Autumn cuisine is also delicious. It's made of eggs, so when you reach out and get your eggs, hey, no eggs, it's just a temporary change of direction. It's made of this. When you were little, you used to eat your mother's pumpkin, eggplant, fragrance. The difference between Pu-young and the others is that she's been doing it for the spring and autumn, and my mother dug it up a few days ago, and I left the roots to drink, so I ate the leaves, the familiar smell of Pu-young, the memories of childhood, the digging of the river ditches, so unhappy
The winter in the north was particularly long, with little green sight in the early part of April, and it was not until the end of the month that the late spring footsteps were finally held up, the cherry blossoms were blooming, and the peach blossoms were blooming and the jade blossoms were blooming... Even the plums couldn't wait to see, as a piece of plums were planted like seeds. I've dug a lot of dandelions, a little bit of dry water, a little bit of cold, soup, fried eggs or porridge, and I love it anyway。
We also call her the mother-in-law, and this is the best season in the country, and the mountains are full of the mother-in-law, and the best is the young sprouts, but when you grow up, you can eat it, and you can taste it a little bitter and special. More importantly, it's one of the pharmacists, it's a spring flame, and it's wild and wild, it's clean and organic
