steamed buns

Black rice honey buns

Black rice honey buns

VicentaLakin

It is documented in this Basics that black rice has the effect of irritating kidneys, spleen warm livers and visible blood. The white rice is oily and fragrance, which has a good patching effect and is referred to as “refilled rice” and “long-lived rice”. Black rice is more nutritious than ordinary rice and has the reputation of “Black Pearl”, “The King of the World's Rice”. Today, this little bun tastes like rice and honey, a little fortuitous, and it's very popular。
Dragon onions

Dragon onions

VicentaLakin

The uniqueness of the dragons is that they are fermented with wine, that they are fermented to the fullest extent, that they are fully fermented, and that they have access to the surface, which is often used for fermentation. The yeast is so delicate, white as snow, silver on the face, paper on the skin, cedar on the mouth, gnawing, no visceral teeth, easy to digest. In the taste of the population, salty sweets can be. They are so strong and resilient that they tend to make the first-to-be famous. If you put a bun in your hand, one hand, it immediately returns to its original shape like a sponge. Practice: Plug a hole and stick a little bit of the puddle in it until the buns are drummed, but carefully. And the best way is for pork to dry onions, or for fresh and white drying. There's more onions than dumplings. There's more buns in it than in the north. There's more to it。
Strawberry buns

Strawberry buns

VicentaLakin

In recent years, pharmacists (from the network) have discovered that red curvature is an excellent form of blood resin, blood pressure and natural medicine. In the great book " The Scroll of Scrolls " , edited by Lee Su-jin, several cures are available with red elements. Our researcher at the Central School of Science has developed a new lipid-reducing drug, “Lippin”, based on red chords, whose efficacy is comparable to that developed by a United States company, known abroad as “China”. In addition, red aroma derivatives are highly resistant to oxidation and cancer. As scientists become more aware of the physiological and pharmacological effects of red aroma, it is hoped that the old red song will become an important source of new medicines. In cooking, red rice is used more widely for cooking colours such as cherries and tin-free ribs; 2. halogened foods such as larvae, soybean fork burning and some halogenation; 3. chromosomal colours such as red intestinals, and cosmopolitan, Western juice etc., are often used in the production of red curricular rice; 4. congee, pasta, milk, pasta, sweets, honeys, etc。