Fukuyan is famous for the good things he does, and for the good things he does for the good things he does for the locals. It is made of rice and water, which is soaked in the pan, half-cooked, and then shoveled into the pruning shrimp soup. In iron casseroles are prepared with their favorite ingredients and sacrificial soup, burned with fire, roasted around the top of the casserole with peanut oil, which is then smoothed around the pre-prepared thick rice soaks, dried up and pulled into the soup, ready to boil for a little while, with a soft fragrance. Almost all of Fujian's families do their best, and in the mornings and evenings there are a lot of them all over the streets. In 1961, Judd tasted in Fukuo, saying that such simple raw materials, so simple to produce, so simple to eat, were so attractive and unforgettable。
Steaks are always high, big, tall, unscathed for three reasons: first, they are very complex in cooking, and they can't make a good taste at home; second, they're never as pleasant as in Western restaurants; and third, they're the kind of atmosphere and feeling at home that lack Western meals. In fact, in this era of fast-growing foods and spices, the Western meal is not always the kind of high, big and fast food that you can see, and the supermarket's various refined, made steaks will definitely satisfy your different desires, and you'll just have to have your juice and olive oil made out of a pot or an electric waffle. If you're going home, you'll have a little plate art, another glass of wine, and you'll have a little romance at home, and you'll find the feeling and atmosphere of petty money in the Western restaurant。
