Chestnut yolk I've got a fanny bun. I've got a fancy chestnut yogurt today. I've got a little ricket for you. It's just that you don't know if you're stupid or if you don't know how to make a triangle, and you don't know what you're going to do, but you're going to do it in my own way. Freshmen try to buy broad leaves. It's too narrow and too short to cover, like a doll
A wide swirl It's the custom of thousands of families entangled in rice, another year at noon. I'm starting to peck up what do I need for this year? I used to look at my mother and my mother-in-law with all their special features. But I've always liked it more than the skin, so triangulation obviously doesn't meet that requirement. And then he threw it away.
Umiko Umi rice, also known as Ami rice, Quixin rice. Most of the area is on the 8th of April of the agricultural calendar, and many of the families cook UMI with leaves of urchins, which is customary, and some are in the middle of the summer or early dawn. But we're always here before the 8th of April and we're in a hurry to eat UMI. The rice is fresh and fragrance, which is boiled a few hours later by the rice bubble in the leaves. Umi rice can detoxify. A round of salted egg yolk rolls on luminous rice, steams for 10 minutes, and the luminous luminous urchin comes out
The ostrich It's midday. It's our local custom to pack and eat. This time, I've got some chopbone and salty yolk bag
Tea souffle Materials: Oil coatings: 100 g Chinese powder, 10 g sugar, 25 g pig oil, 30 g water souffel: 67 g low powder, 33 g pig oil, 5 g tea powder: 5 salted egg yolk, appropriate yellow wine, 150 g beans
