The bean bean paste is a common Chinese snack in northern China, but rarely in the south. The bean is used to collide the noodles and the bean horns with water vapour and is therefore called bean bean. Noodles are tough, bean bean horns are soft, salty scents are strong, food is good. As a result of the family ' s desire to eat, the food is found at my table, so it's less expensive, with both meat and vegetables and staple foods, and a bowl of small rice congee, so when I have time at home, I'll be able to do it. There's another way to fertilise the noodles in the steam pan and then mix them with the meat and the beans, but I prefer the former because the gravy better penetrates the noodles, and the mother-in-law is from the northwest。
