The fragrance of medicine fills the countryside in 1990

Chapter 159 Miss Hua's Secret, Doc Ken's Data Dog Depends on Kasuga Miyu
There was something indescribable hidden in Miss Hua's smile. She opened her red lips and said leisurely, "I'll take you there at noon!"

Lush forests and tall bamboos stand tall, towering ancient trees block out the sky, sunlight shines in dappled patterns, schools of fish play leisurely in the water, the sounds of birds interweave into the most beautiful music, and the gurgling streams whisper ancient secrets.

I am surrounded by the gentle embrace of nature. Every deep breath I take is a baptism of the soul. At this moment, all the worldly troubles disappear without a trace with the breeze.

I never thought that Jiangcheng actually had such a paradise on earth hidden away.

Miss Hua walked lightly, like an elf flying through the woods, leading everyone forward. Her back outlined an indescribable elegance in the dim light.

Following closely behind was Chunri Miaoyu, who walked with light steps and a smile in her eyes, like the warm spring sun, warm yet bright; Tang Bin walked with a steady step, his eyes revealing a bit of wisdom and alertness, silently guarding this peaceful queue.

And Doc Ken, with his unique calmness and knowledge, followed slowly,

Unfortunately, Su Chenjin was unable to join due to schoolwork. However, it was this imperfection that made the scene before them even more mysterious and intriguing.

This is where Miss Hua disappeared from their sight for the entire day.

This private restaurant named "Cuiying Fashion" has long been famous in Chinatown in the United States. Now, it has transcended the boundaries of time and space, and completely reproduced its unique elegance and deliciousness in the greenery of Jiangda. For a year and a half, its private dishes have been shining brightly in the lush forest, attracting many people.

Chunri Miaoyu opened her red lips, nodded with a smile, like a newly blooming flower, and whispered: "Stepping into this place, I seem to have turned into a traveler who is greedy for the world's delicacies, and accidentally lost in a secret forest hidden with delicacies. The tempting fragrance is like an invisible thread, leading me deeper and deeper, but unexpectedly, the vitality around me is like a magnet, tightly absorbing my eyes and heart, making me forget the original intention of looking for food. I just want to turn into a breeze and immerse myself in this untainted tranquility and pure beauty."

Miss Hua, her voice gentle and full of temptation, took over the conversation: "This place is indeed a place where the soul can rest, a pure land worthy of you and me to walk slowly and appreciate carefully. My camera and mobile phone are full of desire for beauty, and they are fully charged, just waiting to capture those fleeting forest styles. Every frame will be a beautiful poem where the spirit of nature and the charm of humanity interweave and dance together, freezing time and making this beauty never fade."

So, Miss Hua shuttles lightly between light and shadow and greenery. Her lens seems to have magic power, able to capture the moment when even the wind stops. It is the tenderness of the morning light penetrating the treetops and sprinkling on the moss; it is the vitality of the petals touching the dewdrops and blooming instantly; it is also the happy smiles on people's faces that are inadvertently overflowing and deeply touched by nature. Each photo is a witness to the delicate dialogue between nature and human emotions, telling a gentle story about autumn, about beauty, and about encounters.

Time is like fine sand, quietly slipping through your fingertips. Everyone sits around and gently opens the porcelain lid. A wisp of the subtle fragrance of tea rises slowly, lingering around the table, as if it could wash away the hustle and bustle of the world.

In this tranquility and elegance, a table of ingeniously prepared homemade delicacies slowly unfolds like a painting, colorful and fragrant, making people salivate.

The owner of the shop, a gentleman with a discerning eye, specially presented the guests with a basket of legendary tea fruit, whose name has long traveled thousands of miles and become a legend passed down by word of mouth among diners.

The skin of this tea fruit is a masterpiece of craftsmanship. The water-ground glutinous rice flour is finely ground thousands of times and then kneaded by skillful hands until it has a subtle yet tough texture in its softness, just like the breeze caressing the tender green willow branches in the morning light of spring, with an indomitable vitality hidden in its gentleness.

The secret filling passed down from generation to generation in the store is the perfect blend of salty and sweet. Every bite is an ultimate indulgence for the taste buds, sweet but not greasy, with a long-lasting salty fragrance, as if leading diners to travel through time and space to a distant place, to listen to the gurgling of mountain springs and the whispering of wild fruits in the forest, and to together perform a harmonious melody of taste and nature.

Miss Hua and her friend were deeply attracted by the sudden deliciousness. They couldn't help but want to explore its wonders again, but they smiled at each other inadvertently and tacitly restrained their greed.

They knew that the feast in front of them had just begun. There were a variety of delicacies on the table, and each one was a new exploration of the taste buds, and there was no room for any missed or regrets. So, they opened their red lips and chewed slowly, letting this beauty flow slowly between their lips and teeth and into their hearts.

Therefore, this basket of tea fruit became a small prelude before the banquet, which not only aroused people's infinite imagination of the subsequent delicious food, but also just right awakened the dormant appetite, allowing this journey of taste buds to slowly set sail in anticipation and satisfaction.

The signature dish, the traditional salt-baked chicken, is like a ray of light that travels through time and space. It quietly overturned all the established concepts of traditional salt-baked chicken in the minds of Chinese Americans Chunri Miaoyu and Tang Bin, and led them into an unprecedented taste feast with its long-lasting flavor that will make you obsessed after trying it.

Both of them are experts in the food world. They always keep a cautious distance from the dishes on the market that are overwhelmed by salt-baked chicken powder. The artificial taste is like the foam in the noisy world, making the simple and unpretentious deliciousness miss them for a long time.

However, this traditional salt-baked chicken, like the dawn, gently but firmly penetrates the haze in their hearts, instantly awakens their taste buds and makes them indulge in the purity and depth bestowed by this ancient craft.

The deliciousness of the chicken is like a clear mountain spring, transparent yet rich, without any impurities. The chicken has absorbed the essence of salt just right, which is deep into the bones, yet retains its original elegance, as if it is the most sincere gift from nature.

This is not just the presentation of a dish, but also a hymn to nature and craftsmanship. While tasting the dish, the sound of free-range chickens leaping in the woods seems to echo in one's ears, and one's soul dances along with the sound, feeling the purity and freedom that is untainted by the world.

The meat in this dish is firm and elastic. Every bite is the ultimate celebration of the true beauty of the ingredients. It is chewy and delicate, and while enjoying the deliciousness, one can't help but feel awe for this gift from nature.

This is not only a journey for taste buds, but also a baptism of the soul. While tasting the traditional salt-baked chicken, Chunri Miaoyu and Tang Bin also experienced a profound dialogue about nature, craftsmanship and life, and felt the depth and breadth beyond the taste.

Driven by curiosity, Chunri Miaoyu opened her red lips and asked the smiling boss about the story behind it.

It turns out that the birth of this dish originated from an inadvertent chat, a resonance between the owner and the guests about the old times and the pure taste.

It not only restores the childhood taste in the memory of Jiangcheng people, but also pays a heartfelt tribute to traditional cooking skills.

In terms of material selection, the boss insists on using free-range chickens raised among green mountains and clear waters. They feed on grains and are bathed in sunshine and rain, so their meat is naturally delicious. In terms of seasoning, only the simplest ginger and onion are used to enhance the flavor, and all the complexity is abandoned to maximize the true taste of the ingredients. In terms of controlling the heat, a lot of effort is put into it, and every minute and every second is precisely controlled to achieve this unforgettable traditional salt-baked chicken.

The second delicacy quietly appeared, called "stewed radish with dried puffer fish". Miss Hua opened her red lips and smiled with a hint of playfulness: "This time, we have to 'die bravely' and go to the feast of 'risking our lives to eat puffer fish' together."

In the spring, a hint of surprise flashed in Miao Yu's eyes, and then her eyes met Tang Bin's unexpectedly. The two of them quickly exchanged a tacit smile in their eyes. At this moment, even the air was filled with tacit understanding and joy.

Yafu fish, the elegant name for puffer fish, is like the gentle whisper of death, humming softly in the palace of food. It is also like the most tempting secret language, lightly touching the heartstrings and taste buds of every diner.

It is not only a dangerous temptation bestowed by nature, but also the ultimate pursuit of the beauty of balance between life and deliciousness by the chef's ingenuity.

The beauty of puffer fish is known to the world. Its meat is delicate and delicious. It is nature's most proud masterpiece, but it is also dangerous and highly toxic, enough to make people shudder at the mere mention of it.

Miraculously, clever craftsmen found a way to strike a delicate balance between deliciousness and danger - Yafu dried fish.

It is not only a faithful reproduction of the deliciousness of puffer fish, but also a complete resolution of its deadly threat.

Yafu dried fish is like a phoenix reborn from the ashes among the fireworks, retaining its haunting deliciousness but removing all its dangerous edges.

Thus, a dish carrying ancient wisdom and unique flavor - "Yafu Dried Fish Stewed with Radish" quietly blossomed in the food world.

This dish may seem plain and simple, but it actually contains a lot of secrets. It is not just a simple accumulation of ingredients, but also an artistic crystallization of time and heat.

Dried yafu fish, dried di fish and dried cuttlefish are all slowly roasted until all the moisture is gone, leaving a restrained aroma. Every fiber contains the depth of the ocean and the warmth of the sun.

Then add the mellow pork shank and sweet white radish, place it on charcoal fire, and simmer it slowly. After three hours of patient waiting, just for that ultimate taste that combines the essence of mountains and seas and the gift of time.

When this delicacy is finally presented before our eyes, beneath its seemingly ordinary appearance lies a deep understanding and respect for the essence of the ingredients, and an ultimate pursuit of taste experience.

With one bite, the delicious taste of puffer fish, the sweetness of radish and the richness of bone broth interweave into a hymn about courage, wisdom and deliciousness, which makes people marvel at the beauty of life.

Miss Hua moved her lips, her eyes moving with infinite emotion for this vast land: "Xinhua Country, this fertile land is vast and boundless, the abundance of products is breathtaking; and the food here is even more delicious, making people dream about it and leaving an endless aftertaste!"

Doc Ken raised a humble smile upon hearing this, his words were a mixture of self-mockery and sincere praise: "Indeed, even the world-famous KFC is just a drop in the ocean in this vast ocean of food, and it is difficult to compare to the unique flavor and profound culture nurtured by this land and water." Upon hearing this, Chunri Miaoyu and Tang Bin smiled at each other. The laughter was crisp and pleasant, like a flower blooming for the first time in spring, carrying warmth and joy, instantly filling the air.

Their laughter reflected their resonance with what Miss Hua and Doc Ken said, as well as their yearning and expectation for the infinite possibilities of this land.

What came next was the soul-stirring Thai and spicy pork ribs. It is not just a dish, but also a gentle mark engraved in the hearts of diners, which will last forever.

The shopkeeper's gentle voice seemed to be a secret message across time and space: "We have carefully prepared it today, and we will be able to taste its exquisiteness when the morning light breaks tomorrow."

This is true, it carries the ultimate pursuit of the authenticity of ingredients and the gentle treatment of time.

Selected premium fresh pork ribs, each piece is a gift from nature, and is soaked in beer to remove impurities and lock in the freshness and purity of the meat.

What follows is a long and delicate pickling process, with multiple steps like a craftsman carving a work of art, with patience and concentration.

Twenty-four hours of patient waiting is not only the accumulation of time, but also the brewing of taste and emotion, until that unique sweet and spicy flavor quietly penetrates deep into the bone marrow.

The finished product is served on the table with attractive color. The skin is golden and slightly burnt, revealing an attractive luster, while the meat inside is tender and juicy. With a slight pull, the meat and bones can be separated, demonstrating the extraordinary cooking skills.

As soon as you take a bite, the wonderful taste of sweetness and spiciness instantly blooms in your mouth. It is not overly obtrusive, but just right to tease every cell of the taste buds, making people involuntarily indulge in it. Even the lingering fragrance between the lips and teeth makes people want to lick it lightly to savor the indescribable wonderfulness.

What came next was the fascinating curry vermicelli and shrimp hotpot, which seemed to be a feast tailor-made for curry fanatic Miss Hua. She visited it twice and was intoxicated twice, which shows its extraordinary charm.

The rich flavor of curry, like aged fine wine, slowly flows in the heart, interspersed with a subtle spicy aroma, like the first ray of sunlight at dawn, gently penetrating the mist, gently swaying on the edge of dreams, awakening the dormant taste buds, and evoking endless yearning for the distant Thai style.

And those shrimps, like sea elves, had just broken free from the constraints of the blue waves and jumped onto the plate.

Each of them is the size of a palm, with plump and elastic meat wrapped in the shell. Every bite is the ultimate ode to the word "fresh".

The tender touch is mixed with the unique sweetness and freshness of the ocean. You can seem to hear them whispering on the plate, telling the mystery and magnificence of the underwater world.

Speaking of the hero behind this delicacy, his ingenuity makes this dish even more legendary.

It is said that in order to replicate the authentic Thai style, he traveled all the way to Southeast Asia and learned the secret recipe of this curry from a mysterious chef who was famous in a five-star hotel.

What is even more touching is his ultimate pursuit of food ingredients. He personally cultivated curry leaves containing natural essence in his own small garden, just for that touch of freshness and agility that can make the taste buds dance.

Compared to those restaurants that charge sky-high prices but are hard to find authentic ingredients, this curry shrimp is undoubtedly a breath of fresh air in the catering industry. It treats people with sincerity and cooks with heart, allowing these guests who come from afar to taste the extraordinary flavor on ordinary days and feel the warmth and feelings that transcend national boundaries.

Here, every spoonful of curry and every shrimp is an affectionate confession to the taste buds, making people feel as if they have returned to that sunny afternoon in Bangkok. Everything is beautiful and self-explanatory.

Miao Yu's favorite dish in spring, the Braised Chicken with Panshan Snails, quietly became the star of the banquet as soon as it was served. Gently lifting the lid of the simple clay pot, it was like uncovering a dusty food legend. In an instant, a mellow yet fresh aroma came like a tide, not hurried or slow, but enough to shake people's hearts, just like the first ray of sunshine in the early morning of spring, gently and firmly penetrating the mist and shining into everyone's heart.

This aroma is not just a fragrance floating in the air, it is more like the whisper of an old friend, affectionately calling every taste bud eager to explore. The hustle and bustle and distractions around seem to be quietly wiped away by this magic, leaving only the expectation and endless yearning for food.

Take a deeper sip and you'll discover the fragrance lingering on your nose and tongue, the essence of which comes from the store's unique secret sesame oil.

Each drop of oil is like a work of art carefully crafted by nature. It not only carries the warmth of the sun and the moisture of rain and dew, but also contains the silent precipitation from the depths of time.

Their mellowness contains a subtle coolness, as if leading you through time and space to listen to the melodious melody of the mountain breeze blowing through the sesame fields, which is the purest and most simple music of nature.

The protagonists of this taste feast are none other than the mountain pit snails and free-range chickens.

The mountain pit snail is like a hermit beside a clear spring, and each one is carefully carved by the hands of nature.

They live pickily in clear, crystal clear streams, absorbing the purity and spiritual energy between heaven and earth, creating an indescribable freshness and sweetness.

This is not only a tribute to water, but also nature's ultimate gift to the sense of taste.

The free-range chickens are poets running freely in the mountains and forests. After one hundred and twenty days and nights of free-range, they feed on Cordyceps sinensis and take the mountains and forests as their home. Every inch of their skin contains the wildness and vitality of the mountains and forests.

The meat becomes firm and elastic as a result. Every bite is a profound interpretation of the philosophy of slow life. While tasting it, one seems to be able to hear the whispers of the breeze in the mountains and forests.

When the free soul of the mountains and forests - the free-range chicken, and the elf of the water - the mountain snail, meet unexpectedly in the casserole, a wonderful fusion of freshness and fragrance quietly begins.

In the casserole, the richness of the chicken and the sweetness of the snails are intertwined, like the most melodious music of nature. It is enough to make people's hearts flutter without words.

Gently open your red lips, and first the smooth and silky meat of the free-range chicken slides across the tip of your tongue, leaving a touch of tenderness; then, the unique deliciousness of the mountain snail bursts out in your mouth, like a clear spring in a mountain stream, washing every taste bud.

The meeting of the two, far from being awkward, instead sets off each other and brings out the best in each other, allowing people to experience an unprecedented taste feast during the tasting process.

After eating the chicken, savor the soup in the snails. The sense of satisfaction radiates from the inside out, like a magic spell that makes people involuntarily indulge in it and continue to explore this rare taste bud adventure.

At this moment, time seems to freeze, leaving only the joy on the tip of the tongue and the tranquility of the soul.
Miss Hua smiled and said, "Oh, you all saw it. The delicacies here are so tempting that I can't bear to move even a step!"

Doc Ken heard this, his eyes flashed with concern, then he smiled with relief and said: "I was wondering why Haruhi was so worried, fearing that you had encountered something unexpected. It turns out that food has become your 'stumbling block'!"

Miss Hua shrugged lightly, her carefree and uninhibited manner was like a breeze in spring, indifferent but with its own charm.

At this moment, Doc Ken lightly opened his notebook, and in an instant, a lively and agile data dog appeared in the three-dimensional space, as if it had penetrated the boundary between virtuality and reality at that moment, and was extremely lively.

When Haruhi Miaoyu saw this, a glimmer of surprise flashed in her eyes. She took the notebook with a smile. Unexpectedly, the data dog seemed to have recognized its master and circled around Haruhi affectionately, licking her delicate cheek gently with its little tongue. The scene was warm and funny, causing Doc Ken to burst into laughter.

Tang Bin was standing by, and although there was a barely noticeable frown on his face, he quickly and gently handed some food to the greedy little fellow, which showed his love for it as well as his indirect care for Haruhi.

"It seems that my datadog has a special liking for Miss Kasuga!" Doc Ken joked, his words full of playfulness.

Tang Bin smiled slightly, with a hint of pride and warmth in his tone: "Haruhi and my cat Vivi are good friends who can talk about anything. The friendship between them transcends the boundaries of race."

Doc Ken heard this, and exaggeratedly widened his eyes, and joked: "Oh? That won't work, I have to 'steal' Haruhi's heart as well!"