When it comes to Quillin, it has to be said that Quillin rice powder, street alleys, and all over the rice mill. As the times have changed, the taste of guillin rice has become more diverse and less sympathizing. And remembering the time when I was a kid buying rice powder, in the early 1990s, the family was not well-off and wanted rice powder only to cook at home, and every time I heard the thick and long phrase from Uncle Bigbeard, "Chicking rice powder, picking rice powder" I'd take a pound of rice from my family's water tank, get the rice powder from Uncle Bigbeard and get it back to Uncle Bigbeard and run home fast, make a nice meal and have a nice bowl. When I'm free, I go to the market to buy some soy rice and make my own eggplant. Especially in the morning of autumn and winter, when you eat rice and drink all the soup, it's so full of stomach and warm inside。
The sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour. Eggs. Tastes no worse than meat. Body
Hot dry noodles, which are different from cold noodles and different from soup noodles, pre-cooked noodles, too cold and oily, and then put on sesame sauce, perfume, vinegar, chili oil and cassava sauce, which are more distinctive, add to the variety of tastes, with fine and smooth pasta and fragrances, and the smell of sauce, colour and butter, fragrance and beauty, and a spicy taste, which is an ancestral recipe and an aphrodisiac。
