Zong Zheng Zhu Zhuan Zhuan Zhu

In the northwest, when we were young, the blue beef noodle shop was open every summer, and the cold noodles and sauces were usually placed in a big glass cabinet, one side of which was covered with veils and cleanness, and the customers flew through the glass viewer's face with a long-tweeted pane of all kinds, with sesame sauce, mustard, garlic, pepper oil, vinegar, etc., and the fresh, incense, sour, and spicy face of the blue face of the blue state. This method is the same for families as for noodle parlours, where the cost of opening a shop is considered so that less can be put on the table and more vegetables can be put on their own. Noodles are odourless, but the halogens that are so cold are made of pasta to make vegetables fresh, but there are several kinds of vegetables that are indispensable, celery (sin), carrots (sweet), potatoes (sweet), and the rest of them, which are made of vegetables, which are mainly made of oily chili, vinegar, mustard, garlic, etc., which can be adapted to their own tastes, some of which also put sesame sauce in their own parlour, and one who likes to put on cold noodles and feel like it's lost. But a friend who likes soy sauce can put more soy sauce. It tastes good