Chapter 910 Shunde’s amazing dishes, you will regret it forever if you don’t try them!
When they came, most of Jingshu's green giants were empty. When they left, Jingshu's green giants were bulging, and they were filled with dozens of grafted fruit saplings, and it looked like they could no longer hold any more.
It can be said that the harvest was very fruitful.
Wu Jiang even joked, "Boss Jing, you won't be able to fit anything in your bag once you get to Shunde."
Jingshu snorted, "Don't worry, if we squeeze a little more, we can still get some." At worst, I can just sneak some into the space. Oh, by the way, before we go to the Middle East, we still need to take out and hide all the supplies that can be stored for a long time in the space. Ideally, we can upgrade the space or something.
…
Shunde is a place with unique Lingnan water town charm, beautiful scenery and rich traditional culture. It is also the place with the most light in eyes and the most human kindness among all the cities Jingshu has seen in the past few years.
When Jingshu brought Wu Hai, Wu Jiang and others to Shunde, the rhythmic sounds of gongs, drums and shouts came from afar. The two lions that they had only seen on TV were dancing and fighting on high poles, jumping back and forth on the poles that were several meters high.
The lion's eyes blinked vividly, and the two lions followed closely.
The audience around cheered.
On the street, there were a few children running and playing with lion heads on their heads.
Jingshu was also infected by the lively atmosphere.
"It's quite lively. Is today a festival?" Jingshu asked.
Wu Hai cleared his throat and said, "You don't know this, Mr. Jing, right? Here, we have a lion dance team for business openings, weddings, funerals, and even when we're unlucky. We dance when we get rich, too. We dance for small festivals and big festivals, we dance for sacrifices, we dance when we burn incense, we dance when we're happy, and we dance when we're unhappy."
Wu Jiang nodded: "Yes, yes, lion dancing is our cultural heritage, just like drinking water and eating. It is indispensable."
Jing Shu gave a thumbs up: "There's a reason why the food culture here is so famous. It's inherited from our ancestors. We focus on doing one thing to the utmost. It would be strange if it didn't excel."
Food is the eternal protagonist of the wealthy city of Shunde, and the century-old Shunde Liangfu Restaurant is one of the best.
The eighth-generation inheritor, Liang Xing, is the current owner of Liangfu Restaurant.
After watching the lion dance performance, Wu Hai brought Jingshu and others here.
There are two huge stone lions in front of the Liangfu Restaurant. It is an ancient attic Chinese restaurant. It is rare in this apocalyptic street, if not the best.
Wu Hai lit incense and worshipped the God of Wealth at the altar with the best feng shui in the lobby with ease, muttering something. Jingshu and Wu Jiang and others quickly followed suit. Jingshu muttered in her heart: Bless me to make a fortune in this trip to the Middle East, fortune, fortune, thank you!
No matter what, this is still exquisite. The life of the southerners is different from that of the people in the south.
"Here you are, brother Wu Hai. I've been waiting for you. Today, I'm going to show you some of the amazing Shunde dishes I've prepared." Boss Liang Xing arrived wearing a white chef's top hat, pushing a cart full of fresh ingredients.
"Brother Liang Xing's business is booming." Wu Hai exchanged pleasantries with the boss for a while.
Wu Jiang whispered, "We all call him Brother Liang Xing. Twenty years ago, my brother saved Brother Liang Xing's life, and they have had a deep friendship ever since."
Liang Xingge quickly took out a large fish with his knife and slapped it on the table, saying to himself:
"This thousand-layer boneless fish is a legendary dish in Shunde. It uses carefully selected hanging water grass carp as the main ingredient. The key to this dish is the skill of removing the bones. The "butcher's trick" of cutting fish is to remove the bones along the direction of the fish. After removing the bones, cut into flowers, using a horizontal and diagonal cut. The thickness and diagonal of each cut must be consistent. When the fish is spread out, it looks like flowers scattered by a fairy. That's it."
As Liang Xingge skewered the fish onto the pot, the water below boiling. He continued, "The rice porridge water used in the base of the pot is the secret to making boneless fish so tender. Put the fish in the pot, put it in, and take it out. It only takes ten seconds, and it's ready! Here, try it."
Jingshu took a big bite of the fish with the special sauce on it, and the sweetness and tenderness of the fish bloomed in her mouth.
Wu Hai may not seem interested in food, but when it comes to this, he's quite knowledgeable: "Don't underestimate this bland rice porridge. This porridge has a great origin and is known as the freshest porridge in the world. Every morning at three in the morning, Brother Liang Xing uses secret seasonings and Qingyuan chicken to make a broth. He then pours in the oil-soaked, salted, fragrant rice soaked overnight and simmers it for five hours. During this time, he stirs it constantly with a wooden stick to separate the residue, which makes this delicious rice porridge base."
The porridge base made with cooked fish is then poured with ingredients such as shellfish, shrimps, and finally beef with alternating fat and meat, hand-beaten beef balls, etc. After stirring, the thick and warm porridge instantly wraps the freshest ingredients. While making the ingredients fresher and more tender, it also adds a mellow fragrance to the porridge, exuding a strong and fragrant salty aroma with a strong aftertaste!
Wait three seconds, blow on it, and finally take a mouthful of this divine porridge. The combination of fish, seafood, meat and vegetables will make you feel like your soul is leaving your body instantly.
After finishing the appetizer, Liang Xingge served a large goose with a brown sauce: "Peng Gong Goose, you must try it. It is a longevity dish with a long history in Shunde. Legend has it that Peng Gong lived to be 880 years old because he ate this goose."
Liang Xingge poured the thick and sour Penggong sauce on the goose. The big fat goose, which was first fried in high heat until golden brown and then simmered on low heat for two hours, immediately exuded a unique aroma.
Although the goose was large and plump, it was devoured in just two minutes. Wu Hai deliberately ate a few more pieces, saying, "Peng Gong Goose, you must eat more. May each of us live to be 880 years old."
"If you haven't tried the famous dish that has been passed down for more than three hundred years, you haven't been to Foshan. To make this dish, the bones and meat are removed, leaving only the skin. The roasted tender pork loin is then stuffed into the skin of the pig's trotter, tied with water grass, and slowly brewed in a secret aged marinade for three hours before being cut into slices." Liang Xingge brought up slices of crystal clear, red and white, tender, and skin-wrapped stinky pig's trotters.
Jingshu picked up a piece, dipped it in the sauce, and put it in her mouth to chew. The rich aroma of the collagen in the pig skin and the smooth and chewy texture of the spine meat were combined together. The unique aroma of the aged marinade and the vinegar aroma of the sauce instantly sublimated the whole food. It was fat but not greasy when put in the mouth, and the more you chewed, the more fragrant it became. After swallowing it into the stomach, the aroma of the pig skin's collagen and the sauce lingered for a long time!
Endless aftertaste!
"Boss, give me another 20 servings of this!" After Jing Shu finished eating this, she felt that the cold pig ears she was eating were no longer fragrant! No, this pain must be brought back to the old Jing family to taste!
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