Pumpkin

Water buns, not a simple food for me, are the memories of childhood, remembering that there were two roads to school when I went to school with my mother, and that there were two roads to school with cones ice cream, and that there was one road with an ice cream bag and an ice cream road, and that every time I passed, my mother sat on my bike with her hands covered, told me that ice cream was sold out and had a water bundled road, and that every time I passed, my mother always bought me a few plugs, so that if I thought about water buns, the memories could go back to that age, that road, the bakery. It's not the same thing, either in practice or in materials, that Fujian's bag is different from Shanghai's. I don't like Shanghai's buns, I've got enough gravy, I'm tired of eating too much, and I prefer Fu's buns because they have a thick base, they bite down, they're fermented soft, they're salty, they're salty, they're fertilized, and they're fertilized and I always like to make buns, and I always feel like I've got a bag, but I've got a bag that looks like a bag, don't always be a bun, don't be a bun, don't be a bun, don't be a bun, don't be a bun, don't be a bag, don't be a bag, don't be a bag, don't be a bag, don't be a bag, don't be a bag, don't change the way, you can make it at home