Northeast egg sauce

In the northeast, the sauce is almost like salt, very important sauce. It's always on the table. Even the hotel table, it's accompanied by carnival. It is more expensive, simple, soft and fragrance than meat sauce, and is preferred to hotels and households. With cucumbers, carrots, lettuce, spinach, etc., it tastes delicious. If it's with the top one, it makes it easier to eat a few bowls. When I was on a spring trip the other day, I made a box of egg sauce. And some cucumbers, carrots, dry tofu, under the pear tree in the wild, on the picnic mat, more than sushi and sandwiches. Northeast silver still likes this usual taste, from a little to a big one, and still likes it, probably because it's so simple, it's easier to remember。