new Year's Eve dinner
VicentaLakin
IT'S A STORY ABOUT MAKING A RICH FLOWER FOR THE ACA. IT'S MADE BY A GOOD FRIEND'S MOTHER WHEN SHE WAS A KID. THE OLD MAN'S HOME IS IN SHANDONG. THE OLD MAN, AFTER NINE YEARS, REMEMBERS THE WAY HE'S RICH, AND THANKS TO MY FRIENDS, I HAVE THE OPPORTUNITY TO LEARN TO COOK THE RECIPE. IT SEEMED SIMPLE, AND I STEAMED IT A FEW TIMES, AND I FINALLY FOUND THAT THE BEST EFFECT WAS THE PASTA, THE SMELL OF THE BUNS, THE CHEWING OF THE HEAD, THE DISTINCTIVENESS OF THE RICH PICTURE. I ASKED TATSUYA IF HE HAD FOUND A PICTURE OF THE RICH AND RICH, WHICH IS LIKE A SIMPLE CHINESE KNOT, MADE OF A NOODLE, ONE-ON-ONE, ONE-ON-ONE SYMMETRY, ONE-ON-ONE, ONE-ON-ONE, ONE-ON-ONE, ONE-ON-ONE, ONE-TAILED, ONE-ON-ONE, ONE-ON-ONE, ONE-ON-ONE! IT'S INTERESTING TO SEE CHINA'S FOOD SUPPLY IS LONG. I'VE ADDED A LITTLE BIT OF CREATIVITY, A PAINTING, KNITTING A FEW FLOWERS -- RICH FLOWERS, AN ACCELERATOR WITH AN ACCELERATOR ON THE ACCELERATOR -- AND CHOOSING PUMPKINS AND MASHED POTATOES AND NOODLES, WITH A STICK OF COLOUR! WHEN THE DRAWINGS ARE MADE, THE WARMER SUN AFTER NOON MAKES THE FOOD MORE RADIANT. THE TRADITION OF EVAPORATION MUST NOT BE LOST. ONLY WE CHINESE CAN FEEL THE TASTE OF IT, SO DON'T LOSE IT TO OUR GENERATION. MAY THE ACA'S EVAPORATION RISE TO THE LEVEL
