A doctor who travels through two eras

Chapter 55: Make an excuse to take out the roast goose
When Lin Sanqi finished his work in 2023 and returned to 1959, it was almost evening.

Lin Sanqi hurried to the kindergarten to pick up his nephew and niece.

While walking on the road, Lin Jiageng couldn't help but ask, "Uncle, did you bring us anything delicious?"

Lin Zhenzhen also shook Lin Sanqi's hand: "Uncle, you are the best. Zhenzhen likes you the most."

Lin Sanqi chuckled: "Don't worry, you two little rascals, I have prepared delicious food for you, but don't tell your family what you ate."

“Okay~~~”

The three of them ran home and quickly closed the door. The two children couldn't wait to sit down at the table and watched eagerly.

After a while, Lin Sanqi came out with two bowls: "Eat quickly, so I can wash the dishes after you finish eating."

Lin Jiageng and Lin Zhenzhen looked at the milky white liquid in the bowl, as well as the colorful ingredients, and smelled the fragrance of milk and fruit, and their mouths watered:
"Uncle, what is this?"

"This is Qingbuliang, which is the favorite sweet soup in summer for my family. It's a pity that you have never eaten it in the north. Come and try it."

The two children couldn't wait to pick up the spoons to taste it. The icy, sweet and refreshing taste made them cry instantly.

"Wow~~ The Qingbuliang from our hometown is so delicious~~~"

"I don't want to stay in the capital anymore. I want to go back to my hometown and eat Qingbuliang every day~~~"

Qingbuliang is the favorite ice drink of people in southern China, including those in Dongguan, Xiguan, Hainan, and Hong Kong.

In Hong Kong movies, office colleagues treat guests to sweet soup, which is actually Qingbuliang.

The production process is to first cook the green beans, barley, taro, quail eggs, and glutinous rice balls that cannot be eaten raw separately, making sure they are not overcooked, and then drain them. Wash and cut the other ingredients;
Make ice cubes with cold boiled water; prepare brown sugar or brown sugar syrup; chop coconuts and collect coconut juice. When making the mixture, take a little of each ingredient, a few ice cubes, mix with coconut juice or brown sugar water, and add two spoons of tender coconut meat.

If you are more particular, you can also add red dates, diced watermelon, raisins, lilies, white fungus, longan meat, lotus seeds, diced pineapple, etc.

With so many ingredients, it would be strange if it didn’t taste good. Not only children, but adults also love it.

If we take the Qingbuliang from 2023 to 1959, it will be a killer. Unfortunately, this thing can only be eaten by children, as adults will find it difficult to explain it.

After the two little guys finished eating, Lin Sanqi immediately washed the bowl to destroy all traces.

When Lin's father and mother returned home, the eldest son Lin Sanqi had already prepared dinner. Because he cooked with the door closed, he was sweating profusely from the heat.

Jin Caifeng felt distressed when she saw it:
"What a good son! From now on, I'll let you cook for me. Look how hot it is for you."

Lin Kucan smelled it after entering the house, and his eyes lit up: "Why does this smell like roast goose?"

Jin Caifeng rolled her eyes at the old man in annoyance:
"In this city, let alone roast goose, I've never even seen goose meat. You're getting more and more confused as you get older."

Lin Sanqi closed the door mysteriously and took out a few plates from the inner room.

When Lin Kucan and Jin Caifeng saw it, they both screamed in surprise: "Mr. Yin, it's really a roast goose, are you dreaming?"

Lin Sanqi finished placing the plates and then chuckled:
"Dad, mom, don't ask anything yet. The roast goose is still hot. Eat it while it's hot." Jin Caifeng was about to say something, but Lin Kushen took the chopsticks, picked up a piece of roast goose meat, dipped it in the sauce, and then put it into his mouth.

The old man chewed with his eyes closed, and suddenly muttered to himself:
"We use Qingyuan black-bristled goose, which has crispy skin and tender meat, and goose sauce that is tasty. The dipping sauce is black plum sauce, which is sweet and sour and has an endless aftertaste. This is the taste of Beiyuan roast goose. I never thought that I, Lin Kushen, could still taste the taste of my hometown in my lifetime. It's great, so great..."

Lin Kucan opened his eyes, wiped the corners of his eyes, and said softly to his wife:

"Ah Feng, you should try it too. This is definitely your favorite Beiyuan roast goose flavor. It's the Beiyuan restaurant that I often took you to when we were in Huadu. You always ordered this roast goose for every meal and you always said you never got tired of it."

Upon hearing this, Jin Caifeng also hurriedly sat down, picked up a piece of roast goose and put it in her mouth, then her eyes lit up:
"Mm, so delicious, so delicious. Oh my god, this taste often appears in my dreams. Am I dreaming now?"

Lin Sanqi also sat down: "Mom, you are not dreaming. If you don't believe me, hit dad and see if it hurts."

Lin Kucan laughed and scolded: "You poor fellow, you really have great magical powers."

Jin Caifeng was wiping away tears:

"It's a pity that our Lin family has been lonely and helpless in the north for 10 years, without any relatives or friends, and can't go back. It seems that we are destined to die in a foreign land. I can taste the delicious food of my hometown before I die. I will die with my eyes closed."

Lin Sanqi could tell from these words that when the Lin family volunteered to come to the capital, they were probably not so willing in their hearts.

"Mom, don't worry about dying or living. You and dad should stay healthy and live to be 100 years old. I was away before, but now I'm back. I will never let you go hungry. Tell me what you want to eat. I will get you all the delicious food from my hometown."

Her husband didn't ask, but Jin Caifeng couldn't help asking:

"Then what's with this roast goose? I've never seen roast goose in the market in this city."

Lin Sanqi thought he had to tell this lie, so he thought for a moment and said:
"This roast goose comes from the State Guesthouse. The State Guesthouse has the best chefs from each province, who can make the most authentic delicacies from each province. These chefs are just like my dad supporting the Capital Hospital of Traditional Chinese Medicine. As for how I got it, it was obtained by exchanging it for a hundred-year-old wild ginseng."

Lin Sanqi simply finished the story in one go:

"Oh, and to thank me for getting the ginseng, they gave me a big bag of rice, a full 100 kilograms. I filled the rice jar, but there is still half a bag left. Mom, please take it."

When Jin Caifeng heard that there was 100 kilograms of rice, she lost her soul, put down her chopsticks and ran to the inner room. After a while, she came out in a beaming mood:

"It's really rice, good rice. My son is amazing. He can even get this kind of fine grain."

Lin Sanqi decided to give them another reassurance:

"Dad and mom, you guys can eat as much as you want. The person I'm doing business with is a big boss. If something goes wrong, he can easily protect me, so no one will investigate. Let's just eat our big meal and make a fortune in silence."

Lin Kucan was a scholar and knew that one should not stick to the old ways during a famine, otherwise bookworms would just starve to death.

"Okay, then let's enjoy the blessing of our youngest son today and eat roast goose. We should finish this half roast goose today."

Jin Caifeng refused to do so: "Leave a few pieces of meat for your grandson and granddaughter..."

(End of this chapter)