Respecting the opinions of the guests, I brought Haruki Kadokawa and others to Yongji Restaurant in the summer.

Yung Kee Restaurant is one of the most well-known Cantonese restaurants in Hong Kong, especially the signature dish Yung Kee Roast Goose, which is one of the top 10 gifts in Hong Kong.

"Mr. Kadokawa, please. Summer ordered a signature dish and smiled at Haruki Kadokawa.

"Yes, it tastes great. Haruki Kadokawa tasted the roast goose and praised it with satisfaction.

When I saw it in the summer, I laughed happily.

He's also eaten Japanese food a few times before. The first time I ate it, it was relatively fresh, I thought it tasted very good, and the service was very considerate. But after eating it a few times, the shortcomings of Japanese cuisine are exposed.

Although Japanese cuisine is made from a wide variety of ingredients, there are many kinds of seafood and vegetables, and the combination is dizzying.

But to be honest, although the ingredients are very rich, the cooking techniques of Japanese cuisine are too monotonous, either raw or steamed, or fried or grilled, how can it compare to Chinese cuisine fried, exploded, burned, fried, fried, boiled, boiled, steamed, stewed, simmered, stewed, grilled, baked, stir-fried, fried, collapsed, marinated, sauced, mixed, boiled, pickled, frozen, drunk, roasted, smoked, the 28 cooking methods are so varied, and you will not get tired of eating.

So I was not surprised to see Haruki Kadokawa eating roast goose and praising it, and I was not surprised at all in summer.

"Xia Sang, let's talk about cooperation. After three rounds of drinking, Haruki Kadokawa said to Summer.

"Good. Summer nodded, "We hope that Mr. Kadokawa will release our film to Japan." ”

Respecting the opinions of the guests, I brought Haruki Kadokawa and others to Yongji Restaurant in the summer.

Yung Kee Restaurant is one of the most well-known Cantonese restaurants in Hong Kong, especially the signature dish Yung Kee Roast Goose, which is one of the top 10 gifts in Hong Kong.

"Mr. Kadokawa, please. Summer ordered a signature dish and smiled at Haruki Kadokawa.

"Yes. Tastes great. Haruki Kadokawa tasted the roast goose and praised it with satisfaction.

When I saw it in the summer, I laughed happily.

He's also eaten Japanese food a few times before. The first time I ate it, it was relatively fresh, I thought it tasted very good, and the service was very considerate. But after eating it a few times, the shortcomings of Japanese cuisine are exposed.

Although Japanese cuisine is based on a wide range of ingredients. A variety of seafood, a variety of vegetables, and the combination is also dizzying.

But to be honest, although the ingredients are very rich, the cooking techniques of Japanese cuisine are too monotonous, either raw or steamed, or fried or grilled, how can it compare to Chinese cuisine fried, exploded, burned, fried, fried, boiled, boiled, steamed, stewed, stewed, grilled, baked, stir-fried, fried, collapsed, marinated, sauced, mixed, boiled, pickled, frozen, drunk, roasted, smoked. The twenty-eight methods of cooking are so varied, and you will never get tired of eating.

So I was not surprised to see Haruki Kadokawa eating roast goose and praising it, and I was not surprised at all in summer.

"Xia Sang, let's talk about cooperation. After three rounds of drinking, Haruki Kadokawa said to Summer.

"Good. Summer nodded, "We hope that Mr. Kadokawa will release our film to Japan." ”

Respecting the opinions of the guests, I brought Haruki Kadokawa and others to Yongji Restaurant in the summer.

Yung Kee Restaurant is one of the most well-known Cantonese restaurants in Hong Kong, especially the signature Yung Kee Roast Goose. However, it is one of the top 10 gifts in Hong Kong.

"Mr. Kadokawa, please. "I ordered a signature dish in the summer. Then he smiled at Haruki Kadokawa.

"Yes, it tastes great. Haruki Kadokawa tasted the roast goose and praised it with satisfaction.

When I saw it in the summer, I laughed happily.

He's also eaten Japanese food a few times before. The first time I ate it, it was relatively fresh, I thought it tasted very good, and the service was very considerate. But after eating it a few times. The shortcomings of Japanese cuisine are exposed.

Although Japanese cuisine is made from a wide variety of ingredients, there are many kinds of seafood and vegetables, and the combination is dizzying.

But let's be honest. Although the ingredients are very rich, the cooking techniques of Japanese cuisine are too monotonous, either eaten raw or steamed, or fried or grilled, how can it compare with Chinese cuisine fried, exploded, burned, fried, fried, slipped, boiled, boiled, boiled, steamed, stewed, stir-fried, fried, collapsed, marinated, sauced, mixed, boiled, pickled, frozen, dregs, drunk, roasted, smoked, the 28 cooking methods are so varied, and you will not get tired of eating.

So I was not surprised to see Haruki Kadokawa eating roast goose and praising it, and I was not surprised at all in summer.

"Xia Sang, let's talk about cooperation. After three rounds of drinking, Haruki Kadokawa said to Summer.

"Good. Summer nodded, "We hope that Mr. Kadokawa will release our film to Japan." ”

Respecting the opinions of the guests, I brought Haruki Kadokawa and others to Yongji Restaurant in the summer.

Yung Kee Restaurant is one of the most well-known Cantonese restaurants in Hong Kong, especially the signature dish Yung Kee Roast Goose, which is one of the top 10 gifts in Hong Kong.

"Mr. Kadokawa, please. Summer ordered a signature dish and smiled at Haruki Kadokawa.

"Yes, it tastes great. Haruki Kadokawa tasted the roast goose and praised it with satisfaction.

When I saw it in the summer, I laughed happily.

He's also eaten Japanese food a few times before. The first time I ate it, it was relatively fresh, I thought it tasted very good, and the service was very considerate. But after eating it a few times, the shortcomings of Japanese cuisine are exposed.

Although Japanese cuisine is made from a wide variety of ingredients, there are many kinds of seafood and vegetables, and the combination is dizzying.

But to be honest, although the ingredients are very rich, the cooking techniques of Japanese cuisine are too monotonous, either raw or steamed, or fried or grilled, how can it compare to Chinese cuisine fried, exploded, burned, fried, fried, boiled, boiled, steamed, stewed, simmered, stewed, grilled, baked, stir-fried, fried, collapsed, marinated, sauced, mixed, boiled, pickled, frozen, drunk, roasted, smoked, the 28 cooking methods are so varied, and you will not get tired of eating.

So I was not surprised to see Haruki Kadokawa eating roast goose and praising it, and I was not surprised at all in summer.

"Xia Sang, let's talk about cooperation. After three rounds of drinking, Haruki Kadokawa said to Summer.

"Good. Summer nodded, "We hope that Mr. Kadokawa will release our film to Japan." ”

Respecting the opinions of the guests, I brought Haruki Kadokawa and others to Yongji Restaurant in the summer.

Yung Kee Restaurant is one of the most well-known Cantonese restaurants in Hong Kong, especially the signature dish Yung Kee Roast Goose, which is one of the top 10 gifts in Hong Kong.

"Mr. Kadokawa, please. Summer ordered a signature dish and smiled at Haruki Kadokawa.

"Yes, it tastes great. Haruki Kadokawa tasted the roast goose and praised it with satisfaction.

When I saw it in the summer, I laughed happily.

He's also eaten Japanese food a few times before. The first time I ate it, it was relatively fresh, I thought it tasted very good, and the service was very considerate. But after eating it a few times, the shortcomings of Japanese cuisine are exposed.

Although Japanese cuisine is made from a wide variety of ingredients, there are many kinds of seafood and vegetables, and the combination is dizzying.

But to be honest, although the ingredients are very rich, the cooking techniques of Japanese cuisine are too monotonous, either raw or steamed, or fried or grilled, how can it compare to Chinese cuisine fried, exploded, burned, fried, fried, boiled, boiled, steamed, stewed, simmered, stewed, grilled, baked, stir-fried, fried, collapsed, marinated, sauced, mixed, boiled, pickled, frozen, drunk, roasted, smoked, the 28 cooking methods are so varied, and you will not get tired of eating.

So I was not surprised to see Haruki Kadokawa eating roast goose and praising it, and I was not surprised at all in summer.

"Xia Sang, let's talk about cooperation. After three rounds of drinking, Haruki Kadokawa said to Summer.

"Good. Summer nodded, "We hope that Mr. Kadokawa will release our film to Japan." ”

Respecting the opinions of the guests, I brought Haruki Kadokawa and others to Yongji Restaurant in the summer.

Yung Kee Restaurant is one of the most well-known Cantonese restaurants in Hong Kong, especially the signature dish Yung Kee Roast Goose, which is one of the top 10 gifts in Hong Kong.

"Mr. Kadokawa, please. Summer ordered a signature dish and smiled at Haruki Kadokawa.

"Yes, it tastes great. Haruki Kadokawa tasted the roast goose and praised it with satisfaction.

When I saw it in the summer, I laughed happily.

He's also eaten Japanese food a few times before. The first time I ate it, it was relatively fresh, I thought it tasted very good, and the service was very considerate. But after eating it a few times, the shortcomings of Japanese cuisine are exposed.

Although Japanese cuisine is made from a wide variety of ingredients, there are many kinds of seafood and vegetables, and the combination is dizzying.

But to be honest, although the ingredients are very rich, the cooking techniques of Japanese cuisine are too monotonous, either raw or steamed, or fried or grilled, how can it compare to Chinese cuisine fried, exploded, burned, fried, fried, boiled, boiled, steamed, stewed, simmered, stewed, grilled, baked, stir-fried, fried, collapsed, marinated, sauced, mixed, boiled, pickled, frozen, drunk, roasted, smoked, the 28 cooking methods are so varied, and you will not get tired of eating.

So I was not surprised to see Haruki Kadokawa eating roast goose and praising it, and I was not surprised at all in summer.

"Xia Sang, let's talk about cooperation. After three rounds of drinking, Haruki Kadokawa said to Summer.

"Good. Summer nodded, "We hope that Mr. Kadokawa will release our film to Japan." ”

Respecting the opinions of the guests, I brought Haruki Kadokawa and others to Yongji Restaurant in the summer.

Yung Kee Restaurant is one of the most well-known Cantonese restaurants in Hong Kong, especially the signature dish Yung Kee Roast Goose, which is one of the top 10 gifts in Hong Kong.

"Mr. Kadokawa, please. Summer ordered a signature dish and smiled at Haruki Kadokawa.

"Yes, it tastes great. Haruki Kadokawa tasted the roast goose and praised it with satisfaction.

When I saw it in the summer, I laughed happily.

He's also eaten Japanese food a few times before. The first time I ate it, it was relatively fresh, I thought it tasted very good, and the service was very considerate. But after eating it a few times, the shortcomings of Japanese cuisine are exposed.

Although Japanese cuisine has a wide variety of ingredients, a variety of seafood, and a variety of vegetables, the combination is also ever-changing. )