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PREVIEW
... elli smooth and springy, the duck blood fresh and tender, the soup thick and tasty, with a fragrant, spicy richness that is oily but not greasy. The colors are a pleasing mix of red, white, and green.
Li Xiaoyu specially asked Bai Shuang to teach her this dish because it suits the taste of most people, promotes blood circulation, and is appropriate for both winter and summer.
When you're hungry, a bowl of duck blood and vermicelli soup, especially with some oil tofu that soaks up ...
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