“Each of the guests always tastes eight treasures, not the smell of the mountains. When will you go to see the new one?" This is the poem written by the great painter, Wu Chang-suk, who also wrote the poem on the " Bamboo Chart " . The winter season was mainly in Jiangxi and in Jiang Zhe. Because it was excavated before it had been excavated, so its flesh was fresh, brittle and tender, and it was certainly not comparable in other seasons! The old saying, "Golden Jade, in the kitchen!" says it. For most old Suzhou, it's winter. It's the time when winter comes to the market, when it's used to make a plate of snacks for people who drink at home. It's not so good! It's so powerful, it can cook and make soup! And it's a very good diet, and any food that joins the winter cooking will soon increase its beauty. I've been working very hard today to help my mom get her old cuisine. It's made of sour vegetables made by my mother-in-law, with scrawny pork, a little bit more oil in the pot, a little bit more fried, a little sugar, a little salt, and a little food for humans
We have a lot of bean products here, and it's kind of local, and one brand of bean dry is doing well, and there are several varieties, and my favorite is his family's fumigation, which tastes good, either hot or cold. Personally, I love beans, and because I'm the chef at home, I have a high chance of having beans on my table. Today, the winter season has been used for drying, and in the morning, we have seen veggies in the market, and we have also bought some fresh food, fresh food and drying, and the cooked food is very popular, and it is the first to be eaten。
Quail is one of the classic cold foods in Shanghai and an indispensable part of the annual food. The traditional four-hire must be added, in addition to the roasted storks, mushrooms, golden needles, black wood and peanuts. The new version of the Quakers, with the exception of the roasted beryllium, the original version of the mushrooms, the gold needles and the black wood ear, replaced the peanut rice by winter. I don't like peanut rice, because it's a nice name, and naturally it's a favorite in the annual dish. It's also an old classic from last year's food. Almost every year our family spends a year, or we have to have a meal. It's cold, it's good, it's hot, it's good, it's all smelly, it's usually cold. The main feature of the Shanghai version is that the juice is so rich, or the sentence is dominated by raw and sugar. People in other parts of the world may not be comfortable with eating, and different Shanghaiers have different ways of cooking, one way of cooking, one way of cooking, another way of cooking, and one way of cooking, one way of cooking, one way of cooking, and the other way around the deli, you see a wet, sweet roast, which is dryer without it, and more dry without it. That's what I'm talking about today。
They're not very familiar, but they love the little shellfish! Every holiday since my brother's dinner, Mom has prepared little seafood such as clams and tarts, or fried or steamed or made soup. Not just because my little friend loves it, but also because the shellfish food has a special connotation. Mom said that when such food is boiled, the shells open, like flowers, and then there's the meaning of "fresh and rich". Especially in New Year's Eve, when you want to make a big deal out of it. Because Zibao's due date is New Year's Eve, we may miss a night meal this year, so make a casserole before we unload. Hotten it
