Xu Milu smiled and nodded: "Yes, it's peach blossom honey. If you like, you can take a jar with you when you leave."
"I can't accept this..."
Despite saying that, Li Ning's chopsticks honestly reached for the Peony Pickled Fish on the table.
The key to good sauerkraut fish is the generous use of ingredients, and the thickness of the fish slices also tests the chef's skill. Li Ning recognized at a glance that the way the sauerkraut fish slices were cut was evolved from the Cui family's knife technique, and couldn't help but shake his head.
His junior sister-in-law is like a monster, possessing all kinds of magic. No wonder his master gave him a strict order to grind Xu Milu into becoming a legitimate disciple of the Cui family.
As the fish slices entered his throat, Li Ning was slightly stunned. He could not taste any fishy smell on his tongue. The fish slices were extremely tender and smooth. The sour and spicy soup base perfectly neutralized the blandness of the fish slices, bringing out the soul of the dish to the greatest extent.
He immediately sampled the restaurant's signature dish: braised pork with Shaoxing wine and abalone.
The roast pork is neither fatty nor greasy, and the fat is almost melt-in-your-mouth. Xu Milu has also made an innovation by cutting the abalone into appropriately sized cubes, which increases the abalone's chewiness. The subtle aroma of wine lingers in your mouth while chewing, which is somewhat elusive and makes you want to savor it slowly.
Li Ning took a deep breath, and his gaze toward Xu Milu finally held a hint of respect.
Master was right; there really are geniuses in this world who are so talented that even the most powerful masters would vie to feed them.
...
After the meal, the people at the table were flushed from eating, feeling like they didn't have enough eyes or hands to eat.
The braised pork ribs are fragrant, and the radish chunks inside are soft, tender, and flavorful. The spicy chicken pieces are numbing and spicy enough. When you bite into the chicken pieces and peanut pieces, they are so fragrant that they ooze oil.
The stewed pork trotters with soybeans are so tender that they bounce back and forth with a "duangduang" when you pick them up with chopsticks. Every bite is full of collagen, and a bite of the well-stewed soybeans makes it the perfect dish to eat with rice.
Radish and mutton soup is fresh and delicious, pork and cabbage stew with vermicelli is tender and hearty, steamed vegetables with preserved mustard greens and braised pork belly are fatty but not greasy, steamed silver scallops are incredibly fresh, braised sakura shrimp with crispy shells, and even eight-treasure rice with candied fruit and vegetables is sweet and delicious, making you wish you had two more stomachs.
When the sound of cannon fire rang out outside, almost everyone at the table, except for Xu Milu who was still eating, got off the table, clutching their stomachs.
"Crackling and popping—"
"Crackling and popping—"
"boom--"
The deafening sound of firecrackers filled the air, along with the sounds of singing and dancing from the gala. The living room was filled with laughter and joy. Xu Milu, carrying a piece of pig's trotter, walked to the balcony, looked at the fireworks in the sky, and couldn't help but exhale a sigh of relief.
"It's Chinese New Year! How wonderful! A new year is a new beginning."
...
...
"This must be a new beginning in the history of Chinese botany, no, in the history of world botany!"
Liu Mingji looked up, almost obsessively, at the plant in front of him. Its leaves were green and blue, and its wheat-ear-shaped fruits hung down. Each fruit with a pale red shell was marked.
The passion fruit is ripe.
Beside him, Fang Zheng's expression grew increasingly serious, for he knew what this meant.
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