Northeast specials would be better with a little more pig's intestines, but not at home. I can't eat anywhere else. Don't tell me it's a big deal. It's easy. We don't know what we want. One side has its own flora and fauna. We're home-grown cabbage with no fertilizer, home-made, natural fermentation, and no additives. Not to mention, it's made from our soybeans in Gillin. Speaking of tofu, I want to talk. How many Jilins went to work in Liaoning next door and thought of Jilin's tofu, let alone the three provinces. Tofu on our side can be eaten without any cooking, and not as much as we often call it. I've worked in Liaoning Liaoyang for a few years, and I'm not afraid the Loning people don't like to listen, and the tofu there is really bad. The pork used is also a farmer's food-fed pig with a relatively long growth cycle and a larger pig of over 300 pounds. Besides, it's not like it looks like it has any appetite. It's not the right color for this dish and the old ones. He's fat and fat and he's eating with a little garlic sauce. It's sour, it's sour, it's thin, it's sour, it's a big bowl. My father spent more than two months at Shandong's house, and I made this for him the day before yesterday. Dad's got a lot of respect. It's not that I'm good at cooking, I'm just cooking for my own family. I just wanted to say it was good northeast。
