In the Gangnam area, the Chinese specialty is one of the most representative types of food available in Shanghai, Su and Hang. This dish tastes salty, succulent, fatty, fresh and fresh. It's mainly a soup made with fresh, salty meat. Fresh pickles refer to ham, salt meat, etc.; fresh pork (hoofshoes are good) and springs; and “drinking” refers to practices, which are used with small fire. The term “sweetness” means the use of ham or salted meat, fresh meat, which is called “sweetness”. They make a pot of delicious cuisine, and the selection is very good. You have to choose the spring when you're on the market, the spring when you're on the market. Very young, no silk. The most suitable of them are the sun and the mountains of heaven. The salt must choose the salted or golden ham from the south, rather than the bacon, especially the bacon, and the taste goes away. Some practices would also be added to the tofu knot. Or anything. I don't smell so bad, I don't have to put on any sauce, even salt。
A spring-specific Gangnam dish — with fresh bamboo, heavy sugar, red colour, fresh mouths and sweet tastes in salt — is fascinating. Thank you for your commodity and logistics, and for seeing fresh bamboo in the spring of the North! There is also a lot of cooking in the kitchens of the women who cook in the north, and the smell of oil springs is brought to Gangnam. The traditional oil sprouts, which require large amounts of soy sauce and sugar, are well coloured but slightly sweet and thin for the northerners. I tried making this dish with a large spoon of soybean sauce, with a little sugar, and I didn't want to keep it fresh, and it was more fragrance, and a bowl of rice, which was very good for the northerners. It's easier to use the material, it's easier for fast hands, it's better for a busy working family
IF IT HADN'T HAPPENED TO BE IN A MAGAZINE THAT READ THE POEM “PHOTOFISH FAT IN FRONT OF MOUNT CICIER”, IT WOULD SEEM THAT IT WAS ALREADY FORGOTTEN THAT IT WAS THE MOST BEAUTIFUL TIME. AS SOON AS THE JAPANESE ARRIVED, THEY WERE BUSY EATING CHERRY, BUT IT SEEMED LIKE WE WERE BUSY. IT'S BEEN A FEW DAYS SINCE I'VE FORGOTTEN ABOUT THE POMEGRANATE, BUT I CAN'T CATCH ONE IN THE STREAM, I CAN'T GET ONE IN THE MARKET. IT SEEMS THAT BY SPRING, PEOPLE WILL BE PARTICULARLY TIRED OF THE FLUE GAS AND WILL NOT BE WILLING TO BURN UP THE BEAUTY OF THE FISH, AND THERE WILL BE HOMEMADE JAPANESE STEAMED FISH JUICE IN THE FRIDGE. IN THE GANGNAM AREA, A FINER FISH-STEALING TECHNIQUE, WITH SOME HAM AND BAMBOO IN THE FISH SEW, WITH SOME HOME-MADE SAUSAGES, IT'S PERFECT. IN FACT, IT'S ONE OF THE MOST POPULAR FOODS IN THE GANGNAM, AND IT'S THE SAME AS THE MAIN FOODS, WITH MACKEREL HEADS, SALAMI GRAVY, WITH ITALIAN SILK STRIPS. THE SILK STRIP IS WIDE-FACED AND USUALLY MIXES WITH BUTTER, CHEESE AND TOMATO SAUCE IN THE WEST. ON THIS DAY'S TEST, IT IS FOUND THAT THE SALINE SALINE IS ALSO VERY GOOD AND DOES NOT OVERDOSE WITH THE SOUP AND STILL HAS A CHEWING STICK. JAPANESE STEAMED FISH JUICE: ONE JAPANESE SALSA, FOUR JAPANESE SALSA, ONE JAPANESE SALSA, ONE JAPANESE SALSA, ONE JAPANESE SALSA, ONE JAPANESE SALSA, ONE JAPANESE SALSA, ONE JAPANESE SALSA, ONE JAPANESE SALSA, ONE JAPANESE SALSA, ONE JAPANESE SALSA, ONE JAPANESE SALSA, ONE JAPANESE SALSA, ONE JAPANESE SALSA, ONE JAPANESE SALSA, ONE JAPANESE SALSA, ONE JAPANESE SALSA, ONE JAPANESE SALSA, ONE JAPANESE SALSA, ONE JAPANESE SALSA。
