Dust

You want meat in the cold, it looks like it's colder! This powdered meat today, though not in the bamboo drawer, tastes just as good. I tried it once, it was delicious, so I did it again. Especially with milk and sweet noodle sauce, and the rice powder. When I decided to make the powder myself, compared to what I had bought outside, it was a very special smell. The rice powder is not filmed this time. We'll do it again next time. I made a bowl of rice. I used it twice. It's convenient. If you eat more often, you can do more at once. Save it in a sealed can. With regard to this powdered meat, for the first time in many years, the husband said that it didn't taste enough outside, that it didn't smell from home, and that he didn't want to make it himself. But he did it himself this time, but he did it very well. It's not a waste of time to think of many people, to sum it up. It's like there's a story about every food that's been going on so far. When Emperor Zhong Zhong Zhong Zhong was on the South tour, when he arrived at the site of a field trip, it was late in the day and became thirsty in the stomach, it was far from the shop, and it was impossible to return to the shop. He stayed in a farmer's shop named Din, a nice couple, a very nice customer, who took out the meat of the bowl which he had prepared for the rest of the year and was processed for food. And when the Dingers told him that it was their ancestral powdered meat, they loved the taste of the sweets, salty; fat, untidy. The next day, when he left at dawn, he said to Chef Ting, "It's wonderful to eat powder; it's a great regret to come to Jung's town and not close it." It's a great pity not to eat the chalk steam." Subsequently, Zong Zheng told them his identity and served as a chef and entered the palace with him, from which time the steamed meat of Zeng Ding had been circulating. So far you can still hear the legend。