Cui, also known as cuisine, is one of the traditional cuisine recipes in which “cuisine” must be eaten every year on a holiday, i.e. on a winter holiday, for “trans-shipment”. The fragrance of the cuisine, the fragrance of the pig oil mixed with the fragrance of the food. It used to be boiled with real wood stoves, which were special because of the fire, the size of the pot, the speed of the rice, the best of which was the pot, the oily, the soft. But the stoves are used only in July of each year, when four or five pounds of rice are to be boiled, and the usual two-hands of rice are used in domestic gas stoves. Even though there are few, if any, wood stoves for cooking, the taste of the meal is still there. I'm here to teach you what to do. It's a traditional special. I'll be back in a minute
It's less than a month away from the New Year. It's full of smell, fragrances, fried pellets, full-fledged, happy. Some of the fried balls are really good, and when they come to the table, they're snatched out of them — the soaky tart shrimp riceballs. Screeched potato shrimp riceballs, fresh and delicious. Food is scarce, simple, well-meaning, and important home-made pills, which are used with oil, and young and old to eat. The secret is ordinary taro, and with shrimp, it gets delicious。
