Chapter 95 Cui Jiachang had a car accident

The lady cut a small corner of the fish skin with some doubt. The skin, as big as a fingernail, was chewy and soft, without any fishy smell like the one she had that day. How could this little bit be enough? She continued to take another bite. It was so delicious that she couldn't stop.

At this time, the waiter brought a plate of fried dough sticks.

Ning Yan is a high-end restaurant, even fried dough sticks are served here?

"Dip the fried dough into Kunlun Baofu's broth." said the waiter.

The wife, who had a completely changed impression of Kunlun Baofu, immediately picked up a piece of inch-long fried dough stick, dipped the fried dough stick in the soup, and put it in her mouth. This bite was so satisfying.

Yue Ning heard the feedback from the front and realized that all the juice in the plate was eaten up. This was the effect she wanted.

After this rich dish, a dish of scallops stuffed with various flowers was served. Hundred flowers refers to shrimp paste stuffed in fresh scallops. This dish is light and delicious, suitable for all ages.

After this dish, the next one came: a rectangular porcelain plate with a small bowl at one end. In the bowl was a ball of dough covered with red oil sauce, in the middle was a bite-sized meat bun, and at the end was a ping-pong ball-sized piece of potato chips in a crispy shell.

He picked up a piece of red oil noodles with sauce and took a chopstick. The familiar smell entered his nose first and then his mouth. He had suffered a lot in those days, but he still missed it.

It was just one bite. Mo Weiwen had been reminiscing for so long, and after just one bite, could it be satisfying?

Qiao Qiming also complained: "What's wrong with Ningning? It's ok that she gave little for other things, but she only gave a little for this."

It was the first time that Yu Jiahong and Yue Ning met, so it was hard to say. He didn't eat enough either. He went to northern Shaanxi with Qiao Qiming that year, and his cousin opened a rubber factory in Baoji at that time. He hadn't been to the Northwest for more than 30 years, and he missed it!

At this time, the waiter brought a large bowl of臊子面 and a large bowl of yangtuocha. The waiter said, "Ningning added some to you guys, and made the taste stronger."

"This child is very sensible." Qiao Qiming said happily.

Mo Weiwen put a smile on his face, picked up the noodles, put them in the bowl and started eating.

Yu Jiahong poured half a bowl of noodles for his wife and half a bowl for himself. The couple was eating happily when the waiter brought a charcoal fire base, lit the fire, and brought over a copper pot.

The spicy flavor made Ye Yinglan say to Yu Jiahong in surprise, "Baoshan Huotang beef?"

"Yes, beef hotpot from Baoshan, Yunnan." The waiter brought a bowl of mint and placed it on the table. "Do you want more mint?"

Ye Yinglan quickly said: "Yes!"

That year, she went to the Burma Road to work as a car mechanic, and started out at a maintenance station in Baoshan, Yunnan.

She picked up a piece of beef offal with chopsticks, dipped it into the dipping sauce and ate it. She said to Yu Jiahong, "It tastes just like Huotang beef, very authentic!"

Yu Jiahong picked up a piece of pickled vegetable with chopsticks, which was also pickled very well.

The beef hotpot in Guangdong Province mostly uses tender beef, while the beef hotpot in Baoshan, Yunnan, can be a little older. First, the beef and offal are marinated with spices, then sliced ​​and cooked in the pot. It tastes very fragrant and chewy.

Ye Yinglan tasted the familiar flavor and didn't want to eat the臊子面 anymore. She said to Yu Jiahong, "I want to eat rice now."

Yu Jiahong knew what his wife meant. He smiled and took the remaining臊子面 from her and asked the waiter to bring her a bowl of white rice.

Ye Yinglan picked up some beef offal and mint and placed them on the rice. The red soup seeped into the rice and he started eating it in big mouthfuls.

Yu Jiahong looked at his wife who was eating with affection.

Ye Yingyi glared at her husband and said, "Look at my brother-in-law. He likes whatever my eldest sister likes. What about you? After decades, you still say that I like to eat everything."

Can this be blamed? He turned around and said, "Waiter, give me a bowl of rice too."

Ye Yingyi: "What are you doing?"

"I'm making beef soup with rice for you!" Qiao Jiahe thought she also wanted to eat beef soup with rice like her sister-in-law.

Ye Yingyi: "Did I ask you to mix the rice?"

Zhuang Baoru smiled: "Brother-in-law, Third Sister asked you to look at her like the eldest brother-in-law looks at the eldest sister."

Qiao Jiahe looked at his wife, and when he looked away, his wife gave him a look of disdain. In short, no matter what he did, it was wrong.

Cui Huiyi, who was sitting at the next table, saw this scene. She put her hand on Qiao Junshen's shoulder, smiled and whispered to Qiao Junshen, "Everyone in your family is so cute!"

Qiao Junshen felt her hot breath blow into his ears. He tilted his head slightly and asked, "Why is it so cute?"

When he asked this, Cui Huiyi found that she was too close to Qiao Junshen. She sat up straight. How should she answer? Since she was a child, she had only seen her parents quarreling. She rarely saw couples, especially those who had been married for decades, like this.

At least in her opinion, it would be shameful for an old couple to do this, but it seemed natural for his aunt and uncle, and his parents to do so.

A new dish was served, this time it was the pigeon wings that had been served at Yulongxuan. Qiao Junshen told Cui Huiyi to stop looking at his elders and eat quickly.

Cui Huiyi picked up the spoon and drank the soup. She looked up and said with a smile, "Qiao Junshen, it's delicious."

Looking at her smile, Qiao Junshen was distracted for a moment. He responded and lowered his head to drink the soup.

Cui Huiyi discussed this pigeon soup with her tablemate, who said, "I thought the key to this dish was to remove the pigeon bones. If you can get past that, this dish shouldn't be difficult to make, right? The bigger restaurants in Hong Kong always sell bird's nest, abalone, and shark's fin. The soup should taste similar if you stuff the pigeon's belly with the expanded shark's fin. But this soup is different from the one at Yulongxuan. It's fresh and tender, and much more delicious."

"It's definitely different. The dishes cooked by this little girl Ningning all have her own unique recipes. After I changed the Yuanzai noodles, sales went up."

Cantonese cuisine and dishes from other places were served alternately. Mo Weiwen ate either local or high-end dishes, looked at the luxuriously decorated restaurant, and listened to the family members talk about what Ningning had done after coming to Gangcheng. It seemed that Gangcheng was indeed the most suitable place for Ningning, so he felt relieved.

*

Yue Ning went to the airport to see Uncle Mo and his family off.

My grandmother had not been back to Singapore for more than 20 years. Her grandparents who raised her missed her till their death. They stayed in the port city for one day and then returned to Singapore with their family.

Fortunately, when they return to the mainland, they will stay in Hong Kong for two days, so they can get together then.

This was originally a private banquet, but it attracted the attention of people in Hong Kong. The Nanyang Ye family and the Yu family set up shop in Hong Kong earlier than old families like the Qiao family. As early as the 1920s, the Ye family opened department stores and hotels in Hong Kong. Later, the Ye family opened the first affordable store in Hong Kong, which is now the Hong'an supermarket throughout Southeast Asia.

Not to mention that the Yu family opened up a route between Hong Kong and Southeast Asia in 1910, even in the 1930s, there was still a large number of foreign company warehouses in Causeway Bay. However, due to the opening of the Guangzhou-Kowloon Railway at that time, the dock had been moved to Kowloon.

There were many abandoned warehouses. Yu Jiahong was still a teenager in his early twenties at that time. He and the Cai family decided to buy those warehouses. Those might be the last batch of land with a thousand-year usage right in Hong Kong Island.

These warehouses were used during the war to accommodate manufacturers from the mainland and help them quickly resume production. A steady stream of daily necessities were imported from the port city to Guangdong City and then to Wuhan to support the mainland.

After the war, the population of the port city poured into the city rapidly, and that area became a prime location.

The heads of the two families coming to Hong Kong City at the same time, even if it is just a private trip, is enough for the people of Hong Kong City to gossip.

What's more, a banquet was held in Ningyan.

How was the party? There were quite a few people attending, and since there is no such thing as a wall without cracks, naturally someone would say something.

According to the interviewees, the Kunlun Bau was so delicious that at the end, they ate up all the juice with fried dough sticks.

However, there are still chefs in the city's old hotels who can cook this dish. Although the ingredients for this dish are rare, there are many rich people in Hong Kong, and it is so delicious. Wouldn't the rich praise it to the sky?

Overall, the base flavor of this dish is still abalone, and the grouper skin has a strong gelatinous texture, making it sticky and sticky. Instead of eating this, it is better to eat fish maw stewed with abalone, which is lighter.

Just like people always say that you can’t have both bear paw and shark fin, if you have to choose between the two, you’d definitely choose shark fin.

So what does this Kunlun Baofu look like after eating all the juice? No one can imagine.

What Kunlun Baofu tastes like is secondary. At this time, there are still many people from Shanghai in Hong Kong, and Shanghai people gather in North Point. Hearing that there is Zaobotou at this banquet, how many people's gluttony was aroused?

Yue Ning launched the Zaobotou in Baohualou, and many old Shanghainese came to Baohualou to taste the flavor of their hometown.

The old Shanghainese thought it was delicious, and it also attracted Hong Kong people to come and have a look. The fresh and fragrant Zaobotou easily captured the hearts of Hong Kong people who already liked pork offal.

For a while, everyone was talking about going to Baohualou to eat zaobotou.

At this time, Ningyan was in trial operation. During the trial operation period, there were 20 tables for lunch and dinner, and reservations were required.

As soon as the news came out, all the reservations were taken within two days before the official opening on September 16, and no reservations were allowed after September 16.

Yue Ning now puts all her energy into Ning Yan. As it is not safe to go back to Mong Kok after the night market, she decides to move to the house in Repulse Bay.

Asong is now the head chef of Baohua Building and is responsible for major affairs. Yue Baohua no longer has to wait from morning to night like before. He also doesn't want Yue Ning to live alone, so he decides to move to Repulse Bay.

This house of about 80 square meters is already a luxury for her and her grandfather to live in in this port city where most people are still waiting for government public housing.

The furniture had already been purchased, and Yue Ning asked a husband-and-wife shop near Baohua Building to make the curtains.

At the agreed time, Yue Ning went to get the curtains and took a taxi home. The car was stuck in a traffic jam in front of a hospital. The taxi driver had to do business and the traffic jam wasted his time, so he knocked on the steering wheel and cursed a few times.

The cars on both sides passed alternately, and the car finally passed the congestion. Yue Ning saw a pool of blood on the ground, and the person was gone. There was a car accident, and I hope no one was killed.

Yue Ning went home carrying a large bag of curtains, entered the house, turned on the TV in the living room, went to the storage room to get a ladder, and hung the curtains in the living room first.

I heard a sentence on TV: "Now we have a breaking news, Cui Jiachang, chairman of the board of directors of Cui Ji Flavor Industry, was involved in a car accident..."