Plum chows, a couple of hard foods, whether you like fat or not; a common dish at the spring meal table. It's salty, it's soft, it's fat, it's not tired, it's fragrance. It's red, it's hot, it's thick, it's good. There's a lot of plum buttons, and it's the least used sauce. Only the usual sauce, wine. Without any flavor, chicken. Just to keep the most primitive taste of the food
It's called "cool rain," and it's called "cool rain." In fact, it's not the same thing as the rain, but it's from the middle and lower part of the Yangtze, so it tastes so richly. It would be wrong to think that prunes are mustards, large cabbage or tanners, and to treat pickles and prunes as one thing. In fact, the real prunes, when pulled out of the pickle jar and boiled in the pot, were made of a small set of poles and ropes (some of which were laid directly on the bridge or on a rock by the river) dryed out in the sun. In some cases, half-drying is carried back to the pot and dry again. Usually, it's mostly in the bright spring of the sun. There are also people who lay their steamed pickles on the mackerel in advance until they are immersed in the sweet and quiet sun of the Twilight Spring. Good cuisine, unboiled and old leaves, salty in their hands and thick in their colours, and a dark and dazzling wonder of the world. The smell of dry vegetables and the fragrance of fish in the air is only oily in that bowl, and it is red with caviar, and it can't wait to put a piece of it in its mouth, and it's oily, and it's sour, and it tastes delicious。
