Sour sauce

The most famous thing in the Northeast is that, since I was a child, when I came down with a big cabbage every year, my mother buys a few cents of the cabbage, goes home and makes some big cabbage, makes some sour dishes, makes a lot of it all winter, and there are few other dishes, only potatoes and so on. It's nice to see how much sourbs are important in life in the Northeast. For 30 years, mom's can still pick a can of it every year, it's cheap, it's a few pounds of it, and it's good to make them with flat cabbage in the summer. For every festival in the country, the proper pig-killing food is eaten, and sour meat is essential. I've had it once, and it's in the company's cafeteria just after college. It's quite easy to cook, but it's not just for five flowers, but sometimes for mothers with chicken legs and ribs, it's not necessarily for five flowers, it's for skinny cut, it's for fat cut, it's for a little longer, so the sour can bring down the fat greasy, the sour fragrance, the sour fragrance, and the best soup. So you have to eat before you eat。