Lu Shi is also good at wine, and he was very happy when he heard this, and hurriedly filled the empty wine glasses on the table. Pen, fun, pavilion www. biquge。 info His position happened to be adjacent to the second shopkeeper, and the two of them frequently clinked glasses, sipping more and more vigorously......

Luo Xiang'er continued: "The third dish is called the thorny sprout dipping sauce. Thorn buds are a specialty of Xuanzhou country, which generally grows at the edge of the forest, shrubbing silk, and in the glades in the forest. ”

"The sprouts of the thorny sprouts are the edible part, and they are picked in the spring, and there are various ways to eat them. It can be eaten raw, stir-fried, sauced, made into soup, stuffed, or made into small pickles with different flavors. ”

"It is delicious and sweet, tender and mellow, rich in game, it is a famous high-quality wild vegetables, and is known as the 'king of wild vegetables'!"

Xiao Ding smiled: "This is the most primitive way to eat!" ”

Luo Shaner pointed to the next dish: "The fourth dish is called shavings fillet, which is named after the fish fillet cut into shavings. ”

"Shavings are carp fillets made by cutting the carp into very thin slices, soaking them in vinegar and marinating them for a quarter of an hour before they are removed when the fillets turn pink and white. Then mix with the spinach and bean sprouts. ”

"This dish is delicious, delicate in texture, fresh and refreshing, no fishy smell, and is one of the famous dishes of the fisherman's family to entertain VIPs!"

Xiao Wu, who tasted the shavings fish fillet, exclaimed: "There is really no fishy smell, and it is refreshing!" ”

Luo Xiang'er went on to introduce: "The fifth dish is called sauerkraut stewed with white meat and blood sausage. ”

"It's cold in the north, and when winter comes, there's no fresh vegetables to eat. Families will find ways to store some vegetables. Sauerkraut is made by pickling cabbage. ”

"White meat is pork belly; Blood sausage is made by adding pig blood to other ingredients and pouring it into the casing. ”

"Sauerkraut is cut into thin strips, and a flying knife cuts out neat white meat and blood sausage, and stewed."

"The sauerkraut is refreshing and delicious, the white meat is fat but not greasy, the meat is mellow and fragrant, and the blood sausage is bright, delicious and tender. With leek flowers, fermented bean curd, chili oil, garlic paste and other condiments, it is more mellow and tender! ”

Everyone has food, meat, and wine, and the atmosphere in the private room is naturally getting more and more enthusiastic!

At this time, a jar of liquor had been drunk. Luo Xiang'er didn't say a word, and took out another jar of liquor.

Lu Shi and the second shopkeeper were already a little dizzy from drinking, and Luo Qingyang, who had already understood his sister's approach, picked up the wine jar and filled the wine again for everyone.

The man just served the rest of the dishes on the table in this slot, and he looked enviously at the second shopkeeper who was sitting there, shaking his head and drinking and eating, and silently withdrew. Ay! Who didn't let themselves not do things here thirty-six years ago!

Luo Xiang'er pointed to the new dish and said, "This dish is estimated to be known to everyone, chicken stewed with mushrooms." However, the mushroom used here is the red mushroom, which is a specialty mushroom that can only be found in the north. The red mushroom meat is fat, fragrant, and delicious! ”

"So, this chicken stew with mushrooms is not only fragrant and fragrant, the vermicelli is smooth and creamy, but the mushrooms are extremely delicious because they absorb the essence of chicken broth!"

Luo Xiang'er glanced at it, everyone ate half of the jar of wine, and secretly thought that there was still a little heat left, and she began to briefly introduce the next dish: "The seventh dish is called Sanxian Deer Antler Soup. ”

"It is a high-end soup made with diced deer antler velvet, sea cucumber slices, winter bamboo shoot slices, and chicken slices. The soup is pale in color, the taste is delicious, the antler velvet is delicate, and the dishes are red, yellow, and white, which is very good-looking! (To be continued.) )