Shandong cuisine
VicentaLakin
Mom's handy dish -- when the baby starts crying, I know that my role has changed, and that it's about the kitchen, and that it's about making nutritious food for the baby, that the baby grows up every day and eats first and foremost, so I'm constantly trying to do all kinds of good food, and I want the baby to eat healthy food and grow healthy and happy. It's a good idea to burn a lion's head. It's a meal that China eats all the time. It's a rare dish, with a fat, thin, red, red, green and green, colourful colour and the smell of nose-stamping, which leads to appetite and a fragrance of meat and juice, which is irresistible. The lion's head needs to be soft and good, and the meat better cut itself, and the other focus is on the container, with a light and slow stew, with the casserole being the best. The master of his country's paintings, Zhang Dae-chun, taught his wife that a good dish is the “red-fire lion's head”. Mr. Big Chi's approach is that seven cents of thin meat, three cents of fat meat, fine, rough cut, size like rice grains, not to cut too thin, and to keep a gap between the flesh in order to be juicy。
