Zhejiang cuisine
VicentaLakin
When he first met him, he invited me to dinner with his roommate, and a snack was also Chenmura powder, and his roommate specifically asked the owner of the store to add a small plate of chili sauce to the powder. I also felt that rice powdered the chili sauce was enough. Since then, the custom has not changed since then ~ Chenmura's powder has been produced in the town of Chengde in Fushan City, Canton Province, for nearly 80 years. In 1927, the Hunde Chen people created a rice powder characterized as thin, cool, smooth and soft, which was famously referred to by the locals as “the powder”. They will then be sent to the field, where the name of the non-residents will be “Tunmura powder”. The quality of the production, the low production of Chenmura powder and the hundreds of pounds of powder produced in one day, make it particularly “excellent” for those outside the country. Chenmura powder compared to the old-fashioned saloon powder, Chenmura powder is the back-up show. Chenmura powder is made in more than a dozen processes, which are secret. For example, the new rice will take six months to be used and the powder to be made will not be so bad; the washing rice will also be used for over 10 minutes in the basin and for more than 30 minutes, even with special stone specials for milling. The Chenmura powder entrance is very smooth, and it is chewy and sometimes it feels like a tooth, which is, in any case, very good。
VicentaLakin
Chongqing's friends may be aware of the food documentary "China on the tip of the tongue". But I'm not. I knew it when he was working. Every day's breakfast dad calls me, mostly on the way to the noodles or on the noodle stand. Because there's one at his company. His breakfast was over there. I've always asked him to change his breakfast because he knew it was heavy and he thought it wasn't good for breakfast. It's the one who doesn't know that one side of the land is a good meal. No one on the ground does not love that little face. This friend should have seen it in the food documentary. Then Nioba ended the company and went back to me and the kids, and now we work together every day for a better tomorrow. I used to have only one baby, and now we have another baby. Life is getting better and the day is getting hotter, and it's getting closer to my house, about half a month later, and it's sure to have a little bit of a coastal version. There are times, of course, when you buy Zhongqing noodles and then you adjust it. It's like breakfast today. His father wasn't too hungry these days, so I decided to give him an appetizer breakfast. To bring the smell closer to the local version of Chongqing, I used the Zhongqing mix of the home net to make a Zhongqing noodles for the baby's dad, but the kids couldn't eat the spicy ones, so I cooked the inkfish-ball sushi bottoms. Put on this seductive face. I wish you all a day of red fire。
