Egg bun

Egg bun

omelet food is a good meal, and in Japan it is a more common and popular staple, made of rice made out of egg skin. Eggs are usually made of thick, flat egg skins, then made of fried rice, Korean chili sauce, ketchup, salad oil and other materials. It can be said that protein is a very popular meal in South-East Asia, and not only is it a household dish, but it is also available in restaurants, and even in the omelet store, which specializes in a variety of omelet meals. We don't actually have a real egg-pack at the restaurant, but we know a little bit about egg-packed rice after a careful review of some of the information and your recipes; today we're trying to make an egg-pack at home's taste, which is exactly a copy and a copy; although there's not enough for the first try, after taste, we really know why it's so hot: simple, delicious, homey
Pineapple grunt

Pineapple grunt

Gourd meat, also known as old meat. It's a Han specialty in Guangdong. This dish begins with Kiyoyo. Many foreigners in Guangzhou at the time were very fond of Chinese food, especially sugary ribs, but were not used to vomiting. The chef in Guangdong made a large crumb of boned flesh, mixed it with starch and made it into a big crumb, fried it into a boiler, soaked it with sweet and sour savory juice, which was welcomed by the mid-to-out guests. The curvature is older and is now changed to “old meat”. The term “old meat” is often referred to by foreigners as “gold meat” because of the elasticity of eating and the sound of chewing, which have long coexisted. This dish has a high reputation at home and abroad。