The Red Flaming Fish

AT THE END OF OCTOBER, CHONGQING WAS GRADUALLY BECOMING A LITTLE MORE COOL. SOONER OR LATER THERE WILL BE FOG IN THE AIR. THE COOLER WEATHER INCREASES APPETITE AND APPETITE. IT'S ALWAYS HOT, IT'S HOT, IT'S HOT TO MAKE UP FOR CONSUMPTION. [WELCOME TO CONVERSATION FOODS, SEARCHING FOR MICRO-INTELLIGENCE PUBLIC: `THE FUN GARDEN' OR ADDING EJM 2467] FISH IS MUCH STRANGER TO WELL-KNOWN CODS AND SALMON. IF WE DIDN'T GO TO SCHOOL IN THE NORTHEAST, THE VEGETABLE HOUSE WOULD NOT HAVE TOUCHED MING TAI. WHEN YOU GO TO SCHOOL, THE CANTEENS LIKE TO COOK RED-HOT FISH, AND IT'S ENOUGH TO EAT FOR A FEW BUCKS, AND IT'S A VERY GOOD CHOICE TO EAT WITH THE SOUP. BUT TODAY'S RED BURNING FISH LOOKS DELICIOUS WITH A FEW DROPS OF FISH TRUFFLES. FISH TRUFFLES ARE UNIQUE AEROBICS. THERE ARE PROBABLY ONLY TWO KINDS OF PEOPLE IN THE WORLD WHO LIKE IT AND THOSE WHO HATE IT. PEOPLE LIKE TO HAVE IT IN EVERY DISH, AND EVEN FISH GRAVY CAN BE A GOOD MEAL. AND THOSE WHO HATE IT SMELL LIKE THEY WANT TO RUN AWAY. THAT'S WHAT MY ANCESTORS SAID: "LET'S LOVE THE CABBAGE." MING TAI HAS A LOT OF MEAT, EXCEPT FOR RED FEVER, STEW, FRY AND BARBECUE. BUT THE CABBAGE PREFERS RED-BURNED CHOWFISH, BECAUSE THE FISH'S JUICE PENETRATES INTO THE MEAT, EACH OF WHICH IS BEAUTIFUL AND ENJOYABLE。