Beijing cuisine
VicentaLakin
There's a bag of mustard powder, forgetting why it came back. I couldn't find the use until I saw the mustard. Although it was not the beginning of mustard powder, although the cabbage gang had never been treated as such, it might be useful to try it once, since it was not known what it was meant to do. Mustard dumplings, known for their long history, are said to be characterized by acid, sweetness, spicy, spicy, flaming. I'm curious, but I'm not trying. It's just that cabbage and mustard are all available, so little. There's a lot of mustard, it's sour, it tastes like that, but it's not as good as Sichuan。
VicentaLakin
The long time spent in Beijing in the last century because of working relations, especially with old Beijing donkey burns, is because it smells so good that it doesn't know what to cook, and it's only after making its own food that it comes from little aroma and peppers. It seems hard to buy ass meat here from my sister's house. It's a piece that I can't eat, and I want to burn it, and I've read a lot of videos and materials, but there's a family where meat is put in little aroma and peppers, the real thing, trying to do it once, and eating it is really that smell, and the feeling, the sweetness, the smell, the smell. Bring it to a friend. That's what friends say。
