As a rule, Cantonese people like to make forks with a head of meat and a blue sky, sometimes without having been able to buy a very precise part of the meat in the supermarket, avoid having difficulty buying for them ribs with big meat, speaking of taste, like a fork, with a head of meat, with a bit of chewing, and with a taste of softness, ready to enter, with five flowers. As for for forkbone sauce, the Cantonese prefer to use Li Jin-hyeong fork sauce, and I also admire the brand's fabric series, which is of high quality and excellent reputation。
