Li Bai's "This trip is not for sea bass and mullet, but for the love of famous mountains in Shanzhong"; Du Fu's "For a moment I remember the mullet from Jiangdong, and miss the boat in the snow"; Bai Juyi's "Fish and mullet in mustard sauce, sunflower and salted black bean curd"; Cen Shen's "The anvil is clean and the red mullet falls, the sleeves are fragrant with red tangerines"; and Wang Changling's "On a winter night in Wuxi, sad about separation, black carp falling in the snow, mullet and oranges"...
Even Japan's most typical dish, "sashimi", was actually introduced from Chang'an during the Tang Dynasty.
Seeing that the little kid kept coming into the kitchen, he simply poured some seafood dipping sauce into the dish.
He picked up a piece of fat, dipped it in the seafood dipping sauce, and handed it directly to the little girl's mouth and said, "Come on, Mingda, how about trying this part?"
"Yeah~"
The little girl couldn't wait any longer and naturally accepted everything Zhou Yu fed her.
With a roar, he took a big bite and put the fattest and most delicious part of the swordfish's belly into his mouth.
After chewing a few times, the little kid squinted his eyes and said, "Little Nianjun, this is so good, I want another seven~"
"Even if it's delicious, you can't eat too much. There will be big crabs later."
Zhou Yu smiled and shook his head, then pointed to the pot next to him that was already starting to steam.
Upon seeing this, the little kid immediately licked his fingers and nodded.
Sashimi is good, but king crab is even better. My small stomach has limited capacity, so I’ll give up sashimi and choose king crab.
After comforting the little kid, Zhou Yu brought the sliced sashimi to the restaurant.
At this time, Li Er and others were already impatiently waiting.
Although I had already eaten lunch, who can eat enough good food?
As soon as the sashimi was served on the table, everyone started to eat it without caring about their image.
Li Er, in particular, thought the seafood dipping sauce was not challenging enough, and directly chose the same mustard as Zhou Yu.
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