Huaiyang cuisine
VicentaLakin
The burning of a lion's head, a meal that we eat at the feast table, also known as the Four-Hewballs, is a blessing. The fragrance of meat and juice is overwhelmingly delicious. The fragrance of the odour, the softness of the balls, the taste of the softness, the fatness, and the impurity of the entrance. It's fresh and fresh. With fat and thin, red and green vegetables, colourful colours and the smell of noses, a desire to eat on the face of the eye, fragrance of fragrance and juice are irresistible top tastes。
VicentaLakin
There's meat, there's vegetables, there's food, there's enough pot. The ground-cooked chicken is a traditional dish, originating from the area of Weshan Lake (Zizhou region), at the border between Su northern and Runan. The main food items are chicken, eggs, white flour and corn flour, tasted ol ' , bread-snake, and bread-sniffing. There's no corn flour in the house, and there's some wheat flour mixed in with white flour that's more nutritious and finds itself so smart to eat. I've got a big casserole at home, and I'm trying to do it. Food products: 1 chicken in the distance, suitable potatoes, adequate almond abalone mushrooms, 150 grams of flour, 100 grams of whole wheat flour, appropriate temperature water. Quote: 1 onion, ration of fresh red pepper, 2 centipedes, 1 piece of cinnamon, 2 slices of vanilla, ration of ginger, ration of garlic. Lee Jin-seok makes the right amount of red sauce, the right amount of salt and the right amount of oil to eat. Yellow wine is appropriate。
