Miyagi chickens have a variety of styles and practices, and I prefer Master Shu Ho's tastes to be gilded, sweet and sour, and to make the dishes more dry, unsophisticated, fragrance, as if I had heard from a master that the colours of the dishes are red and white, i.e. chili and peanut white. Some friends would say, "Why do you take peanuts off when they're red and white and you don't care about peanuts? And some things are not big principles, or are they primarily for the sake of family or their own taste and proximity, and your kitchen is in your hands, and don't worry about the peanut skin。
