Ding Min'er was hoisted away by the pigeon, and soon went straight into the sky and disappeared in the blink of an eye.

What's even more terrifying is that her piracy system has not reacted at all, which is no longer a means that ordinary dream makers can use.

The desperate Ding Min'er went away with the wind, and on the beautiful shore of the lake, a man and a woman were starting to board the boat.

When Molly entered the ship, she found that the ship was extremely large, and a large table of boat dishes was being prepared inside.

While enjoying the beautiful scenery of the lake and mountains, the fishing boats singing at night, while experiencing the artistic conception of leisurely and leisure, harmony between man and nature, and the osprey fishing on the nearby fishing boats, the fishermen throw them into the water one by one, and the osprey pokes its head into the water and swim to find fish. When an osprey catches a fish, some ospreys will give up catching the fish, turn their heads to chase it, chase it relentlessly, stir up great ripples on the water surface, until the fish is caught, at this time, the fisherman will stretch out a long bamboo pole net pocket, the osprey that caught the fish from the water and hold it high, in order to show praise and encouragement to it. When a fisherman takes a large fish from an osprey, he rewards it with a small fish. This series of actions is neat and orderly. The whole process is like a falcon and osprey performing together, which is quite ornamental.

The bamboo and wood structure buildings with grass as tiles, bamboo as eaves and wood as piles in the distance are like the style of Taihu Lake fishing villages in the agricultural era, dotted with stone roads, wild chrysanthemums, and green trees, which make people feel like swimming in the primeval forest, and suddenly return to the feeling of simplicity and authenticity. Molly and the others took a seven-masted gulet boat, and they came out of the lake at a slow speed, and they could taste the fresh fish and live shrimp that had just been caught out of the water and traditionally processed by the boatmen in the sound of the pulp......

Wuxi Taihu Lake Boat Cuisine, if calculated from the late Spring and Autumn Period Taihu Lake Boat Cuisine, the originator of Taihu Lake Boat Cuisine, has a history of more than 2,500 years to today. Legend has it that in the Spring and Autumn Period, King Wu often held boat banquets on Taihu Lake, which created the wind of boat dishes. During the Republic of China, Taihu Lake boat dishes reached their heyday, when there were only four large painting boats on Wuxi Taihu Lake, including Wang, Yang, Xie and Jiang, and Taihu Lake boat dishes were booming. In the past 100 years, represented by Wuxi, Suzhou and other areas around Taihu Lake, Taihu Lake boat dishes and water banquets have become a tasting method and delicacy with strong Jiangnan water town characteristics.

The ingredients are all live fish and shrimp just caught in Taihu Lake, and the taste is called a delicious and absolutely down-to-earth delicacy. The one who really knows about Wuxi Taihu Lake boat dishes is to taste Taihu Lake boat dishes in Taihu Lake Yuantouzhu.

Taihu Lake boat cuisine is also known as "water feast", which is formed with the rapid development of water tourism in Taihu Lake and canal, and has strong characteristics of Jiangnan water town. The waterway network in the south of the Yangtze River is smooth, and most of the businessmen who come and go or the scholars rush to take the exam pass through here also take a boat, and when they are hungry, they naturally eat on the boat, and the fishermen kill and cook when they eat. The original appearance of the boat dishes was quite simple, most of them were killed, steamed, boiled, or smoked directly with wine, and the food was pure and natural.

Later, the boat dishes began to take the delicate and exquisite route, and the dishes began to be rich and colorful, and the well-known special dishes were: hibiscus whitebait, dry fried whitebait, wine-stuffed whitebait, live boiled shrimp, boiled prawns, stir-fried shrimp, whitebait and lettuce soup, watermelon chicken, eight-treasure duck, lotus leaf steamed pork, crab roe shark fin, Liangxi crispy eel, herring throwing water, fried white fish, etc. Taihu Lake boat cuisine is a special lake fresh food processed on the boat using Taihu Lake ingredients, which is the best product in Taihu Lake fresh.

During the heyday of the Republic of China, there were four large painting boats in Wuxi Taihu Lake, which were operated by the four bosses surnamed Wang, Yang, Xie and Jiang, and each had its own famous dishes, such as Wang's Babao duck, Yang's watermelon chicken, Jiang's crab roe shark's fin, and Xie's lotus leaf steamed pork, all of which were the delicacies that diners talked about, among which Yang Amei's Pingxiang painting boat was particularly famous.

Taihu Lake boat dishes are made of white fish, white shrimp, whitebait, crab, turtle, etc., which are abundant in Taihu Lake, with corresponding non-staple foods and condiments, and are made by stir-frying, frying, stewing, steaming, steaming, and frying, and finely processed into zuò, which has the characteristics of gorgeous and elegant, crispy and sweet, and full of color and flavor. Another characteristic of Taihu Lake boat dishes is that the dishes change with the seasons, in spring, the main ones are the original cup soft-shelled turtle, the pearl in the palm, the scrambled eggs of whitebait, the steamed Taihu saury, and the stewed eggs of Weng Gongyu; In summer, it is mainly drunk and choked shrimp, sweet and sour osmanthus fish, milky white crucian carp soup, etc.; In autumn, Liangxi crispy meal, fried crab roe, snail stuffed pork, snowflake crab, Taihu white shrimp, and white fish with bad oil are the main dishes; In winter, three silk whitebait soup, stir-fried shrimp, jade king, Taihu wonton, chicken soup lake fresh waiting for guests, four different times, eight different festivals, seasonal changes, different dishes.

"Taihu Lake Sanbai", that is, white rice shrimp, white anchovy and white wealth fish, is the best lake fresh in Taihu Lake, but the survivability is poor, the white fish dies when it comes out of the water, and it is inedible after four hours. The practice of white rice shrimp: the thin feet and whiskers of the shrimp must not be cut off when boiled in salted water, wash the whole and boil it in salted water, and the whiskers and feet of the shrimp can increase the freshness. The practice of white anchovy: but Sanbaili pays the most attention to the processing before entering the pot, before making "steamed white anchovy", it is necessary to "burst and marinate" with salt and ginger shreds for 40 minutes, and then wash and add condiments into the pot and steam it over high heat for seven or eight minutes.

White Fortune Fish Method: White Wealth Fish is not a silverfish in the traditional sense, whitebait is not big, more than an inch, weak and boneless, and the white wealth fish is half a foot long, there is a soft vertebrae, bite this soft vertebrae with teeth when eating, you can eat into the stomach, no need to spit out bones. Wash the whitebait scrambled eggs first, put it in a pot of boiling water, and drain the water; Knock the eggs into a bowl, add salt, monosodium glutamate, and wine and beat well; Then heat the hot pot, heat the lard after sliding the pot, add the whitebait and minced green onion to the egg liquid and mix thoroughly, pour it into the pot and stir-fry (add oil halfway), wait for the egg liquid to solidify and be tender, cook in the wine, pour some oil, turn it upside down, and you can get out of the pot.

The famous god "Taihu Cloud Fish" in Taihu Lake boat dishes comes from the whimsy of celebrity chefs. Legend has it that the celebrity chef walked on the shore of Taihu Lake, saw the sky and the crimson sunset reflected on the sparkling lake, and was shocked by its fantastic scene, so on the basis of the tile fish, boldly borrowed Western seasonings, pondered and developed the "Taihu Lake cloud fish", and later developed and innovated the production of many special dishes of Wuxi Taihu Lake boat dishes, such as bamboo sunflower whitebait, Taihu Lake live choke, Taihu Lake double fresh, lake crab braised bighead carp head, sweet and sour live carp, etc., which were among the eight major restaurants in Wuxi at that time.

Milky white crucian carp soup is not only delicious and delicious, but also a good product for nourishing the body, especially for people with weak spleen and stomach. In addition, there is a particularly significant effect that it can pass milk. Put oil in the pan, heat it, push it away with a spatula, and let the crucian carp fry slightly. After frying the fish until it changes color, add one and a half bowls of water, and the bowl is the bowl for the fish soup. Add ginger and garlic. Cover the pot, bring to a boil over high heat, then change to medium heat and simmer for 20 minutes. The soup will be white. Finally, sprinkle with chopped green onions, which sets off the color of the soup and is extremely delicious.

The cinnamon of sweet and sour osmanthus is a freshwater fish. The meat of the osmanthus fish is delicate and plump, fat and delicious, with few spines, and it is the top quality of the fish. Li Shizhen refers to the osmanthus fish as "capybara", which means that its taste is as delicious as a pufferfish. Blanch the fish in boiling water, scrape off the mucus on the fish, remove the scales and wash it, cut an oblique knife on the fish, and marinate it with salt, cooking wine and soy sauce; Wrap the osmanthus fish in dry starch, heat the oil in the pot, fry the fish and take it out; Re-fry until golden brown, remove the filtered oil with a colander and put it on a fish plate; Cut the green onion into chopped green onions, mince the ginger and garlic, leave a small amount of bottom oil in the pot to heat, stir-fry the chopped green onions, minced ginger and garlic until fragrant, add salt, sugar, cooking wine, and tomato sauce and stir-fry; Put an appropriate amount of water and bring to a boil; Then thicken with water starch, cook in white vinegar, and pour over the cinnamon fish. The finished product is full of vinegar and fragrance, golden color, sweet and sour, and very appetizing.

There is also the scrambled egg of whitebait, which is a famous dish with both color and flavor, because of the high nutritional value of whitebait, nutritionists generally recognize it as a "longevity food" and "soft platinum in water". Because the eggs and whitebait themselves are very delicious, there is no need to add other condiments, just heat the oil, add the stirred eggs, add the chopped green onion and whitebait after frying, add salt and wine, hook the thickener, and pour sesame oil, which is very simple.

The life of the silverfish is only one year, and this unique life phenomenon has a mythical story. Legend has it that the dragon king had a pair of boys and girls around him. One day, the Dragon King sent two people to the world to check the world. After the two arrived in the world, their relationship deepened and they became husband and wife, and they did not want to return to the palace. In a fit of rage, the dragon king turned the two into small fish with transparent bodies, and ordered that pregnant virgins should not be allowed to give birth. In order to reproduce, the virgin decided to break her belly and give birth to a child, even if she died. In this way, the virgin swam to the gravel, broke her belly and laid eggs, and died. The boy also died soon after the eggs were placed. Later, this spawning method of whitebait was named "broken mother".

Stir-fried crab roe, fresh crab meat with white meat, leg meat and 20% crab bladder oil (that is, crab roe), chop the cooked fat into puree, and then wash and chop the green onions. Cut the ginger, heat the pan, cook the lard, put in the minced green onion slightly, pour in the crab roe and stir-fry it lightly, that is, put in the rice wine, salt, sugar, soy sauce, ginger, fat and boil the appropriate amount of soup, simmer slightly over slow fire, and then move to the high fire to burn thoroughly, thicken with cornstarch water, the finished product is golden in color, full of crab flavor, delicious and salty is a pure Su dish.

Taihu Lake white shrimp is a famous product of Taihu Lake, commonly known as "crystal shrimp", the head has whiskers, the chest has claws, the eyes are prominent, the tail is forked, most of them grow in the open shallows where the aquatic plants are luxuriant, the wind and the waves are calm, and its feeding habits are plant fragments, organic residues and weak invertebrate plankton as the main food. The growth period is generally about one year, its shell is very thin, the whole body is transparent, crystal like jade, the meat is tender and fresh, and the nutrition is rich. There are many ways to cook Taihu white shrimp, and the most distinctive dish is Taihu drunken white shrimp.

Taihu Lake white shrimp is a famous product of Taihu Lake, commonly known as "crystal shrimp", its shell is extremely thin, the whole body is transparent, crystal like jade, the meat is tender and delicious, rich in nutrition, can cook 100 dishes, the famous "drunk shrimp", after being on the table, it is still jumping, eating in the mouth, it is delicate and abnormal, and it is very delicious. Renowned at home and abroad. White shrimp, one of the "Three Treasures of Taihu Lake", is also known as "crystal shrimp" and "beautiful long-arm shrimp". It is transparent throughout, the shell is thin and the meat is tender, according to the record of "Taihu Lake Preparation": "Taihu Lake white shrimp is the world, and the color is still white when cooked." Most of the rivers and lakes are large and white...... "When cooked, they turn pale red."

Taihu white shrimp mainly grows in the open waters of Taihu Lake, especially in the shallows with many aquatic plants and calm waves. White shrimp feed on plant flakes, organic matter residues and weak invertebrate plankton. The fishing season of Taihu white shrimp is not far from that of plum fish and whitebait, and it is usually the season to eat shrimp in June and July of the lunar calendar. At this time, the white shrimp on the market is called "three shrimps" by the locals, that is, the shrimp is full, the shrimp brain is full, the shrimp meat is delicious, and the store has three shrimp noodles on the market.

Wash the white shrimp, put it in a glass bowl, pour the Huadiao wine until it is just over the shrimp, cover with a sealed lid, 1 spoon of minced ginger, 2 spoons of sugar, 2 spoons of light soy sauce, lemon juice, 1/2 spoon of sesame oil, 1/2 spoon of minced green onion, mix together, take out the shrimp bowl, pour half of the Huadiao wine, pour the homemade sauce into the shrimp bowl, mix well, and eat. Delicious and soft, the air is full of wine.

Shiitake mushroom tofu, cut the tofu into square pieces and hollow out the center; Chop the washed and soaked mushrooms, chop the mustard, add seasonings and starch and mix well to make the filling; Stuff the filling into the center of the tofu, put it on a plate and steam it, and drizzle with sesame oil and soy sauce. Delicious and delicious, the taste of shiitake mushrooms neutralizes the beany smell well, and it is sweet and smooth.

The famous "Eight Treasures Duck" soup is fat, the duck is braised and crispy, the aroma is overflowing, the taste is delicious, the tender duck is cut open the back ridge, the trachea, esophagus is removed, the internal organs are dug out, and the duck feet are cut off; Blanch the whole duck in a pot of boiling water, remove it, wash it, and remove the water; Then smear with soy sauce, rice wine, sugar and other seasonings, and put the duck belly upwards into a large bowl; Cut ham, bamboo shoots, scallops, and shiitake mushrooms into cubes; Peel the chestnuts, take the meat and cut the chicken gizzards and chicken separately, cut them into glutinous rice and wash them, add water and steam them; Heat the wok and put the lard, stir the green onion and ginger in the pot slightly, cook the cooking wine, put in the diced mushrooms, bamboo shoots, ham, chestnuts, dried scallops, chicken, add soy sauce and sugar, and burn to taste; Then add glutinous rice and mix it and fill it into the duck belly; The bowl is sealed with cellophane, the duck is steamed and removed from the basket, the cellophane is removed, and the duck is covered in a large disc; Decant the original brine into the pot, add the shrimp and peas, boil and thicken with water starch, drizzle with oil, and burn on the duck. The color of the finished dish is ruddy, the shape is complete, the duck meat is crispy, the aroma is thick, the juice is thick and the flavor is fresh.

and "watermelon chicken", which is essentially steamed chicken. On a hot day, it is most appropriate to eat steamed chicken. The watermelon chicken in the restaurant is very particular about processing watermelon, the melon should be of moderate size, the top of the melon should be cut horizontally, the melon pulp will be dug up, and the watermelon skin will be carved with flowers, Guanyun Peak, Tiger Hill Sword Pond, Hanshan Temple Bell Tower, etc., all depend on the chef's skills. The top and bottom are engraved with back pattern lace, which is more antique. Put the steamed boy chicken into the watermelon skin bag, cover the melon lid, and serve. Theoretically, the coolness of watermelon will seep into the chicken, but it is unlikely. But in the summer heat, you can see the green and beautifully carved watermelon shell on the wine table, and more importantly, scoop the soup from the watermelon and sandwich the chicken, which feels super good to eat.

Peel off the skin of the watermelon (also engrave a pattern on the skin, in the middle of the watermelon, use a knife or a semicircular drawing knife to pull a rectangular mouth cover about 10 cm long and about 5 cm wide, dig out the melon pulp from this mouth, cut the magnolia slices, sea cucumbers, mushrooms, and ham into long slices, except for the ham, all of which are boiled in boiling water and removed. After the chicks are slaughtered, remove the hair, remove the five organs, choose to wash them, use them to remove the bright bones of the big bones, wings and legs of the two chickens (retain the ring bones), and then chop off the tips of the chicken claws and wings, put them in a basin, add cooking wine, refined salt, monosodium glutamate, white oil, watermelon juice, magnolia slices, sea cucumbers, mushrooms, green onions and ginger shreds, mix well, and marinate until flavorful. Put the watermelon into a large porcelain cup, put the marinated chicken into the watermelon together with the ingredients (the two chicken heads and wings should be less exposed in the mouth of the watermelon), and then cover the melon cover that is pulled down, pin it with a bamboo skewer (hang the side up) on the basket and steam it with a strong fire until the chicken is rotten, take it out, remove the bamboo skewers, and expose the two chicken heads (crested heads).

Crab roe shark fin, mellow taste, bright color, contrast, harmonious and pleasing to the eye. Soak the shark fin in boiling water first, then scrape off the sand with a knife, and trim off the irregular edges and burrs. Put the cleaned shark fin into a pot of cold water to boil, add a little alkali, boil for one hour after boiling, and then remove the shark fin when you pinch it by hand, then change the water and rinse it once or twice to remove the alkaline taste; Put the shark fin into a pot of boiling water, add green onion knots and ginger slices, and then bring to a boil over high heat; Steam until soft, take out, pick off the green onion knot and pig fat, decant the soup, and put it on a plate; Put the wok on medium heat, cook 25 grams of lard, cook until it is hot, put in green onions, minced ginger, crab meat, crab roe and stir-fry, later, cook into the rice wine, add a high-grade clear soup, a little refined salt, and burn it slightly; Put the wok on a hot fire, cook the lard, burn until it is hot, put in the green onion section to stir out the fragrance, add rice wine and high-grade clear soup to boil, pick out the green onion section, push in the shark fin and add refined salt, change to low heat to burn thoroughly, and then cook with a strong fire; Then add monosodium glutamate, sprinkle with crab roe and crab meat, pour in wet starch, when the soup is thick, pour cooked lard along the edge of the pot, pour cooked chicken fat, and serve on a plate.

The glass in the kitchen is transparent, so Molly can see the lake and mountains here, and the chef can see the operation when she turns her head on the other side.

For her own unquestionable reasons, Molly was very interested in the cooking methods of those chefs, except for the occasional conversation with Qu Jincun, most of the time watching the kitchen knife rise and fall, and the pot churning on the flames.

Qu Jincun brought her out today, not just for fun.

Because the fluctuation of food will bring about the fluctuation of his dream-making space, and there are too many "foreign objects" sneaking into his dream-making space now, and those uninvited and annoying pirated dream-makers are as pervasive as jumping sao, and they want to get close to him in all kinds of tricks, all of which are in his eyes.

Qu Jincun also noticed the fluctuations in the sky just now, the flock of pigeons was silently summoned by him, and now, that Ding Min'er should have also arrived at the "habitat" of the pigeons, after today, she will no longer have her own dream maker ability, and then she will be expelled by his dream space.