Drink early tea in south in one's childhood, always can see a kind of delicate tangerine cuboid food, but do not know what to call the name all the time, write down bright is slipperily only sweet the mouthfeel of be bored with, became a in the heart to read aloud slowly want. Be brought up slowly later, outer the desert that this always also can encounter to let me miss when having a meal, although still be mixed in one's childhood same gluttonous, but curiosity was occupied on peak, the name that knew it -- ovine a thick soup? It seems that, seem to concern with ovine it doesn't matter... the earliest sheep a thick soup is to use hotpot to boil really actually those who make, the ovine a thick soup that prolonged boils because its embezzle and fatty acid content are very high, grease freezing point is high, can coagulate when skilly is cooling solid, wide because of square portable belt to circulate, ovine a thick soup is passed to Japan along with Zen later, because the monk does not eat the meat, use ormosia and flour then or the evaporate after Ge Fenhun closes is made, reason sheep a thick soup is in Japan slowly evolution becomes a kind to be made with legumeState provision. A thick soup of traditional raw ingredient sheep is made for main material with ormosia, we change Cheng Tiantian's pumpkin today, the ovine a thick soup that does is sweet tender slip, suit darling very much. Recipe of pumpkin sheep a thick soup is shared to everybody below, and material and way are very simple, mom do not miss ~