Genius remembers in a second [Aishang Novel Network biquge.info] to provide you with wonderful novels to read.

The Blue Arrow 630 arrives at the small natural pier.

Stopping and anchoring, Qingqing opened the hatch and was the first to run to the foredeck.

"Hey! Come Shun'er, Kiko! She waved her right hand and greeted the shore.

When Lai Shun'er and Kiko saw her at first glance, their eyes lit up.

"Wow, it's Brother Qing. Long time no see. ”

"Wow, you're so well dressed. It's like a big girl in the city. ”

Lai Shun'er and the others shouted with exaggerated expressions.

"Go, don't call me by my nickname. Be careful. Qingqing twitched her little face and warned.

"Okay, Director Ding, I'm sorry for you. Get out of the way, we've got to get the springboard up. Lai Shun'er greeted.

The gangplank was set up, and Lai Shun'er ran to the deck in a few steps, pulled the cable from the stump, and threw it to Kiko on the shore. The latter caught and tethered to the reef.

Jiang Yichen and designer Xiao Liu walked out of the cockpit one after another.

Xiao Liu's face turned pale, and his stomach couldn't help churning. He usually works in the office and rarely goes to sea, and when he goes out, he forgets to take Chengdining, which results in such an appearance.

Jiang Yichen shook his head slightly when he saw this, and now the physique of many urban white-collar workers is really weak.

But it was hard to say anything, so he helped Xiao Liu ashore, found a flat stone, and put cardboard on it for him to sit down and rest.

Jiang Yichen thought for a moment, scanned the space with his consciousness, and then took out a few Huoxiang Zhengqi soft capsules from the spare medicine box, and handed them to Xiao Liu along with a bottle of mineral water.

The latter thanked him and immediately drank water and took his medicine.

Lai Shun'er, Xizi and Ding Yuqing hadn't seen each other for a long time, and the three of them stood there talking and laughing.

Jiang Yichen walked over and beckoned Lai Shun'er and the two to get on the boat to move things, and it was too late to chat during dinner.

In addition to daily necessities, there are also two newly purchased tents and leisure equipment such as parasols and beach loungers.

In addition, there are two newly replaced liquefied gas tanks, one large and one small. Due to the dual needs of environmental protection and convenience, Yunsha Island has now used this as the main fuel for daily cooking. At the beginning, Jiang Yichen also took the empty canisters out of the Jinchang Club Pier and went to a ventilation station in the north of Longwan Village to ventilate, where there were many people, and they had to queue up every time, which was very inconvenient.

Later, I was reminded by the staff at the pier that the club has a service for replacing the gas tank for the members, which is considered to save trouble.

After talking, Jiang Yichen learned that there was no need for this thing on ordinary speedboats, but there were several luxury yachts among the members of the Jinchang Club, and the living room, bedroom, kitchen, and bathroom facilities were all available. Because the owner of the ship likes to eat Chinese food, the requirements are high, and the induction cooker and microwave oven in the kitchen cannot meet the cooking requirements, so it is specially equipped with liquefied gas tanks and stoves, and let professional chefs use traditional iron pots to stir-fry when going to sea.

These big guys can really enjoy it, Jiang Yichen was quite emotional when he heard it. It is understood that from the point of view of convenience, earlier yachts usually carried semi-finished food with them when they went to sea, which could be eaten by heating it in the microwave.

Later, the requirements were higher, and the freshness of the ingredients was emphasized. For example, when you catch a fish, you need to cook it freshly and grill it, or use the cooking method of Chinese food to put it in the pot, etc. Some food lovers have even moved almost the same set of small restaurants on land to the sea. In short, there are many kinds of patterns, and so on.

Ding Yuqing climbed to the height of a reef, stood up straight, and looked around with her hands on the pergola. Unlike other young girls in town, she doesn't like high heels and only wears a pair of flat shoes, which are perfect for tourist activities like climbing.

"Brother Chenzi, Yunsha Island is so beautiful." When she saw the winding silver-white sand beach in the south, and the layers of light blue transparent waves, she couldn't help but shine with her eyes and admire.

"Qingqing, be careful, don't fall." Jiang Yichen reminded loudly.

"I'm going to play on the beach." Qingqing watched for a while, then climbed down from the reef again.

"Let's get down to business first, this island is already ours, so we can't play at any time. Kiko, you can move that box of eggs. Jiang Yichen said, picking up two liquefied gas tanks, one large and one small, and walked up the mountain.

Kiko agreed, bent down and picked up the egg crate.

The hens raised on the island are not yet old enough to lay eggs and can only be supplied from outside.

Seeing this, Qingqing had no choice but to put on her backpack, take two light things, and follow behind Jiang Yichen.

Several people moved together twice and transported all the supplies to the cavern base.

Qingqing ran into the hole, put down her backpack and looked around curiously. This primitive state of life, especially the flat and wide stone bed, which she could not feel even in the countryside before, made her very curious.

Kiko poured water on two basins and asked everyone to wipe their sweat and wash their faces.

Xiao Liu rested for a while, finally recovered, took out his digital camera and notebook, and proposed to start working now.

"Don't worry, it's all here, let's have lunch first, and then let's take a walk around the island in a down-to-earth manner, without delaying anything." Jiang Yichen said, asking Lai Shun'er and the two to prepare lunch.

Due to the prior notice, Lai Shun'er and Xizi had already prepared enough ingredients and picked up a mackerel of more than three catties as today's main dish, cut it into pieces and marinated it. In addition, there are vegetables, oysters, mud snails, mixed batter, and so on.

I also put a few bottles of beer in the water upstream of the gourd depression to soak, the water that has just come out of the crack in the stone wall is relatively cool, which is very suitable for cooling the beer.

After more than half an hour, the table outside the cave was full of sumptuous food, which was full of color, flavor and taste, and made people appetite.

Jiang Yichen beckoned everyone to start, explaining that they are all local specialties of the island, so you are welcome, and introduced the dishes one by one.

Spicy grilled mackerel pieces, oyster pancakes, stir-fried mud snails, garlic cabbage, vegetarian stir-fried cabbage, cold purslane, shepherd's cabbage and egg soup, etc. Among them, there is also a special side dish, that is, Laishun'er's best braised flounder, which is not much, just a small plate.

Speaking of this brine fish, it is made by Shun'er using the red brine method in Sichuan cuisine, and the main seasonings in it are special peppercorns and large ingredients, which were first used for rabbit meat, and later for the sake of sustainable development, the number of hare hunted was controlled and the marine fish was used as raw materials.

Compared with braised rabbit meat, brine fish has the same aroma, mellow taste, and more delicate meat.

In addition, after coming to Shun'er's real yàn, it was found that the brine fish made of special seasonings can be stored in a cool place at room temperature for half a month, which is much longer than the ordinary varieties I have seen before. This is a good way to eat and eat as a regular meat store on the island.

In short, the table is full of meat and vegetarian dishes, which are dazzling and have their own characteristics.

The level of this meal, Jiang Yichen and Lai Shun'er have long been used to it. But for Ding Yuqing and designer Xiao Liu, it obviously exceeded their expectations in advance, and after tasting it, they couldn't help but praise it again and again for being a rare natural delicacy.

Under Jiang Yichen's encouragement, the two put down their so-called reserve and feasted.

It's just that when I ate fried mud snails, I was in a bit of a state, and after teaching a few times, the mud bag was still bitten, and a mouthful of mud and sand was indispensable, which made Shun'er and Xizi laugh.

The two had no choice but to give up temporarily. Change to another dish.

Qingqing tasted the dishes on the table one by one, and became interested in the oyster pancakes that were served at the end. The golden appearance, the rich and tangy aroma, and the crispy and tender delicious taste on the outside immediately made her like it very much, and she eliminated several pieces in a row.

"Alas, Boss Jiang, I only know now what real wild seafood is. The restaurants in the city are full of people selling dog meat with sheep's heads. After a full meal, designer Xiao Liu made a speech on the meal.

"I can understand this. Last year, I went back to the foreman to have a treat, and I went to a seafood restaurant that said it was pure and wild, and the grade was very high. I didn't know it at the time, but I thought it was pretty good. Later, when I compared it with Yunsha Island, I realized what it was called. Lai Shun'er also echoed.

"Boss Jiang, I really envy you, guarding this island is a natural food warehouse. In fact, if these things are to be taken to Lingjiang to open a restaurant, the business will definitely be hot. Xiao Liu sighed with emotion, and proposed to build a new yì.

"I've thought about that, too. However, these current ingredients are all petty and cannot be mass-produced, so they are okay for their own use. If the restaurant opens, I am afraid that it will not be available. We'll see what happens later. Jiang Yichen said casually, not wanting to go too deep into the topic.