Garlic white meat

As one of the classic foods, garlic is the magic of saving the "grandfathers of meat" — the smell of meat, the taste of juice. The white meat was first documented among the Songs, but flourished in the northeast of the Manchuria. The famous Chinese master eats silver, which is disclosed in the Book of the Garden, saying that white meat “is the best dish in the North”, that “scratching is done with small blades, with thinness and sloughness, contrary to the words of the saints,” and that “its pig body is full of flesh and Manchuria is the best in the world”. But at the end of the day, to turn the white meat into a cuisine of Chinese food is to be added to that stingy spoon of red juice。