After being taught again and again by the God of Cookery, these people finally learned how to make sugar cups.
"It's a little slow at first, but it gets better later. Work hard, you know?"
Ye Gui warned him, declined the dinner invitations from Master Xie and Master Luo, and left the hotel.
Because Macau is very small, apart from tourism, there are casinos.
However, the God of Cookery was not interested in gambling at all, so he said to his mobile phone: "The trip to Macau is over. I met a very good pastry chef. Now I am going to Xiangjiang!"
“There are many local specialties in Xiangjiang, but this is also my first time to go to Xiangjiang, so I hope I won’t make any mistakes!”
With that said, Ye Gui walked towards the dock.
It only takes an hour by boat from Macau to Xiangjiang.
And there are many flights.
Soon, the ship was sailing on the sea.
Ye Gui leaned on the edge of the deck, and in his ears he could hear the sound of water flowing from the ship stirring the sea.
In front of you is the endless sea!
The autumn water and the sky are one color together!
The white clouds in the sky slowly wandered with the sea breeze, and several seabirds passed by together, flying into the distance through the sunlight cast by the sun.
Soon, the cruise ship arrived at the port of Xiangjiang.
Ye Gui walked into the subway, and when he came out, he looked like Causeway Bay, which he had seen countless times in TV dramas.
"I wonder if Duan Kun is here in Tsim Sha Tsui!"
He smiled: "Speaking of Xiangjiang delicacies, everyone should have heard of a dish, typhoon shelter lobster or typhoon shelter fried crab!"
"Actually, typhoon shelters originally referred to shelters used by small and medium-sized boats to withstand strong winds and big waves when typhoons hit. Before the 1990s, a very large population made water their home in typhoon shelters, and many of them were fishermen or descendants of people living on the water.
"
“Because fishermen mostly live at sea, there are very few vegetables on fishing boats and they cannot go fishing for several days. People can only eat the seafood left behind. Housewives often use deep-fried and strong-flavored cooking methods to cover up the stale seafood.
raw material."
"Its characteristic is the combination of fried garlic and bread crumbs, which makes it taste caramel, crispy but not mushy."
"Now it has gradually become a very classic Cantonese dish and is loved by everyone!"
"Actually, this is also a common question. The birth of many delicacies comes from the wisdom of working people!"
On the streets of Causeway Bay, red double-decker buses can be seen everywhere.
On both sides of the road, there are also tourists sitting down to enjoy a cup of coffee or carrying a few luxury bags.
Ye Gui really hadn't eaten well all day this time. He said: "There happens to be a noodle seller. I'll eat some to fill my stomach first, and then go to the best restaurant in Xiangjiang in the evening!"
"Speaking of, Lord Cook, are Chezi noodles and doll noodles the same thing?"
"Me too, I've heard of this stuff countless times!"
Ye Gui explained: "Actually, it's pretty much the same. The first is Che Tsai Noodles. Che Tsai Noodles are a low-price specialty noodle in the Xiangjiang area. It originated in the 1950s, when the living standards of Xiangjiang citizens were low. Selling Che Tsai Noodles
A metal 'cooking grid' is placed in the wooden cart, which contains soup, noodles and ingredients respectively. You can freely choose noodles, ingredients and soup."
“It actually looks similar to dandan noodles!”
"Hong Kong people pronounce rickshaw as rickshaw noodles, and the noodles bought on the pushcart are called rickshaw noodles."
"Then Doll Noodles, Doll Noodles is a famous instant noodle brand in Hong Kong. When Doll Noodles were launched in the late 1960s, they were quickly accepted by the people of Hong Kong on the grounds that they could be cooked in three minutes."
"After the doll noodles were produced, the manufacturer was worried that they would not be sold, so the product used a doll as a sign, so it was named after the doll noodles. After the product was launched, it was very popular in the market. Since then, although many instant noodle brands have been launched one after another, the people of Xiangjiang are still used to it.
All instant noodles are collectively called doll noodles."
After listening to Ye Gui's explanation, the audience in the live broadcast room suddenly understood.
"Emotional doll noodles are instant noodles!"
"Just a bowl of instant noodles will make my blood boil!"
"It can only be said that today's merchants are very clever at playing tricks. Instant noodles are called doll noodles, jelly is called konjac, and after giving some foreign names, they raise the price to harvest leeks!"
"Master God of Cookery, I support you to explore these delicacies with foreign names and lower the prices!"
Ye Gui chuckled: "This is a good suggestion. I will give it a try when I have time to see if it is worth the money!"
As he said that, Ye Gui had already arrived at the small vendor selling Chezi Noodles.
"Boss, a bowl of noodles and double the beef tendon!"
When the boss heard Ye Gui's words, he immediately said: "Wait a moment, handsome!"
Soon, the boss prepared a fragrant noodles with large chunks of beef tendon on it.
You can even see the orange light on the ceiling of the store through the reflection on the tendons.
"Old rule, cell phone eats first!"
He pointed his phone at Che Zai Noodles and showed everyone the noodles, which were twice as thick as the usual thick noodles.
The noodles are square and pretty!
The colors of the noodles above and below the soup are completely different.
In addition to large pieces of beef tendon, there are also fish eggs, pig intestines, pig skin, pork, fish balls, and radishes!
Lots of ingredients!
"You've finished eating your phone, now let me try it!"