The Chanzheng (student: Toonasinensis) is also known as Zhusumi, Zhushu, Zhuang, and others, as well as in Anhui. The roots, also known as cortex, are Chinese-born and spread across a wide area of the Yangtze North and South, and are considered to be Zenko. The leaves fall out, the female and the male, the leaves are even-numbered plume-shaped, the cone-like, white, the fruit is elliptical, the fin-like seeds, and the seeds are breeding. The tree is large and, in addition to sprouts, is the preferred tree for greening the garden. It was called a saloon and a saloon. The Chinese have learned to eat the incense for a long time, and the Handais are all over the river. The sprouts are nutritionally abundant and therapeutic in their therapeutic food, leading to external colds, rheumatism, stomach pain, dysentery, etc。
Another year of “grass” season — Maran heads, alias Maran, red insects, chicken intestines, daisies, chrysanthemums, chrysanthemums, etc. — is a multi-year grassland plant. Maran headland is a wild species born on the edge of the road, on the fields, on the slopes, and is distributed over most of the country. Maran heads are both red and blue and can be eaten, and medicines are used to make good use of red maran heads. There are also places where the habit of eating cold food is maintained because of the combination of the festival and the festival. Eating fresh vegetables at Maran's first class in Zhejiang takes the word “green” to fit “green”。
Today it is a common and distinctive dish, the main course of which is celery, which is produced only in Kiryu City, and which was famous for its previous number, Wen Chang village has now been developed in large areas, and there are few real celery left on the bridge. Other places, such as Chen Zhang village, Shihe village, Chessing Ridge, and New Zone, have small areas to grow, but they have a somewhat inferior taste, which is related to the quality of water, which used to be an underground spring. And every time we were in the town of Kiryu, it would have been a dish of celery, and then it would have been well known. The cuisine mix is also sophisticated, and traditional practices must include dried carrots, fans, soy-dry silk and meat. As to why we should use dry carrots, I think it's to increase the sense of the velvet, because dry carrots are chewing in their mouths, and celery tastes like a unique spleen. Today I'm using celery with gravy, and it's a different taste, and it's on the pot, it's on the pot, it's on the pot, it's on the pot, it's on the wall, it's on the bottom, it's on the floor, it's on the white, it's on the air, it's on the kitchen. Then we'll have celery, soy drys and fans, and we'll have a little swirling, remember。
