Abandoned the Immortal Cultivator, returned to his hometown to farm and sing

Chapter 1236, 1125. A jar of heaven and earth, half a lifetime of fireworks; a bowl of mountain spirit, half a cup of forest and spring.
8am.

Around a square table on the first floor of Jiweilou, another group of orange cats, having eaten their fill, are basking in the sun.

Mengjie and Erya even said they wanted to eat from beginning to end, to try everything, until breakfast was over.

They finished in less than an hour, having eaten a total of nine meals together.

This was still half the result of cleaning by their respective boyfriends and husbands.

Big eyes and a small belly.

Look at Liang Yue, she ate four dishes all by herself: red oil wontons, hot dry noodles, bamboo sap porridge, and roujiamo (Chinese hamburger), without asking Xiang Boming for help.

It blatantly demonstrates what a foodie is.

After breakfast, the group went back to the hotel for a nap.

We came back to Jiweilou at noon and ate hot pot again.

I didn't get enough to eat yesterday.

This time, however, instead of ordering a set meal, I ordered a bunch of vegetables, a dazzling array of leafy greens.

The official reason given was to "scrape off the fat" so that there would be room for a big meal later that night.

Actually, vegetables taste much better than meat...

We chose one spicy broth and one mushroom broth for the hot pot.

Wow, a whole new world has opened up for us!

Nobody told me that the mushroom hot pot broth at Jiweilou could be this delicious.

It even contains delicious Chinese mushrooms!
The mushroom and vegetable soup was so delicious that I barely touched the spicy hot pot today.

We lost money, we lost money.

Finished lunch.

Liang Yue and the other six people didn't leave.

It went straight to afternoon tea.

Perhaps because yesterday's chess-playing-but-eating-consumption performance was so bad, the afternoon tea program was changed today.

It was changed to Guangguang Opera.

The young actors, who look like trainees, are performing short plays on stage.

There are only two or three actors, and each segment is ten or twenty minutes long.

A simple little story.

Because Guangguang Opera originated from Duangong Opera, which in turn originated from the Great Shaman's Sacrifice.

There's a lot of strange and unusual content.

The short stories are all about encountering a fairy, a god, a hedgehog, a fox, or a rat spirit, causing trouble with bandits, kidnapping a bandit's wife, or kidnapping a bandit's son, and so on.

They were all quite fun.

Every now and then he would breathe fire or release smoke, or perform a magic trick, which always earned him applause from the audience.

Sipping tea and snacking while watching TV is a pretty good way to pass the time.

Plus, you can show off in the group chat, flaunting the Versailles, which makes a bunch of group members scream, "insulting indirectly," "full of resentment," and making threats. Some say they're waiting for the weekend, some say they're waiting for the National Day holiday, and some say they're taking leave to buy tickets right now.

That would be even better.

We wandered around aimlessly until 7 p.m. when the main group arrived, in the same private room as yesterday.

They changed to a Cantonese-style feast of a hundred poultry.

The menu was smaller than yesterday's "Exquisite Feast," with only eighteen dishes.

The main ingredients are chicken and goose.

This clearly demonstrates that not a single chicken could survive and leave Guangdong and Guangxi.

White-cut chicken, salt-baked chicken, soy sauce chicken, Shaoxing wine chicken, sizzling chicken casserole, chicken with pork belly, Cantonese-style cured chicken casserole...

Guangzhou roast goose, Chaozhou braised goose, drunken goose, five-flavor goose, steamed egg with foie gras...

Coconut stewed black-boned chicken, winter melon and barley soup with old goose, fish maw and shredded chicken soup...

And then there's Master Lin's most famous braised goose.

Everyone ate with gusto, their mouths glistening with oil and their lips savoring the delicious flavor.

Liang Yue and Xiang Boming, both from Guangdong, had never eaten such authentic Cantonese cuisine before.

I never imagined that the best Cantonese food I've ever eaten in my life would be at Tianhan.

The chicken truly tasted like chicken, and the goose truly tasted like goose—this is the highest praise Cantonese people can give to ingredients. It's a pity there weren't any Fujianese people present, which is a slight disappointment.

Of course, since it's called a banquet...

And of course, there are plenty of main dishes.

Chef Lin's Hundred Birds Feast only has two main dishes.

One of them was the Buddha Jumps Over the Wall soup that Mr. Liang and his friends had been longing for, which they had obtained yesterday by buying a house, participating in a lottery, and spending 188,000 yuan to become VIPs.

It truly lives up to its reputation.

The rich, savory aroma of meat and bones, the freshness and wildness of mountain delicacies, and the fragrance of shiitake mushrooms and bamboo shoots break through the greasiness of meat; the deep sweetness of the ocean surges up like the tide; the salty and savory flavor of aged ham and the mellow aroma of wine intertwine within.

Finally, everything was wonderfully enveloped, harmonized, and enhanced by the unique, elegant, and lingering fragrance of the lotus leaves.

A jar of heaven and earth, half a lifetime of fleeting moments...

Compared to yesterday's braised assorted delicacies, it was only slightly inferior.

The difference must lie in the ingredients.

Abalone, sea cucumber, shark fin, scallops... Buddha Jumps Over the Wall contains so many seafood dishes.

Jiweilou really isn't good at getting seafood ingredients...

However, Buddha Jumps Over the Wall, like the mixed mountain delicacies stew, is also the grand finale.

The real highlight is a dish from Dinghu.

Like Chef Xu, Chef Lin reserved his last dish for vegetarian dishes.

There's no way around it, the vegetables from Ping'an Ditch are just too good.

To not finish with a vegetarian dish, but to soar straight up into the sky, is practically a crime.

Therefore, this last dish should make diners feel that they have no regrets after eating this feast!
Dinghu Shangsu is not as well-known as Buddha Jumps Over the Wall or Boiled Cabbage in Clear Broth, nor is it associated with any legends; it seems to be relatively unknown.

It is indeed not very famous, because for a long time it has been a vegetarian dish.

It was created by an old monk at Qingyun Temple on Dinghu Mountain in Zhaoqing, Guangdong Province, during the Yongli period of the Ming Dynasty, and has always been the signature vegetarian dish of Qingyun Temple.

It was not until the late Qing Dynasty that it became widely circulated.

Dinghu Vegetarian Dish is one of the traditional famous dishes of the Han Chinese in Guangdong Province. It belongs to the Cantonese vegetarian cuisine and is mainly cooked by steaming. It has a light and fragrant flavor and is tender and smooth when eaten, with a refreshing aroma. It is a top-quality vegetarian dish.

It has no meat or fish to enhance it, nor is it wrapped in thick soup. The simple red earthenware bowl seems to hold the unadorned spirit of the mountains and forests, freshly gathered from the clouds and mist.

A bowl of elegant mixed stew.

Milky white fresh bamboo fungus, brown shiitake mushrooms, golden flower ear fungus, glossy yellow ear fungus, translucent snow ear fungus, jade white tender bamboo shoots, dark brown winter mushrooms, light brown elm ear fungus, emerald green bok choy, ochre-colored black moss... all kinds of mountain delicacies and fungi, with different shapes and natural colors, are like random touches of the mountain scenery.

There is no explosive aroma, no overpowering savory smell, no flamboyant fireworks, no passionate clash of spices, and no noisy steaming of boiling soup.

Only a bowl of mountain spirit, half a cup of forest spring...
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That night, Liang Yue and the others had another dream.

Boiled cabbage in clear broth and vegetarian dishes from Dinghu Lake intertwine in my dreams.

Hug left and right.

The white moonlight and the cinnabar mole.

Pleasant Goat and Big Big Wolf...

My newly replaced pillow is wet again.

I woke up this morning thirsty.

I really need a bowl of chicken soup wontons to soothe my throat.

As usual, we arrived at Jiweilou before 6:30.

As a result, the long queue stretched all the way to the street corner. Damn, you have to take a number to have breakfast!
We didn't get into Jiweilou until 7:20. And damn it, breakfast is limited to two servings per person!

This can be tolerated! !

Sigh, I have to bear it even if I can't. The harvest festival has started today. Tianhan's official WeChat account posted that 30,000 tourists had arrived before 7 a.m., and at least 100,000 tourists are expected to arrive throughout the day.

Too many people.

It's good enough to have something to eat.

But then, the worst news came.

We couldn't get a reservation for Master Lin Rangming's medicinal cuisine dinner tonight!

There are rules for medicinal cuisine banquets; they are only for people over fifty years old, supposedly to prevent young people from overdoing it and getting nosebleeds...

(End of this chapter)