Chinese cuisine
VicentaLakin
Remembering that when I was a child, I didn't know why I hated eating fatter, but a little bit of fatter in the bowl would cut them out of the bowl like the enemy. When I grew up, I didn't suddenly find myself in love with fat meat, especially with skinny flesh, but then I fell in love with a guy named Stinky. To be able to keep a thin body, fatty can only be ignored and kept away. Later on, and today, although there has been an increase in enthusiasm for fat, there has been an era of so-called “three heights”. With age, health rises to be the most admired thing in mind, so it can only be easy to taste fat, with clear boundaries. Fat, no matter how bright you may be on the plate, you are destined to keep moving beyond the intersection. Is that what it's all about? Although I have to distance myself from fat, I can't live without it. Because if you don't see the flesh in your family for two days, someone will get angry and gruesome and go up to verbal protest:” I-I-I-I-I-I-I-I-I-I-I-I-I-I-I-I-I-I-I-I-I-I-I-I-I just-I-I-I-I-I-I-I-I-I-- It was made today, and someone was as excited as they were at the festival, with a plate of meat and a clean meal. And I have to pick up some chili and garlic to give my tooth
VicentaLakin
Plum chows, a couple of hard foods, whether you like fat or not; a common dish at the spring meal table. It's salty, it's soft, it's fat, it's not tired, it's fragrance. It's red, it's hot, it's thick, it's good. There's a lot of plum buttons, and it's the least used sauce. Only the usual sauce, wine. Without any flavor, chicken. Just to keep the most primitive taste of the food
