With a full set of cooking utensils, Xilu Cheng directly released himself the next day.

She took out a universal pot, first came vinegared bean sprouts, braised sea fish to warm her hands.

Then I started to make boiled crayfish, steamed abalone in sauce, shrimp with salt and pepper skin, and steamed eggs with clams.

Dozens of tables and parasols were set up on the beach, and the heat and sun on the beach near noon did not dampen their enthusiasm.

Ji Shu served them a dish, and after a few chopsticks, the plate bottomed out.

They didn't have time to lift their heads until they ate, their eyes stared at the dishes on the plate, and they ate one bite less when their hands were slow.

However, this is not the end, Xilu Cheng's energy stove is still operating.

Steamed hairy crab and pan-fried three

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