Shandong cuisine

A halogenated duckhead

A halogenated duckhead

VicentaLakin

YOU'RE TIRED OF EATING A HALOGEN DUCK WHEN YOU'RE EATING BIG FISH, YOU'RE HAVING A GOOD WINE DISH, YOU'RE HAVING A NICE SMELL OF DUCK, YOU'RE HAVING SPICY SPICY, YOU'RE HAVING A SIMPLE PRACTICE, YOU'RE HAVING B VITAMINS AND E, YOU'RE EFFECTIVELY RESISTANT TO NEURITIS AND MULTIPLE INFLAMMATIONS, YOU'RE ALSO ABLE TO RESIST OLD AGE AND YOU'RE HAVING A LOT OF FUMES, AND IT'S PROTECTING PEOPLE WITH HEART DISEASES, SUCH AS HEART INFARCTION, THAT MAKE UP ONE OF TWO IMPORTANT ENZYMES IN HUMANS
Red-hot pig hoof

Red-hot pig hoof

VicentaLakin

Pig hoofs are called pig feet, pig hands. The front hoof is small and straight, and the back hoof is small and crooked. Pork hoofs contain abundant gelatinic proteins and have lower fat levels than fat meat, and recent studies on the causes of old age have found that lack of glagen protein in humans is an important factor in human ageing. It prevents skin wrinkles, increases skin elasticity and resilience, all of which are of particular significance for slowing ageing and promoting the growth and development of children. For this reason, pigs' feet and feet are referred to as “sweet food” and “sweet foods like bear palms”. Chinese doctors consider pig hoofs to be flat and salty, a delicious dish and a “good medicine” for treatment similar to bear palms。
Tea mushrooms

Tea mushrooms

VicentaLakin

This time, a frequently eaten paprika back to the pot was improved by adding dry tea mushrooms and yang beans. Yingjiang is a rare taste in Yangjiang's kitchen. Whatever you do, with a small bean, you can turn corruption into magic and tasteless. I'm not from Yangjiang, but my love for Yangjiang is nothing like Yangjiang. It's not a good-looking dish, but it tastes like nothing. The fragrance of yin beans and the natural fragrance of the fungus of tea and mushrooms make the cheeks fragrance and the appetite increase。
A tiger's claw

A tiger's claw

VicentaLakin

THE VEGGIE CLAW IS A DISH THAT I ALWAYS LOVE, AND IN THE PRACTICE OF CHICKEN CLAWS, NOT ONLY IS IT SO SOFT AS A BLISTERING STEW OR A GOOD MOUTH, BUT THE VEGGIE CLAW CAN BE A COMBINATION OF THESE TWO TASTES, A PERFECT EATING OF CHICKEN CLAWS. IT'S COOL, IT'S SOFT, IT'S SOFT, IT'S SOFT, IT'S SOFT, IT'S CHEWY, IT'S DELICIOUS, IT'S NOT STICKY. I'VE SEEN A LOT OF DIFFERENT APPROACHES, WHICH ARE RELATIVELY SIMPLE. AFTER TWO ATTEMPTS, I THINK IT'S BETTER NOT TO MAKE CHICKEN CLAWS SOUR, TO BE TASTEFUL AND SOFT。