Chinese banquet
VicentaLakin
EACH DISH HAS A STORY, AND IT HAS TO REMIND ME OF THE FILM DEEP NIGHT CAFETERIA, AND THERE IS ALWAYS A STORY BEHIND EACH: JOYFUL, SAD, HAPPY, SAD, DEPRESSED, STIMULATING, COOK'S MOODS, EATING'S MOODS, MIXED UP WITH THE TASTE OF A DISH. WHO SAYS THE FOOD IS SWEET AND SALTY, AND IT'S MORE SAD AND SAD. THE MOOD OF COOKS AFFECTS THE QUALITY AND TASTE OF COOKING, WHILE THE MOOD OF EATERS AFFECTS THE TASTE AND FEELING OF COOKING, AND COOKS CONTROL THE RATIONAL OPERATION OF COOKING, WHILE THE APPETITE OF COOKS DETERMINES THE FIVE SENSES OF FOOD ENTERING THE BODY. I'M NOT A EATER. SINCE I WAS A KID, I'VE BEEN PROUD TO EAT AND NOT BE FAT. SO I'VE NEVER BEEN A TABOO ABOUT EATING ANYTHING I WANT. DO NOT BE AT THE INSTIGATION OF THE MOUTH AND STOMACH. NOW YOU'RE TRYING TO GET INTO THE KITCHEN, NOT JUST TO EAT. I'D RATHER COOK FOR MY FAMILY THAN EAT FOR MYSELF. THE CUTEST PERSON I'VE EVER SEEN COOKS FOR OTHERS. WHEN I WAS WEARING AN APRON, I FELT LIKE I WAS ENTERING MY KINGDOM, FLYING FREELY IN THE KITCHEN, IN THE HEAVENS AND THE EARTH, ENJOYING THE POT AND THE POT, PLAYING THE KITCHEN SYMPHONY. I HAVE ALSO PREPARED MYSELF FOR THIS PURPOSE A KITCHEN ROBE — A LOVELY APRON. WE HAVE TO HAVE FUN AND ENJOY OURSELVES. IN ADDITION TO HARDWARE AND EQUIPMENT, THERE IS ALSO AN UNSATISFIED HEART. COOKING IS NOT A SIMPLE THING. EACH DISH SHOWS THE SKILLS, AND AT THE SAME TIME TAKES INTO ACCOUNT THE CULINARY MOOD. EACH DISH HAS A MOOD, AND IT'S TOO OLD AND SOUR TO KNOW. THE VIEWERS WILL NEVER BE ABLE TO EXPERIENCE THE SMELL OF THE FOOD THAT FLOATS AT THE TIP OF THEIR NOSES, THE TOUCH THAT CUTS THROUGH THEIR TONGUES, THE TASTE OF THE TASTE BUDS, AND THE THOUGHTS THAT FLOW THROUGH THEIR HEARTS. ONE DISH IS ALWAYS REMINISCENT OF PEOPLE WHO ARE MORE OR LESS ASSOCIATED WITH FOOD, AND IT IS NO WONDER THE ANCIENT CLOUD: COLORISH. WHEN WE'RE LOOKING FOR A FOOD, THERE'S JUST ONE PERSON TO REMEMBER, IN ADDITION TO THE NEEDS OF THE BODY. I'VE ALWAYS BEEN PROUD BECAUSE I'M A MAN OF CHONGQING AND A MAN OF MOODU MOUNTAIN. SPICY IS THE MAIN TUNE OF OUR AROMA. IT'S A CONSTANT ELEMENT. WE LOVE IT MORE. WHEN I WAS IN A BAD MOOD, I DRANK A HOT POT, SPICY, SPICY, SPICY, AND THEN FORGOT TO BE UNHAPPY; WHEN I WAS HAPPY, I HAD A LITTLE PARTY, A BEER, A FEW STRINGS, AND THE JOY WAS ALREADY MAKING ME FEEL GOOD. IN OUR EYES, SPICY IS MAGICALLY HEALING, AND FOR DAYS IT DOESN'T TICKLE. TODAY'S SOUR RICE RABBIT CONTINUES THE PREVIOUS SPICY SERIES. HEALING THOSE SPICY CONTROLS INCLUDES MYSELF. IT'S NOT HARD TO EAT SOUR RICE RABBITS. IT'S ABOUT WHETHER YOU'RE FREE OR NOT. SIMPLE STEPS CAN BE MADE AT HOME, AND THE FINISHED FOOD IS SOUR AND NOT SPICY, AND A LOT OF SPIT HAS BEEN SPILLED IN THE MOUTH. ONE PERSON EATS AND ONE FAMILY MEETS YOUR STOMACH。
