Almighty Cultivation Supreme

"Lang Jun!" Along with Wu Shun and the others, there were more than 100 ships, which also brought a lot of food and some supplies needed here.

A group of Shanyue people captured by Guangzhou Prefecture were also transported, and the Shanyue captives from this side will be transported to Guangzhou Prefecture for exchange and resettlement, also to prevent problems. At the same time, some businessmen from Guangzhou Prefecture also came, and they came to find Li Hao.

"Huh? I haven't seen her for a while, Sister Wanwan seems to have changed a lot, could it be that Lang Jun has made too much delicious seafood and eaten Sister Wanwan like this? After a few people saw each other, Li Hao took them to his house in Quanzhou Port. As for those businessmen, they all went to the side, leaving the space to Li Hao's family.

Wanwan had changed back into women's clothes at this time, and after looking at it for a while, Wu Shun felt that Wanwan seemed to have changed a little from before, but he couldn't tell where it had changed, so he couldn't help but ask curiously. Li Hao and Wanwan were stunned for a while, and they didn't know how to answer.

Ruyan and Qing Xuan next to them obviously knew the key, they had received some training on some occasions, and the two of them were laughing and silent. These two guys actually ate it secretly, Wu Shun didn't know much about the things between men and women, so it was fun to be caught by her and asked.

"It should be that the water and soil here are different, and the seafood is actually the same. The seafood they cook in Guangzhou is the same as mine, how do you feel after eating it? Li Hao immediately changed the topic and couldn't continue to talk about this issue.

Although seafood is delicious, not everyone can eat it, and some people are prone to allergies when they eat it. Fortunately, Li Hao's several women don't know, Li Hao made seafood here a few times, and taught others in the system, and by the way, he opened a restaurant in Guangzhou Mansion and this Quanzhou Port.

The one in Guangzhou is called Yuehailou, and the one in Quanzhou Port is called Deyuefang. The theme food on both sides is seafood, but each has its own characteristics. In addition to seafood, Yuehailou is in the style of Cantonese cuisine, and there are many dishes and various snacks.

On the side of Deyuefang, the theme is also seafood, but it is in the style of Fujian cuisine. Fujian cuisine is not as famous as Cantonese cuisine, but it is also one of the eight major cuisines of the East, which has been formed by the mixture of Han culture and Minyue culture in the Central Plains, and has its own characteristics.

Fujian cuisine originated in Fuzhou, based on Fuzhou cuisine, and later integrated with the flavor of eastern Fujian, southern Fujian, western Fujian, northern Fujian, and Puxian to form a cuisine. Fujian cuisine in the narrow sense refers to Fuzhou cuisine, which first originated in Min County, Fuzhou, Fujian, and later developed into three schools of Fuzhou, southern Fujian, and western Fujian, that is, Fujian cuisine in the broad sense.

The terrain here is mountainous and close to the sea, coupled with the influence of the Shanyue people since ancient times, and the frequent travel to and from the sea, so the food customs have gradually formed a unique cuisine with open and compatible characteristics, which is different from other cuisines.

Fujian cuisine is famous for cooking delicacies from the mountains and seas, on the basis of good color, flavor and shape, especially "fragrant" and "taste", its freshness, mellow, meat fragrance, not greasy style characteristics, as well as the characteristics of the soup road extensively, it is unique in the cooking garden.

Fuzhou cuisine is light and fresh, pays attention to soup and freshness, and is good at all kinds of mountain and sea delicacies; Hokkien cuisine pays attention to seasoning and seasoning, and is heavy on freshness and fragrance; Western Fujian cuisine is salty and spicy, and most of the cooking is mountain delicacies, especially the flavor of the mountainous area. Therefore, Fujian cuisine has three major characteristics, one is good at red lees seasoning, the second is good at making soup, and the third is long in the use of sweet and sour.

Quanzhou Port belongs to southern Fujian, and as an international port, Li Hao naturally does not plan to specialize in southern Fujian cuisine here, but mainly Fujian cuisine in a broad sense, plus a variety of seafood, so as to be more suitable for merchants from all over the world.

"Lang Jun, shall we go back to the house to cook and eat by ourselves or go to Deyuefang?" After picking up Wushun and them, Li Hao took a few of them and walked in the direction of his mansion. Someone else is specially taken care of, Li Hao doesn't have to worry about this, he only needs to control the general direction.

"I went to Deyuefang, I booked a private room there, and they specially prepared a special delicacy. It takes a lot of thought to eat this dish, and it can only be eaten by the sea, and it is difficult to eat it in other places. ”

Li Hao replied with a smile, knowing that Wushun and the others were coming, Li Hao had already asked the people of Deyuefang to prepare. And he and Wanwan haven't been here in Quanzhou Port for a long time, and this time it's just right to try this very special feast together, because this dish is really troublesome.

"I can make Lang Jun say something delicious, don't think about it, it must be something delicious, which makes me hungry all of a sudden." Ruyan replied with a smile after hearing this. Because of the reason for the seasickness before, Li Hao specially explained to a few women, and several of them were used to it there for a while, but there was no seasickness.

However, after running for so long, they couldn't have eaten much well on the boat, and now they inevitably got hungry after getting off the boat. "Fortunately, I now practice that shaping gymnastics with Shun'er every day, otherwise if I eat like this, I will become a fat pig sooner or later."

Qing Xuan chuckled lightly on the side, and then threw Li Hao a teasing look that you know. Originally, none of the women had anything to do with Li Hao, and it was not easy for them to start first, but now that they saw that Wanwan had won first, Ruyan and Qingxuan both felt a little ready to move.

Like Wanwan, in this era, it is difficult to find a man like Li Hao. What's even more rare is the atmosphere of the Li Mansion, everyone here is very harmonious with each other, there is no such strict hierarchy to govern everyone, they all like this kind of atmosphere, just say what you want to do with Li Hao, no one cares where it is not allowed here.

"It's a blessing to be able to eat, it's good to exercise more, if you stay at home every day, you will naturally get fat after eating." No matter when, women are very sensitive to fat, even if the Tang Dynasty was popular to be plump, it was just plump, not fat.

Otherwise, the aesthetic views of the Tang Dynasty people would be really problematic. The few women around Li Hao are all the kind of tall women, if they are a little fatter, they will look very tall, obviously these girls don't want to see that kind of situation.

Wu Shun would exercise every day, run, and practice that kind of shaping exercises. After the other three girls watched it, they quickly practiced together, because Wu Shun said that this kind of exercise can make the figure better, and Li Hao also likes to watch himself practice.

And since they entered the Li Mansion, their daily life is not too good, and if such days continue, it won't be long before they become fat, which is naturally a result that several women don't want to see, so they also practice.

This reception banquet is still based on seafood, and in Li Hao's words, these seafood are never tired of eating. Especially at this time, the seafood should not be too cheap, not too fatty, how can you not eat more? It's a bit difficult to get this kind of fresh seafood in other places.

"Lang Jun! Is this the special dish you prepared? This fragrance is so fragrant! "The last dish that came up was served in a jar, and it looked a little weird. However, as soon as the lid was lifted, a strong fragrance immediately filled the room and spread around.

"Shopkeeper, what kind of dish is this? Why does it smell so good? We're going to order this dish today! A few people in the box were about to start moving, and a man's shout came from outside the room, and the guy seemed to be tempted by the fragrance, and grabbed the waiter in the restaurant and asked.

"Excuse me, guest officer! This dish is called Buddha jumping over the wall, but this dish takes a long time to cook, and the guest officer must make a reservation in advance if he wants to eat it, otherwise he can't make it. "Li Hao didn't pay attention to the guy outside, and Deyuefang naturally had a waiter to entertain him.

The special dish that Li Hao said is this dish, Buddha jumping over the wall. This dish is said to have originated in the Daoguang period of the Qing Dynasty in later generations, and was developed by a chef and became popular throughout Fujian Province, and later became famous all over the world. Now that Li Hao got it out in advance, the Tang Dynasty had this dish.

And at the entrance of Deyuefang, in addition to a stone tablet of the moon on the sea and the end of the world, there is also a stone tablet of Deyuefang's cuisine, and there is a Buddha jumping over the wall on it. This thing should be recorded in the form of a stone tablet, and future generations can still archaeology according to this thing in the future, otherwise once the paper materials are lost, they will not be able to find the record.

Buddha jumping over the wall with 18 kinds of main materials, 12 kinds of auxiliary materials for the integration of each other. Its raw materials include chickens and ducks, sheep, pork belly, hoof tips, hoof tendons, ham, chicken and duck gizzards. There are fish lips, shark fins, sea cucumbers, abalone, dried scallops, and fish belly. There are also pigeon eggs, shiitake mushrooms, bamboo shoot tips, and razor clams.

More than 30 kinds of raw materials and auxiliary materials are processed and modulated separately and packed into the jar in layers. The simmer of the Buddha jumping over the wall is also very particular, and the old wine jar must be selected, and there is the juice of the famous wine and the material in the jar.

Simmering Buddha jumping over the wall pays attention to the storage of fragrance and flavor, and after the material is loaded into the altar, the mouth of the altar is sealed with lotus leaves, and then covered. The flame of simmering Buddha jumping over the wall is a strictly pure and smokeless charcoal fire, which is made by simmering for five or six hours after boiling over a high fire.

Simmer into an open altar, slightly open the lotus leaf, and there will be a fragrant wine. The soup is thick and brown, but thick but not greasy. When eating, the aroma of wine is mixed with various aromas, the fragrance floats in all directions, rotten but not rotten, and the taste is endless. It is also rich in nutrients, which is the best supplement for health and health.

"It's really delicious, since I followed Lang Jun, everything I've eaten is delicious. I'm really afraid that all this is a dream, and after waking up from the dream and not being able to eat such delicious things, that day will be painful. Ruyan sighed after eating a small bowl, and several other girls all echoed, even Wushun was no exception.

"It's a delicacy that the Buddha will jump over the wall when he smells it, this dish is really delicious. Ay! There are so many delicacies here, I always think of the second sister and the younger sister in Chang'an, as well as the mother and uncle Zhong. It's a pity that the distance is too far, and it's hard for them to eat these things. ”