Spring recipes
VicentaLakin
Beijing, December 1997. Here, the winter nights are quiet, cold and deep. In the campus, the road leading to the North Gate was shown under the dark lights. None of them has come by in haste, but the warm flashing light outside the north gate is waiting for me. Put down the warm canteen in your hand and I sit in the corner and look around with satisfaction. The coal in the fireplace nuances red light, warm and warm, and the smell of light coal in the air. It's home smell. "Teacher, get me a cucumber ham and rice." — It's not loud enough for the boss to hear, and for me, it's already a luxury for the students. == sync, corrected by elderman == @elder man The night is still quiet, cold and deep. And I still remember those winter nights 20 years ago。
VicentaLakin
It is traditional Shanghai snacks that have been in Shanghai for hundreds of years, and Shanghaiers are used to calling “breads” as “breads”, so they are generally called “breads” in Shanghai, while small cages are used to call cages. Used to be a teahouse, a tiger stove (water shop) and a camp. The heart is mainly filled with fresh pork and frost, fresh and juicy, and a bite is a feeling of satisfaction. It's best to have a half-wit of the skin. It's a half-wit of the paste that is shared today, with fresh meat, with no thaw, but with fresh water when it's made, and a little soup when it comes out. By the way, Old Shanghai's frying is under the mouth, so don't worry about the mouth
