Beijing cuisine
VicentaLakin
The god of the cold face lies in vinegar — the vinegar of China to see Shanxi and the vinegar of Shanxi to see Tsui. But we all know that Qingxio Chen is jealous, but it is clear that there is another kind of vinegar in Jinnan. Remember, when I was a kid, my lunches were always noodles. Grandma was in the kitchen as a big knife, with thin and tough noodles with broad fingers, and noodles, which were ready to roll. Grandma picked up the noodles and went cold. Grandpa and Dad each carry a bowl, a chopstick, a little salt oil, and then a little rice vinegar. And the men ate it was called a strong one! Sneak a bowl down, and it seemed like a bowl of noodles went straight into the stomach. When they grow up, they eat all kinds of noodles, with red oil and dried ones, but the ones made by grandmothers. And in Grandma's face, there's a little bit of vinegar in the eye
VicentaLakin
I didn't get too much attention in November at the fruit shop, and after the kid had a fever, his appetite got bad, and the mountain became the food I wanted to cook for him. By chance, I discovered that the ice glucose had also been invented as a cure. During the time of Nan Song, the Emperor’s concubine had been indifferent to tea, abdominal abdominal abdominal abdomen and thinning, and the doctors believed that he was weak, had set up a collection of supplements that had not improved, had to go to the country for medical treatment, had to go to the top of a river, had to work together with the sugar, had to eat five or six before eating, had not believed in the Emperor, had no other way of restoring his previous state. Whatever is true, the mountains can eat, help digest, and then be approved by the emperor, and they reach the people, who, in order to make use of them, create a chain of mountains that form today's glucose。
VicentaLakin
I've always wanted to do it, but I can't find a ready-made recipe to do it. I had a friend who was an old pastry chef at the food factory, who had retired, who had taught me how to make mountain pastry in traditional ways, and had taught me how to make mooncakes, Sakima, laughs, etc., and I had asked him to teach him how to make mountain paste and strips, but he had failed to provide me with recipes and methods because he had not made them in his food factory. It took me a long time to find out, to use a variety of methods and formulas, to finally produce the kind of rags and strips that I wanted, and the taste was good, and the moment I made the successful product, it was really exciting, to give everyone in the family a taste of it, to look forward to their evaluation, and when everyone said it was delicious, my heart fell down. To feed my grandson, the little one eats one after the other, because he's sugary, and I hid the box with the stickers in it after three, so he can eat only a little bit a day, and the key is to make it to the family and the baby, not to buy it, not to worry. That's the food you can trust
