Lanzhou meat is a traditional Chinese dish, which is fat and unsatisfied; it's red as fire, and the more it chews, the more it tastes, the more it tastes, the more it turns on and the more it eats。