Red meat

With regard to red meat, it is natural that no one forgets the man who pushed the red meat industry to its peak, Sudong Hill. It was his efforts that made it possible to move red meat from the grass-roots level to the upper level, from the pots of the common people to the table of the human ink. In fact, the long, famous north-south east slope of the river is covered by red meat. The history of red meat is difficult to tell when and where it originated, but thanks to Mr. Tompo's tireless efforts, it has been formally on the stage of history since then. Good pork in Huangzhou, cheap as dirt. The rich won't eat, the poor won't boil. Waiting for the fire, without water, and when it rises, it is beautiful. You'll have a bowl every morning. From this Sudong Poe, it is easy to see Mr. Soo's cooking not only as an "eating bowl every morning" but also as a recipe for red meat, "slow fire, water, and beauty when it's ready"