After two days of sailing, this huge fleet has entered the Bohai Sea, and at dawn, it will land at the Dagu mouth of Tianjin Wei, and the Li family and Shizhu's army will take the overland route, passing through the city of Tianjin, the city of Tongzhou, and then to Beijing.

That night, Li Jing arranged a dinner party in the largest hall on the penultimate floor. In the hall of more than 200 square meters, the decoration is splendid. Extravagant. The well-dressed, meticulous service of the biochemical chef and waiter, and the exquisite tableware made Li Jing's grandfather and father have a lot of face.

In the hall, there is a large rotating table that can be disassembled and assembled by 30 people, and the crystal chandelier on the ceiling is beautiful. There are dozens of gas lamps on the surrounding walls, shining as bright as day. At the end of the Ming Dynasty, the atmosphere was open, and there could be female dependents during the banquet. Li Jing's grandfather, as the master, sat in the chief, and Li Jing's father and second uncle accompanied him. Li Jing commanded the service staff to serve and arrange a banquet.

The main dish is a dish of yellow croaker in soup weighing more than ten catties, which is the finale of the banquet of the top magnates in later generations. The large and whole large yellow croaker rolls in the golden oil, and the tightly wrapped ingredients in the belly of the fish are dissolved by the heat, releasing an incomparable deliciousness.

Gently poke the fish maw with chopsticks, the fish maw flows out of the elixir-like soup, the white pearl-like balls and all kinds of ingredients slowly pour out, under the bright light, the ambilight is like a picture scroll painted with Chinese elegant and exquisite dishes slowly unfolding, giving the guests a great visual impact.

With all kinds of fresh aromas coming to his nose, Li Jing told the story of this dish.

There are three most difficult places to cook yellow croaker in soup: one is to debone the whole fish, the second is to cook chicken soup, and the third is to pour soup and fry it. The most important of the three places is that the rich ingredients are hidden in the stomach without leaking a single bit, so the technique of removing the intestines and bones without breaking the belly is required. Due to the difficulty of making this dish, only a skilled chef can take charge of it.

Generally, 6-8 catties of yellow croaker are used, and today we use 12 catties of yellow croaker that has just been caught. It is served with shark fin, snow clam oil, aged ham, fish lips, pearl soup balls, kale and thick chicken broth as the main ingredients, and sesame oil, lard, pepper and salt as the ingredients.

First, remove the scales and gills, peel off the skin of the fish head to prevent the fishy smell from spreading, make a small opening in the tail near the abdomen, remove all the internal organs, take good sorghum wine, and pour it into the mouth. Then drain the fish and put it in a cool place for later use, make the fish lips, shark fins, and clam oil first, season them with thick chicken broth together with ham and pearl soup balls, and simmer for about half an hour. When it is done, put it in a rectangular vessel, put it in ice cubes and freeze it, cut it into segments, and stuff it into the belly of the fish. Finally, seal the small mouth with a rope, put it in the oil pan and fry it until golden brown, then take it out and put it in a large dish, and pour the thick chicken soup into the fish.

The chicken soup used to fill the yellow croaker is also an important part of the delicious structure, which is infused with eight kinds of precious seafood such as bird's nest, shark's fin, scallop, abalone, sea cucumber and skirt. The flavor of the ingredients is enhanced by the fact that the hot oil raises the temperature during cooking, and the delicious chicken broth gurgles like a landscape painting.

Listening to Li Jing's introduction, everyone expressed their heartfelt admiration, especially Qin Huaiyu's mother and son and the generals of Shizhu, who all sighed that the Li family was a big family in the southeast after all, and it was really extraordinary, and they had taste in every drink and food.

Beautiful waiters in cheongsams are constantly serving all kinds of precious seafood.

"Childe, how to deal with this two-foot-long lobster," a biochemical beauty waiter grabbed a red lobster brandishing two large pincers and asked Li Jing.

Everyone exclaimed, except for the Li family is from the south, Zhang Quan's family is from Shanxi, and the Shizhu generals are from Chongqing, they have never seen a lobster.

"Steamed chicken cake with brain, sashimi with tail, fried with salt and pepper with claws, and seafood porridge with shell," Li Jing commanded casually.

Zhang Quan said with emotion: "The old man also ate the eight treasures of sea and land from His Majesty Taichang back then, and it was the first time he saw this soup yellow croaker and this huge shrimp called lobster. There are actually four ways to eat a prawn, it's really amazing, Kong Sheng said, don't get tired of stewing, don't get tired of eating. Li Gong really got three of them. “

"Hahaha, the old man is also a blessing to you, if you don't go to sea, Zhengyi can't get these more than ten catties of big yellow croaker and two-foot-long lobster at home. Even if the chef in the family has good skills, it is difficult for a clever woman to cook without rice" Grandpa Li Jing was full of red face, and the more he looked at his eldest grandson, the more satisfied he became.

The flower carving of more than 30 years of an altar is hot, and the small silver kettle is sent to everyone with a pound of hot water, and from time to time there are beautiful waiters to divide the dishes and change the plates, serve the soup, and the Buddha jumps over the wall with a cup, fish maw, conpoy soup, full of wine, and the dishes like flowing water are almost all tables around a circle, and each person tastes a few bites and eats them. Every dish is one of these, and it can be regarded as a first-class magnate who has never seen it.

Li Jing and his two sisters, Ma Xianglin, and Zhang Fengyi are the youngest at this table, and they can only accompany them to the last seat. The children sat together by themselves, and Li Jing secretly teased Ma Xianglin and asked him when he hooked up with Zhang Fengyi. made Ma Xianglin almost uneasy. In the end, Zhang Fengyi was drunk and drank under the table. I didn't expect Zhang Fengyi to drink so well.

The elders didn't care about the juniors' nonsense, they were all talking about business while drinking, this time the Li family and the Zhang family were going to make a comeback, and the court situation was a matter of concern to everyone. Only Qin Liangyu glared at Ma Xianglin from time to time. was so frightened that Ma Wenying and Ma Wenting kept pulling the corners of Ma Xianglin's clothes. In the end, Li Jing was drunk by Ma Xianglin and Zhang Fengyi, who were forgetful and hurtful friends, and scolded in his heart, this bastard, he has the opposite sex and no humanity, he is really a daughter-in-law who marries into the room, and the matchmaker throws it over the wall.

Li Jing woke up the next day, with a splitting headache, he couldn't remember how he returned to his residence yesterday, Li Jing freshened up under the service of the four maids, put on a mink fur, and walked to the bow of the boat, the ice in the Bohai Sea had melted, the sun had just risen, and the mouth of the Haihe River could already be seen in the distance. Forts were built on both sides of the estuary. The pilot ship has already raised Qin Liangyu's handsome flag.

In the distance, a sailor's ship had come to make contact.