EVERY YEAR, WHEN THEY START PICKING UP A FIVE-SMELT EGG, THEY ALWAYS LOOK FORWARD TO AN EARLY TASTE OF THE EGG, BUT TO GET THE SALTED EGG OF THE YOLK, THEY HAVE TO WAIT ABOUT A MONTH, AND FOR ONE TO WAIT THAT LONG, IT WOULD AMOUNT TO A CHRONIC SUICIDE. SO WHILE I'M WAITING, I'M GOING TO STUDY MY CORE TO MAKE A FRAGRANCE OF DUCK EGGS QUICKLY, AND AFTER SEVERAL METHODS OF TESTING AND ADJUSTING IT, I'M GOING TO MAKE A MORE MATURE SQUARE OF THE FURNACE, AND I'M GOING TO BE ABLE TO EAT THE FRAGRANCE OF A SNORT AND A FRAGRANCE OF A FRAGRANCE. IN ORDER TO DISTINGUISH THE FIVE-SMELT DUCK EGGS FROM THOSE MADE FOR 30 DAYS, LET THEM BE CALLED THE FIVE-SMELT EGGS, AS WE CALL THEM IN OUR HOMELAND. THE TASTE IS GOOD, I CAN'T DESCRIBE IT IN WORDS, BUT EVERYONE WHO EATS IT SAYS IT'S GOOD AND WILL MISS IT. THE ONLY DEFICIENCY IS THAT IT IS UNLIKELY TO FLOW OIL, BUT ITS UNIQUE TASTE AND TASTE COMPLETELY COMPENSATES FOR THIS DEFICIENCY, ALMOST AS GOOD AS AN OLD NEIGHBOUR IN MY HOME COUNTRY WHO SELLS SALT AND EGGS. SPEAKING OF THE OLD NEIGHBOUR, THE LAND OF MY FAMILY, ALMOST NO ONE KNEW ABOUT HIM AND HIS FAMILY'S SALT EGGS AND SAID THAT HE HAD GROWN UP EATING THEM. I USED TO GO TO HIS HOUSE WHEN I WAS THE SAME AGE AS HIS DAUGHTER, WHEN I WAS VERY YOUNG, AND I OFTEN SAW HIS FAMILY SITTING NEXT TO A POOL WITH CHOPSTICKS. SCRAMBLED WITH SALT AND EGGS, THE WELL WAS MADE OF GREEN AND GREEN MOSSES, AND A SMALL WHITE SKY APPEARED ON THE TOP OF THE WELL, NEXT TO THE WELL WAS A LARGE STOVE OF FARMERS, MARKED BY YEARS OF SMOKE AND FIRE. THE SCENE WAS SO DEEP IN MY MIND THAT WHEN I THOUGHT OF HIS SALT EGG, I COULD NOT HELP MYSELF. MY TREATMENT OF SALT EGGS USES PART OF HIS HOME'S PRODUCTION OF SALT EGGS. CHARACTERISTICS OF FINISHED PRODUCTS: QUEENS OF QUEENS, SANDY YOLK, HALOGENOUS, LOW-INTENSITY, GOOD FOOD FOR HOME-BASED TOURISM。
