Ever since I was a kid, I've been eating like a big ball. Recently, when I came to the stand, I found out that most of the dishes in the stall were of this size, that the cuisine in it was thinner and greener than the traditional ones, and asked the people who bought the dishes with curiosity, that it was called organic cabbage, that it was so long, that everything had become organic in these years, that I had to go home and taste it, and that this week's dried cuisine was born。