Fresh, spicy, fragrance. Heavy color, hot chickens and a lot of chili fried, and then spit. Hot chickens are cooked with chickens, because they are more “modetic” than he is, and the chickens are better off with “local chickens”, and the chickens are dominated by chickens and chickens. The chicks eat very young, almost without the need to spit on their bones, and the chickens eat more and less. The chili must be placed on a branch like a normal chili lantern, which, without exception, grows into the sky, full of leather books, seed grains, and even the hands of the chili are spicy。
Because of the flavour of beef fibres, the beef that you cook at home is usually dry and woody. It tastes and tastes like it's not cooked in a meat shop, because the meat soup in a meat shop is the old soup that tastes like strong perfume. There's a big iron pot in the meat shop, and there's soup for cooking meat. The chow in this pot is scalded with plenty of water, because the meat is cooked in it for many years, and the soup is filled with meat, and the beef that is cooked is of course thick and salacious and sweet. We don't have any old soup in our house, but when we cook, it's a little spice. Let's figure out a way to fix this: you can cook fresh beef without old soup. It's a lesson to cook with beef. The advantages of this approach are that the beef is full of the fatty smell of five flowers, which tastes nice and warm, and that the flowers are soft。
Wang Chan Pear. It's been over 500 years. It's a pear made by the king of cuisine with an ancestral recipe of centuries of history. It's a rare taste for China. Speaking of Wang Chae-pear, everyone knows it. When the night falls, the plumes of the pelican city appear, and in the night the neon lights shine, there is no emotion, and there is often a line waiting to taste a sweet pear. I've heard that there's a lot of pear to eat while it's hot, or there'll be no smell left. The effects of prepared corrugated corrugated slags, impregnated entrances, condensed sweet perfumes, soft filaments, pulmonary coughing, drinking urine, drying up, liver-breeding, and some therapeutic effects on asthma pulmonary fever and chronic bronchitis. They went for a tour last year and had the privilege to taste the pineapple. For the convenience of tourists, they have chosen plastic wrapping, about $5 for a glass and a straw to drink. Despite being pear, the entire pear was not seen in it and was completely slaged to the point of inhaling fruit and beans with a straw. There's no special feeling about the first meal, and after that, there's a strong taste, and there's still a fragrance in the mouth and there's nothing to sell when you want to eat again! It's a pity that on the Internet, we've made a bowl of our own, but we don't have the bottom soup, we don't have the raw materials, but the taste is a bit similar, and it's even more expensive, the medicine must be there. In autumn, when the weather is high, the climate dry and the air dry in the autumn is prone to lung damage, the diet of the autumn is suitably selective in the selection of healthy and fertilizing food. First of all, learn about the two-sniffed Chinese medicine used in pears: white sips: sexual temperature, sincinum. The main treatments are wind and cold, know-how for pain, live bleeding, raw muscles for pain and dry and wet belts. This is called the white "Little skin, moist colours, which can be used as a lipid" in the ancient beauty formula. Mother Kawakawa: Pain, Gyan, little cold. It's cool to cough. With these two tastes, it can be seen that Wang's pear is a bowl of good soup in autumn. Although my pear looks intact, it's completely impregnated. It's just a spoon to pick it up and take a picture. It's a spoon to the back. It's to the back. Looks like the fire's in place
