It always makes us salivate. Today, I will reveal to you the secrets of a brigade of the 72nd Army. How the best delicacies are made. The "treasure" boy sticks to the kitchen and provides "stomach" power.

2024/04/2402:08:33 military 1883
It always makes us salivate. Today, I will reveal to you the secrets of a brigade of the 72nd Army. How the best delicacies are made. The

Text and pictures|Pan Guangbo, Zhao Jianhua

The temptation on the tip of the tongue

all stimulates our taste buds

The delicacies with full color, fragrance and flavor

always make us salivate

Today, for you will reveal the secret of a brigade of the 72nd Army

The most exciting thing

How food is cooked

↓ ↓ ↓

It always makes us salivate. Today, I will reveal to you the secrets of a brigade of the 72nd Army. How the best delicacies are made. The

"Treasure" boys stick to the kitchen, providing "stomach " power

Behind every food picture

there is a group of "treasure" boys

who stick to ordinary posts day after day

Integrating youth into the three-foot stove

It always makes us salivate. Today, I will reveal to you the secrets of a brigade of the 72nd Army. How the best delicacies are made. The It always makes us salivate. Today, I will reveal to you the secrets of a brigade of the 72nd Army. How the best delicacies are made. The

firewood, rice, oil, salt, sauce, vinegar, tea

pots, pans, and pots, large and small stoves

is their magic weapon to serve the "stomach"

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Every delicacy is spicy and gentle, meaty and refreshing, and nutritious.

Let the officers and soldiers taste the taste of mother

It always makes us salivate. Today, I will reveal to you the secrets of a brigade of the 72nd Army. How the best delicacies are made. The It always makes us salivate. Today, I will reveal to you the secrets of a brigade of the 72nd Army. How the best delicacies are made. The

The officers and soldiers have the final say on whether the food "on the tip of the tongue" is good

Implement the officers and soldiers' food satisfaction survey

Collect the opinions and suggestions of the officers and soldiers on food security

It always makes us salivate. Today, I will reveal to you the secrets of a brigade of the 72nd Army. How the best delicacies are made. The It always makes us salivate. Today, I will reveal to you the secrets of a brigade of the 72nd Army. How the best delicacies are made. The

They make timely adjustments and feedback based on the opinions of the officers and soldiers

Pay attention to Do a good job in preparing meals

Focus on balanced dietary nutrition

Innovate food styles and launch special summer drinks

Make sure that meals are not the same, every meal is unique, and

is thoughtful in everything

It always makes us salivate. Today, I will reveal to you the secrets of a brigade of the 72nd Army. How the best delicacies are made. The

Let officers and soldiers eat well, be full, and be satisfied

People generally expressed that their "happiness" has soared

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Sufficient "stomach" motivation, spawning combat effectiveness

It always makes us salivate. Today, I will reveal to you the secrets of a brigade of the 72nd Army. How the best delicacies are made. The

Support capability spawning combat effectiveness

Satisfaction rate creates cohesion

It always makes us salivate. Today, I will reveal to you the secrets of a brigade of the 72nd Army. How the best delicacies are made. The

Good food security

Allows officers and soldiers to eat delicious meals

Everyone's sense of belonging and happiness The feeling is getting stronger

The motivation to train and prepare for war is getting stronger

It always makes us salivate. Today, I will reveal to you the secrets of a brigade of the 72nd Army. How the best delicacies are made. The

Do you want to eat military camp delicacies

Hurry up and sign up to join the army

It always makes us salivate. Today, I will reveal to you the secrets of a brigade of the 72nd Army. How the best delicacies are made. The

Authoritative release from the Eastern Theater Command

Submission email: [email protected]

Supervisor | Zhang Chunhui

Editor | Xu Chenghua, Gu Ren Red

Chief Editor | Lu Xiongfei

Intern Editor | Li Jiapeng

Issue: 2657

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