The ring itself wasn't unusual, but the sound coming from the ring took Molly by surprise.

"Boom...... Molly, Raider, I've found you again! ”

Molly was hesitating, but after listening to this soul-destroying voice, she decided that she still couldn't accept this "brother" who recognized her halfway.

"I'm sorry, I can't just accept a stranger's finances." She excused herself as she quietly moved back.

The corner is so big that you can't go back anywhere.

When Morin saw her, he didn't believe it, and he didn't panic, but just looked at Molly with compassion and silently took the ring back.

The battle between Qu Jincun and the two illegal dream makers didn't last long, although these two people held on for a few seconds more than the previous ones, but it was only for a few seconds.

Soon the hurricane blew down the thorns, and the petals of the rose were shattered everywhere, and the hurricane quickly expanded, swallowing the entire cabin, and the cabin was torn open by the wind, and the hurricane rose and fell in twos, blowing the two illegal dreamers posing as cooks out of the sky.

When Qu Jincun's battle was about to end, Mo Lin touched his face and quietly changed back to the original image of the chef who "once won the King of Chefs" appearance.

Molly watched him change, there was no squeak, although she couldn't tell whether the other party was friend or foe for the time being, but her intuition had told her that this person was telling the truth eighty percent.

Have a half-brother who is the father of the same sperm donor...... At first glance, it's a bit of a bad feeling.

After so many years, relying on her adoptive father, Molly has become accustomed to not thinking about ordinary people's big family with both parents and brothers and sisters, but the person in front of her provoked her to think about it, and she couldn't help but remember the longing and yearning of her youth......

Qu Jincun withdrew his hand and turned around, slowly walking to the corner, his gaze silently swept over Molly, and the "cook" who was huddled aside.

Although there was no sign of any movement in this corner, Qu Jincun always felt that there was a subtle change in Molly's expression now.

"I can't eat the boat food," he said with a smile as he bent down and picked up Molly with his white-gloved hand, "why don't you go eat Subang food." ”

As he spoke, there was a rumbling sound in the sky, and a helicopter had already flown over their ship at some point, and the people around seemed to be completely unaware of the violent fight that had taken place on the ship, and they were all blind to the large hole in the ship, and even the appearance of the helicopter was indifferent.

Molly couldn't help but look at Morin.

Maureen hurriedly avoided her gaze.

Molly turned her head, grabbed Qu Jincun's arm, and said with a shallow smile: "Okay, let's go." ”

The helicopter soon pierced through the clouds and was never seen, only Mo Lin, who was full of sorrow and infinite melancholy, was still looking up to the sky and sighing.

Subang cuisine with high-quality materials, fresh and sweet, pay attention to the heat, thick oil red sauce, belongs to the "southern sweet" flavor, not only the selection of materials is rigorous, the production is fine, but also according to the aptitude, the four seasons are different, the cooking skills are known for stewing, stewing, simmering, attaching importance to the soup, maintaining the original juice. Subang cuisine has a long history, and it is said that the birth of Suzhou City in 514 BC is related to the "Taihu Lake Roasted Fish", that is, Suzhou-style smoked fish.

It is no accident that Gusu cuisine began with "roasted fish". Since ancient times, Suzhou has been "good at the benefits of three rivers and five lakes". "The three rivers are entered, and the earthquake is fixed". The 36,000-hectare Taihu Lake (Zhenze) and its adjacent waters provide Suzhou with extremely rich food resources, especially fish resources. The history of the "burning fish" is to learn from Taihu Lake, the "fish for the good" of the Lu teacher, and the "Wu people as the best of the people". Suzhou's "roasted fish" and "fish belly" have been delicious for a long time. "Fish bream" is also a delicacy of Gu Wu. During the Jin Dynasty, Lu Ji, a native of Suzhou, ordered Zhang Hua to be a "fish bream", which was called "this dragon meat" by Zhang Hua. In the five dynasties, Suzhou's "exquisite peony bream" was the first to open a craft modeling dish.

According to "Wu Yue Chunqiu": He Lu "will eat steamed fish with his wife and daughter, and taste half of it before the king and with his daughter" This daughter actually committed suicide because of the anger of eating steamed fish. The king repented and buried the woman, danced the crane in the city, killed and sent to death, and the woman's tomb finally fell into a lake. At that time, the importance of fish was more or less so.

He Lu went out to sea to fight and returned, thinking of the fish eaten in the sea, but the fish has been exposed to the dry by the chef, and the king of Wu also asked for food, the taste is very beautiful, "because of the book-beauty-down-fish-, is for the fish-word", this is the origin of the word-fish-.

During the Wei and Jin dynasties, there were many rare perch, especially Zhang Han's resignation and return to Wu for thinking about perch soup, and since then perch has become even more famous. The land of this sea bass is in Suzhou Chuihongqiao. Legend has it that the bridge has four gills on one side and three gills on the other. In the Sui and Tang dynasties of the Southern Dynasties, the sea bass known as "a precious food for a while" and "the best taste of the southeast" all refer to the sea bass in that area.

Since the Song Dynasty, the taste of Subang cuisine has changed greatly. It turns out that the southern vegetables are salty and the northern vegetables are sweet, and the fish and crabs from the south of the Yangtze River to Chang'an and Luoyang should be sweetened and honeyed. After the Southern Song Dynasty moved its capital, the sweet diet in the north had a great impact on Subang cuisine. Many of Suzhou's snacks, such as xiaolongbao, soup dumplings and wontons, originated in Kaifeng, the capital of the Northern Song Dynasty, passed through Hangzhou and then spread to Suzhou. Suzhou's original salty taste suddenly changed to a sweet taste. Subang's sweetness today is indiscriminate.

In the Qing Dynasty, Su cuisine was popular throughout the country, according to the Hangzhou Xu Ke compilation of "Qing Barnyard Banknotes" recorded that "the cuisine has its own characteristics, such as Jingshi, Shandong, Sichuan, Guangdong, Fujian, Jiangning, Suzhou, Zhenjiang, Yangzhou, Huai'an." As one of the top ten cuisines, Suzhou is ranked alongside today's civilized Sichuan cuisine. When Emperor Qianlong toured the south, he once went to Deyue Tower in Suzhou as a guest, and after tasting the delicious food in the south of the Yangtze River, he was very happy and gave the name of Suzhou as the first restaurant in the world. In the middle of the Qing Dynasty, Suzhou Tiger Hill Sanshan Hotel can provide more than 140 kinds of dishes and nearly 30 kinds of dim sum, including duck with 14 kinds of methods, such as fire clip duck, sea cucumber duck, eight treasure duck, wind fish duck, soup duck, and juice duck; There are 16 kinds of fish, such as ginseng fish, peeled yellow croaker, grouper soup, yellow stewed nails, etc.; There are 7 types of shark fin dishes...... It is a model of "those who have taste make it out, and those who have no taste make it in".

Classical gardens, Kunqu opera, Suzhou pingtan, Suzhou embroidery, Suzhou silk, Jiangnan silk and bamboo and other characteristics of Suzhou have formed the unique charm of this place.

A large number of local dishes such as Gusu braised duck, crab roe tofu, pickled Du Xian, 100 leaf knot roast pork, ginkgo cabbage sum, etc., have been introduced into high-end banquets after careful work, and many new flavors and new methods of Subang cuisine have emerged in various restaurants. The hairy crabs produced in Yangcheng Lake and Taihu Lake, the three whites of Taihu Lake, the eight fresh water in Shui, the "river fresh" in the Yangtze River, and the "river fresh" produced in many rivers are unique to Suzhou, such as the white fish in Taihu Lake steamed with shrimp, the "Four Treasures of the Water Town" fried with water chestnut, lotus root slices, ginkgo nuts and fresh chicken head rice, the "peach kernel soup" roasted with glue on peach trees, and the "intestinal lung soup" simmered with pig intestines and pig lungs, etc., are all popular famous dishes.

Jujube paste cake is a winter and spring Han flavor cake snack in Suzhou, Jiangsu and other places. In the past, this cake was made with more glutinous rice flour and water, and the cake was served in a bowl, and the chopsticks were used to pick up and pull apart when eating, so it was called pulling cake. Later, the method of making zuò was improved, the amount of water added was reduced, and the pieces were cut into pots, which had a beautiful shape and a particularly good flavor.

Brew rice balls, add 3 bowls of water to the pot and bring to a boil, add the wine brew, until the soup boils again, add the rice balls. Cook until the glutinous rice balls float, add sugar and boil and turn off the fire, you can add 2 tablespoons of osmanthus sauce to enhance the flavor when eating, it is fragrant and refreshing, slightly winey but not strong.

Qingtuan, green, mixed into glutinous rice flour with the juice of wheat grass, and then wrapped in bean paste filling, not sweet or greasy, with a light but long grass aroma. The oil is green like jade, glutinous and soft, fragrant, fat but not fat, after steaming, the green and soft skin, the bean paste filling is sweet but not greasy, with a light wormwood aroma, fragrant and glutinous.

Eight treasure rice, the glutinous rice is steamed, mixed with sugar, oil, osmanthus, poured into the utensils containing red dates, barley, lotus seeds, longan, and other fruit materials, and then poured with sugar marinade after steaming, the color is bright and beautiful, the quality is soft and sweet. The lotus seed is transformed from the harmony in the Eight Treasure Diagram, symbolizing the harmony and reconciliation of marriage; Longan symbolizes reunion; Kumquat symbolizes auspiciousness; Red dates symbolize the early birth of a noble son; Honey cherries and honey melons symbolize sweetness and sweetness; Barley rice is transformed from cranes, symbolizing longevity, elegance and purity; The melon seed kernel is a variant of the drum board, symbolizing a regular life and no disasters; The red plum is the same color as the dragon gate, which contains the meaning of encouraging progress and blessing Shun lì; Green plum symbolizes longevity. Later, the ingredients of the eight treasure rice became more and more simplified, and various kinds of preserved fruits were used instead of kumquat, honey cherry, honey melon, and red and green plum shreds. Later, spices such as osmanthus were added, meaning "full of gold and jade".

Biluo shrimp, mainly with shrimp as the main ingredient, skillfully use Biluo spring as an ingredient, the finished dish has the characteristics of tea fragrance, light and refreshing, and elegant color. The shrimp is as colorful as white jade, and the tea leaves are embellished in it, and there is not only the umami of river shrimp after the entrance, but also the fragrance of the famous tea, which has a unique charm. If the tea leaves are used to decorate the rim when served, the color and flavor are complete, which is beneficial to the characteristics of Suzhou cuisine. It is made with the fragrant tea juice of Xinbiluochun as a seasoning and cooked with river shrimp, which has both the umami of river shrimp and the fragrance of famous tea.

The minimum condition of cherry flesh is color, such as the meat surface should be cut to the size of cherries, arranged neatly, and the color should be as bright and translucent as cherries, bright and attractive.

The person who came up with the name of the dish "cherry meat" must be very good at studying the psychology of the eater. Cherries are precious fruits, also known as warbler peaches, and just listening to the name makes you feel poetic. The fruit is even more bright and crystalline, sweet and sour, reminiscent of a mouthful of liquid. In spring and summer, a grain is as round as an agate, reflecting the green leaves, bright red. Its color and shape are incomparable, and it is deeply loved by poets and poets. Li Shimin described it: "Zhu Yan has a distant day", Sun Ti praised it: "The color is around Pei Zhuming", and Du Mu praised it: "The round suspicion of stealing the dragon's jaw". Therefore, the crystal cherry flesh is set off by the green vegetables and leaves at the bottom of the plate, and it really has the famous sentence of the Southern Tang Dynasty poet Feng Yansi describing cherries: "Melancholy in the east of the wall, a tree of cherries with rain red" feeling. It is better to change the sentence of Zhao Yanduan in the Song Dynasty "green onions, a few cherry leaves are red at the bottom" to "green onions, red on a few cherry leaves". Because the cherry flesh is potted, the pea seedlings must be stir-fried in vegetable oil, and the emerald green bean seedlings are placed around the edge of the plate, so that the cherry flesh becomes more and more red, like a plate of mouth-watering cherries that have just been picked from the tree. The dish is colorful, resembling a cherry, bright and pleasing to the eye, crispy and fat, melts in the mouth, first sweet and then salty, and the aftertaste between the lips and teeth is eternal.

Mother oil boat duck, whole duck, simmered in a clay pot, original soup, rich fragrance, crispy meat is not broken, duck shape is complete, the color is brown and yellow, the duck skin is fat and tender, the duck meat is crispy, the soup is thick and mellow, and the filling is fragrant and fresh.

Butterbait soup is a special soup dish in Suzhou. This soup can be seen in restaurants, small restaurants, and even at home. From afar, you can smell the aroma of this soup. This fragrance is different from the strong fragrance of squirrel osmanthus fish, the rice fragrance of rice cakes, and the sweetness of sugar-fried chestnuts, but the faint and charming fragrance. The lettuce is smooth and smooth, the whitebait is extremely tender, and the soup is extremely delicious! It flows like a streamline from the tip of the tongue to the base of the tongue, from the base of the tongue to the throat, and finally into the stomach.

Wan San Hoof, it is rumored to be a must-have dish for the Jiangnan giant rich Shen Wansan to entertain VIPs. After hundreds of years of evolution, as a symbol of wealth and auspiciousness, Wansan Hoof has become the main dish of Zhouzhuang for New Year's festivals and festive weddings, and it is also the best dish for entertaining guests.

The materials of "Wan San Hoof" are very particular, using the fat and thin pig hind leg as raw materials, adding the prepared ingredients, and simmering in a casserole for a day and a night. The skin of Wansan hoof is red in color, full of aroma, fat but not greasy, crisp but not rotten, the skin and fat are fresh, sweet and salty, and the taste is endless.

The way to eat the three hooves is also unique, the hooves on the table have two long bones that run through the whole pig's trotters, take one of the thin bones when eating, and the hoof shape does not move at all; Using the bone as a knife, gently slash the place, and the hoof will be split in two. It is rumored that Emperor Zhu Yuanzhang of the Ming Dynasty was embarrassed for Shen Wansan, so that he did not use a knife and divided his hooves.

The eel paste is made of fresh eel, and the eel slaughtered on the same day is cut into sections, then added to the condiments and stir-fried. The color is dark red, oily but not greasy, fresh and delicious. The eel paste is named because the oil on the plate is still making a sound after the eel paste is served. The eel meat is characterized by its delicious flavor and rich aroma.

The three sets of duck are made of wild duck as the main ingredient, and the cooking skills of the three sets of duck are mainly stewed, and the taste belongs to salty and umami. "Three sets of ducks" domestic ducks are fat and tender, wild ducks are fragrant, vegetable pigeons are fine and crispy, and the taste is excellent. Some people praise this dish for its charm of "smelling the fragrance and getting off the horse, knowing the taste of parking". In the Qing Dynasty, there was a specific method for making ducks: "The fat duck is boneless, and the plate duck is also boneless, filled into the belly of the duck, steamed very badly, and the whole is offered." : Slaughter the ducks, wild ducks and pigeons, and then put the three birds out of the bones, and then put them in a pot of boiling water and blanch them slightly. Put the pigeon into the abdomen from the knife edge of the wild duck, and stuff the mushrooms and ham slices into the gap of the wild duck's abdomen, and then put the wild duck into the bare duck, and then put the water out of the pot, drain it, put the bamboo grate into the bottom of the casserole, put in the set of ducks, add Shao wine, green onion and ginger and washed gizzard liver, add water to submerge the duck body, boil over medium heat to remove the foam, press the duck body with a flat plate, cover and move into the simmer for 3 hours until crispy, pick up the green onion and ginger, take out the bamboo grate, turn the duck over (chest up), take out the carpal liver slices, and the mushrooms, ham slices, bamboo shoots are arranged on the duck at intervals, Put in refined salt and stew again, the duck meat is fat and fresh, the wild duck meat is tight and fragrant, and the pigeon meat is fluffy and tender. The soup is fresh, with wax fragrance, and the multi-flavor compound complements each other.

Sauce duck, named because of the yellow and black color, fragrant, spicy, numb, crispy, tender.

Pluck out the remaining feathers of the duck, remove the internal organs, cut off the duck's body, beak shell, and foot paws, and wash it. Drain the water, then use 3 tablespoons of salt, rub the duck skin all over the body, rub until the salt dissolves, that is, put it in a container to marinate the duck skin to tighten the duck skin, and the meat is tight and hard. Boil the duck in a pot of boiling water until the blood water changes color, remove and wash with cold water to make the duck white and reduce the salty taste. Put the duck into the pot, add water to submerge, wrap the red rice, cinnamon, fennel, green onion and ginger in gauze and put it in the pot to boil, first boil over high heat, turn to low heat and simmer until the duck legs can be moved with fingers, take out the spice cloth bag, add sugar, rock sugar and 2 tablespoons of fine salt, collect the juice with high heat, at the same time, use a spoon to scoop the juice on the duck body continuously, and constantly turn the pot to make the duck rotate, to prevent the bottom of the pot, to be thickened like a gelatinous marinade, basically stuck behind the duck, can be fished out, after it is naturally cooled, cut pieces and put on the plate. The sauce duck is red and bright in color, the meat is firm and palatable, and it has a bite, and the lips and teeth are fragrant after eating.

Qu Jincun found that after coming to Suzhou, although Molly looked very happy on her face, she was often surprised and stunned.

It's like now, the car is driving slowly on the road, the breeze blowing her hair through the window, but she doesn't know what she is looking at as if she doesn't notice it, letting her hair fall down her forehead, looking straight ahead.

Qu Jincun retracted his gaze, there was a tree-lined alley in front of him, which didn't look spacious, but it was just enough to accommodate one person, they had eaten most of Suzhou, and now they were looking for old shops in the alley to eat specialities.

Huangdai watermelon seeds from seed selection, ingredients to frying processing, there is a unique process: select watermelon seeds of moderate size, no defects, full particles, wash them, put them in a special large iron pot and boil them with vegetable oil, and then bake them with "simmering", after frying, put in an appropriate amount of white rose edible sesame oil and mix them back and forth, crispy and fragrant.

Jujube paste sesame cake, with raw oil, baking soda, mix into a ball, add steamed and mashed black jujube paste, cooked lard, pine nuts, melon seeds, sugar osmanthus and so on to bake. The entrance is soft, sweet, and the flavor is unique, everyone loves to eat, and it is famous far and wide.

Large lard rice cakes are brightly colored, sweet and glutinous, soft and smooth, fatty and delicious, and have a strong rose flavor.

Tibetan mutton, with live killing goat as raw material, with white roasted mutton, mutton soup, mutton cake and braised mutton as the main varieties, using traditional and unique cooking techniques to cook, white braised soup color milky white, rich aroma, crispy meat but not rotten, taste fresh but not greasy, often eat not tired. Tibetan mutton is made from goats. Goats are divided into females and males; And the castrated sheep is called "upsetting". The old male lamb has poor meat quality and strong smell. Female sheep and upset sheep are preferred, and goats aged 1 to 2 years old are better for tender and delicious meat. Braised mutton is a characteristic variety of mutton in Tibet, cooking method: the washed mutton is cut into pieces and the head, feet, internal organs, etc. are put together in the basin hall, according to how many times the mutton is added to the pot, boiled with a strong fire, skimmed off the foam and added an appropriate amount of salt, and then simmered for about 2 hours, take out the mutton, see the soup is milky white, the meat is crispy but not rotten, the aroma is overflowing, and a little garlic leaves can be served on the table.

Suzhou-style moon cakes are made of raw and auxiliary materials, and are rich in local characteristics. Sweet mooncake fillings are made with roses, osmanthus, walnut kernels, melon seed kernels, pine nut kernels, sesame seeds, etc., and salty mooncake fillings are mainly prepared with ham, pork leg meat, shrimp, lard, shallots, etc. The crispy skin is made of wheat flour, white sugar, caramel and oil, the skin layer is crisp and loose, the color is beautiful, the filling is fat but not greasy, and the taste is loose and crispy, which is the characteristic of this pastry.

"Isn't it delicious?" Qu Jincun asked gently?

Molly, who had half a Soviet-style mooncake in her mouth but forgot to chew it, came back to her senses and let out a blank sigh before continuing to move.