The cabbage crotch

The cabbage graft is a cold dish from Tianjin's traditional spring dinner. When I was a kid, I wasn't materially rich. We've got to get a copy of the food. Only big cabbage is a family requirement. It's a few hundred pounds. It's nice to have a little shrimp skin and a little sauerkraut-sweet-sweet-sweet-sweet-sweet-sweet-sweet-sweety-sweet-sweet-sweet-sweety-sweety-sweety-sweety-sweety-sweety-sweety-sweet. When I think of this dish, I remember spring when I was a child, sitting around my grandmother's house, sitting at a table with my uncles drinking and punching, sitting at a table with my aunts, with my aunts, with my aunts, with my aunts, with children playing around at two tables, with the memories of a warm family. The food on the table is nothing more than fish, stew, fried nuts, tiger beans, ham sausages, sugary noodles and even a plate of apple pears. The most reminiscent is the old meat made by my great-uncle, who thinks it's the best food, and once on the table was taken away by a child with a mouthful. And today these dishes are home-grown, and many of the families of the past are ancient. It was delicious, but it never tasted. It's written here, it's wet, it's beautiful, it's so moving. Thank you for the good food, which gives me the opportunity to remember the warm memories. And this cabbage is the favorite of drinkers, and today I'm making it. I'm using a fast-eating sea water today. It's easy to keep it healthy。