The popular rib tea in South-East Asia must have been heard and called "tea," but it was the first time his name had been confused. In fact, it's a tiara soup, but it's not just a tiara soup, which is characterized by a lot of spices, but also by the addition of odour-based Chinese medicine and better nutritional supplements. Just in the summer, when people call summer sick, I think that the South-East Asian climate is hot and hot, so we'll drink it in the summer, even though we haven't been to South-East Asia, and we haven't had any real meat tea, but you can try it in my way by improving it at home on the basis of my taste。
Today, there's meat again. This dish is one of those things I can't miss. Chicken stew is a common dish, but it has a more edificent taste than a common chicken stew. There's something in Xinjiang's big chicken that I've learned from the big chicken and I've been creative, and it's quite delicious. I have to say, I've got a better idea about how to do this. Take this. I've cut a chicken piece of chicken, left the neck claws and a bad side of it, and made soup. Apart from me, there are three adults and a nine-year-old, and two of them are elderly, but the result is they're eating all of this. If you don't try it, your family will eat it
