Saoxiang Recipe
VicentaLakin
It's an exclusive spicy chicken with as little food as possible. Keep the succulent taste. It's a very different place in Guizhou. One year after the spring, summer, autumn and winter, it's just the beginning of the fragrance, and it's two to three years of fragrance. From processing to eating without adding any preservatives, food additives and spices. Purely natural. After two to three years, the smell of the spicy chili in his home is not sticky, it doesn't melt, it smells like chili, it doesn't smell like chili, it keeps the nourishment of chili. It's raw, it's fried, it's fried. Green foods that don't eat fire, the smell of spicy chickens in the cellars: fresh sour, spicy soup. The juicy tastes, the fragrances, the respirations。
VicentaLakin
In the last few days, the heat has been high, the morning does not want to eat anything hot, just to eat cold, while the oats and curds bought at home have not yet been eaten, with some fruit and yogurt nuts in it, making a sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, and sour summer。
