It's so hot

It's a Shanghai dish, because it's going to have hot oil when it's ready, and it's going to sound like "smooth." And it's going to make a lot of noise, and the only bit of soup in the kitchen is wrapped on silk, and it's going to be famous. The platinum, which is a rare food item on our table, and which is very rare in the search for food, has an indescribable feeling for it, and I always remember the first time I ate it as a child, and I fell in love with it, but at that time, it was rare, almost at noon, and my mom wouldn't have bought it, even if she had sold it, and she was afraid of its bloody appearance, and she often wondered how I liked it. So I was always looking forward to the midday festival, because on that day, when my grandmother's house had to cook a meal, which was often just finished, I was thinking about the second year of lunch, and, and now, as a result of farming, the platinum is no longer only bought at midday, but the platinum now tastes like a few years less. I was glad to see that I was looking forward to eating it when I was a child and that I had bought some of the crumbs to meet my childhood expectations。