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... very large.
Wen Xingyao grilled more than a dozen skewers at one time, and sprinkled only the simplest seasoning on them. Because the octopus legs were sliced thinly, the octopus legs were cooked quickly, and a fishy and salty smell of seafood wafted out. The scene was much quieter.
Everyone has one or two strings in their hands, and put the rest aside for the audience to try.
At the same time, the octopus legs that were cut into small pieces and boiled were also fished o ...
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