The northerners are very good at cooking, and they have to say, "Back up." If they buy one or two, they'll get white eyes and a drop. So, the northerners cook in large pots, and there are times when there are leftovers, but the habits of hundreds of thousands of years can never be changed. It's very common for a pan to come to the table, like today's "Chicken Fungus stew" and if you put a plate on the table, it's a little stingy, and I've got a nice picture and a bowl, and it's not enough for me alone. It's a classic northern dish. It's not hard to do, it's a ruckus, it's a coyote. The chicks were ripe, but they didn't smell too much. So I used a rooster, and the bones were hard and butter. The mushrooms were brought back by a good friend, Mom, from her home in Nemont, and smelled like a special scent when the water was bubbled; and the crumbs were riped; the powder was the home-grown cassava delivered by a small forest girl in Shandong, and the crystals were poached and boiled. This dish is really from all over the place, so it tastes so strong. The rooster is not easily cooked, and it is cooked with a well-sealed iron pan, which is ready for 40 minutes. The mushrooms and bars that suck the chicken soup are not enough to hold the wall. There's no shortage of oil in your stomach, not moo, it's real smell
