The spring festival is full of big fish, and it's a little fresh. There's dishes, dishes, caterers, cabbage. One's favorite is a child's food. It's good. It's good. Of course, it's different for people. Some people are very cold about their food. It's also called "Superlive" and it's called "Camera mustard," one of them. On the thick roots, round around a green bud, like countless children surrounded by their mothers. Mother and son, that's what it's called. Vegetables have the fragrance of mustard, but their taste is much better, sweet without bitterness, chewing in their mouths, with little ribs and no residues. And beautiful colours, green leaves, whiteness in the heart, sliced into thin pieces, green and white. If you make some chili, you'll be happy. We like to cook fresh, and we'll cook it in fresh water. Today, I'm going to have to make a little chicken with my friends。
Sweat is a traditional feature of my home town, Zenan, popular porridge, and one of the two genie of Springs, a porridge that has been boiled mainly by small rice, commonly referred to by the Jeinan people as “the five sweets”. To play with Zinan, except to enjoy the ecstasy of the spring, and the eccentricity of Zinant. In the cuisine that is inherited from the years, the springs are filled with two strange things: tea soup, not tea. Tea soup, which is made of rice and which is made of rice, is made out of boiling water and is known as tea soup. It's sweet, but not sweet. The congee is a porridge, and when it's done, the owner asks, "Do you want to add it?" It means adding to it, and then it's beamed, so it's salty, not sweet. Tea soup is not tea, rice is more tea. Sweet, sweet, sweet. It's easy to make, it's nutritious, it's delicious
