The three bean soups are drawn from Song Dynasty's medical work, the Ju's Speculation. All food is safe and can be used as sugar. The green bean soup is very effective, but it's cold and cold, and it's too cold to drink. Of the three bean soups, green bean and red bean are thermally hot and humid, and black bean is spleened with kidneys. The green beans and the red beans are both cold and black, and their coldness is somewhat offset by their presence. The main function of the soybean soup is to heat the heat, spleen and wet, and it just sort of solves the problem of the gill. And kids can drink. The heat and heat of summer is sore that it is like scabies, scabies, scabies, rashes, and, above all, it's particularly tired in the summer. It's so dazzling that it doesn't want to do anything, it's hard in the summer, it's bad for people, and it's easy to drink a few bean soups. Old people, children, who have a bad stomach, can replace ice sugar with red sugar (which is warm). Three bean soups can be used twice a week, the best for three volts, and at the latest for all the summers。
It's cool, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold. The beauty looks, the cold blood. The main treatment is lung irritation, pulmonary fever or pulmonary fever coughing, unsolved fever after fever, thirst, etc. People with oily skin eat lily more than their skin。
Fish-not-so-so-breeded, this beautiful, lovely, green-open yellowfish, simple and fast, the key is to make it -- absolutely perfect, absolutely amazing, absolutely delicious! It was thought that only gills were the best for open-screening fish, but the gills didn't taste as good as red burning, and then they were found to be the best for open-screening fish drops, steamed yellowfish, tasted smooth and thin, and the meat was unusually fresh! In fact, open-screened fish are a delicious and delicious Han family, which belongs to the cuisine department, with a slight adaptation to make it the most amazing private-room fish in the summer. The key is to fix the fish and sauce, cut the fish head and tail, slice the fish body, cut the fish bones, connect the fish to the abdomen, put the pickled fish in a peacock tail, steam out the pan in eight minutes of the fire, decorate the hot oil in the shower, and come out with a wonderful and delicious meal。