WELL, I KNOW MY MEAT IS SO FAT, BUT THERE'S NO WAY. I CAN'T MAKE IT ALL INTO OIL. IT'S GOOD TO HAVE RADISH DRY, NOT TOO GREASY TO EAT. THE RADISH DRY WAS SENT BY A FRIEND FROM THE ZHUEJIANG DISTRICT, FAR FROM CHONGQING'S MAIN CITY, AND IT TASTED JUST AS WELL AS SALTY AND SWEET IN THE TUNNELS, AND IT PRESERVED A LOT OF MOISTURE, CHEWING ON THE “CRAZY” GROUND, WHICH SMELLS GOOD. IN CHONGQING, IT'S VERY GOOD TO MAKE POTS OUT OF RADISH, BUT I USED IT TO MAKE PORK TODAY. O, O, O, O, O, O, O, O, O. IT'S A PERSONAL HOBBY -- A LITTLE MORE WINE, A LITTLE MORE SUGAR, A LITTLE MORE SALT, NO MORE SAUCE. IT SMELLS GOOD, DOESN'T IT? YEAH
