In Hunan Changde, the new spring family visits their friends, and the owner sends a “sift tea”. At first I thought it was tea, the first year I went to my mother-in-law's house, only to see her cooking a large pot of tea eggs, and I was curious, but then it was for the guests. This egg tea is very varied, and I ate spicy halogens, tea and eggs, egg and wine when I left with my father. I said if it didn't change its mind, it could change. So this year we made gravy halogens, colored and tasted, which is great. And add a little soy-dry to the halogen, so there's another snack。
Taste is traditional in the Hunan area, and it's in the pickles. It is common to take pork, chicken, fish, chicken soup and sauce, and to evaporate. Ate it with a strong, salty mouth, and soft. My daughter-in-law also played a new evaporation, and I used the soybeans to listen to the taste of the scab, and then added the beer to the taste of the scab, which was so unique that I could try。
Last time I said that there were big things in my home family, there was a custom of preparation for "cake", "show", "coal" and "joon", which was probably the most traditional. Many people are no longer living with these. I'm a strange person, and I admire "simplified" to the extreme of everyday life. But these traditional customs, eating culture, customs, and even the ancient craftsmanship of the traditional craftsmen... I will respect them with a particularly devout heart, come closer and feel them. To feel the incredible beauty and beauty... In fact, much of the food exists for more than just eating. It is also a rice product, which, as I understand it, basically belongs to relatives. It's just that its head should be a little bigger than the soup, and it can be wrapped in or sweet or salty pie, and the soup round can be boiled at the end, and the entanglement is steamed。
