When I was a kid, I had to eat the pie at home, and I always wanted to grow up with the pancakes branded in the noodles because I could eat it when I was tall enough. Springcakes in the northeast have a geographical character — pancakes with sour sauce, and the appetite is wide open. Springcakes in the northeast have a geographical character — pancakes with sour sauce, and the appetite is wide open. When I was a kid, I was impressed by two things: first, I was hoping that the pancakes branded in the noodles would grow up fast enough because they were tall enough to eat; fifth people, who were not well nourished and had to be branded for a while; and the red hands of grandmothers or mothers when they cut acid. When I was living in the flat, I had my own sour sauce. It is usually placed at lower temperatures in front of the house, each time from scratch, with cold hands. The sour food they eat in the Northeast, whether it's stew, fried or hot, is pretty small. Look down。
Some people say, "Eat dumplings or buns, trap cakes and so forth, it's good for meat." But in my house, the most popular are the vases, the cabbage, the cabbage, the cauliflowers, the scallop, the platinum, the same kind of beauty
