Mala Tang originated from the coast of the Yangtze River. Initially, boatmen and trackers created a simple and unique way to eat mala Tang. From Yibin, Sichuan to Wushan, the Three Gorges, due to the rapid flow of water, the traveler has become an indispensable landscape. While pulling the fiber, they set up stones, set up tanks, picked up some branches to make a fire, and scooped up several spoonfuls of river water. Everything is based on local materials. If there is food, they will pull out some wild vegetables to make up the number, and then put spices such as sea pepper and pepper into the sea to eat, which can not only fill their stomachs, but also drive them away.
Inducing esophageal cancer
It is easy to cause gastrointestinal discomfort.
There are many hazards in the processing of food additives.
Use fresh-keeping chemistry