The sour-bracket pan is a traditional north-east cuisine. The sour is made of cabbage, which is sour, which can be made of dumplings or hot pots. With good bone soup or broth, the bottom of the pot, the sour sauce is cut in silk, the ripe white meat is cut in thin, the sour vegetables are made and the fat, the tender side of the pork is the best. And there's the blood intestines that are unique to the Northeast, and they're the treasure of the hot pot, especially with sour sauce. It is usually dominated by pork bouquets and cauliflowers, which are scavenging like lamb. A real north-east sour meat pot should be added to the blood intestines, which no one in the north-east can afford to lose in the winter. The sour is sour, the pork is fat, the soup tastes sour, the perfume is strong。
In the winter, a family sits by the hot pot while talking and eating the hot air that makes up the pot. The soup in the hot pot is sour and sour and sour and sour and sour and sour and sour and sour, and sour and sweet. The bottom of the soup is well prepared, the bottom of the pan, the bottom of the soup uses the old farm hen, the bottom of the soup uses the desolate lamb and the leg bones of the inner moist grassland, which are carefully prepared for hours and smelly in colour. The photographs were randomly intercepted during the production process, and the food in the pot was completely cooked, as if it were natural to lie in it, so that the camera could be eaten immediately. It's not for a nice picture of Pose, so it might not look like that。
