The pan, the cabbage box

Big cabbage, used to be a Chinese winter homeseeker. In Beijing 30 years ago, the winter home, after saving cabbage, was radish and potatoes. At that time, the vegetables in Beijing during the winter, though monotonous, had also created a number of delicious practices, such as vinegar cabbage, casseroles, mustards, cabbage, and cabbage with cabbage, which can be eaten for a winter until spring. To this day, the Beijing people have had a long time for cabbage, and eating it in winter is neither nutritious nor a fire, and the old people have often said that radish is safe, meaning that it is healthy and harmless to eat these two vegetables often, so they used to call it the king of the vegetables. Today, an old Beijing-style dinner meal with cabbage is called the "Coop Crushing Book". The title was called improved kyochi because it was made with a few beryllium oils, which were added to its freshness, the traditional practice being that there was no beryllium oil, 30 years ago there was no beryllium oil in Beijing, and all the foods in restaurants were salt, sugar, pepper noodles, rice vinegar, soy sauce, odour, plus cooking oil, which was now known as odour. Thirty years ago, in a restaurant, restaurant or restaurant in Beijing, when high-quality dishes were made, the only way to make them taste good was to use high soup, milk soup or bone soup. This boiler collapsed the cabbage box as follows: