Rhodish and gravy

The radish is my home dish. It's a pickle. It's red, it's salty, it's fat, it's beautiful, it's unique, it's fresh, it's fumigated at the beginning of winter, it's after spring. The smell of smoke, which can kill the insects, can be tasted every year and every quarter, as long as it's safe. When I was a kid, my grandfather raised a couple of pigs each year, killed one at the end of the year and sold most of them to the neighborhoods, made some of the meat and left some of them for cooking. Impressedly, family members buy some bouquets of meat or meat from their hind legs. It produces all-process materials, pickles, smokes three steps. The bacon material is also sophisticated, and grandpa smokes it, usually with peanut shells, rice shells or cedar crumbs, sometimes with some dry orange skin, and then the smell becomes more fragrance when the orange larvae comes out. Growing up from childhood, the familiar fragrance will always make you glamorous. Good radish is yellow, smooth, thick, fragrance, salty, fresh, fresh, tasteful, that's what people call "colour, incense, sweet, soft, fresh" and has the natural sweet taste of fresh radish. It's a specialty of radish. It's salty, fragrance, fat, spicy, spicy radish. It's delicious。