After New Year's, you'll have to eat your ribs, and today you'll have to recommend a corset of cedars, varnished ribs, and onions of garlic, fried to the edges, put in a bag of corsets of curvy sauce, pouring into two bowls of hot water, 40 minutes of slow stew, thick soup, hanging on the ribs, with a bunch of white sesame, sweet salt, fragrance, fragrance, and, uh, it tastes good