Liang's ribs

My memories of my homeland are full of temptations, a country, a warm love for my mother. During the seasons when the lichen is on the market, whether it's in public or at home, it's like to cook a pot with bones, and it's cold and warm and full. Every year after the passing of the year, a meal must be stored at home, and every mid-day lunch in the 30th year is less than a stew and less than a stew. Remember, we were a little young for a year, and the family had decided not to buy some of them, but then bought some of them. Mother said it's a meal for the first 30 years. There have been fewer days at home since college, and less and less to eat. There is also a difference between the appearance of the lichen and the appearance of our home, which is not so big, but which is very different from the taste, and where the lichen is red after a period of stew, with a soft entrance and long lass. And now there's a lot of potion out there, no matter how long you cook it, it's not the soft taste, it's a little hard. Every time I come home to the market, my mother never forgets to cook a pot for me, and she keeps telling me to eat more than she can eat outside. And the other day, when I was a little softer, I went to the kitchen and bought some of it with determination, and, um, I had a little bit of a softer taste than my home, but I ate it very well and dried it up。