It's a Zenan tradition. It's been a long time since the dawn of dawn. The flesh of the flesh, which is made of soy sauce, is churned with fragrance. They are usually cooked together with other ingredients, such as guacamole, guacamole, fried tofu tablets, orchids, peppers, seaweed knots, face bands, bean bands, bean skins, mackerel, scabs, veggie eggs, yellow flowers, green vegetables, bean horns, sausages, ribs, elbows, chicken legs, etc. The meat is used as a Zenhan food in Shandong and belongs to the Rufu. It's not fat, it's delicious. Jinan needs to be fat and fat, to cut a pound of meat into pieces, to be bound with a string, to be soaked in soy sauce, to be boiled slowly with a hot pot, to be fat, to be thin, to be fat, to be fat, to be thin, and to have a strong fragrance at the entrance. The meat is cooked with sauce, not salt. The beauty of the meat on top lies in the presence of fat to produce a good taste of fat and not tired. It's hot sauce, but it's not salty and just for dinner. And when it's hot and gravy on rice, it's beautiful
