"This lobster is so big, it's at least sixty or seventy years old." Director Yan shook his head and said, "What a sin, people have been living happily at the bottom of the sea for decades, maybe they are older than my father, so they catch it and eat it." Having said that, he still did not hesitate to grab a piece of lobster meat and bite it down fiercely, and the juice splashed immediately.

"Ahh Director Yan also ignored Hua Qinglan and hurriedly wiped him with a tissue, and nodded again and again, "I thought that such a big lobster meat would be very hard, but I didn't expect it to be so soft and fresh." ”

Of course, the chefs from the Dragon Palace in the East China Sea are the best at handling seafood. Lobsters are something that grows up as long as they don't die, and if they live for seven or eight hundred years, they will definitely become monsters - or monsters that don't taste good. When the lobster grows bigger, the meat will become harder and harder, and it cannot be eaten at all without treatment.

Today the lobster is eighty years old, and the meat is cooked in the usual way, and the meat is like a rubber. Guo Biao cut the lobster, steamed it over high heat, and then wrapped it in cheese and fried it slowly, so that the lobster meat was slowly heated, and the water vapor had nowhere to go, and the shrimp meat gradually expanded, which became tender and delicious.

"yes, yes, this lobster is good." Ding Liugen also said, "It's rare to have such a big lobster, Xiao Huang, you have spent a lot of effort to find it." In addition to the lobster, this crab is also good, although it is not large, but the meat is very plump. ”

"Lao Ding, you don't understand this, how can sea crabs be as delicious as lake crabs, they are all meat, and they are not yellow at all. The lobster is still delicious, this sea shrimp is much better than the river shrimp, the meat is thick, plump, and not fishy. River prawns are small and boring to eat. ”

"The river shrimp are delicious, how fresh and sweet." Ding Liugen said.

"Where is the river shrimp delicious," Director Yan and Ding Liugen couldn't hold back, turned their heads and asked, "Xiao Huang, what do you think?" ”

Huang Wenbin, of course, I like sea crabs, and lake crabs also think it's good; Eat shrimp when there are shrimp, eat shrimp when there are shrimp, and eat shrimp when there are shrimp, simply put, it is poured in whichever way the wind blows. But neither Director Yan nor Ding Liugen could afford to offend either of them, but fortunately, this was not a formal occasion to choose a side, so he said: "Actually, I prefer to eat fish." ”

"Sea fish or freshwater fish!" Director Yan didn't let him go.

Most of the products in the sea have no bones, and they are refreshing to eat. The contents of the fish ponds in rivers and lakes are relatively fine, with many bones, and they are unpalatable—not that they are not delicious, but that they are more difficult to eat. According to Huang Wenbin's idea, he actually likes seafood, one bite and one piece of meat, unlike river fish, and he has to pick the thorns carefully, and he can only eat one bite in half a day.

Unfortunately, although the provincial capital is close to the sea, seafood is still not cheap, but freshwater fish is the same everywhere, and it is the cheapest source of protein. Huang Wenbin's family is poor, and he often buys grass carp, carp, crucian carp or something, which is delicious and indeed delicious, but sometimes he will be stuck in his throat by fish bones.

"I like them all, the sea fish is delicious, and the freshwater fish is also very good. But if there's anything I particularly like, there are, for example, sea bass, which I particularly like. Huang Wenbin said, why do you like it very much, because sea bass can be both a saltwater fish and a freshwater fish.

"The sea bass is also good, the meat is very tender." Ding Liugen said.

"I don't like to eat sea bass." Ding Shishi said, "I always feel that sea bass has a strange smell. ”

Fortunately, the next dish came up at this time, and there was no need to discuss the sea bass, Huang Wenbin breathed a sigh of relief, "Come on, come on, try this dish, I plan to use it as our hotel's signature dish in the future." ”

"Principal Huang, the chicken, duck and goose platter is a six-course dish, and the seafood platter is a twelve-course dish, which are not considered signature dishes. So the signature dish has to be at least a four-course platter, right? Hua Qinglan covered her mouth and said with a smile, her chest shook for a while, and the eyes of several men were involuntarily attracted to it. Needless to say, Director Yan also stared at Ding Liugen for several seconds. Huang Wenbin was not interested in other women for the time being, and he couldn't help but lose his mind for a moment.

Now that the weather is getting hotter, Ding Shishi is wearing open-toed high heels, and Huang Wenbin is wearing trousers, but they are very thin. Ding Shishi's face was not strange at all, but under the table, she pierced Huang Wenbin's calf with her toe nails, and said, "This is not a platter, it is a local local dish that Xiao Huang finally discovered, isn't it." ”

"yes." Huang Wenbin endured the pain and said, "Director Yan tried our boiled whole pig!" ”

The dish came quickly, and it was a spectacular dish, with four strong men on their shoulders carrying a huge wooden box in which a whole pig was lying. Although it has not completely grown into a big pig with more than 200 catties, the volume is really a lot, this Huang Wenbin remembers that it weighs 120 catties, and it is nearly 100 catties after killing and bloodletting. With juice and a wooden box, you can't really carry it if you're not a strong man.

"That's amazing, isn't it?" Director Yan was taken aback.

"What kind of local vegetable is this!" Ding Liugen knew that there was a whole pig, he thought it was a whole pig like a roast suckling pig, but he didn't expect it to be this kind of big pig, "I am also an old man, I have never heard of this kind of boiled whole pig in the local area." ”

"Yes." In fact, Ding Shishi didn't understand, "This is Xiao Huang's hometown dish." ”

"Yes, my traditional food in the country, but no one knows how to make it now." Huang Wenbin said, in fact, no one will do it at all, a whole pig is cooked, or a pig frame that has not fully grown, a pig of one hundred and twenty pounds, it is the time to grow meat, and ordinary people will not waste it so much.

In fact, this is a dish made by a large landlord family in Huang Wenbin's hometown, when they worship their ancestors, they want to use whole pigs, they used to use big fat pigs, and they were offered to their ancestors after cooking, and after they were finished, they cut off each branch of the family. Later, the landlord family produced a gourmet, and he thought it was not delicious, so he specially invited a big chef in the capital to study it.

The big chef studied for many months, wasted hundreds of pigs, and finally researched this delicacy - you must know that at that time, human life was cheap, and in the event of a disaster, selling children and daughters, one person could not compare to half a pig, and hundreds of pigs were wasted at once, and I don't know how many people died in distress.

According to the legend that has been handed down, this boiled whole pig should be selected about 100 catties of shelf pigs, killed, no need to dehair, paste the whole body with wet mud, stuff the jujube paste in the abdominal cavity, and then use straw to light the mud to dry and roast thoroughly, knock down this layer of mud shell, and the **** is all gone. This part is borrowed from the practice of calling the chicken.

Then clean the whole pig, marinate it with salt for a day, and then put it in a big pot the next day, simmer it over low heat with the soup stock that has been prepared for a day, and after cooking for a day, the whole pig will be soft and hard and suitable to eat. The big fat pig that has grown into a completely mature pig needs to be cooked for too long, and the pork on the outside is so soft that it can't be clamped at all, so it is necessary to use a rack pig.

After the creation of this dish, it was once famous, Huang Wenbin's hometown has no special products, and there have been no celebrities in history. With this dish, braggart B finally has capital. So everyone claimed to have eaten this boiled whole pig, and everyone claimed to have been to the banquet of the landlord's house.

In fact, the landlord's family never serves this dish, and only does it when worshipping ancestors. There are many people, and after worshipping the ancestors, they will eat all the pork, and few outsiders can really taste it. Later, the warlords fought and the Japanese invaded, and the landlord's family was quickly defeated, and naturally he couldn't afford to cook the whole pig. After the liberation, everyone worked hard to build New China, cherished every penny of resources, and took the half-sized pigs that were still growing meat to cook, which was simply sabotaging socialist construction.

Now this dish is still lost in history, and in another two years, when Huang Wenbin wanted to catch up with the trend and engage in nostalgia in the countryside, he dug out such a dish as a local business card. However, the recipe has been completely lost, and the county government has organized many experts to study it, and found many local elderly people who claim to have eaten this dish, and made the recipe process, and made it to taste, but it is extremely unpalatable.

So the old people accused each other of saying something wrong and the key point, some said that Shandong jujube should be used, and some said that the broth should not be boiled with pork and chicken, it should be a vegetarian broth made from bamboo shoots and mushrooms. After the last one asked the past, whether he had really eaten this dish, but no one had ever eaten it, not even the old man of the landlord, he was qualified to eat the ancestral pig when he went out to study and did not eat, and when he came back after reading, the family had fallen and did not cook this whole pig.

I had no choice but to ask the chef to change the recipe, which was grandly launched as a tourism supporting project, and Huang Wenbin also went to eat it and thought it tasted good, so he carefully looked at the practice. At this time, they moved out, and let the group of chefs ponder for several days, and finally came up with such a dish.

The whole pig was brought up, and half of the large table of sixteen people was occupied. Luo Zhiqiang, dressed in a neat snow-white chef's suit, walked to the middle of the table from the gap, bowed to Director Yan Ding Liugen, picked up the long knife, and cut open the pig's belly with a brush, and honey suddenly flowed out of it, and the whole room was filled with a sweet smell. Luo Zhiqiang scooped up the jujube juice flowing from the spoon bar and poured it on the pork.

"Whole pig boiled with dates." Luo Zhiqiang said that he cut a piece of meat from the pig's face and sent it to Director Yan's plate with a fork, "The first piece, with a head and a face, is given to the most distinguished guests." He cut another piece from the pig's neck and sent it to Ding Liugen, "This piece can't be compared to it, and it is given to the boss with the highest achievement." He cut off two pig's hands and gave them to Ding Shishi and Huang Wenbin respectively, "Eat pig's hands, make a windfall, and give them to the smartest guests." Then he cut a large piece of pork ribs and gave it to Hua Qinglan, "Pork ribs and pork ribs, the more you eat, the more you make up, and give them to the most beautiful guests." ”

"It's so vulgar!" Ding Shishi was very dissatisfied, she was originally the most beautiful guest, "Xiao Huang, how did you do it." ”

"This is a congratulatory message that you have to say when you eat and boil whole pigs." Huang Wenbin said, in fact, it is also made by the Tourism Bureau, and the genuine boiled whole pig is used to worship the ancestors, and after the ancestors, they will cut a piece of one person, take it home and eat it themselves, and do not speak at all when they cut it.

"There is nothing vulgar or vulgar, Xiao Huang This is a hometown folk dish, the more vulgar the more tasteful." Ding Liugen said, "It's actually quite interesting." It's like someone else's kind of travel show. ”