Tastes of chords. The main hit is the real guangxi chord. Scrambled powder tastes like a perfect combination of acid, spicy and stinky. It's sour, it's just like spicy elsewhere. It's the smell of sour acid. The sour (adult extraction), snails and bones (fresh extraction), orchid peppers (smelting) and water for cooking have produced a pot of delicious and layered snails. Dry rice powder is soaking soft, empty cabbage boils a few times, and we're all in a stainless steel bowl, pouring a spoon full of hot soup full of red oil, and putting it into cologne, duck's feet, wood, soybeans, etc., if you want some luxurious food, you can cut the fork, pig's lung, and a salami, and a bowl of fragrance conch powder is ready。