Chang’an Small Restaurant

    You can cut the slices, the mutton is fresh, and there are newly made dumplings in soup, just be careful when eating, don’t stain your clothes…”

    Listening to Shen Xiaozi's spirited declaration of the dish name, Lin Yan said lightly, "This hot pot only needs carp. Then there are the original sweet and sour woks, fried tofu and meatballs in clear soup."

    The judgment before "..." is really not wrong, this Lin Shaoyin is very uninteresting!

      Shepherd's hog meat, wort and hog meat."

    The sour shepherd's purse was pickled in spring, and it only broke the jar in two days. Shepherd's purse is everywhere in the wild in spring, and it is worthless even in the city. When it is about to snow, it becomes a rare thing, so it is very popular. Shen Shaoguang pondered that when spring starts, he must pickle more.

    Hearing her say "sour water chestnut", Lin Yan suddenly remembered the "Ali three years old" and "Ali five years old" on the pavilion column.

    "Or some chicken soup houto?"

    Lin Yan coughed uncomfortably, "It's hoto."

    Shen Shaoguang didn't know that his small words were known by outsiders, and he was still joking in his heart. It seems that Lin Shaoyin really loves chicken soup houto.

    The author has something to say:  ①《New Book of Tang·Ma Zhou Biography》