I'm talking about halogenous cabbage, cabbage, Poshima called korea, Guangdong called broccoli, which people like to use to make meat, dry with meat, boilers, etc., and sour, but less often halogenated. It, which is uniquely suited to its unique method, is occasionally taught by Master Wu, the chef of Taiwan's oil pipeline, which is usually matched with his feet and feet, and which he has tried and never forget, so each time after his feet and feet, he has a few round cabbages, so there's no meat to eat. At the same time, salty eggs, mushrooms and shrimp drying are added to the beryllow mix, which makes it more diverse and reminds peners of the taste of salty eggs。
