Soy sauce

It is now rare to eat rice once, with a table full of meat and soup, which is already forgetting the most primitive taste of rice. Tastes also seem to be deteriorating. If one doesn't taste spicy, it won't smell. Just as human beings adapted to the urban raging, they began to miss the quiet villages that had long passed. Today, the P5 rice purchased from the “Trust Market” in the Food and Food Markets is home. Rice is the best thing about rice. So We made a pot of plain rice, and a spoonful of white as jade, and a few onions of onions, and a little sauce, and a bowl of a small fragrance of greasy rice on the table. I remember the first soy sauce mix was supposed to be when I was four or five. At that time, rice had not yet been bought at random, but had to be rationed with vouchers. There were no supermarkets at the time, or food and oil stores. I sat in the back seat of my father's bike, hugged his waist and my face around his back, and it just turned into a food and oil store. Every time I buy back rice, Dad gives us a pot of rice. Sprayed rice eats directly into the food, all sweet. It was all rough rice, not oily, so if we could get a spoonful of soy sauce, it would have been amazing. Or, occasionally, cooking pots, more soup, and a large bowl of soup. Today, this pot of rice is still cooking, and the scent is already spilling through all the rooms. It tastes sweet and makes people drunk before they eat. There's no doubt about it! The bubblefish visited the Heilong River farmer several times a year and finally brought back fragrance rice at the end of the year for the quality eaters. Someone might say how the rice knows it's authentic! I think it comes from trust. We trust the rice of our colleagues, the parents of our colleagues, our judgment and what we see as hard-earned farming; and we trust the food and the bubblefish. So, this five-year-old rice, with its country of Heilong River, traveled not far to the table where its fans loved it。