Powder

the cabbage house remembers a moment last year when there was a particularly popular firecracker, a stove, an iron pot, a wood or a charcoal, a chorus of choreographers, a bowl of half-baked turkeys, sitting around and waiting to eat. the city's people love this new energy, while eating the concept of fire and enjoying a better meal. there is one course called "home food" and one called "mother's food" and one that can't be used as much as a small-time kitchen, which is absolutely fragrance, a pot of iron, vegetables for the season, fresh and fresh fragrances with dirt, and wash and cut in the pot is an old plate of home food. that's when mom's cooking was hot on the stove, with iron pot. like mr. chen xiaoqing said, the food is "breathing". huo, quick, it's kind of great. it can be understood that the warmth of food means that the sooner the food produced is delivered to the mouth, the better it is to enjoy it, and simply to eat it. there is now a process, a procedure, a table-to-desk step, and sometimes it's cold, let alone a taste. the best way to eat is to use the country's big iron pans, wood and fire, which are better cooked through the open fire. according to studies, the way in which cooking is heating affects to some extent the taste of vegetables, such as firewood, is better than electromagnetic stoves and gas stoves. that's why the cabarets miss the big pot when they were kids. it doesn't matter if we don't have an iron pot. we can make good steak powder. potato powder is brought from home, and it's still fresh, and it's enough。