一旁是被揍得哭爹喊娘的丧彪，季淮之静静站在那，风光霁月，似乎半点不受影响，他弹了弹手里的香烟，一截烟灰掉落下来，露出里面的猩红，他扔了香烟，抬脚踩灭：“够了，今天不宜见血。”

Chen Gang and Monkey paused: "Boss, why?"

Ji Huaizhi glanced at them lightly, and a scene flashed through his mind of a little girl asking him if he was going home for dinner: "Today is a big day."

"Great joy, what great joy?"

Chen Gang wanted to ask more, but Ji Huaizhi had already turned and left, leaving behind a sentence: "There are many ways to torture people. If you want to see blood, wait until tomorrow."

Chen Gang suddenly laughed: "I understand this!"

Sang Biao: “!”

*

After sending Sister Qian out, Li Yang began to prepare dinner.

The first dish I made was soy sauce chicken. It's one of the more common dishes in Guangdong province, and the recipe isn't complicated. First, sauté ginger, scallions, and garlic in hot oil. Then, add half the prepared chicken and pan-fry until golden brown on both sides. Then, add a small cup of rice wine and soy sauce, a little dark soy sauce for color, and a can of rock sugar for seasoning. Finally, add a bowl of water just enough to cover the chicken. While the sauce is collecting, pour it over the chicken. The result is a shiny, rich, soy sauce-flavored chicken. Finally, serve, cut into pieces, and plate.

The next step is to dry-fry the cauliflower. After the fat is removed from the oil, add minced garlic and a little dried chili peppers to the pan. After sautéing, add the processed cauliflower and stir-fry until cooked. Then add salt, light soy sauce and other seasonings, stir-fry evenly and serve.

The last one is the crucian carp and tofu soup. The method is very simple. Just make sure to pour boiling water into the crucian carp and boil it over high heat. The crucian carp soup made in this way will be white and thick, and it will look good and taste good.

With the reform and opening up policy and the subsequent wave of layoffs, Guangdong Province brought together many people from all corners of the country. It was from then on that regional cuisine began to emerge within the lighter flavors of Cantonese cuisine, which emphasizes the inherent flavors of the ingredients. Numerous Hunan and Sichuan restaurants also opened up in the streets, diversifying people's tastes. Initially, Guangdong locals, who would cover their noses or cough at the mere smell of chili peppers in their dishes, later embraced the modified cuisines with relish.

Li Yang finished cooking the three dishes and was just wondering whether to put them back in the pot to keep warm when she heard a noise in the yard. She hurried out the door and saw that it was Ji Huaizhi who had returned.

She called out happily, "You're back!"