banquet dishes
VicentaLakin
It's cold in Beijing, and it's covered in cotton monkeys, and it's not moving in the house. Look at the recipe, I'm attracted to a cuisine bouquet of soybean soup. The food is ready, it's simple, it's so cold, it makes a big pot, it eats into the stomach, it flies away. The autumn and winter seasons are dry, especially in Beijing, and more soup is not only nutritious, but also water for the body. Soybeans, which are a health treasure for women, are also instrumental in regulating the endocrines, adding to the winter melons, making the soup taste good, adding some ribs, making it taste better and, more importantly, cold. The soup is good, the casserole is the key. I'm going to use my dry-burned Kunbo casserole. After that, you'll find that the soup tastes even better。
VicentaLakin
It's the chopping season again. Are you in the mood to visit the dishes today? In winter, meat has become a common dish on our table, and it has always been the best character for some of the most representative Chinese foods, such as powdered meat, potback meat, Eastside meat, etc. In fact, with the exception of China, it is as popular as in other countries, and on March 3 of each year it is South Korea’s “Five Flower Festival.” The mountains, though a fruit, are not suitable for eating them directly, but the processed mountains taste excellent, and sweet sour foods are always popular. I went out for a walk the other night, and I saw fresh mountains. The red ones were tempting. They were supposed to make mountain cakes, but it was a headache when I thought I was going to seed. The sour smell of the veggies is a good deterrent to the fatty of the bouquets, and the result is good, sour and sweet, worth trying。
