Luan knife recommends the taste of qu tiller, and the bones are drunk and condensed with floating fat for a long time.

Although the lamb was processed a few days ago, it is not fresh.

But I can't help but Liu Hong's knife technique is delicate, and the slices of meat cut out are crystal clear.

The mutton is put into the water, rolled and scooped up, the meat is tender and soft, and it is absolutely delicious.

"I've been eating all the way, and I haven't eaten such delicious mutton for a long time!"

Jun Yan took a few bites of mutton, and the bookish breath that came from his bones seemed to be steamed by this

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