Imaginary food, China-West combined, doesn't it feel different? It tastes good. Let's try it. The last time Bear's classmates came to Wuhan to play, they talked about food from all over the place, and this was when Shandong's buns appeared, and when they went home, they sent us some food logs. The buns were received two days ago, but there was a difference. Shandong's buns smelled a little bit of bread, were chewy, and there was a bit of roasting on the bottom of the buns, but I searched online and did not bake it, so how did the color below come? The reason for the consultation with the local Shandong people was that the steamed buns were made of blinded tarts, which were placed on tarts, because when the bottom water was running out, the buns were ripe, and it was hot at that time, so the colours were formed, of course, had to be kept in mind, or the pot would have to be broken, there were circles and shapes, and the rectangular feeling was a bit like fish, and, well, I think it would have been more than a year。
