banquet dishes
VicentaLakin
"East Slop" is Zhejiang's specialty, and there are many versions of it. The Eastern Slop was first made in Huangzhou, but the dish had no name at that time. It's called "East Slop", when he goes to Hangzhou to be a guard. When the West Lake had been flooded with grass, he had organized a private labour force to remove the grass, and had made it into an alley, which had restored its image. The people of Hangzhou had heard that he loved red meat, so that a number of people came to the door to deliver pork, he had taken pork, cut it into large pieces, made it tasteful and wine, made it into red meat, and distributed it to local workers in West Lake. When you ate it, you praised it for its fragrance and fatty, and then people named it “East Slate”. It's been going on...
VicentaLakin
There's a bowl of vegetable soup left in the warmth box, and there's bread tinkles in it, and it's hard not to go out at night; at noon, when he sees the message in the mail, he's warm in his heart, he's going on a business trip, he says he's going to be at home in the morning, he says he's going to make a vegetable soup and I'm going to make dinner for the bad stomach; and when he comes home, he sees the hotness of the soup in the warmth box, the temperature is right, and a small cup of baked bread luminous, a day of plain water, seems to be warm. There is no meat in this vegetable soup, all of which are high-fiber vegetables, which are very often eaten by people with bad stomachs, and which use soybean slurry to break fibres to extreme detail, reducing the stomach burden
VicentaLakin
Eggs eat in a variety of ways, including cooking, steaming, fried, fried, etc. In terms of egg nutrient absorption and digestion rates, 100 per cent boiled and steamed, 98 per cent fried, 97 per cent fried, 92.5 per cent bagged, 81.1 per cent old and 30 per cent eaten alive ~ 50 per cent. So there's a lot to cook, steamed eggs, which is the best way to eat eggs, and it's easy to do with simple cooking, and it's a lot of paint and a lot of onions。
