The King of Golden Tzu

The stork is tanned with its natural stork, which, in the process of drying up, fully absorbs the brightness of the sun, and the tightness of the stork locks the fat, becomes a strong and flexible stork dry, and the fresh taste is condensed in it. Picking a golden beak of great quality and using it to make a sorghum, with a pig's meat and a fine rice, which is my country's most luxurious sorghum this year, so I call it the Emperor, and as he boils it again, the gill wire penetrates into the rice, and it melts with its smell and its scent and its sticky rice, so that the taste of all the food can be improved, the fragrance mixed with the release, so that the taste of the scallop tastes beautifully. And when you open your jaw, and you bite, and there's a smell of it in your mouth, and there's a fragrance of it, and the salt of its flesh, and the fragrance of its platitudes on your tongue, you enjoy the taste of it, and you recognize it as true. Don't mention it