The old Shanghai soufflés are blowing up a big steak

The old Shanghai soufflés are blowing up a big steak

There are many features in Shanghai and many features in addition to the focus on the yang side of soup. In Shanghai, for example, the soufflés are big, they're addicted, they're fertilized, they're not pig meat, but they're small in fat, they're small, they're small and they're good for men, women and children. It's full of pork chops, and it's full of vegetables. First, with a knife, the large rows of the bones will be sprouted with a little salt for an hour, then the egg purifier and starch will be boiled to yellow on both sides, then the water will be added for a few minutes, and then the broccoli will be poured into the cooked noodles with red-burned soup, with large rows and green broccoli, with soup, with vegetables, with meat, so that the taste of this tastes like three feet, not to mention the satisfaction after a large bouquet。
Bloody blood

Bloody blood

The blood of the river's fragrance originates from the town of Guangqing, the town of Chongqing. It's called "breathing." It's all smelly, spicy, fresh and smelly. Pork blood is the main ingredient, and the hairy cooking technique is mainly cooking, with spicy tastes. It is a special dish in Chongqing City. It is a special dish that burns the blood of the flesh and the blood of the flesh, whose reputation has led the army to the river. Spicy seductions have improved and innovated the traditional haemorrhagic boom, and its red, spicy and spicy features have continued to flourish。