I REMEMBER WHEN I FIRST CAME TO SHANGHAI AND I SAW A LOT OF JAPANESE HOTPOTS SELLING $100 BIRTHDAY POTS. BECAUSE THE SUCCUBUS IS EXPENSIVE IN JAPAN, MOST OF IT IS FOR FESTIVALS, AND ONLY IN HIGH-LEVEL COMMERCIAL AREAS SUCH AS GINZA, IT COSTS MORE THAN 1,000 YUAN PER PERSON. I THINK CHINA'S "TOWN WILL EAT" IN MY HEART. THERE IS A SAYING IN JAPAN THAT "UNCOOL CATTLE DON'T BURN." JAPAN'S SUCCUBUS IS FOCUSED ON "AND CATTLE" FOOD, BUT CHINESE FRIENDS SEEM TO HAVE THE IMPRESSION THAT SUCCULENT FEVER IS ITS SWEET TASTE? I DON'T KNOW. THE FIRST TIME THAT JAPANESE FARMERS WERE WORKING IN THE FIELDS ON A SMALL SIP, THEY PUT THEIR FOOD ON A FLAT BARBEQUE, SO IT WAS ALSO CALLED "SILVER" AND THE CHINESE PREFERRED TO USE THE WORD "SILENCE" AND TURNED IT INTO "SILENCE." THE SUCCUBUS EATS IN TWO WAYS. GUANGXI'S SUCCUBUS IS A WAY OF ADJUSTING FOR LESS SOUP, USUALLY BY POURING BUTTER INTO THE POT, THEN ROASTING BEEF AND ADDING SAUCE; IT IS THEN TRANSMITTED TO THE REGION OF GUANDONG, WHERE IT TURNS INTO A SOUP PAN THAT IS COOKED IN SOUP. WHAT I'M TAKING YOU WITH ME TODAY IS A REAL SUCCULENT POT. IT TASTES SWEET. IT'S THE IMPRESSION OF MOST CHINESE FRIENDS
