Chinese banquet
VicentaLakin
Hey, the weather's getting cold these days and the appetite seems to be opening. And his husband and son said, "Cook the pot." Ha ha, well, I'll come to the province. I'm not tired. See, it's the pot, it's the stew, it's the pot, it's the pot, it's the pot, it's the meat, it's the soup, it's the fragrance! I'll save my heart, it's the little fire. If you don't have a pot like this, you'll have to make it with a little fire. The meat is rotten, and the broken teeth of the husband can be eaten and not stuffed, and the soup is fresh, the top half of the bowl, and the grunts are clean! I told you it wasn't digestive. We chewed slowly or nothing
VicentaLakin
Chicken-cooked mushrooms are a Northeast dish, but I'm not a Northeasterly, I don't make real, but I like them especially. What's that supposed to do? I bought a hen with eggs in it. Cut in pieces, then water to the blood and smell; fresh tea mushrooms for mushrooms. Tea mushrooms are a high protein, low fat, non-polluting, non-pharmaceutical, wholesome and pure natural eating bacteria. The Chinese doctor considers it to be a remedy for kidneys, urine, pain in the waist, spleen and gastrics, and it is an ideal food for patients with hypertension, cardiovascular disease and obesity; it has a strong therapeutic effect on improving human immunity and preventing human diseases. It's a good way to fight old age, beauty, etc. Fresh tea mushrooms have a soft taste, they can't be cooked soft enough, and they suck enough chicken soup to taste particularly good. I can't believe I added half a bowl! Chicken nuts are really hens. The bone is so hard that the teeth don't crack, and the bones are scratched in the cheeks. So when chopping chicken pieces, it is important to wash out the small bones from them with fresh water, especially when there are children and elderly people lacking teeth, the chicken bones are hard and dangerous。
VicentaLakin
Guangdong people like chickens, they're famous all over the country. In Guangdong, there is the term “never chickens, not dinners” and the position of chickens at the table of Cantonese people. White-cut chickens, also known as white-cut chickens, are the most common of the chickens in the cuisine, and can be seen from the winehouses to the houses of ordinary people. Among them, Chaijiang Baekchi chickens are known as Hong Kong. It looks like a simple white pheasant, but the level of production is not simple, and the taste of white pheasant chickens is inextricably linked to the flames of immersed chickens, in addition to choosing their species。
