The king's swords and sheep are stinging VicentaLakin The King of Jum, the King of Swords. The king's sword and lamb bubbles began in 1989. For almost two decades, we have been following the path of tradition and excellence, and of good value and trust. The king's sword and lamb bubbles, which are mainly used as a raw material for sweet “state water” and fat southern goat meat, combined with technical research and scientific configuration, are so original as to have original characteristics: original juice taste, pure smell, lasagna. So they are favoured and praised. The difference between Zian's and Zi's is that Zi'an's Zi's Zi's Zi's Zi's Zi's Zi's Zi's Zi's Zi's Zi's Zi's Zi's Zi's Zi's Zi's Zi's Zi's Zi's Zi's Zi's Zi's Zi's Zi's Zi's Zi Eat
Sandpot meatballs VicentaLakin I don't know why meatballs are called “Lions heads”, but it doesn't matter to a person who eats. It's only good food in the eye, can't it? Ha-ha likes to eat, you can buy more meat once in a while. You can also put two in when you burn noodles。
It's full of oil VicentaLakin The most representative of the Western pasta is the oily noodles, the spicy spicy, the red, and the husband always eats a big bowl. But traditional oil spills are heavy and salty, and with a menu, small changes make it more nutritious
Fish and sheep VicentaLakin 400 grams of fish and 250 grams of meat: a crab mushroom with a big soup. 100 grams of ginger, five slices of 20 grams of cuisine: 20 grams of salt white wine, ten fragrance peppers, one egg onion
Oily noodles VicentaLakin I found this bowl at the hotel store the other day. It's worth $5. The food needs a porridge, go buy noodles, make a bowl of noodles. Hey, think this bowl really fits this one。
Mongol hand-picking lamb VicentaLakin Hand-picking lamb is our most traditional Mongolian specialty and often comes to the table in winter, even more so with dumplings. It's more “simple and rough” because there's no cooking conditions in the past. But because of the beauty of Nemmon's lamb, it's delicious
