After his stepfather died, Zhai Yong 'an picked jiaozi and sold it along the street. In the early 1920s, he applied the cooking method of Yuxi small pot, spread it to Kunming, and constantly improved it.
1938, Zhai Yong 'an went to Duanshi Street to operate. There are three small pot cooking shops in Duanshi Street, all of which taste good, but Zhai Yong 'an is the most prominent one. Up to now, some old Kunming still remember the pot rice noodles in Duanshi Street.
2. The history of rice noodles Rice noodles are an ancient food. In the ancient cooking book "Food Times", rice flour was recorded as "charm". Interpretation of Ci, which was recorded in Sui Shu, was lost in the Southern Song Dynasty. The original meaning of "charm" is polished rice, which is extended to "polished rice" In Yao's craft, the "dish" is made by grinding glutinous rice into powder, adding honey and water, adjusting it to a moderate thickness, pouring it into a bamboo spoon with holes drilled in the bottom, and the powder slurry flows out into fine lines, then putting it into a pot and decocting it with ointment, that is, rice noodles. Polished rice is ground into refined powder, and refined food is made of refined powder, because rice flour has the name of "lasting appeal". Because of its outflow, it is familiar, chaotic, entangled and entangled, also known as "disorderly accumulation".
In the Song Dynasty, rice noodles, also known as "rice noodles", can be dried, white and bright, as fine as silk thread, and can be given to others. Chen Zao's Shi Chao, the River's Lake Chief? Hotel Sanfu said: "A wisp of powder, a wisp of reins. Evenly cocoon and spin silk, moisten goose and remove fat. The method of Wu Nong is different, and Chu can stand against the wall. This jade food, take my vegetable intestines. Seven tendons are empty and slippery, still sweet. "At that time, Xu Nanqing wrote the poem" Making a Nest with Rice Noodles ",which shows that the dried rice noodles at that time were bird's nest-shaped, just like the dried rice noodles made in Kunming today.
During the Ming and Qing Dynasties, rice noodles were also called "rice cakes". Vae's "Song's Health Department" said: "The rice is disgusting, the sound is rancid, and Xie Dieshan said:' rice noodles'." There are two ways to make it. First, "japonica rice is very clean, and glutinous rice is absolutely fine. The soup is slightly hard and cooked in a pot. A little mixed flour, "make links, cut into thin strips and dry them violently." "Boil it in fat juice and mix it with pepper, pepper, soy sauce and onion." Secondly, "Add rice slurry to the powder to make a paste, knead it into a ball like mung bean powder, put it in soup and put it in a kettle."
There are still two ways to make Yunnan rice noodles: one is to ferment rice and grind it, commonly known as "sour rice noodles". Its process is complex and time-consuming to make, but it is smooth and sweet, with a fragrant rice flavor, which is a traditional method. Secondly, the rice flour is directly put into the machine for extrusion, and it is gelatinized and shaped by the heat of friction, which is called "dry rice flour", and it is "dry rice flour" after drying, which is convenient for carrying and storage. It swells when cooked and eaten. Dried rice noodles are hard, chewy and long, but not as fragrant as sour rice noodles.
3. The historical origin and related stories of casserole rice noodles 1. Eating: Rice noodles [1] The word "eating times" is the "eating times method" recorded by Sui Shu, which was lost in the Southern Song Dynasty. The original meaning of "charm" is polished rice, which is extended to "polished rice" In Yao's skill, "truth" is to grind glutinous rice into powder, add honey and water, adjust it to a moderate thickness, pour it into a bamboo spoon drilled at the bottom, and the slurry will flow out into fine lines, and then boil it into ointment. Yunnan crossing the bridge rice noodle is rice noodle. Polished rice is ground into refined powder, and refined food is made of refined powder, because rice flour has the name of "lasting appeal". Because of its outflow, it is familiar, chaotic, entangled and entangled, also known as "disorderly accumulation".
In the Song Dynasty, rice noodles, also known as "rice noodles", can be dried, white and bright, as fine as silk thread, and can be given to others. Chen Zao's Shi Chao, the River's Lake Chief? Hotel Sanfu said: "A wisp of powder, a wisp of reins. Evenly cocoon and spin silk, moisten goose and remove fat. The method of Wu Nong is different, and Chu can stand against the wall. This jade food, take my vegetable intestines. Seven tendons are empty and slippery, still sweet. "At that time, Xu Nanqing wrote the poem" Making a Nest with Rice Noodles ",which shows that the dried rice noodles at that time were bird's nest-shaped, just like the dried rice noodles made in Kunming today.
During the Ming and Qing Dynasties, rice noodles were also called "rice cakes". Vae's "Song's Health Department" said: "The rice is disgusting, the sound is rancid, and Xie Dieshan said:' rice noodles'." There are two ways to make it. First, "japonica rice is very clean, and glutinous rice is absolutely fine. The soup is slightly hard and cooked in a pot. A little mixed flour, "make links, cut into thin strips and dry them violently." "Boil it in fat juice and mix it with pepper, pepper, soy sauce and onion." Secondly, "Add rice slurry to the powder to make a paste, knead it into a ball like mung bean powder, put it in soup and put it in a kettle."
There are still two ways to make Yunnan rice noodles: one is to ferment rice and grind it, commonly known as "sour rice noodles". Its process is complex and time-consuming to make, but it is smooth and sweet, with a fragrant rice flavor, which is a traditional method. Secondly, the rice flour is directly put into the machine for extrusion, and it is gelatinized and shaped by the heat of friction, which is called "dry rice flour", and it is "dry rice flour" after drying, which is convenient for carrying and storage. It swells when cooked and eaten. Dried rice noodles are hard, chewy and long, but not as fragrant as sour rice noodles.
Modern and contemporary rice noodles are different from traditional methods because of the introduction of mechanized production. In particular, the "rice noodles (which should be called rice noodles)" made in various parts of the south are different from rice noodles. Although rice noodles are shaped like rice noodles, they are not rice noodles. For the definition of rice noodles, it should be said that rice is used as raw material, and raw materials such as sweet potato powder and potato powder are added to rice noodles (accounting for a large proportion), which makes the taste and preservation method very different from rice noodles. From the taste point of view, rice noodles are mostly "moist bones and muscles", while rice noodles are mostly "soft bones and muscles". The entrance of rice noodles is slippery and waxy. In particular, the difference between "sour rice flour" and "sour rice flour" is even greater. The entrance of acid powder is "acid cotton facilitation" and the entrance of acid rice noodles is "acid crisp somersault". "Dry rice noodles" are similar to "rice noodles", but the difference lies in whether rice is used as raw material. Rice noodles are easy to store, similar to "dried rice noodles". After drying, they can not only be stored for a long time, but also are not easy to deteriorate. Dried rice flour began to gradually replace sour rice flour because of its simple production, and dried rice flour was also made thinner and longer. Rice noodles in Yunnan are rice noodles, and rice noodles in other places are rice noodles. Rice flour is the product of rice flour spread, and it is the inheritance and development of rice flour. It is worth mentioning that beef noodles in Guizhou are also a good delicacy. However, when rice noodles are used instead of "rice noodles" in beef noodles for cooking, rice noodles can't stand this high temperature and are easy to break. Similarly, rice noodles are not eaten through 18.
Sour rice noodles are suitable for all ages. Because of the traditional production method, sour rice flour is easy to digest, and dry rice flour is slightly inferior.
4. Why is hot pot rice noodle popular all over the country, that is, Chongqing hot pot rice noodle? It is made of traditional Chongqing hot pot soup, traditional snack rice flour and classic Chongqing hot pot side dishes, such as fresh hairy belly, bean skin, lunch meat, fungus, bean sprouts and bamboo shoots.
Up to now, four kinds of hot pot rice noodle series have been developed, namely: spicy hot pot series, pickled pepper and sauerkraut series, mushroom soup series and special flavor series. The four series of tastes have their own characteristics, which can meet the different taste needs of the public.
Spicy hot pot series is aimed at people with heavy tastes. The ingredients are Dezhuang beef omasum with Dezhuang Sanbao and Dezhuang addiction soup base, forming an authentic spicy and delicious Chongqing hot pot.
Pickled peppers and pickles series, in which kimchi is made of secret old altar kimchi with red pickled peppers, is full of sour and spicy flavor.
The mushroom soup series also uses Dezhuang soup, one of the three treasures of Dezhuang, with fresh mushrooms and dragon bones as ingredients, which is tender and delicious.
The special fragrance series is mainly based on the taste types of Yunnan, Guizhou and Sichuan to meet the taste needs of people in different regions.
5. Introduction to the History of Old Beijing Hotpot; Old Beijing Hotpot has a long history. Hot pot, called archaic soup in ancient times, is named after splashing when boiling water is fed. It is an original food in China with a long history. Unofficial history, old Beijing hot pot still originated from Mongolian army. Because of the cold and high mountains, it is not easy for soldiers to eat hot food. When the hot pot is set, they naturally want to eat around noisily.
The steed hissed five steps away, and the snow melted on the steam. This bold background conforms to the temperament of hot pot. So from the root, hot pot has lively genes. The customs of the Central Plains are obviously different. For example, there is a glimmer of green in an old bottle, a hint of red in a quiet stove, and a feeling of snow in the evening outside. How about a glass of wine inside? . The purport is lofty and the artistic conception is profound, but it is too lonely, which is quite different from the spirit of hot pot shirtless.
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Hotpot culture: Hotpot is not only delicious, but also contains the connotation of food culture, which adds elegance to people's taste. When eating hot pot, friends and relatives of men, women and children gather around the steaming hot pot, arm in arm, waving, full of warmth and harmony, which is very suitable for the traditional culture of China.
Speaking of hot pot, I have always stubbornly believed that the old Beijing hot pot is authentic. Copper pot, charcoal fire, fat and thin mutton, tender vegetables, sesame paste mixed with shallots, and reddish fermented milk are all standard items that can be written into textbooks. I know that the Yuanyang Pot in Chongqing, the Spicy Pot in Sichuan and the Seafood Pot in Guangdong are bound to rise up and protest, speak well of themselves, and finally quarrel with a bunch of Wang Po.
Cooking is fragrant, and hot pot pays attention to the dark fragrance between lips and teeth. And pure hot pot only recognizes mutton, not beef, not fish and shrimp. At the same time, vegetables need to be strictly lined up when they enter the pot. Chinese cabbage is the most peaceful and slightly sweet, which will provide the most loyal support for the original flavor of mutton, so it is suitable for the first place. When coriander is served, the hot pot banquet will be over.
Fenghuangwang-laobeijing hotpot
Baidu encyclopedia-hotpot
6. Why are hot pot rice noodles popular all over the country, that is, Chongqing hot pot rice noodles? It is made of traditional Chongqing hot pot soup, traditional snack rice flour and classic Chongqing hot pot side dishes, such as fresh hairy belly, bean skin, lunch meat, fungus, bean sprouts and bamboo shoots.
Up to now, four kinds of hot pot rice noodle series have been developed, namely: spicy hot pot series, pickled pepper and sauerkraut series, mushroom soup series and special flavor series. The four series of tastes have their own characteristics, which can meet the different taste needs of the public.
Spicy hot pot series is aimed at people with heavy tastes. The ingredients are Dezhuang beef omasum with Dezhuang Sanbao and Dezhuang addiction soup base, forming an authentic spicy and delicious Chongqing hot pot. Pickled peppers and pickles series, in which kimchi is made of secret old altar kimchi with red pickled peppers, is full of sour and spicy flavor.
The mushroom soup series also uses Dezhuang soup, one of the three treasures of Dezhuang, with fresh mushrooms and dragon bones as ingredients, which is tender and delicious. The special fragrance series is mainly based on the taste types of Yunnan, Guizhou and Sichuan to meet the taste needs of people in different regions.
7. What is the history of Yunnan rice noodles? No matter how many kinds of ingredients there are, they are generally placed in the order of "first gentleman, then cooking, first meat, then vegetarian". Here are two simple materials to introduce you to crossing the bridge rice noodles.
Have a good appetite! Cross-bridge rice noodles consist of soup, Daoxiao Noodles, rice noodles and seasoning. When eating, use a large magnetic bowl, first put the cooked chicken oil, monosodium glutamate and pepper noodles, and then scoop the soup of chicken, duck, ribs and pork bones into the bowl and serve it on the table for later use.
At this time, the boiling soup is covered with a thick layer of oil and not steamed, but diners must not drink the soup first to avoid burns. Knock pigeons and chicken into a bowl first, then add raw meat such as sashimi, sliced raw meat, chicken, pork liver, kidney flower, squid, sea cucumber and belly slices in turn, and gently stir with chopsticks to make the raw meat cooked.
Then add cooked meat such as crispy pork and barbecued pork, then add peas, tender leeks, spinach, bean curd skin and rice noodles, and finally add soy sauce and Chili oil. The taste is particularly rich, delicious and nutritious, which often makes Chinese and foreign diners full of praise.
Crossing the bridge rice noodles embodies the rich raw materials, exquisite craftsmanship and special eating methods of Yunnan cuisine, and enjoys a high reputation at home and abroad. Crossing the bridge rice noodles has a history of 100 years, and its origin has a beautiful and touching story.
Crossing the bridge rice noodles originally originated in Mengzi county in southern Yunnan. According to legend, there is a South Lake outside the city (it still exists). The lake is clear as blue, with weeping willows lining it.
There is an island in the middle of the lake. There are pavilions on the island. In addition, there are green bamboo forests and towering old trees here. Beautiful and quiet scenery, fresh and pleasant air. It is a good place for students nearby to learn poetry. There was a scholar who went to an island in the middle of the lake to study for the exam, but because he was too involved in his work, he often forgot to eat the food his wife gave him, and it was often cold when he ate it. Because of the abnormal diet, my body is getting thinner every day, and my wife is very distressed.
Once, my wife killed a fat hen, cooked it in a casserole and sent it away. After a long time, it was still warm, so she put it in with local favorite condiments such as rice noodles. It's delicious. She likes it since she was born. A virtuous wife often writes it down and sends it away. Later, I wanted to be the number one scholar, and I was fascinated by my wife's hobby. I joked that I had eaten chicken soup rice noodles sent by my wife before I was admitted.
Because his wife had to go through a winding bridge to send rice noodles to the island, the scholar called this kind of rice noodle crossing the bridge, which was a beautiful talk. People have imitated the practice of eating rice noodles by the scholar's wife, and the rice noodles crossing the bridge have spread since then.
After the processing and improvement of later generations, the rice noodle crossing the bridge is getting better and better, and it spreads farther and farther. Crossing the bridge rice noodles is a famous flavor snack in Yunnan.
Cross-bridge rice noodles are mainly made of soup, sliced meat and seasoned rice noodles. The soup is boiled with fat chicken and pig bone, which is clear and transparent. Slice chicken breast, pork tenderloin, liver, kidney flower and fresh fish and put them in a small dish. Rice noodles are white and tough. There are also pea tips, yellow-bud leeks and tender spinach.
When eating, use a large sea cucumber bowl to hold soup, and add monosodium glutamate, khufu and cooked chicken oil. The soup is so thick that it doesn't give off any heat.
When the soup is served, knock pigeon eggs into the bowl, then dip the meat slices into the soup and gently stir it, and it will instantly become white and tender. Then add fresh vegetables and rice flour, and drizzle with Chili oil and sesame oil.
Yunnan rice flour can be divided into two categories, one is made of fermented rice and ground into powder, commonly known as sour rice flour, which has complex technology and long production cycle. Features: Rice noodles are good in bones and muscles, smooth and sweet, and have obvious rice fragrance, which is a traditional production method.
The other is to grind the rice and put it directly into the machine for extrusion molding, and use the heat of friction to gelatinize the rice, which is called dry rice flour. Dried rice flour is dried rice flour, which is convenient to carry and store.
It's cooked and swollen when you eat it. Dried rice noodles are hard, chewy and long, but lack the flavor of rice.
Not only that, but this way of eating is also very particular. You must learn some common sense before eating rice noodles for the first time. The correct way to eat is not only related to tasting delicious food, but also to the personal safety of diners.
At the same time, crossing the bridge rice noodles will provide soup, meat dishes, vegetarian dishes and flavored pickles. Never taste the soup first, because it seems that the temperature of a bowl of boiled soup without steaming reaches 170 degrees, and there have been incidents in Yunnan where boiled soup burns foreign tourists.
Yunnan people who are used to crossing the bridge rice noodles will unhurriedly pick up the meat dishes first, put all kinds of meat slices into the soup one by one according to the order of Mr. Hou's cooking, and gently rinse the meat slices in the soup with chopsticks a few times, and the fresh and tender meat slices suddenly turn white; Then put quail eggs, then put all kinds of ingredients in vegetarian dishes, put chrysanthemums first, and then put others. You can choose or give up some varieties according to your own taste. At this time, the sea bowl has presented a colorful and moving scene, which is appetizing and mouth watering.
Next, it's time to cross the bridge-put the rice noodle bowl near the soup bowl, pick it up with chopsticks, lift it up and put it into the soup, and build a continuous bridge between the two bowls. If you pour a bowl of rice noodles into it at once, it's not impossible, just disappointing the artistic conception of crossing the bridge. Finally, choose a few pickles that you like (mainly hot and sour). In the leisure farmhouse in Yunnan, these small ingredients are put aside, and guests can choose a few at will, while restaurants in cities generally only provide about two kinds.
As the saying goes, there are not many small materials, which is intended to enhance taste. It is not easy to eat authentic rice noodles crossing the bridge, not only in Beijing, but also in Yunnan.
Although it is local snacks, a good rice noodle crossing the bridge requires very high raw materials and manufacturing technology. Without the ability of transportation and procurement, or the management ability of scale and grade, it is impossible for a merchant operating outside Beijing or Yunnan to make it. Even local chefs in Yunnan need years of experience to make rice noodles across the bridge.
Most of the raw materials of vegetarian dishes are very particular. For example, fish fillets must use fresh raw black fish fillets, ham must have cloud legs, and bean sprouts must be sharp. In particular, the crispy meat in meat dishes is made of pigs raised by farmers who eat five grains and leaves. Pork belly is carefully cut and marinated, wrapped in pea powder and slowly fried.
Many people can't imagine that such a simple small ingredient is actually a considerable problem. Even the crispy skin made from different parts of pork tastes different, so there is a saying in the industry that a plate of crispy skin is an apprentice for three years. When you go to Yunnan to eat cross-bridge rice noodles, almost everyone will hear the famous legend about cross-bridge rice noodles at the same time, and knowing the origin will add more delicious food.
8. People who know the history of crossing the bridge rice noodles [Edit this paragraph] The origin of crossing the bridge rice noodles originated from Mengzi in southern Yunnan.
Crossing the bridge rice noodles has a history of more than one hundred years. According to legend, in the Qing Dynasty, there was an island in the middle of a lake outside Mengzi County in southern Yunnan. A scholar went to study on the island. The scholar's wise and hardworking wife often cooks his favorite rice noodles and sends them to him for dinner, but when he leaves the island, the rice noodles are not hot.
Later, I accidentally sent chicken soup, and Miss Scholar found that the chicken soup was covered with a thick layer of chicken oil, which could keep it warm. If you put seasoning and rice noodles before eating, it will be more refreshing. So she first cooked the clear soup of fat chicken and bone, and then coated it with thick chicken oil; Rice noodles are made at home. Many ingredients are sliced on the island and cooked in boiling oil. Then rice noodles are added, which is delicious and smooth.
As soon as this law was spread, people followed suit, because it was necessary to cross the bridge to the island and to commemorate this good wife. Later people called it "crossing the bridge rice noodle". There is another saying: According to legend, the old South Lake in Mengzi County has beautiful scenery, and literati often attack books and read poems here.
There is a man named Yang Xiucai who often goes to Hu Xin Pavilion to study, and his wife delivers meals there. Scholars study hard, often forget to eat, and even often eat cold meals and cold dishes, making their bodies more and more tired.
His wife was anxious and distressed, so she killed the hen at home, stewed it in a casserole and sent it to him. When she went to collect the dishes again, she saw that the food was intact and her husband was still reading.
I have to take the food back and reheat it. When she picked up the casserole, she found it was still very hot. She lifted the lid. It turns out that the surface of the soup is coated with chicken oil, and the ceramic utensils do not transfer heat, so the heat is sealed in the soup. In the future, his wife will keep warm in this way, and some rice, vegetables and sliced meat will be cooked in hot chicken soup and served to her husband while it is hot.
Later, many people imitated her innovative cooking skills, and the cooked rice noodles were really delicious. Because Yang Xiucai has to cross a small bridge from his home to the pavilion in the middle of the lake, everyone calls this way of eating "crossing the bridge rice noodles". Spicy duck crossing the bridge rice noodles have been continuously improved and innovated by Yunnan chefs in previous dynasties. The fame of "Crossing the Bridge Rice Noodles" is increasing day by day, enjoying a good reputation at home and abroad, and it has become a famous snack in southern Yunnan.
[Edit this paragraph] The cuisine of crossing the bridge rice noodles belongs to: Yunnan cuisine raw materials: chicken breast, pork tripe, pork loin, mullet, water-fried squid, fried fish tripe, ham, coriander, onion, quail egg, clean chicken nuggets, water-fried bean skin, cabbage heart, pea tip, onion, bean sprouts and mushrooms, and rice noodles. Methods: 1. Slice the meat separately, blanch it with seasoning, then rinse it and put it on a plate; 2. The rest of the materials are boiled in another pot, cooled, cut into sections and put on a plate; 3. Chop coriander and onion and eat them with oil pepper and scalded rice flour; 4. When the chicken oil is burned to 70% heat, put it in a bowl, pour in the cooked broth, and add seasoning to serve; 5. When eating, blanch the meat slices first, then blanch the vegetables slightly, then rice noodles, sprinkle with chopped green onion and coriander.
Then fill in three methods: crossing the bridge with rice noodles. Ingredients: half a fat hen (about 750g), half an old duck (about 750g), three pork bones, 50g pork tenderloin, tender chicken breast, mullet (snakehead) meat or water-soaked squid, tofu skin 1 slice, 25g leek and 65433 onions. Production process: 1. Wash the chickens and ducks, blanch them together with the washed pig bones in a boiling water pot to remove blood stains, then put them in a pot, add 2,000 g of water, and stew for about 3 hours. When the soup is milky white, take out the chickens and ducks (not suitable for overcooking, but for other purposes) and take the soup for later use; 2. Slice raw chicken breast and pork tenderloin into thin and transparent slices and put them on a plate. Slice mullet (or squid), blanch it with boiling water, take it out and put it on a plate. Soak tofu skin in cold water and shred it, blanch it with boiling water for 2 minutes, then float it in cold water for later use. Wash leek, blanch it with boiling water, take it out and change knives for later use. Wash onion and coriander with clear water. 3. Soak rice, grind it into fine powder, steam it, press it into vermicelli, scald it with boiling water for two or three minutes, and finally rinse it with cold water, each bowl is150g; 4. When eating, put 20g of chicken and duck meat in a deep bowl, spoon the cooked soup into the bowl, and add salt, monosodium glutamate, pepper, sesame oil, lard or chicken and duck oil and sesame Chili oil to keep the temperature in the bowl at a high level. After the soup is served, put the chicken, pork and fish fillets into a bowl in turn, gently stir them with chopsticks until cooked, and then put the leeks into the soup.
Features of rice noodles: the soup is delicious, the meat slices are fresh and tender, and the taste is unique. The practice of crossing the bridge rice noodles Two rice noodle ingredients: ribs 300g, fresh chicken 1/2, fresh duck 1/2, Yunnan ham 100g, ginger 1 (50g), 2 teaspoons of salt (10g) and cooked rice noodles 200.
Production process: 1. Clean ribs, fresh chickens and ducks, cut into large pieces, put them in boiling water, roll off the blood foam, take them out and rinse them off; 2. Put the above materials, loose ginger slices and Yunnan ham into a pressure cooker (or a large casserole), add about 4-5 times of water to the solid materials, first boil with strong fire, then turn to low fire, and stew with low fire for more than one hour; 3. Add salt, and the last one should be a thick white soup with a layer of bright oil floating on the surface; 4. Cut fresh grass carp and fresh tenderloin into extremely thin slices for later use (to prevent the surface from drying out, you can code it first and cover it with plastic wrap); 5. Put the boiled thick soup into a large bowl with heat preservation, add fresh fish slices, fresh tenderloin slices, mung bean sprouts, pickled mustard tuber and leek in turn, add raw quail eggs, add salt and white pepper; 6. Let it stand for 2 minutes, then add the boiled rice noodles and sprinkle with shallots. Method for make raw materials of rice noodle: pour rice into wooden barrel, soak in cold water for half an hour, drain water, control drying, and grind rice into flour, or grind rice into flour with a pulverizer.
Mix rice flour and cold water into a rake. The water surface ratio should be that the surface energy of the back rake naturally gathers into a plane, and the surface is not knotted and thinner than Yuanxiao.
Send the prepared rake to the rice noodle press (the old method is manual operation, using very bulky rice noodle pressing equipment). 1。
Radish is rich in nutrition, and it is said that eating radish in winter can drive away the cold. In fact, spring is still very cold. Can I also eat radish to drive a