A fish with a head and a tail, meaning more than a year. With the exception of the fish that eats at the end of the year, the fish can do whatever they want. I'll have a pot of sourfish today, and I'll be happy and fun. I've used the most common grassfish, and it's thick and sliced. Fish is rich in high-quality proteins and a variety of nutrients, with very little fat. At spring dinners and parties, all kinds of meat must be scarce, don't eat it, Mo; eat it, long meat and the unsuspecting nature of regret; and eating more fish will not fill you with “cruel guilt”. I bought it from the supermarket, and although my northerners also have sour sauce in winter, it's not the same as the sour sauce used by the sourfish. The sour sauce in the north is made of large cabbage, white sour paste and sour dumplings, which is not a choice, but the sour fish in the south, especially Sichuan. Sichuan's yogurt is made of mustard with green leaves, with small vegetables, a clear mouth, fat leaves and a special taste. If we can't do it ourselves, we'll just buy it from the supermarket. When we're done, we can make up for the fact that we don't pick up Sichuan。
