A lamb water bun

The lamb-water buns are the perfect mix of our traditional snacks and lamb-hot soup, and each breakfast market has several sellers. A few of them have been old characters for decades, usually covered with spicy soup, but they're mostly sold at the same time. And when I was a kid, I was a small restaurant with a waterfry bag, and I didn't sell anything. It was just a lamb waterfried bun in the morning. First thing in the morning, you'll have to line up, a plate of 1 8 cents, 10 kettle packs, packs with dry loaf, and eat them home with congee. Don't look at it. It's only $1.8. Remember that time, there was a lot of meat, and now there's a lot less lamb, even if it's in the old name, because it's expensive, and it's early for the public to eat, and it's expensive, five dollars a plate, ten. Because it's not much bigger than dumplings, it's too expensive to sell. Let's not get too far, say now that the frying bag is a very popular mix of breakfast, and that it's not for the rest of the time, and it's a panic. I'm one of the lovers too. It's just that I'd rather do it myself now than now, but I'd do it myself, with plenty of meat, my kids and my husband being meat-eating, and I always said I made it good, so sometimes I'd cook it at home. It's always the first night of breakfast, and it's always the first night, and it's the morning when the food is packed and it's fried. If you do it all in the morning, you'll have to get up in the middle of the night。