Chinese food is not only a tasteful meal, but also a sight and taste. The pagoda is made of different forms, coloured oils, fragrances, fragrances, like pyramids, boiled, made, fried, steamed, bouquets of cherubs that are not greasy, soaked, soaked, soaked, soaked, and soothing as a good meal full of radiant and radiant eyes, with a special face in the course of the year。
There are only finished maps, plus a brief description of the process: 1. The burning of water is open to cabbage and to cut into pieces of broccoli. When the water again boils into tomatoes, the soup family likes the taste of the original juice, so the processing of the vegetables is simple, for example, when the vegetables in front are washed and then twisted directly, and the tomatoes here are made into pieces with their hands, and the elderly say that the knife smells of iron, so they only use their hands. 3. The flower meat is boiled a little, the styling is followed by slices, and those who like to eat veggies can be free of meat, or replaced with pig skins, and the pure is a little acidic. 4. The amount of cuisine made to the ground and squeezed into lemonade is a measure of population perception and preferences. Actually, I prefer sour pickles made out of acid ants, which is real soy sauce 5. No more spicy food. They like to eat spicy, spicy rice, garlic paste, pasta and spicy sauce。
