It's fragrance

Twin mushrooms

The main raw materials for the mushrooms are oilseeds, mushrooms, fresh flavors and craft. It is first made of onions and ginger casseroles, then the raw or evaporated semi-cooked into other spices, and then cooked with hot fire, then made a pot. They are soft, juicy and digestive。

Warm mushrooms

Warming is a special technique. It changes the pattern of "cool" and makes people new. The product is not only special, but also sweet. For people with weak stomachs, there is no greasy cooking, nor is it too cold because of cold blends, which are good for all seasons, for all ages, and for some people with dental problems。

Chicken stew mushrooms

Red-tree occult soup

Tom, I've only been learning to make soup in recent years. It's easier. It's my principle. There's red-tree broth for breakfast, but I like hot soup, and it's a little less tasteful. The mushrooms are specially added to me, and the soup is so colorful, the fungus is perfect for the soup, the scoffing is slow and the fine is coming into it. Red dates, ablution for blood, abdominal and spleen-friendly stomachs, are very suitable for female consumption. There's a lot of soup and a little sweet。

Shrimp sauce and tofu

Shrimp soy sauce is a specialty that is popular in the north, including in the mountains, where it is simple, low-use, unique and popular。

Slipped mushrooms, raw fish

It is a nutritious and healthy soup, mainly directed at the elderly and children, which, although it is now summer, is better served with soup to supplement water and nutrition。

Rolling mushroom fried meat

Slide mushrooms are not only nutritiously edible, but also very soft, albeit cellulose, but do not have a rough sense of fibre, and tastes are not so hot, and they go with everything。

Cheese sauce and rice

It's a common practice to cook rice with leftover rice, and it's a lot of cooking, and it tastes good with a little ketchup, and the children love it. A variety of vegetables are used to match and nutrition is comprehensive。

Powder

In addition to black and white, my favorite is red cow liver. It's a smooth, soft-skinned bacterium that can't be compared to other oxen livers, and the bacterium is especially suitable for slinging soup, with a few slices of it, and the oxen bacterium has a taste that doesn't keep up with the blubber, but it's more suitable for cooking because of its bloated flesh, the soft taste at the entrance that makes people forget. Today we're going to make a pot of fungus and fungus soup with it and a few other bacteria and vegetables, and we're going to make a pot of fungus and mushroom soup, and we're going to have all the soup and vegetables, and it's going to be healthy and nutritious and delicious. With rice, it'll be comfortable。