Thai winter crumbs are Thailand's national soup, which tastes sour, and winter chow is called sour, which means shrimp, which is translated as sour crayfish soup. However, winter cuisine soup is hot, and there is a lot of curry, but many people get used to it. In fact, the practice of winter cuisine soup is not difficult. It is made of shrimp, chicken soup, fragrance and raw materials。
“To make more special claws, there must be a different path, a different taste. Think about the heat, too. As for taste, it's suitable to use Thai sour spicy, sour, sweet, spicy, mixed, i.e. good, not so exciting. Now that you've decided, let's get moving. The lack of the necessary Thai spices, the limited conditions, and the practice are not so serious, but the finished product — the “Thai Sour Pocket” — the chicken claws are so thin, the sour spicy taste is so good that they taste so good that they are good.”
Steaks, everybody's eating, poo-poo's so expensive, and it's hard to make our own food, and once you've done it, you must think it's the simplest, convenient, fast-hand, savory, always making black peppers. This time you buy a hot Chicago steak, you taste like a strange country
Dry fans, also known as taro, use dry starch to make suitable concentrations of powder, dry (dry) after high temperature steam. They have the ability to regenerate kidneys, assist in digestion, defamination, de-thermal detoxification, and strong stomachs. It's a healthy diet for all the old and old. Guangxi has become one of the most famous dry fans, whose raw materials have grown in a 700-knocked national geological park known as the New Pearl of the Guangxi Landscape. A droughted fan is a natural food known to the people of the country, and there is a poem in the village that praises their food, “A hundred years of craftsmanship, dry fans of nature. It's good to have no scavenging. If you try to tell me, Okay
