This is the first place for friends who are not familiar with Shanghai food: roasted curds, often made of bakers, made of pasta, warmed, fermented, high-temperature, and common vegetarian food. It's brown, it's a bit like a sponge, it's soft and flexible. It has been argued that roasting has the effect of neutralizing, deheating, improving, drying. The traditional four-hair beryllium consists of mussels, mushrooms, winter and golden needles. Today I'm simply using my own baking pot to consume what I used to do at home, so the material doesn't strictly follow traditional foods。
