Spring (Chinese Food Edition)
PS: I just think that this article has been modified too perfectly, and I just want to express my admiration for the author. There is no other meaning. That's all.
Share Zhu Ziqing's Spring (Chinese Food Edition)
Looking forward to it, looking forward to it, the east wind is coming, and the pace of Chinese drugs is approaching.
Everything looked very fresh and happily put it on the shelf. The vegetables became moist, the squid rose, and the pepper blushed.
The bean sprouts sneaked out of the bean shell, tender and green. In the water tank, in the pool, look, a large area is full. Yellow, green, put a little rootless hormone, put a little preservative, and some urea, white mung bean sprouts, and fat soybean sprouts.
Chip, pork, tofu bamboo, if you don't let me, I won't let you, all scramble to catch up. The red sultan is red like fire, the pink lean meat essence is like a haze, and the white hanging white block is like snow. The steamed bun had a bad smell. I closed my eyes, and the workshop seemed to be full of bacon, bread and fruit! Hundreds of flies buzzed on the chopping board, and cockroaches of their size crawled around. Insects are everywhere: miscellaneous, named, nameless, scattered in the pile of raw materials like eyes, like stars, and crawling.
"Chinese food is very safe", which is good, like the statistical report of the Industry and Commerce Bureau comforts you. The TV brings the smell of newly investigated toxic food, mixed with the smell of unannounced reporters, and various news about the exposure of harmful food is brewing on the Internet. Illegal traders installed processing sites in remote places, and formal enterprises also came to fill various harmful chemicals in raw materials to make good-looking food and sell them in large supermarkets. After changing the processed packaging, it sold very well at this time.
Dead pork is the most common, two or three tons. Don't be annoyed. Look, make bacon, make bacon, turn into beef, and work overtime to make it. Silver fungus and ginger are smoked with a layer of sulfur, which is yellow and shiny, and Sichuan kimchi marinated with industrial salt is also green. Ink vermicelli, poisonous peppers, and gutter oil create a bowl of brightly colored spicy hot pot. In the hospital, by the toilet, there are sick people who have eaten toxic food, and children who have drunk trichloronitrile, with stones and holding urine. Their hair, sparse and silent in the rain.
There are more and more harmful foods in supermarkets, and more and more people eat harmful food. In the city and the countryside, every family, old and young, are in a hurry to eat them one by one. Accumulate toxins, borrow some medicine money, and go to see each child's disease. Making food lies in the release of medicine." At the beginning, there are skills and raw materials.
Strawberries are like dolls that have just landed, with toxins from head to feet, and they grow.
The steamed bread is like a little girl, flowery, recycled and dyed.
Chinese food is like a secret killer, with endless tricks and means that lead us to die.