I saw the recipe hungry in the middle of last night. I decided to buy vegetables in Tuotuo industrial society. I bought a Canadian pig elbow, four Jin Uruguayan beef ribs, a prairie chicken, one Jin Arctic shrimp, and various vegetables and frui... ...
It's delicious and beautiful. It's very suitable for hospitality.
I went to a Sichuan food restaurant in Chinatown with my friends. I ate the elbow on the east slope of Meishan. I used to think Dongpo elbow was fat and greasy. But it's spicy and fragrant. I fell in love with it decisively.
The authentic Australian approach can be homemake. It's a good choice for lunch. You can also do it in China.
In the cold winter, a pot of stew is bright in color, delicious in taste, hot and small elbows. The family gather together. Pick up the chopsticks and pick up the skin of the smooth and tender elbows. Take a bite. The mouth will melt. It's fragr... ...
This was made one day suddenly. It's so different from the pig's hoof in my mind. I fell in love with it in an instant. Appetizing and beautifying.
I like eating meat and drinking wine. I'm rich in food and clothing by myself.
I like eating chestnuts very much. I always feel that there are a lot of things in the fried chestnuts sold outside, so I think about it myself.
All kinds of cold combs on the Spring Festival table are also a major feature. As a loyal meat eater, cold combs of meat are even more popular. In the days before the Spring Festival, every family has to buy all kinds of meat and offal (also kno... ...
This cold dish is delicious and simple. It can be eaten at least four times in one big elbow. It can be enjoyed frequently during the Spring Festival. It is typical to serve wine and vegetables.
This is the taste of authentic and mellow dad. It's the real Chinese New Year with it ~ ~