Cantonese cuisine

It's chicken soup

It's chicken soup

VicentaLakin

My friend gave me two fresh sissy, one for veggies and the other for chicken soup. As an expensive natural health food, Tianma is free of poison and no side effects, both for men and women, young and old, and cold and cold, and long-term consumption of the charisma is calm, hypnotic, intellectual, brain repair, encephalus, vision, inflammation, increased immunisation, slow ageing and longer life expectancy for older persons, as well as the elimination of fatigue among middle-aged people, the maintenance of adequate physical strength, the enhancement of memory and the improvement of the eyesight of adolescents. With the development of science and technology, Tianma is now becoming a popular table for people to enjoy the benefits of health care, strength and well-being while enjoying delicious food。
Chong

Chong

VicentaLakin

There's a cloud, a soup before every day's meal, a moist. At the same time, there is a statement in Chinese medicine that a good soup is better than a good meal, that pigeons have a very high nutritional value, that pigeon meat is high protein, low-fat food, that the protein content is 24.47 per cent, that it exceeds meat such as rabbits, cattle, pigs, sheep, chickens, ducks, geese and dogs, that it contains many humans with essential amino acids, and that it contains 95 per cent digestive absorption, that the fat content of pigeons is only 0.73 per cent, and that it is less than other meats, which are the ideal food for humans. And the function of the Quill is that we all know of, the spleen, the blood, the soul. So it's good to have a bowl of soup in spring when people are always sleepy during the day and when they sleep at night. And the soup tastes good, so less salt, and the red date in the picture was added to me, just to make the picture beautiful, and the long red date was not so red。
Sausage

Sausage

VicentaLakin

In the Guang College, this is only the case for students at Beijing Broadcasting Institute, who are called “Northern Guang”. Chongqing is cool, cold and cold. In the afternoon, three additional programmes and several journalistic films were reviewed and their heads were lost. It's over 6:00 and I'm going home to cook in the rain. The impression of cuisine still lingers in the autumn of 1995, when I first went to Beijing to study at the Beijing Institute of Broadcasting, and at a Korean restaurant I was surprised that the cuisine that I used to make spices could still be one of the main ingredients for cooking. The smell was fresh. Today, the Beijing Institute of Broadcasting has been renamed China Media University. It tastes like beef silk. There was no oil before, and this time the fragrance swirl was mixed with oil and found to be less tender than just starch。