Although Zheng Xudong and Tang Luoyong repeatedly emphasized that it was enough to simply say one bite to fill their stomachs at noon, Li Qiutong still found a private restaurant with a very quiet environment, and the name was also very vulgar, called "Jinmen Private Cuisine".

This private dish is decorated in accordance with the style of the palace, antique, a courtyard outside the courtyard looks like the clouds are ordinary, but when you enter the inside, there is a cave.

Zheng Xudong and the three of them were allowed to enter a room with an area of only seventeen or eight square meters, and the room was full of mahogany furniture.

The name of the first dish is Grilled Vegan, it is composed of magnolia slices, mushrooms, cucumbers, winter melons, carrots, cabbage 6 kinds of materials, each ingredient is cut into fish scales, and then stacked in a circle in the antique blue and white porcelain plate, this dish is bright in color, neat and beautiful, salty and fresh in taste, beautifully decorated, gorgeous furnishings, fully embodies the attention of Tianjin people to food.

The name of the second dish is strange, Zheng Xudong heard Li Qiutong say that he didn't understand, Zheng Xudong asked Li Qiutong to write it, Li Qiutong said that he would only say that he couldn't write it, which made Zheng Xudong even more curious, Li Qiutong called to ask the waiter to write it on the paper Zheng Xudong knew that the name of the dish was 罾 (zeng) jumping carp. The waiter was very enthusiastic and introduced the dish in detail, "The famous first white ocean carp, cooking Jingu jumping fish." This dish comes from the last years of Guangxu, it is a traditional delicacy of Tianjin, and it is made by frying live carp with scales. The scales are crispy, the meat is tender, and it is sweet and sour. Li Qiutong finally added: "This is one of the specialties of Tianjin, and the master of this private dish can make this dish well in the whole Tianjin." ”

The third course: grilled shark fin. It belongs to the traditional flavor of Jinmen high-end feast head dish, which can be called the "king of big dishes". This dish is the representative work of Wang Enrong, who was recognized as the "shark fin king" in the Tianjin catering industry in the early years. It is characterized by soft and rotten muscles in the mouth, delicious and rich in nutrients, and the style is extraordinary.

The fourth dish is the pan-fried prawns, which highlights the characteristics of Tianjin cuisine that is good at cooking both river and sea. The color is beautiful, the oil juice is bright, salty and sweet, and the fragrance is incomparably beautiful.

The fifth course is sour sand purple crab. Among the many fresh dishes from the river and the sea, the sour sand purple crab is the most famous. This dish is ruddy in color and looks like colorful clouds. The taste is sweet and sour, slightly salty and slightly spicy, and the fragrance is mellow. The color is golden, the juice is bright, and the shape is neat and beautiful.

Li Qiutong said that if he didn't drink liquor, he would be blind, and despite Zheng Xudong's opposition, he insisted on asking for a bottle of Red Star Erguotou that was packed for ten years.

The final dish, Korean whitebait, also known as fried whitebait, is a traditional local dish in the Jinmun region. After this dish is served, the fragrance of autumn cucumbers wafts all over the house. The color is light yellow, crispy and loose on the outside and tender on the inside, and the fish is snow-white.

In addition to the six dishes, there was another seafood soup, a bottle of juice for Tang Luoyong, and finally a large pot of rice.

A pound of liquor is no problem even if Zheng Xudong drinks it alone, don't Li Qiutong as a landlord Of course he drank a little more, Zheng Xudong only drank a little more than four taels, and he was full of wine and food in one meal. Zheng Xudong experienced the flavor of authentic Tianjin cuisine today. As for the two days ago, I ate Tianjin snacks with taxi driver Ma Wendong, and this meal at noon today is two flavors.

After making an appointment to visit his home in the evening, Tang Luoyong drove Li Qiutong back to his Tongda Automobile Sales Company.

Li Peilin's family lives in a high-end villa in the city center, Zheng Xudong looked at the address left by Li Qiutong for him, No. 21 Xishi Street, NK District, the name of the villa is Style Hometown.

Zheng Xudong's car arrived here to know the superiority of this location, its west is the Nankai Branch of Tianjin University of Traditional Chinese Medicine, the east is just Nankai Park, and then the east is Nankai University, the villa area is surrounded by kindergartens, primary schools, middle schools, universities, hospitals, supermarkets, vegetable markets, parks, and living facilities are very complete.

The two parties agreed that at eight o'clock in the evening, Zheng Xudong came to this villa area on time, and entered the villa area after being verified by the security guard at the door, Li Peilin lived in the No. 7 detached villa, Zheng Xudong saw that the area of the three-story red building with exterior wall bricks was about 400 square meters, and there was a small courtyard with an area of more than 100 square meters in front of each house.

Zheng Xudong heard his father say that the current leading cadres are no longer superstitious about the number eight, just like in the past, the office and home were on the eighth floor, the room number must be eight, and the mobile phone number must also bring a few eight to be auspicious. The current leading cadres have begun to bring seven, because they think that there is an idiom that is very correct "seven up and eight down", the number seven can go up, and eight down. Sure enough, Li Peilin didn't fall into the cliché, and chose Villa No. 7. Of course, none of this has anything to do with Zheng Xudong.

At the door of the villa, Li Peilin, Li Qiutong and a young woman stood at the door to greet him.

"Dongzi, this is my lover Yang Qiulan, Qiutong's mother, you can call Aunt Yang. Li Peilin introduced Zheng Xudong.

Zheng Xudong saw the young woman in front of him, who was about one meter six or eight tall, with fair skin and beautiful facial features, not like a northerner, but like a beautiful young woman from a water town in the south of the Yangtze River, he stepped forward and said: "Aunt Yang! This is a set of cosmetics I brought back abroad, I hope you can like it!"

Yang Qiulan took Zheng Xudong's cosmetics and said with a smile: "You kid, I haven't seen my home for a few years, please come in! The meals are ready." Although she spoke with some Tianjin accents, Zheng Xudong could still hear the taste of Jiangnan Wu Nong's soft language from her words, it seems that this Aunt Yang must be from Jiangsu and Zhejiang.

"Yes, today's meal was cooked by my mother herself, Anton, you have a good mouth. Li Qiutong put his arm around Zheng Xudong's shoulders and said.

A rectangular dining table, Li Peilin and Yang Qiulan sat on one side, and Zheng Xudong and Li Qiutong sat on the other side.

The dining table is not large, and it looks like it is used at home, but the table is full of dishes that have been set up on the table.

Before eating, Zheng Xudong took out two exquisite small gift boxes from his pocket, each containing a Montblanc gold pen, and handed it to Li Peilin first, "I wish Uncle Li a prosperous career!" and handed another gold pen to Li Qiutong, "I wish Brother Li a prosperous source of wealth!"

"Child, you are too polite, come and get something!" Although he said this, Li Peilin was still happy to accept the golden pen, "Borrow your auspicious words, it seems that you can take another step up this period of time!"

"Lao Li, is it really?" asked Yang Qiulan.

"Okay, let's not talk about it for now, let's eat, Qiu Tong pours wine. ”

"Okay, brother, today my dad has made a lot of money, opened a bottle of Moutai for 20 years, let's drink more in a while." Li Qiutong stood up and poured the wine for his father first, and then poured it for Zheng Xudong before pouring it for himself.

Yang Qiulan poured some juice into her cup, and after pouring it, she smiled and said to Zheng Xudong: "Child, I don't know how to drink, you guys drink, I will accompany you with juice." ”

After taking a sip of wine, Li Peilin said proudly: "Dongzi, come and taste your aunt's craftsmanship, today's table of dishes are all cooked by your aunt herself." ”

"Aunt Yang, you must be from Jiangsu and Zhejiang, and the exquisite dishes on this table are all Huaiyang cuisine. I know a few. ”

"Child, I am a native of Yangzhou, so I will also cook some hometown dishes, it is not surprising that you are from the magic capital and can know these, look, which dish can be named?" Yang Qiulan said with a smile.

"This dish is stewed crab roe lion's head," Zheng Xudong pointed to a small cup in front of him, which contained a bright broth, which contained a meatball the size of a baby's fist, and next to the meatball was a small piece of tender green cabbage. Zheng Xudong has eaten this dish before, a typical Huaiyang dish, as for the method, he only knows a rough idea, it is to use lean pork and then hook some crab roe to break it up with egg whites, grasp it evenly with egg whites, and make it into a ball with his hands, the size of the ball can be larger if eaten at home, and the restaurant is usually bigger than table tennis and smaller than billiards. Steamed on low heat, Huaiyang cuisine is a great test of simmering kung fu, which is a fight with Cantonese soup.

In fact, Zheng Xudong knows that Huaiyang cuisine is not only a test of fire kung fu, but also a test of knife skills, Huaiyang cuisine is famous for its exquisite dishes, among which Wensi tofu is a dish that represents knife skills, which is almost the ultimate performance of Chinese kitchen knife skills.

Zheng Xudong just happened to see that there was such a classic representative of Huaiyang cuisine in front of him, "Wensi Tofu". "Auntie, this must be Wensi Tofu, my God, I believe that even an authentic Huaiyang chef's knife skills are nothing more than that. A woman can practice the knife to this point... It's unbelievable!"

"Adong, you are the champion of liberal arts, and you really live up to your reputation! If this dish is given to Qiu Tong, it will be considered blind, and he will know to stuff it in his mouth, hum!"

"Mom, you're talking about me in front of outsiders again. Li Qiutong's "old face" said with a red face.

"Brother Li, you really have a good mother, I believe that in order to make this dish, Auntie must have suffered a lot back then!" Speaking of this, Zheng Xudong tasted a bite of Wensi tofu soaked in broth, and then continued: "Aunt Yang, I made a fool of myself in front of you, and I told you about this Wensi tofu." ”

"I want to hear it!" Yang Qiulan said with a smile.

"Let's listen to it, I've been eating it for more than 20 years, and I only know that it's a famous dish, and I really don't know what it says. Li Qiutong put down the liquor glass, so interested, ready to listen to Zheng Xudong's eloquent speech.

"Wensi tofu, as the name suggests, the biggest main ingredient is tofu, a square tofu to remove the old skin outside, and then use a knife to cut thin slices first, the thinner the better, after slicing, the yard is good and then shredded, the same is also cut the finer the better, the perfect Wensi tofu cut silk to be able to pass through the needle nose of the embroidery needle, Aunt Yang's knife work has done this, you see the Wensi tofu in this soup is like a cloud, like a blooming chrysanthemum. ”

"Adong, I didn't expect you to know so much detail!" Li Peilin sighed on the side.

"Uncle Li, my mother made this dish for me, but the knife skills are far worse than Aunt Yang's, this knife skill is not something that can be practiced in a day or two, it takes more than ten years of training and genius comprehension. ”

"So powerful?" Li Qiutong said with some disbelief, taking a bite and eating it in his mouth.

"What do you think, you have known to eat it for so many years, and you have never asked like Dongzi. In 2004, Jingsi Pavilion in Yangzhou invited your mother to the back kitchen with an annual salary of 500,000 yuan to make this dish. Boy, cherish it!" said Li Peilin with great pride.

"Lao Li, what are you doing talking about this in front of your children for so many years! Child, try Wensi tofu, it will smell like beany when it is cold. Yang Qiulan said this, but there was a smile on her face that couldn't be hidden.

"Hmmm... The tofu melts in the mouth, the chicken soup is fresh and bright, and the shiitake mushrooms, winter bamboo shoots, chicken breast, and ham are also finely shredded, and the taste is very rich. Zheng Xudong tasted it and said with emotion: "This Wensi tofu is absolutely amazing!"