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The Only Michelin-Starred Yakitori Restaurant in America – Omakase | yakitori

The Only Michelin-Starred Yakitori Restaurant in America – Omakase

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Yakitori translates to grill chicken and at Torishin in New York City, master chef Atsushi Kono serves every part of the bird. Watch this episode of Omakase to learn how grilling chicken skewers can be raised to the highest level of art.

Eater is the onestopshop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more  it’s the most indulgent food content around. So get hungry.

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The Only Michelin-Starred Yakitori Restaurant in America - Omakase

How to Make Yakitori (Recipe) 焼き鳥の作り方(レシピ)

Sweet and irresistible chicken and scallion skewers (negima), you can enjoy this simple recipe on a grill or with an oven.

For the complete recipe with stepbystep pictures: http://justonecookbook.com/recipes/yakitori/

Ingredients:

1012 5inch bamboo skewers
1 lb. boneless, skinless chicken thighs, at room temperature
9 scallions
Vegetable oil

Yakitori Sauce (Tare)
1/2 cup soy sauce
1/2 cup mirin
1/4 cup sake
1/4 cup water
2 tsp. packed brown sugar

Music courtesy of Audio Network: Down and Dirty

Check out my blog: http://justonecookbook.com/

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How to Make Yakitori (Recipe) 焼き鳥の作り方(レシピ)

Succulent Yakitori (Chicken) – How To Make Series

Master Sushi Chef Hiroyuki Terada shows you how to make succulent Chicken Yakitori that can be done anywhere you may be in the world. The only ingredients you’ll need that’s out of the ordinary is the teriyaki glaze. We will be showing you how to make this soon so stay tuned. One point to make that’s very important is to be careful when you add water to your pan that has chicken and oil; when you add water to this high heat pan, it may cause a large increase in flames and can be dangerous situation. You can still add water but make sure the heat is lower and that the oil isn’t spewing out of the pan which would indicate the pan being overly hot. Adding water in the pan should be done in lower heat throughout this cycle to keep the moisture and not let the water evaporate so quickly.

Follow Hiroyuki Terada:
Facebook: https://facebook.com/pages/NoVekitchenandbar/175557962456764
Instagram: https://www.instagram.com/diariesofamastersushichef/
Twitter: https://twitter.com/RealSushiChef

Hiro’s Second Channel:
https://youtube.com/user/MIAMISPICE68

Cameraman’s Channel:
https://www.youtube.com/charlespreston

Watch More Hiroyuki Terada:
Recent Uploads: https://youtube.com/playlist?list=PLw4w6pxDkwuYuWPKACrEdlFbNXtFK52AU
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Extreme Series: https://youtube.com/playlist?list=PLw4w6pxDkwuY19AA30T67M3KWGriC8
Low Difficulty Recipes: https://youtube.com/playlist?list=PLw4w6pxDkwuYWch7Yc_lFyoSU9_M2Lvw5

Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds…Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. https://www.patreon.com/diariesofamastersushichef

As always, we wish to thank all of our fans for spending time here with us on YouTube. We’re all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode…

Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103451
Miami, FL 33138

New videos every Sunday and Wednesday!

Business Inquiries: diariesofamastersushichef@gmail.com

About Master Sushi Chef Hiroyuki Terada:

Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.

At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef’s School in Kochi, Japan from 19871989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 19891992. Mr. Kondo is the master of Kansai style cooking, considered to be the highend of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.

Chef Hiroyuki Terada is using the Minonokuni Matsu1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro’s custom specked knife.

For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com

Let us know how you enjoy your Minonokuni.

Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
8007148226
www.knifemerchant.com

Succulent Yakitori (Chicken) - How To Make Series

How Yakitori Master Atsushi Kono Makes 13 Skewers Out of One Chicken — Prime Time

On this week’s episode of Prime Time, Ben and Brent learn new ways to butcher a chicken from yakitori pro Atsushi Kono, who shows them how to divide up the bird in order to get the most meat to skewer out of it.

Eater is the onestopshop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.

Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0
Our Video Crew: https://www.eater.com/pages/mastheadvideo
And our podcasts: https://www.eater.com/pages/podcasts

How Yakitori Master Atsushi Kono Makes 13 Skewers Out of One Chicken — Prime Time

How Chef Kazuhiro Watanabe Grills 360 Tsukune-Style Yakitori Sticks a Day — First Person

Tsukune Toranomon chef Kazuhiro Watanabe took over his father’s yakitori restaurant that he started in 1968. The shop has always specialized in tsukune, which is a style of yakitori made from minced chicken. Chef Watanabe makes each skewer with passion and lighthearted joy, as he demonstrates how to skewer the meat, and how to grill each stick to perfection in order to savor the most flavor and fat.

Credits:
Director/Camera: Tofu Media
Producer: Francesca Manto, Tofu Media
Editor: Francesca Manto

For more episodes of ‘First Person,’ click here: https://trib.al/h16bKUZ

Eater is the goto resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. 

Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0

How Chef Kazuhiro Watanabe Grills 360 Tsukune-Style Yakitori Sticks a Day — First Person

How to Eat Yakitori/ Best Yakitori in Tokyo 乃木坂 鳥幸

There is a way to eat Yakirori and the yakitori master from this amazing shop called Toriko tells us everything to enjoy yakitori.

・How Well Do You Know Yakitori? Let’s Find Out!
  http://mchajp.com/13842

・Even Japanese People Don’t Know? What’s the Best Way to Eat Yakitori?
  http://mchajp.com/13814

Nogizaka Toriko/乃木坂 鳥幸
http://tabelog.com/tokyo/A1307/A130701/13133527/

Charly from 2minJapan
http://www.yummyjapan.net/creator/2minjapan

Check Yummy Japan for All things about Japan.
http://www.yummyjapan.net

Follow us on:
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Instagram: https://www.instagram.com/yummyjapan01/

How to Eat Yakitori/ Best Yakitori in Tokyo 乃木坂 鳥幸

Yakitori recipe / Japanese street food / 焼き鳥 作り方

How to make Yakitori
Yakitori Tare sauce
Yakitori at home

Please see below for the ingredients, written recipe, FAQ, and more!!

(Chapter)
0:00 Yakitori Tare (Sauce)
4:41 Cut chicken
6:45 Prepare ingredients
8:54 How to skewer Yakitori
10:37 Cook Yakitori

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(Recommended videos👀)

[Chicken Nanban recipe]https://youtu.be/NJj6ixrFQLg [Soboro Bento recipe]https://youtu.be/7Ra3SBaMoIo [Yakiniku Recipe (Japanese BBQ)]https://youtu.be/mNi2dlWdwVM [Shopping (Amazon link)]

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[Ingredients (GRAM)] (23 serves) (10 skewers)

Chicken thigh 600g
Sake 2tbsp (30ml)
Kombu salt 1tsp (5g)
Green shallot stem 45 stalk

(Kombu salt)
Kombu 4g
Salt 50g

(Tare = Sauce)
Chicken neck 500g
Water 500ml
Kombu 3g

Sugar 6tbsp (90g)
Mirin 4tbsp (60ml)
Sake 4tbsp (60ml)
Soy sauce 4tbsp (60ml) x 2

Ginger 10g
Green shallot leaf 10g
Corn flour 1tbsp (8g)
Water 2tbsp (30ml) (For corn flour)

[Ingredients (OUNCE)] (23 serves) (10 skewers)

Chicken thigh 1.3lb
Sake 2tbsp (0.6oz)
Kombu salt 1tsp (0.2oz)
Green shallot stem 45 stalk

(Kombu salt)
Kombu 0.14oz
Salt 1.8oz

(Tare = Sauce)
Chicken neck 1.1lb
Water 10.4oz
Kombu 0.1oz

Sugar 6tbsp (3.2oz)
Mirin 4tbsp (1.25oz)
Sake 4tbsp (1.25oz)
Soy sauce 4tbsp (1.25oz) x 2

Ginger 0.35oz
Green shallot leaf 0.35oz
Corn flour 1tbsp (0.3oz)
Water 2tbsp (0.6oz) (For corn flour)

[Method] [Chapter1: Yakitori Tare (Sauce)]Soak water and kombu for 1hr to overnight
Boil chicken neck 30 sec, then rinse
Put everything except the veggies,
half of the soy sauce, and corn flour in a pot

Boil, add the veggies. Simmer to reduce by half
1 hr later, break the bones
Strain. Add the other half of soy sauce & corn flour
Boil 30 sec

[Chapter2: Cut chicken]Please follow the video instruction [Chapter3: Prepare ingredients]Blitz kombu and salt.
Mix sake and kombu salt
(Use 1.5tsp kombu salt for Shio Yakitori)
= (No sauce version)

Marinade the chicken with it for 30 mins
Cut green shallot to 23 cm (0.81.2inch)

[Chapter4: How to skewer Yakitori]Please follow the video instruction [Chapter5: Cook Yakitori]Apply oil to the Yakitori
Cover the skewer with foil
Make sure the chicken is above 13℃ (55F)
Cook in the oven at 220℃ (428F) with Broiler

810 mins later, Brush it with the Tare,
cook further 34 mins
Glaze again with Tare. Done mate!

(For Shio Yakitori, Brush with soy sauce at the end)

[FAQ]

Q: Why do I use kombu for everything?
A: As a Japanese chef, I want to introduce this national treasure to the world.
And want to help growing the traditional Japanese Marine products industry.
So I want to make this channel as socially meaningful

Q: Can I skip Sake?
A: Yes. But you don’t need to buy expensive Sake.
We use Ryorishu (Cooking sake) which is cheap.
Or Rice wine

Q:Can I skip Mirin?
A: You can replace with sugar. Use half amount

Q: I can’t find Kombu
A: You can shop from the link above,
or replace with Kombu dashi powder
or Kombu concentrate
or MSG

Q:What is your frying pan?
A: The brand is “Pro cooker”
Please search “Pro cooker pan”

Q:What’s the BGM?
1:Infraction: Holiday
2: Flehman: [Groove in Asia] by DOVA SYNDROME: https://dovas.jp/
3: Corbyn Kites: Staycation

[Business enquiry]email: chefslabobusiness@gmail.com

Yakitori
JapaneseStreetFood
Chefslabo
焼き鳥の作り方
焼き鳥レシピ

Yakitori recipe / Japanese street food / 焼き鳥 作り方

ニワトリ解体!焼き鳥パズルで部位を学べ!Chicken Yakitori demolition puzzle. Japanese toy

◆この玩具について◆
[コレクションNo.0503]
どうも、おもしろ雑貨コレクターの伊勢海老太郎です。今回は解体パズルシリーズの新作「一羽買い!!焼き鳥パズル」の紹介です。パズルで遊びながら、ニワトリ(鶏肉)の部位を学べます。焼き鳥屋さんで部位について語りたがるめんどくさい人になりそうな気もします(笑)。完成図を見ながらだと簡単に組み立てられますが、何も見ないとけっこう難しいですね。知らない部位がたくさんあり勉強になりました。焼き鳥とローストチキンになるのは食欲を刺激します。私はその誘惑に負けました(笑)。焼き鳥屋さんのテーブルに置いてあったら、お客さんが色々な部位を食べたくなり売上が上がるかもしれません(笑)。この解体パズルシリーズは、価格が安いのに完成度が高く、子供から大人まで楽しめて勉強になるのでおすすめです。メガハウスの「一羽買い!!焼き鳥パズル」という商品です。私はAmazonで1,561円で購入しました。牛、豚、マグロ、蟹の紹介動画をまだ見ていない方はぜひご覧ください。詳細は下記関連リンクをご確認ください。

◆関連リンク◆
[公式サイト]
https://megahouse.co.jp/megatoy/products/item/2874/
[楽天商品ページ]
https://a.r10.to/hVRBeS
[Amazon商品ページ]
https://amzn.to/2zJSqSt
[焼肉パズル / Yakiniku Puzzle]
https://youtu.be/tM0cLZR4A4g
[本マグロ解体パズル / Tuna demolition puzzle]
https://youtu.be/8cYxc5yDZgs
[黒豚パズル / Pork Puzzle]
https://youtu.be/HRVbjmOMnp0
[カニ解体パズル / Snow Crab Dissection Puzzle]
https://youtu.be/f5qV_hyUhnI
[人体模型パズル / Human anatomical model puzzle]
https://youtu.be/KWwoJj2lKc0
[刀ハサミ 徳川家康]
https://amzn.to/2MZ83OL
[華味鳥冷凍もも肉]
頂き物
[11ぴきのねこキッチングッズ]
https://www.ehonnavi.net/shopping/category.asp?n=1134
[丸正醸造からあげ屋さんのからあげのたれ]
MOME COMINGこととやリアル店舗で購入
[ペンギンソルト&ペッパー]
https://a.r10.to/hfNLM8
[回る焼き鳥メーカー / Yakitori Machine]
https://youtu.be/8N6aOgnbKhg
[シトラスプレス(レモン絞ったプレス機)]
https://amzn.to/2PEAWlf
[アヒルのグラス”GOODGLAS”duck]
https://youtu.be/Jgno7dFb6Ow
[手のマドラー]
https://a.r10.to/hljgts
[小さな猫の手トング]
https://amzn.to/33Mm0V9
[猫の手トング]
https://amzn.to/2Nm4T72
[じゅうたんキッチンボード]
https://a.r10.to/hfddHP
[ローストチキンの風船(浮き輪)Inflatable Turkey]
ヴィレッジヴァンガードのリアル店舗で購入
[比内地鶏ローストチキン]
高島屋のオンラインストアで購入したが商品ページ現在無し。同じ商品が下記楽天ストアでも購入できるようです。
https://a.r10.to/hbYIG0
[ひよこ / Hiyoko Sweets]
http://hiyokoonlineshop.com/SHOP/10105056.html
http://www.hiyoko.co.jp/en/hiyoko/index.html
[サンアート かわいい食器 「 にわとり 」 ティーポット&カップ]
https://amzn.to/2PE91lC
[鳥がフチにとまるシュガー]
ヴィレッジヴァンガードオンラインストアで購入しましたが、現在は売り切れのようです
[鳥の卵のシュガー]
ヴィレッジヴァンガードオンラインストアで購入しましたが、現在は売り切れのようです
[焼肉パズルウシ 英語版 / Piece o’ Steak]
https://amzn.to/2ZBUWZz

◆日記◆
先週の土曜日に公開したかったのですが、なんだかんだで編集って時間かかりますね……(笑)。動画編集をしている知り合いがいないので、比べられないのでなんとも言えないですが、もしかしたら編集が遅いほうなのかも……(笑)。今回の焼き鳥パズルで、ついに解体パズルシリーズは、牛、豚、鶏が揃いました!焼き鳥パズルですから、鶏肉の唐揚げ、焼き鳥をやっぱり料理しちゃいました。撮影日は胃の調子が悪かったので、食べる量を減らしました。鶏肉の唐揚げは揚げた量の半分を、焼き鳥は3本だけ食べました。鶏肉の唐揚げにマヨーネーズをかけて、白飯と一緒に口へ運ぶ、至福の時間です。そしてキューピーのマヨネーズの安定感が素晴らしいです!鶏肉は頂き物で華味鳥というブランドのお肉だったのですが、とても美味しい鶏肉でした。焼き鳥パズルはローストチキンとして飾れるので、本物のローストチキンも用意しないといけません(笑)。というわけで、パーティーサイズのローストチキンを発注しました。ローストチキンも動画内では全部は食べず、食べられる量だけを盛り付けました。胃の調子が良くてもさすがに今回は食べきれなかったと思いますけどね……。撮影後に数日かけて完食しました。パンに挟んでチキンサンドにしたり、ピラフ、チキンカレー、骨から鶏ガラスープを作ったり、美味しく頂きました。とても美味しいローストチキンだったのですが、食べた中で特に1番美味しかった部位を発表します。ぼんじりでした。ぼんじりの部位がどこかわからないという人は、この動画をもう1度視聴して確認してください(笑)。ぼんじり最高!
※胃痛は今は完全回復しています

◆SNS◆
おもしろ雑貨コレクターの伊勢海老太郎が、コレクションの雑貨と文房具を紹介します。フォローお願いします。
[Twitter]
https://twitter.com/iseebitarou_com
[Instagram]
https://www.instagram.com/iseebitarou_com
[Facebook]
https://www.facebook.com/iseebitaroublog
[Blog]
https://www.iseebitarou.com
[Tumblr]
http://iseebitarou.tumblr.com
[楽天Room]
https://room.rakuten.co.jp/iseebitarou/items

◆Description◆
This time is an introduction to Japanese toys. New product “Yakitori Puzzle” of popular toy series “KAITAI PUZZLE” has been released. It is Yakitori demolition puzzle. It helps cooking study. Play with that puzzle and you will learn the names of the chicken parts. Only Japanese version. When I was playing with this puzzle, I wanted to eat Karaage and Yakitori. karaage is Japanese fried chicken. Both are very delicious. Yakitori machine is very interesting. Check out the video introducing Yakitori Machine. “Yakitori Puzzle” becomes roast chicken. You can decorate the interior with roast chicken. I also ate roast chicken. It was a very delicious roast chicken. I ate “Hiyoko manju” during the tea time after the meal. “Hiyoko manju” is Japanese sweets. It is very famous in Japan. Finally, the English version of “Yakiniku Puzzle” “Piece o ‘Steak!” Appeared. It is a puzzle to learn the beef part. It will be released soon. Please look forward to. There are also cow, pig, tuna and crab puzzles. Check the link below.
Thank you, Google translation.
[Beef Yakiniku Puzzle]
https://youtu.be/tM0cLZR4A4g
[Pork Puzzle]
https://youtu.be/HRVbjmOMnp0
[Tuna demolition puzzle]
https://youtu.be/8cYxc5yDZgs
[Snow Crab Dissection Puzzle]
https://youtu.be/f5qV_hyUhnI
[Hiyoko Sweets]
http://www.hiyoko.co.jp/en/hiyoko/index.html

ニワトリ解体!焼き鳥パズルで部位を学べ!Chicken Yakitori demolition puzzle. Japanese toy

Eating $150 Yakitori Omakase POV

Truly a one of a kind omakase experience, captured semifirst POV style! I dropped by Torien, sister restaurant of one Michelinstarred Torishiki, to experience a taste of Chef Yoshiteru Ikegawa’s thoughtfully curated sixteen course yakitori omakase menu, and got to try seven of his most recommended skewers.

About To Eat: A new YouTube channel from your internet food friends.
About To Eat is the excitement of knowing something wonderful is coming.
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Credits: https://www.buzzfeed.com/bfmp/videos/132829
MUSIC
Small Moments_Full
Licensed via Warner Chappell Production Music Inc.
Affectionate Warmth_Full
Licensed via Warner Chappell Production Music Inc.
Poignant Grace_Full
Licensed via Warner Chappell Production Music Inc.
Untold Stories_Full
Licensed via Warner Chappell Production Music Inc.
Contemplation_Full
Licensed via Warner Chappell Production Music Inc.
A Curious Journey_Full
Licensed via Warner Chappell Production Music Inc.
Flowing Thoughts_Full
Licensed via Warner Chappell Production Music Inc.
Snapshot_Full
Licensed via Warner Chappell Production Music Inc.

EXTERNAL CREDITS
Torien
https://www.instagram.com/torien_nyc/?hl=en
https://www.youtube.com/abouttoeat

Eating $150 Yakitori Omakase POV

How to Make Yakitori Like a Pro – 10 Simple Tips & Techniques to Quickly Improve Your Yakitori

All of my Yakitori tutorials contain an abundance of information I learned from Yakitori masters in Japan and the US. I hope you have a chance to watch them all. However if you’re new to this channel or just need a refresher, I’ve gathered the Top 10 most important tips and techniques from my past videos here in a 10 minute video. Any of these tips should definitely help take your Yakitori from Amateur to Pro!

Support this channel:
If you’re enjoying the tutorials so far and interested in a way to support this channel, I have a page where you can donate some chickens! Thanks!
https://kofi.com/yakitoriguy

Yakitoriguy Amazon Shop:
To purchase Yakitori equipment such as skewers, charcoal, knives, grills, and even seasonings on my Amazon shop go here:
https://www.amazon.com/shop/yakitoriguy

Remember to Subscribe!
I have more Yakitori tutorials coming! Make sure to subscribe and put notifications on for these upcoming videos! Also follow @yakitoriguy on Instagram for all the various behind the scenes tips and my latest updates!
Follow: https://www.instagram.com/yakitoriguy

Note:
There are many ways to make Yakitori and the methods are slightly different depending on the region or traditions passed down the shops in Japan. This video shows the methods based on what I learned from Yakitori masters in Japan and the US. Combining those learnings, I’ve adapted the steps and put together the easiest or tastiest method for me, which I hope works for you too!

How to Make Yakitori Like a Pro - 10 Simple Tips & Techniques to Quickly Improve Your Yakitori

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Trung quang

Tôi là Quang Trung, là một chuyên gia trong lĩnh vực các tin tức tổng hợp về các quốc gia trên thế giới. Tôi muốn chia sẻ những thông tin bổ ích này của mình đến mọi người.https://1111.com.vn/

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