Sour sauce

We've been eating a lot of red meat since we were kids, and we've always got moths in our belly with fat red sauce and fat red meat. It's not too much for a dollar or two, and eating in your mouth is always embarrassing. Speaking of red meat, we have to thank those who pushed red meat to its peak, Sudong Hill. It is thanks to Mr. Sudongpo's tireless efforts that he formally took the stage of history, from the grass-roots to the upper floor and from the pots of the common people to the table of the human ink. “Good pork in Yellow County at a price of dirt. The rich won't eat, the poor won't boil. Wait for the fire, less water, and when it rises, it is beautiful. I'll play a bowl every morning, and I'll be fed up." It's easy to see from this Sudong Poe poem, Mr. Soo's cooking style is not only "a bowl every morning", but he also knows the way red meat is "slow, water is scarce, it's beautiful when it's ready"! I'm used to the classic red meat, and sometimes it doesn't matter. Friends taste it and say: although it's not classic, it's good or hard. Well, a good word is better than a thousand words. Without a constant layer of food, innovation is productivity. The premise of innovation is to be good, to satisfy taste buds, to satisfy appetite. Sourfish, sour sauce, and a plate of sour sauce, different red meat, and different taste buds。