The article was provided by the official zhong minh county news office in shanghai
The most common and most popular cyanobacteria is known as the “vegetable seafood” in zhuang ming, which is also about as much as a “fighter plane” in the desired cyanide, which is rare in the heat of summer。
Jimou-gingué growing heavy town
It was at this point in the year when the goldmelons came on the market that a golden and yellow fruit had been collected into the warehouse. The cuming cultivation of goldmelons dates back to the age of ming dynasty and has been in existence for more than a hundred years. Under the roof of the zong ming farming family, it is often possible to see a few lovely goldmelons with red balconies, white walls and sunlight, which are very good. The most sizable cumberland is mainly located in the temple town union village, where the goldmelons are organized, evenly large and spectacular。
- it's cool. - just for you
For the first time, the natives ate the guacamole, often lamented by the skill of the chef's knifeman, which was explained as the magic of the creation. Indeed, the goldmelon's appearance is ordinary, and is often mistakenly assumed to be a pumpkin or a melon, and it is a natural choreography that allows one to explore its taste further。
The goldmelon approach is based on cooling, and there are different ways of extracting gold from the melon. The master of the restaurant is to cut off the guacamole and cut it in parallel into a small ring, to remove the melon from the middle, to evaporate in the pot for 10 minutes. When you get out of the pot, you get the gold out and wash it with cold water with ice. For what it is, according to the chef, hot and cold alternations that keep the cucumbers' palate, which has proved to be the right thing to do。
When the wash is completed, the water on the melon is squeezed into the basin, then onion flowers and fine salt are added, the oil is mixed for a moment, then the oil is prepared, and the oil drops in the end, and a plate of gold, pretense and onion is finished. Of course, plaque is important, and it's the exclusive skill of every chef. And the charade of the charlatan, he divided it into two parts, half of the original, half of the original, half of the charlatan, mixed with the sea-smelting, and lastly, with a cut-off pepper, which is fresh。
- it's a summer
The hot summer has arrived, and even though there are many good meals, it has caused a special miss for the cuisine. In heung hsiao's restaurant, the cooking technique, which is the most common of all, makes the chef new. Cosmetic cheeses, which appear to be normal, have no softer beds; honey tomatoes, honey's sweetness and tomato sourness, which combine the taste of first love; cosmopolitan silks, which, in addition to their soft taste, are more refined with lemon bellows; ice mustards, common herbal cauliflowers, and the food in the iceboard itself, which is ablaze, which is more acne than normal; wildly grown shrimps, a gift from the river, which is valued more than ever before。
