After finishing the portion of hotpot paste, Ye Gui left the street and said, "There's more to Huzhou's breakfast than this. We'll have something else tomorrow morning. Now we're just strolling around, and we'll eat Huzhou at noon."
A local specialty!”
"Speaking of Fujian cuisine, the dish that must be mentioned is of course the Buddha Jumping Over the Wall. I have eaten it several times before, but I will not continue to eat it here to avoid people saying that I am too drunk!"
"In addition to Buddha Jumping Over the Wall, the specialties of Fujian cuisine include lychee meat, drunken pork ribs, scallops, Youxi Pu duck and other dishes!"ъìqυgΕtv.℃ǒΜ
"We'll see what we want to eat when we get to the hotel!"
He took everyone for a walk on the streets of Huzhou. The temperature here is very pleasant, not too cold or too hot.
But as time goes by, bare-legged ladies gradually wear black silk, meat silk and white silk.
Others like to wear short skirts and over-the-knee socks to expose the middle section of their thighs.
This section of thigh can often attract 90% of the attention!
Wo Zijing once said: When you wear a lot of clothes, your eyes will look at the exposed areas; when you wear a little clothes, your eyes will look at the blocked areas!
"I love this season too!"
Ye Gui nodded, and a group of LSPs in the live broadcast room also agreed very much.
On the other hand, the female fans understood something when they heard that the God of Cookery likes stockings.
After wandering around all morning, everyone's minds were filled with various colors of stockings.
At noon, Ye Gui said: "It's almost time, let's go. This hotel is called Tinghai Restaurant, and it is a relatively famous hotel in Huzhou!"
“Business is very good!”
He had already arrived at the door of the hotel, and sure enough, there were a lot of guests coming and going.
As soon as I walked into the hotel, a waiter came over and asked, "Sir, who are you?"
"It's just me!"
"Okay, please come with me!"
They would not look down on the guests just because they were alone, and very warmly invited Ye Gui to sit in the lobby on the first floor.
"Sir, is this seat okay? The private room is now full!"
"It doesn't matter, just stay here!"
This is a table for four, in the middle position.
The waiter introduced: "There is a special ordering area for ordering. The seafood was just caught from the sea this morning. It is the freshest seafood!"
Ye Gui said he understood. The first is the ordering area. There are 81 dishes on one wall. Each dish has a high-definition picture. Below is the price!
The top is vegetables, the middle is meat, and the bottom is seafood.
Ye Gui said: "Then let's have a piece of taro duck, and a piece of lychee meat. For dessert, a piece of bamboo shoot jelly, and a piece of water spinach!"
The waiter quickly pressed the button on the intercom and entered Ye Gui's order.
"Sir, is that all?"
“I’ll go to the seafood area again!”
Next door to the ordering area is the seafood area, where you can see all kinds of seafood.
Common prawns, abalone, sea cucumbers, and scallops are all available.
As for fish, they include cucumber, bass, saury and other common sea fish.
There are also relatively rare groupers such as the Eastern Star Grouper.
It is also the season for eating crabs. Fresh hairy crabs are soaking in cold water in the seafood tank.
Because it's not time to take a hot bath yet.
Ye Gui said: "Another half a pound of prawns, that's all!"
The waiter wrote down the dishes Ye Gui wanted to eat and said, "Okay, please wait a moment. The food will be served in about 15-20 minutes!"
"no problem!"
Returning to his seat, someone asked: "Master Chef, there are so many dishes on there, why did you order taro duck and lychee meat? Is the lychee meat just fried lychee meat?"
Ye Gui laughed: "That's wrong. The raw materials of lychee meat are pork and water chestnuts. The method of making lychee meat is to cut the lean pork meat with a cross-shaped knife and cut it into diagonal pieces with uniform depth and width. After frying, it is rolled into
Litchi shape, served with red rice wine, balsamic vinegar, sugar, soy sauce, sesame oil, wet starch and other seasonings."
"Because it looks like a lychee, it's called lychee meat. It doesn't mean it's fried with lychees!"
After listening to Ye Gui's explanation, the audience in the live broadcast room suddenly understood.
"I see, listening to your words is better than listening to your words!"
"Thank you, God of Cookery, for letting us learn one more posture every day!"
Ye Gui continued: "As for the bamboo shoot jelly, it is not made from bamboo shoots," but is a small mollusk that grows in the sand on the beach. It is named after its shape like a small bamboo shoot. It contains
Rich in colloid, the colloid contained in it melts into the water after being boiled and cooled to become frozen, making it crystal clear, tender, crispy and smooth!"
"Although there are many small bugs in the bamboo shoot jelly, after the finished product is made, it seems that the bugs are trapped in the jelly. Because of its unique taste and rich protein, it is very popular among local residents!"
"As for the taro duck, this is related to the Lipu taro I ate in Nanning before. Because taro was passed down from Hu Jian, so the real success of eating taro depends on Hu Jianren!"
"This fragrant taro duck is one of them. There is a kind of fragrant taro duck that is stewed with taro. It is a braised method. However, this fragrant taro duck is made differently. Instead, it uses taro paste to wrap the duck meat.
Deep-fried and then steamed, I’m looking forward to this recipe!” (This is the recipe I ate at a Michelin restaurant in Wuhan, and I, a non-taro eater, ate several pieces!)