banquet dishes

Pleasant leaves

Pleasant leaves

VicentaLakin

It's spring. Spring's coming! In the spring, everything will be sprouts, and the fragrance of green leaves will come out. We all know that the peppers are good, but they're good for the sauce, and even though they don't taste sour, they're more fragrances than the peppers. I always like to pick up some of the pepper leaves when they're just growing up, dry them up and break them, and then put them in a saucer, and they taste great with them. Let's share this with our friends, let's not miss this year's pepper leaf. Let's try some
It's boncha

It's boncha

VicentaLakin

As a northerner who has been living in the South for eight years, most of the spring festivals are in the South and are very fond of food from the South. The documentary " New Year on the tip of the tongue " was shown in a cinema a few days ago, and only eight people went to watch it, but I still liked it. The film described how the people of the whole country celebrated it with special foods, among them Hong Kong Won-lang ' s brand of boncha, which is a feature and a tradition in the South, as well as different places. Last year, for the first time, I made a pot of food, and this year I'm here to try it, and of course I can't compare it to the chef, and the styles are still the same, and there's a change in approach, and there's a little bit of it。