Publicity copy of June 1 food festival

Fresh crucian carp eat silk, celery and green soup; Shu wine is invincible and river fish is beautiful.

The first time I went to Tang 'an, I cooked glutinous rice and carved Hu Mei. As big as amaranth, as white as jade, slippery, and fragrant all over the room.

In a short time, a large pot of fish with Chinese sauerkraut was robbed by our family. Although the taste in the restaurant is not authentic, it may be because I made it myself. I enjoyed the meal very much.

Qiu Lai is full of frost and dew, and reeds give birth to children and grandchildren. I'm as full as he hates, and I don't know why I eat chicken and dolphins.

Salted duck skin is white and tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrance, crispness and tenderness.

Those candied haws are red and shining in the sun. I don't know how many children yearn for them.

The cake is called flying stone and black peak, and it tastes greasy as fat. Xiang Jie knows that God paid, and Jane is with Jin Ju and Furong.

I poured the rice into the plate and mixed it with the fish sauce. Then I ate the rice with the fish sauce, leaving no rice.

First frost cuisine is light and sweet, and the spring seedlings are tender. You can do it when you come back, without adding half a baht of salt cheese.

First put a piece of tofu, then add some soup, and then some delicious fish, tender and smooth, oily but not greasy, spicy in acid, with endless aftertaste, and fragrant lips and teeth. This fish with Chinese sauerkraut is really delicious.

Cooking food is like being a human being. Be authentic and choose the best. Careful cooking will become a delicious dish.

Fish with Chinese sauerkraut is very good. There are very spicy peppers on it, and there are many, many, slippery fish with Chinese sauerkraut.