[I just finished socializing.,I'm a little dizzy from drinking.,I can only send this chapter to the manuscript first.,Everyone's monthly pass is very powerful.,I can't drop the chain.] 】

The water here is very transparent, and you can see the fish swimming in the water and the fine sand on the bottom of the sea while swimming leisurely on the shallow sea, and this is a surfer's paradise, so the wind and waves are a little strong, so you can only swim around the shallow sea.

Wang Hao's swimming skills were all practiced in the indoor swimming pool, and he rarely had the opportunity to swim freely in the sea, he plunged down, broke the waves with both hands, and then suddenly appeared beside Su Jing.

Like a mermaid, Su Jing swam very elegantly, her big white legs gently flicked the water, and then the whole person jumped forward, and her swimming style was very beautiful.

She shook her head, then shook the water from her hair and wiped the sea water from her face with her hands, a healthy flush on her unpowdered face.

Su Jing smiled at Wang Hao, she shook her arm, "I went up first, I haven't swam for a long time, and my arms are sore." ”

"It's quite rough here, so next time we go to the Great Barrier Reef, we can have some fun and dive to see the corals over there." Wang Hao said with some unfinished words, maybe the timing is not good, the wind and waves here are getting stronger and stronger, and it is more suitable for surfers.

Spread the bath towel on the beach, Wang Hao and Su Jing lay side by side, allowing themselves to be bathed in the sun, although the ultraviolet rays here are very strong, but the two are reluctant to leave.

The little guy didn't know when the soup dumpling ran between the two of them, and he inserted it stiffly, and it was like a small fire that made Wang Hao feel very hot.

The sandy beach in the sun is very beautiful, and tourists from various places speak different languages. Feel the same passion.

"Let's go, let's go to the side and rinse off and go back to change. Try the seafood feast here today. Wang Hao said with a smile, "I've eaten enough of those steak salad mashed potatoes." Hurry up and change the taste. ”

"You're such a local tyrant, you're tired of eating such a good steak, and Quay sells for hundreds of dollars. I'm tired of eating such an expensive steak, so hurry up and let me hug my thighs. ”

Wang Hao lifted his thighs, his beach pants were stained with a little sand, and motioned for this and said, "Oh, the thighs are here, hug them." ”

"People are shy." Su Jing's painting style changed all of a sudden, and the whole person looked abnormal.

Wang Hao shuddered. "Speak normally."

Su Jing raised his chin, "In the grand court, wouldn't it be ashamed to do this kind of thing under Lang Lang Qiankun?" ”

The two of them walked towards the Q1 building with a smile and a smile, the setting sun stretched their shadows, and the strange combination of two people and a cat looked exceptionally harmonious, as if it should have been.

At night, the air on the Gold Coast is warm, the streets are quiet, and there are occasional people walking with dogs, walking leisurely; There are also a handful of small bars that shine with colorful lights. The sound of young people clinking glasses and drinking can be heard; The coastline here is long enough to be deliberate, and there is always the sound of waves swirling in your ears.

Find tonight's restaurant through Google Maps, this is Wang Hao deliberately looking for a place where pets can enter. Although it is not a Michelin-starred restaurant like Quay, this McJies restaurant is still very famous and attracts many tourists to taste the food.

Surrounded by the sea, Australia relies on this unique geographical advantage to obtain an abundance of seafood. in Australia. Seafood cuisine is not only a delicious dish, but also represents a local Australian way of life.

Come here. Everyone should definitely try the taste of authentic Australian lobster. When he was in Sydney, Wang Hao also went to the most famous local seafood market with Su Jing. However, the variety and method of seafood in each place are different, so it is a new experience.

The restaurant has a bit of a mix of styles from the décor to the food. As far as the eye can see, seafood is the main ingredient in all the dishes on the menu. As Australia's seafood outpost and the first choice for gourmets on seafood tours, the Gold Coast is probably the most important thing to do is a wide variety of fresh and affordable seafood.

Sweet and plump oysters, bluefin tuna, lobster, King George cod, abalone, blue mussels and big snapper are never too much to marvel at here, and are common in both fine dining and private restaurants.

When the waiter brought the huge seafood platter to the table, Wang Hao was taken aback, these things are very generous, and they look very good, really only 185 Australian dollars?

Oysters for two, squid rings, blue mussels, fried cod, cheese baked shrimp balls and rice, a large plate of rice, occupies half of the table, enough to eat four people. Kris the owner of the restaurant looked at Wang Hao and Su Jing and his party in front of the seafood platter dumbfounded, and said a little proudly: "Attention, this is for two!" ”

The soup dumpling is very table etiquette, it keeps sticking out its little tongue, but it is very restrained from its actions, does not jump on the table, and looks very gentlemanly.

In addition to this platter, there are two lobsters and the rest of the dishes, which are the restaurant's specialty.

Australian lobsters are world-famous, and the lobsters here are fresh, and they are all caught from the sea that afternoon. The big red lobster will almost fill the plate, and the fresh lemon garnished with it smells fresh and refreshing.

The two crayfish have a different approach, the sashimi lobster is smooth and delicious; The boiled meat is mellow, and when you chew it gently, a small amount of sweet soup overflows.

Su Jing closed his eyes with satisfaction, enjoying the taste of shrimp meat slowly melting in his mouth, he has been in Australia for a long time, but every time he eats seafood, he enjoys it extraordinarily, and he will never get tired.

Wang Hao looked at the fresh lobster meat in front of him, which was tender and snow-white, with a strong marine flavor, and he gently sipped it with his mouth, and the fresh juice overflowed, making people feast. The meat of this lobster is smooth, delicious and juicy, without the slightest fishy smell, and the mouth is full of fresh and sweet fresh taste, which is completely different from beef and mutton.

Sliced abalone and stir-fried, Australian's favourite BBQ cooking technique, sliced abalone exudes an enticing aroma and a somewhat tough mouthfeel.

King George cod, on the other hand, is wrapped in batter and fried, which is the most common method on the Gold Coast.

Spencer Bay prawns are also eaten in two ways, both are cooked on a baking tray over high heat, and the ingredients are slightly different, but Wang Hao likes the way to wrap the soup outside, the color is bright and slightly burnt, and it looks more appetizing.

The soup dumpling was not idle, and the small bowl in front of it was thoughtfully filled with small dried fish, although it could not enjoy the same food, but it still ate with relish. (To be continued......)