Plum chow

Autumn, the thirteenth of the twenty-fourth festival, falls on 7, 8 or 9 August each year. This day, popularly known as "Autumn Autumn" said that since most people had no appetite in the first two to three months of the summer, their body had to be reduced to a "summer of bitterness". There is certainly a need to “compensate” when weight is lost, that is to say, “Autumn arrives, falls fall, spring comes in winter”. Autumn is meat, of course, so every day you're recommended fatty, fragrance, fragrance, and a special taste of cuisine, which is also known as salty, traditional cuisine, and which is the most representative of Guangdong Mei, where the true origin of the cuisine should come from Kawakawa, and sweetbread in Sichuan tradition. It usually boils the bouquets with the soup pots, with the old, the fried, and the slices. Then the onions and the ginger and so forth, and then the soup will rot with a little fire, and the bouquets will go into the bowl, and the plumes will be made up, and the soup will melt. When you're going, put the meat back on the plate. After cooking, the smell of meat tastes a little sweet in salt, and it's fat。