Garlic gold sandbones

Garlic is an essential spice in Chinese food, but it was born in the western highlands of Asia, and Qin Han was brought into China from the west. Whether it's cuisine-based, or scrumptious, or groceries with a fine heart, garlic, it's a very important seat. Garlic is also known as “wide-spectrum antibacterials”, because of its obvious anti-inflammation effects, such as garlic pictin, contained in volatile oils, which have in fact been discovered as far back as ancient times, as documented in the Food and Agriculture Organization of the United Nations (FAO) diet, which states: “The life is hot, the man is warm, the man is warm, the cold is wet, the vagina is ingested, the air is warm, the meat is digested, the blood is broken and the cold is attacked”. The combination of garlic and ribs, which are not only delicious but also nutritious, contains abundant proteins of good quality and essential fatty acids, which can replete the kidneys with blood, fertilizers, and devenging garlic, attracts the eyes of all the caterers as soon as they come to the table。