一顿饭吃得天长地久,尤其还需室外天气凛冽,这样就更衬托出火锅带来的舒适淡定。寒风来临之际,我心中总藏着一丝窃喜,也是因为终于到了可以大啖火锅的季节了。从四川的牛油火锅,到北京的涮羊肉,从云南的腊排骨锅,到广东的牛肉打边炉,乃至日本的寿喜烧,韩国的部队火锅。 A meal to eat everlasting, especially the need for outdoor weather is cold, so more bring out the comfort of the pot brought calm. Cold wind is approaching, my heart always hidden a trace of secretly, but also because of the season to the big pot can finally. From Sichuan butter pot, to Beijing’s lamb, from Yunnan’s ribs ribs pot, to beef in Beidianhe, and even Japan’s Sukiyaki, South Korea’s military hot pot.