Wong Shui

In the second season of the tongue, we see the smell of yellow and yellow, and the smell of vegetables in the high-temperature waffles, which can be smelled from far away, and the taste of fresh and fresh. If the yellow platinum were to be branded with red red pepper, it would be more perfect! It is a common way for Cantonese to cook, but not much in high-class hotels. A delicious herbal dish is often prepared by the owner himself and the food and its ingredients are blown up in the dry-burned balconies without water until cooked. As the oil is heating during dry cooking, the blast of the “single” has given rise to a name for the “fruit”. If the steaming crabs are representative of Cantonese fading tastes, then the basil reflects the other side of the Cantonese "heavy." It originated in Guangzhou in the early 1980s. At the time, numerous large queues were pouring in on the streets of Guangzhou. They are popular in the neighborhood with fast hands and scent. And it's called "the famous dish" in the big class. After a very warm burning of the dish, the soup in the pot evaporates rapidly, so it's called "sweet." 啫煲