THE BEST SIDE OF ANJING KEREN

I set some pork on a bit of skin and ate it like cheese with a cracker. The juice of the meat, combined with the snap of the pores and skin, was about among the best issues I’d at any time eaten.It got even better when he gave me some back meat, which was much more tender and juicy compared to leg. The belly and, last but not least, by far the mo