When we came, most of Jingshu's Green Giants were empty. When we went back, Jingshu's Green Giants had bulging bodies, including dozens of grafted fruit saplings, which looked like they could no longer fit inside.

.

It can be said to be a full harvest.

Wu Jiang also joked: "Mr. Jing, you will no longer be able to pack anything when you arrive in Shunde."

Jingshu snorted: "Don't be afraid. If you squeeze it, it will even out a little bit." At worst, I will secretly move the warehouse into the space. Oh, by the way, before going to the Middle East, I still need to get all the supplies that can be stored in the space for a long time.

It's best to come out and hide it, and then upgrade the space or something.

…

Shunde is a place with a unique Lingnan water town charm, beautiful scenery and full of traditional culture. It is also the place with the brightest eyes and the most kindness among the cities that Jing Shu has seen in the past few years.

When Jingshu arrived in Shunde with Wu Hai and Wu Jiang, the rhythm of gongs, drums and shouts could be heard from afar, and the two lions that had only been seen on TV were dancing on high poles.

Fighting, jumping back and forth on a pile of several meters.

The lion's eyes blinked vividly, and the two lions followed each other like shadows.

The surrounding audience cheered.

On the street, there were several children running and playing with lion heads on their heads.

Jingshu was also infected by the lively atmosphere.

"This is quite lively. Is today a festival?" Jing Shu asked.

Wu Hai cleared his throat and said: "You don't know this, right? Mr. Jing, here we have a lion dance team when we open a business, a lion dance team for weddings and weddings, a lion dance if we are unlucky, and a lion dance if we get rich.

Dance a little when celebrating small festivals, dance big when celebrating big festivals, dance when offering sacrifices, dance when offering incense, dance when you are happy, and dance even if you don’t feel down.”

Wu Jiang nodded: "Yes, yes, lion dance is our cultural heritage, just as essential as drinking water and eating."

Jing Shu gave a thumbs up: "It's not without reason that the food culture here is famous. It's the inheritance of our ancestors. It would be weird to do one thing with utmost concentration. If you don't excel, it would be weird."

Food is the eternal protagonist of Shunde, a wealthy city, and Shunde Liangfu Restaurant, which has been around for hundreds of years, is one of the best.

Liang Xing, the eighth generation inheritor, is the current owner of Liangfu Restaurant.

After watching the lion dance team's performance, Wu Hai came here with Jing Shu and others.

There are two huge stone lions in front of the Liangfu Restaurant. It is an ancient attic Chinese-style restaurant. It is not only the best restaurant in this post-apocalyptic street, but it is also rare.

Wu Hai familiarly lit incense on the altar with the best feng shui in the lobby, worshiped the God of Wealth, and muttered something. Jingshu and Wu Jiang quickly followed suit and worshiped. Jingshu muttered in her heart: bless me.

This time I went to the Middle East to make a lot of money. Thank you!

No matter what, it's still important. The life of southerners is just different.

"Here you go, brother Wu Hai, I've been waiting for you for a long time. Today, I will personally show my new Shunde cuisine to the new friends." Boss Liang Xing, wearing a white chef's hat, came pushing a cart full of fresh ingredients.

"Brother Liang Xing's business is booming." Wu Hai was polite to the boss for a while.

Wu Jiang whispered: "We all call him Brother Liang Xing. My brother saved Brother Liang Xing's life twenty years ago. Since then, they have formed a deep friendship."

Brother Liang Xing took out a big fish with his knife and slapped it on the table while saying to himself:

"This Thousand Layer Boneless Fish is a divine dish in Shunde. The main ingredient is sea carp. Deboning is the essence of this dish. Cooking fish deboning means removing the bones according to the direction of the fish meat. After removing the bones,

To cut flowers, cut them diagonally with a horizontal knife. The thickness and slope of each knife must be consistent. After the fish is spread out, it will look like a goddess scattering flowers. Here, that's it."

Brother Liang Xing said as he skewered the fish on the pot, and the water under the pot began to boil. He continued: "The rice porridge water used in the bottom of this pot is the secret to making boneless fish smooth and tender. Put the fish in

Put it in the pot, put it down and pick it up, it only takes ten seconds and it's ready! Now, taste it."

Coated with the special sauce, Jingshu took a big bite, and the sweetness and tenderness of the fish bloomed in her mouth.

Wu Hai didn't seem to be interested in eating, but when it came to this, he said clearly: "Don't underestimate this mother's rice porridge with clear soup and little water. This porridge is big and rich. It is known as the freshest porridge in the world. This is

Liang Xingge cooks the old fire soup with secret ingredients and Qingyuan chicken at three o'clock every day, pours in the oil and salt fragrant rice soaked overnight, and simmers for five hours. During this period, he uses a wooden stick to stir continuously and separate the residue.

Only then can it become the base of this delicious mother rice porridge.”

This is the porridge base where the fish meat is boiled. At this time, the ingredients are added: shellfish, sea shrimp, and finally the fatty beef, hand-beaten beef balls, etc. After stirring, the thick and warm porridge water instantly envelopes the freshness.

The ingredients are fresh, smooth and tender, but also give the porridge a mellow and fragrant aroma, filling the air with a strong and tangy salty aroma, which is full of stamina!

Wait for three seconds, blow on it, and finally take a bite of this fairy porridge. The combination of fish, seafood, meat, and vegetables will instantly make you feel out of your body.

After finishing this appetizer, Brother Liang Xing served a large sauce-colored goose: "Peng Gong's goose, you must try it. It is a longevity dish in Shunde with a long history. Legend has it that Peng Gong lived to 880 years old because of eating this goose."

age."

Brother Liang Xing poured the sour and fragrant Penggong sauce on top, and the big fat goose, which was first fried over high heat to a golden color and then simmered for two hours, immediately developed a unique fragrance.

Although the big fat goose was big and fat, it was completely wiped out within two minutes of being served. Wu Hai deliberately ate a few more pieces and said: "Peng Gong Goose, you must eat more, bless us."

Each lived to be eight hundred and eighty."

"Zhao pig's trotters. If you haven't tasted this famous dish that has been passed down for more than 300 years, you haven't been to Foshan. In this dish, the bones and meat are removed, only the whole skin is taken, and then it is grilled.

The smooth and tender crest meat is stuffed into the pig skin of the pig's feet, tied with water plants, placed in a secret aged marinade and slowly brewed for three hours, and then cut into slices." Liang Xingge cut the slices into crystal clear,

Red and white, smooth and tender pig's trotters wrapped in pig skin were served.

Jingshu picked up a piece, dipped it in the sauce, and chewed it in her mouth. The mellow aroma of the collagen of the pig skin was combined with the tender and chewy texture of the pork belly, plus the unique aroma of the aged marinade.

The vinegar aroma of the sauce instantly sublimates the whole food. It is fat but not greasy in the mouth. The more you chew, the more fragrant it becomes. After you swallow it, the aroma of the pork rind and sauce lingers for a long time!

Endless aftertaste!

“Boss, pack this for me for twenty more copies!

"After Jingshu finished eating this, she felt that if she went to eat the cold pig ears again, the flavor would be gone! No, this pain must be brought back to Lao Jing's family for a taste!
Chapter completed!