Scorch fish dry

THE GUANGDONG KITCHEN IS DIVIDED INTO THREE MAIN CATEGORIES: PICKLES, SHOALS AND CUISINE. THE WIDE VARIETY OF PICKERS AND VARIETIES OF BERYLLIUM, THE LONG COASTLINES AND THE ABUNDANCE OF SEAFOOD IN THE TIDES, HAVE DETERMINED THAT MORE CUISINE IS BASED ON SEAFOOD, AND THAT MORE POULTRY AND RIVER FRESH IS USED IN DOMESTIC VEGETABLES. THE FISH DRIED TODAY IS A COMMON MATERIAL FOR DOMESTIC FOOD, AND ALMOST EVERY RESTAURANT HAS A LOT OF IT MADE OF IT, WHICH IS STEAMED, MADE, MADE, MADE, MADE, AND USED. SEVEN YEARS IN SHENZHEN, I'VE BEEN OUT LOOKING FOR FOOD FOR A FEW YEARS, EITHER IN HERBS OR IN CUISINE, OR EVERYWHERE, WITH LITTLE FOOD. IT MAY HAVE SOMETHING TO DO WITH THE BAD THINGS I'VE ALWAYS WANTED TO EAT, AND I'M SURE I'M GOING TO PICK THE BEST AND LOOK AT THE BEST, AND SOME THAT LOOK BAD, AND I'M GOING TO HAVE TO SAY IT'S GOOD WHEN SOMEONE ELSE EATS IT. IT'S USUALLY BETTER THAN SELLING, SO I IGNORED IT. UP UNTIL THE BEGINNING OF THE YEAR, I HAD A FEW DAYS IN THE SOUTH OF QUINSHAN, WHERE I HAD A GOOD FEELING TO EAT FOR A FEW DAYS, ESPECIALLY WITH REGARD TO CUISINE AND RIVERFISH. BEFORE THAT, I HAD A SHADOW OF FISH DRYING. I HAD AN M.M. HUNAN IN MY DORMITORY EVERY TIME I CAME BACK FROM A VACATION, AND I LOVED IT, BUT I WENT BACK TO SCHOOL FOR A FEW MONTHS, BECAUSE, BY ACCIDENT, MY BELOVED ROSE FISH WERE STUCK IN THEIR THROATS AND I COULDN'T SLEEP, AND I COULDN'T SEE HOW MANY TIMES I RAN, COULDN'T SEE ANYTHING STUCK IN MY LARYNX, I HAD TO DO WITH MY STOMACH GLASSES, I DIDN'T SEE ANYTHING, I JUST SAW A LOT OF SCRATCHES THAT WERE SAID TO BE DEEP, AND I DIDN'T REMEMBER HOW LONG THEY WERE GOING ON. THE TRIP TO SOUTH QUINSHAN AT THE BEGINNING OF THE YEAR WAS WITH A FRIEND, WHO HAD BEEN THERE MANY TIMES AND WAS FAMILIAR WITH THE AREA, SO SHE ORDERED FOOD EVERY DAY, HAD FISH DRY, AND AT LEAST HALF OF THAT FISH DRIED UP. I'M SURPRISED. IS IT THAT GOOD? I HAD A LOT OF BAD THINGS AND CURIOSITY, SO I COULDN'T HELP BUT ASK HER, "IS IT THAT GOOD?" SHE DIDN'T SAY ANYTHING, JUST THROW ME ONE, AND I HAD TO EAT IT, COMPLETELY SUBVERTING MY PREVIOUS IMPRESSION OF FISH DOING IT, BUT IT WASN'T SO HARD, IT TASTED SO GOOD. WHEN NANKUNSHAN CAME BACK, HE NEVER ATE ANY MORE FISH, AND LAST WEEK HE WENT TO HIS SISTER'S HOUSE TO BUY RICE WINE AT THE FARM HOUSE'S SPECIALTY SHOP, WHERE HE TRIED TO RECOMMEND THEM TO ME (AS FAR AS THE NATURE OF HIS WILDNESS IS CONCERNED, WE WON'T DISCUSS IT HERE). HE DIDN'T WANT TO BUY IT, BUT I BOUGHT IT WITH A WARM HEART. THE STORE TAUGHT ME HOW TO USE GINGER. BUT I REMEMBER EATING SOYA AND PEPPERS IN NANKUNSHAN, HE MADE IT HIMSELF。