Chapter 219 A True Feast

Count them...

No, too many to count.

It's simply a dazzling array.

The key is that these dishes not only smell delicious, but also look extremely tempting.

On a large white bone china plate with a gold rim, two golden fish with naturally curved shapes are placed steadily in the center of the plate.

In the middle is an extremely delicate jade ball carved from radish with hollow lace.

The fish and the dish are filled with brightly colored soup, which looks extremely beautiful.

Like a work of art meticulously crafted by a craftsman.

Looking to the side, the braised pork pieces, which are bright red like agate and have a gelatinous texture, are fat but not greasy, sweet and soft.

Even before you put it in your mouth, you can imagine how delicious it is and how it melts in your mouth.

Next to the braised pork is a serving of juicy green vegetables.

The color and elegant fragrance are pleasing to the eyes and make people fascinated by its refreshing taste.

Next was the delicious fish head tofu soup.

The hideous fish head with bald eyes doesn't look so hideous against the backdrop of clear soup and white tofu.

Instead, it tempts people and makes them want to eat it.

The potato shreds in the spicy and sour potato shreds look like they were cut by a machine, and each shred is of uniform thickness.

It is very friendly to people with obsessive-compulsive disorder and makes people feel extremely comfortable when watching it.

There is a hint of spiciness in the sourness, and the spiciness is blended with the aroma of sourness.

While it is appetizing, it also makes people conquered by the crispy taste of shredded potatoes.

There are also braised eggplant, stuffed bitter melon, steamed, garlic-flavored, spicy, fragrant and spicy, braised, braised in oil, blanched and so on. There are really many dishes.

It was so overwhelming that I didn’t know which dish to eat.

That’s not all. It’s a feast, and it really is a feast.

Compared with the Dragon Boat Festival feast, the Zerg feast with only five dishes is nothing but a drop in the bucket and not worth mentioning.

In addition to the dazzling array of dishes, it is hard to count how many there are.

There are also various foods that I can’t name.

Judging from the shape, it is very similar to the steamed buns in the several incomplete pictures exhibited in the Imperial Capital Museum.

Just whiter, fluffier, and fatter.

In addition, there are some exquisite and small foods such as ingot shape (wontons and dumplings), wheat ear shape (dumplings), with lace and pleats on them (soup dumplings, xiaolongbao), and foods that are rolled up in layers and decorated with chopped green onions (huajuan mantou).

The variety of these foods is astonishing.

However, the quantity is not large, only dozens of each kind.

As for the foods next to these foods, unfortunately, they happen to know that the raw materials of these foods are rice and glutinous rice of various colors.

This is different from their original cooking method of grinding rice and glutinous rice into a paste and then adding oil, salt and other seasonings to season it.

These are foods cooked with whole rice grains.

Either each grain is crystal clear, exuding the unique fragrance of rice, or it is boiled until it blooms and is paired with fish slices, fruits, vegetables, and meat to become rice with soup.

There is also rice served in wooden utensils or bamboo tubes (bamboo tube rice and wooden barrel rice).

Each type of rice is paired with different ingredients, but each one looks very delicious and tempting.

White rice is also available.

This is really amazing. It is placed in a wooden barrel that is more than one meter high and reaches an adult's waist, and is placed on the ground covered with a mat.

More than thirty barrels.

Next to the white rice, there were boxes packed with strangely shaped food (zongzi) with a layer of crust. There was quite a lot of it, more than thirty boxes in total.

(End of this chapter)