Fish noodles are characterized by thick soup, fresh taste and aroma. It's common for people to say, "Eat a bowl of fish and soup, play an old birthday." It's a bowl of soup, but it's a hard job. The most important thing is to make fish soup. The black fish is first cooked with yellow and then boiled with a small fire, after which the fish soup is thick and white as milk, fat and not greasy. When the noodles are ripe, the bridge is crossed with cold water. Put noodles in the bowl and two more spoons of white and fat fish soup. On the surface, there's no heat. In fact, it's light soup, but it's hot, it's deep, it's thick, it's beautiful. The mother-in-law's carrot harvest was full, with a basket full of them, and friends brought some live fish. And my little friend was very fond of noodles and fish, so he combined these two foods to make this bowl of black fish soup carrot noodles. Tastes that are clearly beyond my expectations, white black fish soup, delicious tastes, and orange oranges with a bit of naturally sweet carrot face, and the kids with their soup slag. Can you warm your heart in such a cold weather with a bowl of warm black fish carrot soup
