THE BELT IS THE YOUNG ROOT OF THE ROOT OF THE ROOT, MADE UP OF A SPROUT AT THE TOP OF THE ROOT. THE BELT IS THE UNFORMED, THE YOUNGEST. IT'S SWEET, IT'S SOFT. THE SEASON OF EATING THE BELT IS VERY SHORT, ONE OR TWO MONTHS A YEAR, AND THE LONGER IT IS DUG OUT, THE OLDER IT IS AND THE WORSE IT IS, THE LESS SUITABLE FOR LONG TRANSPORT AND THE FASTER IT IS TO EAT WHEN IT LEAVES THE POND. TODAY WE'RE GOING TO TALK ABOUT THE NICEST, SWEETEST, SWEETEST, SWEETEST FOOD THIS SEASON. BUT YOU HAVE SOME QUESTIONS, AND IT'S EASY TO GET BLACKED OUT, AND TELL YOU A LITTLE TRICK: AND WHEN IT'S CUT OUT, IT'S IN THE WATER WITH VINEGAR, SO THAT EVEN IF YOU DON'T FIRE RIGHT AWAY, YOU CAN KEEP IT WHITE. IN LESS THAN FIVE MINUTES, SUCH A VERY SWEET, NICE, NICE, FRESH TWIRL BELT CAME TO THE TABLE
And every summer, we can see that the pond is full of leafy flowers, and that's a good color, and that's the beauty of the lush, and it's the autumn, which is the harvest season, and we can eat the sweetness of the crumbs. There are a lot of ways we can cook, we can fry, we can mix. Whatever it is, it tastes great. But we know, but what's a belt? It's called cabbage, it's part of the lotus, and, to be precise, it's the root part that's needed when you grow. If we don't have a belt, we won't be eating it. Such belts are usually used for the next year ' s development, but they can also be used for cooking. The Hubei people love to eat the belt. Eating methods: fried, mixed, fried, steamed, fried, dried and eaten. It's both the master and the maker, and it's all good. The most famous are the fried ribbons and the sour spicy ribbons, but the taste is excellent。
