I live on three sides of the sea and on the mountains and the sea. Food is scarce in the years of famine, and many fish and shrimps are in the sea. When I was a child, my grandmother's potside was always full of frying products, mostly seafood, fish, yellowfish, fish for the boss, fish for the band, and fish for the smoked fish. Fresh fish can't be wasted, they can only be used to fry fish, which is the most common type of fish to eat: the first is steam, the second is graft, which can be evaporated directly, and the third is made with vegetables and fish, which I am most impressed by. The cuisine is a way to cook, and the cuisine is first to blow up the spices in the pot, then flush into the water, and then add to the fried fish, and then add salt, raw pastry, pepper and pepper, and then to cook all kinds of broccoli and so on, and then to cook it together, and to make the cuisine and so forth, and to make the cuisine and so forth, and to make a large pot of fragrance, and a large pot of lead, each with its own taste, the smell of the fish in it, the smell of the mixed fish, the taste of the fish in the cuisine, and in the course of the cuisine, they have taken each other's fragrance, and they have updated their own tastes, but they are linked to it, which is a cold winter, sitting on the head of the hot pit, and a big meal。
