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Every time someone passed by, Zhao Wei would quickly serve him a bowl of steaming vermicelli soup, and Zhao Changshan would scoop half a spoonful of fat sausage into the bowl.
A large bowl full of translucent wide vermicelli, and the thick white soup has a fragrance. This is the thick soup that Zhao Changshan started cooking a week ago, and the all-natural materials are boiled slowly. The most important thing is the beef bone, and it is beef thigh bone, plus some leaves and bran ...
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