DRY BELLS, WHICH CONTAIN PROTEINS, FATS, CARBOHYDRATES, VITAMIN A, CALCIUM, POTASSIUM, IRON, MAGNESIUM, SELENIUM AND OTHER NUTRIENTS, ARE MADE OF CLOSED-HULL MUSCLES MADE OF SEVERAL HERBS, SUCH AS JIANGUÉ, ZHIMBÉ AND OTHERS, IN A SHORT CYLINDRICAL, LIGHT YELLOW, WITH BARS ON THEIR SIDES AND ONE OF THE COUNTRY'S FAMOUS SEAFOOD “EIGHT PRECIOUS” FOODS. THE OLD MAN SAID, "THE FIRST THREE DAYS AFTER EATING, THE FIRST THREE DAYS OF THE SUNKEN CHICKEN SHRIMPS ARE SO BORING." DRY BELLS HAVE RETRENCHMENTAL AND ABDOMINAL FUNCTION THAT TREATS SYMPTOMS OF DIZZINESS AND SPLEEN WEAKNESS. DRY BELLS HAVE ALSO BEEN RECORDED TO BE RESISTANT TO CANCER, SOFTENING OF BLOOD VESSELS, AND PREVENTING ARTERIAL SCLEROSIS. LET'S FOLLOW THE WRITER TO LEARN TO COOK THE FOOD
