Jiangsu and Zhejiang snacks
VicentaLakin
REMEMBER HOW MANY TIMES MY FAMILY HAD AN ARTICHOKE, AND I ALWAYS FELT NO! IT'S NOT EVEN A MEMORY FOOD, IT'S NOT EVEN TOO STRONG TO THINK IT'S TOO STRONG! BUT LAST YEAR I ATE MY COLLEAGUE'S FOOD FROM XUANXI AND THOUGHT IT WAS GOOD ENOUGH TO EXPLODE 500 TIMES! WHEN IT'S HOT, IT'S FRAGRANCE, IT'S COLD, IT'S CHEWY, IT'S SWEET, IT'S SWEET, IT'S SWEET, IT TAKES ONE MORE TO SATISFY THE STOMACH! THEN I WAS ASKED TO BRING A LOT FROM MY HOME. THE LAST THING TO EAT IS TO DO IT ON YOUR OWN! AND TO MY COLLEAGUES, I SWEAR TO GOD, I'M GOING TO FIX IT, I'M GOING TO MAKE A DIFFERENT TASTE, I'M GOING TO TURN IT INTO CHEESE, I'M GOING TO EAT IT LIKE PIZZA, AND I'M GOING TO BRING IT BACK TO YOU. LATER, COLLEAGUES KEPT ASKING, “WHERE ARE YOUR CHEESE-SPREADED ARTEMISININS?” “WHEN WILL YOU GET IT?” “HAVING A GIFT, HOPING FOR LUCK” ... DEAR COLLEAGUES, HAVE NOT GIVEN YOU ANY PROOF THAT YOU ARE NOT TRUE LOVE. WHAT THE HELL IS THIS WHEN I TAKE MY FIRST BITE? IT'S NOT SOFT AT ALL. THE SECOND BITE BITS CHEESE. WHAT ABOUT PIZZA? I'M GOING, OR IS IT BITTER? I DON'T THINK IT'S IN MY MEMORY THAT YOU DON'T RECOGNIZE THIS FOOD? THEN GIVE IT TO YOUR FRIENDS, AND THEN, UNDER MY AUTHORITY, THEY'RE EATING THE TOP 1, WHOSE FACE IS TWISTED, AND THIS YEAR THEY DECIDED NOT TO IMPROVE, NOT TO INNOVATE, NOT TO GIVE UP! DO THREE NOS, DO THE RIGHT WAY, FOLLOW THE RECIPE CAREFULLY, AND KEEP TRYING TO MAKE THIS DARK TOP1 FOOD ON THE MENU
VicentaLakin
Special characteristics: This dish tastes salty, is rich in soup juice, is fatty meat, is fragrance, has a good taste, has a good taste, has a good taste, has a good taste for chicken head, has a nutritional value: pork ribs: pork ribs contain a wealth of high-quality proteins and essential fatty acid, and provide haemoglobins (organium) and half-screet acids for iron absorption, which improves iron deficiency anaemia; has a function of renal haemorrhage and irradiation; however, because of the high cholesterol content in pork, it is inappropriate for the obese population and those with higher breams to eat. Springs: Springs are fresh and fresh and nutritious. It contains sufficient moisture, rich plant proteins and nutrients and micronutrients essential to humans such as calcium, phosphorus and iron, in particular high cellulose content, which help to digest and prevent constipation. So spring is high protein, low fat, low starch, coarse cellulose. Modern medicine has proven that eating has effects such as sterilisation, blood gain, scathing, digestion, expediency, sight, etc. Salt meat: The salt is rich in phosphorus, potassium, sodium and contains elements such as fat and protein. Salted meat has the effect of appetizing, digesting, etc. There are more quantities of nitrates and nitrites in the pickled foods and they are not excessive. Tastes of sex: gland, cold, bitter, intestine, stomach. Efficacy is the primary control: it is the function of venom, hysteria, stomach heat and urine; it is used for the disadvantage of urine, urine blood, breast infatuation etc. It's also called chicken head rice: chicken head, chicken head, etc. It's a good food item in an ancient medicine book called "A baby eats not old, an old man eats more." It has the characteristics of “push-up” and “silent” and is the preferred food for the fall replenishment. This is common for the folk of Suzhou, Yi-Hing and Yang-Nang regions. 2. The young ones of bamboo grow up with spring, lashes and winters. And the praises of the people are grown up with their own fragrance. And Duft sent a poem cloud: "Adams of young children greet the ship's mountains, and the sun and the fish come in." Land-based poetic clouds: “Choose like a jade cat's head, tastes like a cow's tail;” 3. In cooking, it is called “the pair of people” and “the set of vegetables”; 4. The dish is made of pickled meat, fresh meat and sprouts, made from slow fire, so it is called sprouts. Scorch-Health Note 5. Due to the abundance of carbohydrates in chicken head rice, about 75.4%, and fat only 0.2%, it is highly vulnerable to human absorption. Especially in summer hot seasons when the spleen's stomach function is down, and it's bad after autumn, giving it to it in time, not only for spleen, but also for nutrition. Su
VicentaLakin
A PINK ROUND SHOULD BE ONE OF THE MOST GEOGRAPHICALLY SPECIFIC SNACKS, OR SWEETEST. I'VE LOVED IT SINCE I WAS A LITTLE GIRL. IT'S GOOD PRACTICE. IT'S GOOD. IT IS SAID TO BE A QING DYNASTY MEAL, AND AFTER THE RETURN OF A QING DYNASTY CHEF TO HIS VILLAGE, THE METHOD OF MAKING THE PINK ROUND WAS BROUGHT BACK TO THE LAKESIDE OF MY HOME TOWN, WHERE IT SPREADS ITS SNACKS UNTIL TODAY. IF IT TASTES AND TASTES, ITS FINENESS AND FINENESS WILL SURELY MAKE YOU FEEL IT AS A PROPER MEAL! ONE TERM IS TO USE THE WORDS “THE MEAT ROUND”, “FISH ROUND”, “THE PINK ROUND” TOGETHER IN THE SAME TABLE, MEANING “THREE DOLLARS IN A ROW”. THERE'S ALSO A BEAUTIFUL MEANING TO PINK ROUND: "BELOVED BY NATURE, FOR GOOD REASONS." HOMEY TASTES ALWAYS CARRY SOMETHING THAT EVERYBODY TRACES TO THEMSELVES, SOMETIMES HITTING A POINT IN THE SOUL. WARMING AND COMFORTING THE HEART, WHICH OCCASIONALLY PANICS AND WONDERS, SO THAT IN THE LOVE AND WARMTH OF GOOD FOOD IT MAY BE SET IN PEACE. I DON'T THINK GOOD FOOD FOR MEMORY IS THE BEST COMPLIMENT. THE BEST COMPLIMENT SHOULD BE: YES, THAT'S THE SMELL
