The whole chicken, the soup, the hot air, the smell of the house, the fragrance, the fragrance of the raw, the rotten chicken, the roasting of the bones, the hot torn down, the juice to eat, it's so good, it's so hot, it's so hot, it tastes so good。
Often cooking soup from video studies in oil pipelines, some of which are not model videos, but programmes on the promotion of Taiwan ' s foods. Since penwriters are not living, but live, well, often laugh at themselves, it is easier to remember local foods, with many, similar or the same dishes interpreted by different vendors, and with different perspectives, to learn something. Of course, in general, shopkeepers do not speak to you about the most critical formulations, but they also do ordinary presentations, where the same and similar dishes can be seen slowly and easily, and a little bit can be felt. In fact, the soup is like a chicken with soy sauce, it's better to eat in a cold and wet weather with black and soy oil, and then cook the chicken with round cabbage. The Chinese are called garret, and Guangdong say, cut it down and cook it, so that it can absorb the oil from the soup and release its own sweetness into the soup, or it can be cooked with chicken and chicken。
