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This dish is definitely a strong local food. Maybe you'd say, it's just a carrot, something beautiful -- that's a big mistake. I couldn't eat anything because I couldn't. It's called cuisine. At home, the raisins were made about a week early, and on the morning of the eighth of the month, they were fed with porridge. The porridge is different from what you know. It's salty. When I do put it on. Almost every family in our village does it, and every time we get there, it smells like it. If you know which ones have not done it, the neighbours will send it, and the families who have not done it tend to have more than the families who have done it. This can last through the New Year. I did it my way, and I did it. Because of tradition, a great deal of salt and vinegar has been put in place for long periods. We don't eat that now. It's so sweet, it's so sweet。