northeast dish
VicentaLakin
The nutrients of fans are mainly minerals such as carbohydrates, dietary fibres, proteins, sootic acid and calcium, magnesium, iron, potassium, phosphorus and sodium. The fans have a good adhesiveness, which absorbs the taste of fresh soup and makes them more comfortable with their own softness. Fans are selected as the main raw material for high-quality green beans, which are produced through modern technology based on traditional processes. Its silk strips are thin, pure and bright, neat and flexible, clean and transparent, and when cooking, the water is soft, it remains uncracked, it tastes fresh, it is smooth and chewing, and it tastes unique. Fans are rich in proteins, starch, mixed with vegetables, fish, meat, poultry, eggs, etc., and can be cooked with Chinese and Western meals and feasts. They can be eaten in the spring, summer, autumn and winter. They are cool, hot, roasted, fried, etc。
