The red tape

It's an adventure cooking. Chef is from Beijing. There's nothing we can do about seafood more than oily prawns, fried sea cucumbers or yellowfish. I have lived in Guangdong for many years, and have certainly seen in the old Guang's eyes what they make of seafood, what evaporated seagulls, white shrimps, or soybean manicures, which are indescribable. Belts, which are rich in ice from the north and fresh from the south, are good at evaporation in the south. Today, chefs share with you a non-Northern South African red tape. This is some Western or Southeast Asian food, but it's really Chinese. It will give you a new taste. This dish preserves the sweetness inherent in seafood and increases the sympathosis that keeps the sweetness and irritation stingy。