Do You See “Fried Chicken Thighs” At A Wedding Banquet? A Table Of Relatives And Friends, Full-Face Green Experts Reveal The Truth At One End | New | NOWnews Today News

Whenever we attend a wedding to eat someone else’s wedding banquet, whether at a water table or in a high-end restaurant, we will first see what delicious dishes are on the table, but have you ever seen such a dish? at a wedding? Recently, when some netizens shared a wedding feast, they ate a “fried chicken leg” near the end, at the time, friends at the same table were talking about it and the posts sparked heated discussions.

The original PO noted in a post on the “Food Commune”, “I’d like to ask, were there really fried chicken thighs on a table before? The store didn’t have a water table, but when the fried chicken thighs were served , several brothers and sisters discussed it, because I had never eaten fried chicken thighs at a table before … Is it too superficial? “

As soon as the post came out, netizens left comments: “I don’t know why fried chicken thighs on the table are so delicious ==”, “Yes! It is eaten very often in the south”, “The thighs of fried chicken are super delicious and are the same as Babao’s pastilles. “Pan”, “Fried chicken thighs are super delicious! They will be with sesame balls “,” Almost all in the last one! They will continue to eat, it is really delicious “,” Chicken thighs are classics. It’s really delicious. “” The fried chicken legs for wedding parties are super amazing. “Also, some informants said,” The fried chicken thighs on the table are prepared for the guests to take out, because the food on the table it is very full and the chicken thighs can be pulled out if they cannot finish eating. Go home and share with your family, and the host and guest will have a great time. “” Usually the last one is delivered with a plastic bag. It is because the host thinks that the guest has not eaten enough, that is, he has no face, that Onomichi will put fried chicken thighs. In the past, it was a must. It was the concept of allowing guests to have enough food and drink, and it was the lifeblood of the table. “(Editor: Zhang Jiazhe)