Local characteristics soup round

Our home is very different from our traditional one-night snacks, and our home has to eat it at the beginning of the year, and if it's done well in the morning, the old people think it'll be a good year. We're going to have a week ahead of each temperature of blizzard, and we're going to dry the water in our pockets (slurp soup round) and then we're going to do it with hot water, and we're going to rub it hard, we're going to be dry and wet, and we're going to have to hold on to our hands, not sticky, not crack. We must not let the well-cooked tungsten beams be covered with dry powder, the well-cooked tungsten beams be smooth, the well-cooked soup be bright, with chopsticks not with chopsticks, with empty hearts, looking big and full, chopsticks with empty hearts. We start to make tungstens when the water is open, one carefully slides from the side of the pot, a little fire, never open, then turn around the pot, and the soup is automatically floated, and the old people call it "crawl up" and use it as a metaphor. I made a pot today, as I have done in my home country, and you ate the memories of my home country, which is with feelings。