I am planting a field in the last days

When they came, most of Jingshu’s hulks were empty. When they went back, Jingshu’s hulks were bulging, and there were dozens of grafted fruit tree seedlings wrapped in them. .

It can be said to be full of gains.

Wu Jiang also jokingly said: "Boss Jing, you will no longer be able to hold your stuff when you arrive in Shunde."

Jingshu snorted: "Don't be afraid, if you squeeze, you can even it out a little more." At worst, I secretly moved into the space.Ah, by the way, before going to the Middle East, I still need to get out and hide all the materials that can be stored in the space for a long time. It is best to upgrade the space to a level or something.

……

Shunde, this is a place with a unique charm of Lingnan water town. It is beautiful and full of traditional culture. It is also the place where Jing Shu said that she has seen the most bright eyes and the most human feelings among the cities that Jing Shu said she has seen in the last years.

When Jing Shu brought Wu Hai, Wu Jiang and others to Shunde, the rhythm of beating gongs and drums came from afar, and the two lions that had only been seen on TV before were dancing on high piles. Dou, jump back and forth on the piles of several meters.

The lion's eyes blinked vividly, and the two lions followed each other like a shadow.

The surrounding audience watched and cheered.

On the street, there were a few children running with their lion heads on their heads, making a fuss.

Jing Shu was also infected by the lively atmosphere.

"It's quite lively, is it a holiday today?" Jing Shu asked.

Wu Hai cleared his throat and said: "You don't know that, Mr. Jing, here, we have a lion dance team when we open our doors, a lion dance team for weddings and weddings, a lion dance team when we are unlucky, and a lion dance team when we get rich. There is a small dance for the small festivals, a big dance for the big festivals, dances for sacrifices, dances for incense, dances when you are happy, and dances if you don’t mind."

Wu Jiang nodded: "Yes, yes, lion dance is our cultural heritage, just as essential as drinking water and eating."

Jing Shu gave a thumbs up: "It's not unreasonable that the food culture here is famous. It has the inheritance of our ancestors. It's a strange thing to concentrate on doing one thing to the extreme. It's not good."

Food is the eternal protagonist of Shunde, a wealthy city, and Shunde Liangfu Restaurant, which has been around for a hundred years, is one of the best.

Liang Xing, the eighth generation inheritor, is the current owner of Liangfu Restaurant.

After watching the performance of the lion dance team, Wu Hai brought Jingshu and the others here.

In front of Liangfu Restaurant are two huge stone lions. It is an ancient attic Chinese restaurant. It is rare in this end-of-life street, not to mention the best.

Wu Hai was familiar with the best feng shui altar in the lobby, offering incense, worshiping the God of Wealth, and muttering something, Jing Shu and Wu Jiang quickly followed suit, Jing Shu muttered in her heart: Bless me This time I went to the Middle East to send a lot of money, send a message, thank you!

Anyway, it's still important.The life of the southerners is just different.

"Here we come, brother Wu Hai, I've been waiting for you. Today, my brother personally showed his new Shunde dishes to the new friends." Boss Liang Xing came here wearing a white chef's top hat, pushing a cart of fresh ingredients.

"Brother Liang Xing's business is booming." Wu Hai talked politely with the boss for a while.

Wu Jiang said in a low voice: "We all call him Brother Liang Xing. My elder brother saved Brother Liang Xing's life 20 years ago. Since then, they have formed a deep friendship."

Brother Liang Xing took out a big fish with a knife in his hand, slapped it on the table, and said to himself:

"This boneless fish with thousands of layers is a divine dish in Shunde. The main material is sea carp. The essence of this dish is to remove the bones with a knife. To remove the bones from the fish is to remove the bones. To cut flowers, cut them obliquely with a horizontal knife, the thickness and slope of each knife must be the same, after the fish is scattered, the fish will be scattered like a goddess, well, that’s it.”

Brother Liang Xing talked about stringing the fish on the pot, and the water under the pot boiled. He continued: "The mother rice porridge water used at the bottom of the pot is the secret to making the boneless fish smooth and tender. Put the fish in Put it in the pot, put it down and pick it up, it only takes ten seconds, and it’s ready! Now, try it.”

With the special sauce on it, Jing Shu took a big bite, and the sweetness and tenderness of the fish bloomed in her mouth.

Wu Hai doesn't seem to be interested in eating, but when he talked about it, he said clearly: "Don't underestimate this mother's rice porridge with clear soup and little water. This porridge is big and rich. It is known as the freshest porridge in the world. Brother Liang Xing uses the secret leftover ingredients and Qingyuan chicken to make a soup over an old fire at three o'clock in the morning every day, pours in the oil-salted fragrant rice soaked overnight, and simmers for five hours. Only then can it become the base of this delicious mother rice porridge."

This is the bottom of the porridge where the fish is boiled. At this time, add the ingredients: shellfish, sea prawns, and finally add fatty beef, hand-made beef balls, etc. After stirring, the thick and warm porridge instantly wraps freshness. Unparalleled ingredients, while the ingredients are fresh and smooth, it also makes the porridge water more fragrant and mellow, and a strong and tangy salty fragrance is permeated, full of stamina!

Wait for three seconds, blow it, and take a last bite of this fairy porridge. The combination of fish, seafood, meat, and vegetable porridge instantly makes people's soul go out of their bodies.

After finishing this appetizer, Brother Liang Xing served a big sauce-colored goose: "Peng Gong goose, you must try it. It is a Shunde longevity dish with a long history. Legend has it that Peng Gong lived to 880 years because of eating this goose." age."

Liang Xingge poured the thick and sour Penggong juice, and this big fat goose, which was first fried in high heat until golden in color and then simmered for two hours, immediately released its unique aroma.

Although the big fat goose was big and fat, it was wiped out within 2 minutes after serving it. Wu Hai deliberately ate a few more pieces, and said: "Peng Gong's goose, you must eat more, bless us Everyone lived to eight hundred and eighty."

"Brewing pig's trotters, if you haven't eaten this famous dish that has been passed down for more than 300 years, you have not been to Foshan. This dish removes the bones and meat, only takes the whole skin, and then roasts the smooth The tender crest meat is stuffed into the pigskin of the pig's feet, tied with water plants, and placed in the secret aged marinade to simmer for three hours, and then cut into slices." Liang Xingge cut the slices into crystal clear, red and white Alternately, the smooth and tender pig's trotters wrapped in pigskin were brought up.

Jing Shu picked up a piece, dipped it in the sauce, and chewed it in her mouth. The mellow fragrance of the collagen of the pig skin combined with the tenderness and chewiness of the crest meat, plus the unique fragrance of the aged marinade And the vinegar aroma of the sauce sublimates the whole food in an instant. The mouth is fat but not greasy, and the more you chew, the more fragrant it becomes.
Unforgettable!

"Boss, pack another twenty copies of this for me!
"After Jing Shu finished eating this, she felt that eating cold pig ears would lose the flavor! No, this pain must be brought back to Lao Jing's family to taste!