Cantonese cuisine
VicentaLakin
Sorry I lost three or four times to get your name right... I hear it's called "single" in the cooking process, and it sounds like "single" and it doesn't look like it's been eaten in Guangzhou. The early appearance of Guangzhou in the 1980’s was an example of China’s extreme demand for fire and even China on the tip of the tongue. The secret to this is the fresh, fresh, fresh cuisine, which, needless to say, cooks its surface quickly and locks it up quickly, with onions of garlic and a variety of sauce, with a small amount of yellow wine, a combination of which makes it a soft taste and a “smugness” in the mouth of the people of Guangdong. It is said that the foods of the guacamole are extremely fresh and suitable for raw materials that taste soft, but not easy to produce, especially seafood, and that yellow guacamole, fish, shrimp, etc. are human contestants, and also include the "squid" that Uncle Bob is introducing today。
