Huaiyang cuisine

Ho Tong Sanbao

Ho Tong Sanbao

VicentaLakin

Not only is it rich in high proteins, it's rich in starch and sugar, but it's also cooling off the summer, making the most fertile of the seasons of the land, the corner of the country, and the so-called "ho-t-tho-t-tho-t-tho-t-tho-t-tho-t-tho-t-tho-t-tho-tho-t-tho-t-tho-t-t-t-tho-t-t-ts-ts-tip-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t-t- If you want to learn more about the graph-based food production process, you can focus on the new menus that come out every week
Squirrel

Squirrel

VicentaLakin

Squirrel is a classic dish in the system, which has been set up throughout the Gangnam area as a good dish for dinner. It is made of gills, killed alive and gone to the spinal cords, made of crossbows on fish meat, deep to the skin, dried toddled to the ground, and is made of corroded pig oils, made in second place, full of gold, with their heads covered in their mouths, fish tails, like squirrels, when the heat is pouring their halogen into the body of the squirm, which is known as quenchfish, which is said to have evolved from the squirty. When the Emperor went down to Gangnam, he wandered to the pine crane building, forced the Emperor to eat fish, and the cook was in a hurry to cook for the carp in Zhao. Carp was replaced with a small, fleshy cinnamon, and the Tang Poe has the best time to taste squirrel cinnamon in March-April. And the suzhou turquoise made in the turquoise building is the most well known, with its special characteristics, which are squirrel-like, stylish, sour and sweet, colorful and thin. Let's start with this
The trap

The trap

VicentaLakin

I'm a Su-bei, and one of the foods that I have to cook when I'm a kid is a pickle, and almost every meal table in a family. It's kind of a big dish when it's stuck at home. It's usually a lot better when you're in the house. Because it's easy to store even if they make more. And there's a variety of foods. When I was a kid, every time my dad made a clamp, I helped out in the name of it, actually ate. It's a blowout. Now that I've grown up, my husband and I live together for work. I don't go home until I have a little vacation. It's very rare to see a pick-up. It's good to do what you like. My husband's been saying he'd like to have a bite. Give him a taste on Saturday。
Fresh meat cage

Fresh meat cage

VicentaLakin

A small cage is a medium-sized snack I've been eating from my childhood, known by the Hangzhou people as a small cage, which is a traditional snack from the Gangnam region, and which is popular in Shanghai, Changzhou, Nosinge, Hangzhou, and so many other places, and has developed its own features, such as the usual state, a small bowl of white congee, a small bowl of sweet and sweet, but all of which share the same characteristics. The Hangzhou cage is the most famous one in 100-year-old store, and it's also a familiar home. Now, the small cage represents more than just a famous midget, but it represents the memory of the children of the eaters
Sweet ribs

Sweet ribs

VicentaLakin

The sour ribs not only taste delicious, but also the green and red peppers in the ingredients, which are rich in vitamins, but also make up for beauty. In addition to proteins, fats and vitamins, the ribs contain a large amount of calcium phosphate, osteogel, mucous protein, etc., which can provide calcium to young children and the elderly. The ribs have a high nutritional value, which is fertilizing the sun, improving the kidneys to keep the blood and sourness; and treating fever and disease, thirst and thinness, renal weakness, post-partum haemorrhage, cough, constipation, retortion, venom, drying, fertilizing the liver, morbidizing the skin, tuning and sowing thirst。