Chinese banquet

Sweet sodium

VicentaLakin

Sweet acid is charred out of the flesh, and the vegetables are deliciously yellow and sweet, especially for a dish of children and women。

Garlic white meat

VicentaLakin

I don't eat fat. This is my first contact with fat. The fat eats with a good mouth, and when you eat with garlic, you can't take it from your friends who don't like garlic, but it'll be all right to eat gum. It's simple and delicious。

Plum-crunch

VicentaLakin

Four years of Nanjing's life left me memories of prunes on my taste buds, from breakfast's prune buns to lunch's crumbs. In particular, the cuisine, which is full of oiled bouquets, and the fragrance of flavoured loaf cakes, make me really miss the people in the cold. Pencreas is a traditional specialty common in the Zhezu Tsai Creek, Yu Yao and Shao Xing regions. It has the effect of oily and black, scented noses, heat relief, cleanness, digestive consumption, cough treatment and appeasement。

Egg tofu

VicentaLakin

Super young people love it so much, they share it with you

The tarp

VicentaLakin

The simplest way to remove the roots below, then remove the leather, it's fresh, sweet, sweet, succulent, it's culpable, it's culinary, it's screeched, it's boiled, it's roasted, it's stewed, it's condensed. It's a very simple thing to do, and it's a little bit too easy, and it's just a little bit too easy to add to the sauce, and then we're gonna put garlic and red pepper on it. I heard the sound of hot oil pouring on the sauce, and then I tasted the sweet, sweet, delicious, delicious food of the spring table。

Sea rabbit fish

VicentaLakin

The lionfish is also called the sea rabbit fish, which we call "Mr. Fish" in the local soil, and the little fat kid. The name of the fish, which is not known as such, is not yet correct, but it is found that the name of the fish is lionfish, which belongs to lionfish, a cold water and cold-temperature bottom fish, which belongs to deep sea fish and is unfarmed. Sea rabbit fish are small in size, their fins are soft, their skins are smooth, they collapse, they have no platinum, and they are covered in light, which weighs two or three pounds on average. In our local fishing village, people are used to dry up fresh sea rabbit fish and make them dry stocks. Because this fish is common here in winter, and it's cheap, so every year we get some rabbits dry. First a layer of salt, then skins, and if the weather is good, the sun is ready for a few days, and then the sorghum or the fire, especially for those who like it. Fresh hare fish have a lot of water, their flesh is very thin, their bones are scrawny, chewing like crumbs, but they're softer than the crumbs, fresh harefish and tofu together, can make a red stew or a white stew, and the taste is delicious regardless of the method. Today we'll eat with fresh sea rabbit fish

A garlic fan with a shrimp back

VicentaLakin

Garlic fans may not be new to everyone, but it's actually good to mix garlic fans with prawns. Shrimp is a good meal, and it's good for everything, so it's a very difficult and successful dish, and it's good for dinner. Garlic with beautiful prawns, unique sweet tastes, infinity, and addictive. If you haven't had enough shrimp, there's fans. They've absorbed shrimp. It's better。

Orchid makes carrots

VicentaLakin

When we eat pills, we eat them primarily, and nutrition is too monolithic, with broccoli orchids, not only more comprehensive and balanced nutrition, but also colours that jump up, make people more hungry, and make children who don't like vegetables fall in love with them。

The honey is on the wings

VicentaLakin

The baking wings have always been for grown-ups, you've eaten and you've put your finger on them. Add honey to the baking wings today, not only because it's more colorful, but also because it's softer, sweeter, super delicious, unconvinced, and you try it too

Microwave mushroom chicken soup

VicentaLakin

Microwave cooker and cooker, take care of my stomach. There's soup, there's food, there's fat and fat. In order to prevent high levels of urea acid, we try not to drink old flame soup in our diet. Due to the abundance of meat, beans, mushrooms and some of the vegetables themselves, they are released into the soup after long periods of cooking, which makes the old fire soup more expensive. Microwave soups are cooked for relatively short periods of time, with a less natural and healthier form of oscillation。