Yesterday, dumplings were made and some dumplings were left behind, usually with pepper salt and onion flowers painted with oil, and a couple of croquettes made of onion cakes, and then the surprise was to make a dumpling version of a springcake with eel and vegetables, which tasted fresh and delicious. Skin is thin, pie is rich, eels, carrots, cucumbers, bean sprouts, sips, sauce wrapped up, sips over, and it's super simple
