"There shouldn't be a problem with the newspaper going on like this, but what about the bank? Do you want to talk to Fang Ercheng and them, and let them join in. Otherwise, once this thing is noticed by those families, we may not be able to withstand it, relying on these merchants in the south alone, the effect will not be great after crossing the Yangtze River. ”

Li Hao glanced at Li Ke with a little surprise, and found that this guy has really grown a lot over the years, and many things will think about himself. There are no powerful people around Li Ke now, and this Li Hao also knows that most of Li Hao's students are helping him do things.

Therefore, the things that Li Ke is proposing now cannot be the advice given to him by others, but should be the result of his own ideas. After all, Li Hao put forward the concept of a bank to raise shares, and it was not a long time in between, and Li Ke was able to think of this, which is already very remarkable.

"My idea is that this thing is new after all, and some places still need to be improved, so let's start a pilot project in the south first. If the effect is good, there is a start, then we will throw out some shares to attract them, and then we will march to the north in a big way. ”

Li Hao thought about this place for a long time, although people in later generations knew that the bank was good, but Li Hao had never done it. He just changed some information, and then roughly deduced it with his students, and then found the boss of the money bank at this time to study it together.

"The bank looks simple, but there are a lot of things in it that need to be calculated, so in the next three to five years, I am only going to develop this thing in the south. When he is fully mature and can cope with the economic impact of the entire Datang, it will be fully promoted at that time. ”

After the bank was not completely grasped by his own people, Li Hao really didn't dare to push this out on a large scale. There are a large number of projects to be developed in the south, and money is urgently needed, and the money raised by setting up a bank by yourself is not afraid that there will be no place to spend it, nor will it be impossible to return to its original capital.

In addition, after having a bank, Li Hao does not have to personally come forward to deal with those businessmen to borrow money, and when he wants to develop it, he can borrow money directly from the bank to develop it. After earning the money back to the capital, you can return the money to the bank, and the bank does not have to worry about not having money to collect and distress.

In the middle, I save myself whether to sell face to negotiate relations with those businessmen, and then I have to find a way to make them earn money, so that I can maintain my reputation well, and there are many sequelae of this, or the bank is better.

"Well, I know that Brother Xian has noticed these places, and I say this just as a reminder. I'm going to stay here for a few days, and my brother has to prepare some special delicacies for me to eat, so that I don't have to travel thousands of miles in vain. ”

Seeing that Li Hao had taken precautions against what he said, Li Ke's mood immediately relaxed, and then he looked at Li Hao with a smile and said. There are many delicacies in Lingnan, this is Li Hao's favorite sentence before, and now after arriving in Lingnan, Li Ke naturally wants to taste what Li Hao said.

"It's easy to eat delicious food, there are too many delicious foods here, and the food makes you not want to go back to Tanzhou. It just so happened that Shun'er was making soup, so let's start with the soup. Li Hao smiled after hearing this, Wu Shun is indeed making soup, pig's feet, peanut and walnut soup, a home-cooked soup here and later.

Lingnan people are famous for their love of making soup in later generations, and drinking a bowl of soup before eating is both appetizing and nourishing. Making soup is an indispensable ritual or homework for them. In particular, he has a soft spot for making "old fire soup", and he has studied it deeply.

From the heat, the selection of materials, the taste to the therapeutic effect of the diet, everything is refined. Simmer slowly, original, different seasons and different materials, you can't add water halfway, and slowly boil out the old fire soup. For Shonan Li Hao, who doesn't make much soup, he likes it as soon as he drinks those soups. So without the help of the system, Li Hao can also cook more than a dozen kinds of old fire soup.

Laohuo soup is also known as Guangfu soup, that is, the secret recipe of food and health preservation inherited by Guangfu people for thousands of years. The Chinese old fire soup cooked in a slow fire is full of heat and has a long time, which not only takes the effect of medicine and tonic but also takes the sweetness of the mouth. It is a delicious soup cooked by Cantonese women with all kinds of warmth, a health soup that regulates the balance of yin and yang in the human body, and a medicinal soup that assists in treatment and restores the body.

This Canton is all the people south of Lingnan Road in the broad sense, and the people of Canton have a long history of drinking old fire soup, which is closely related to the humid and hot climate of Guangzhou. Moreover, the type of soup in Guangzhou will change with the change of seasons, and for many years, soup making has become an indispensable part of the life of Guangzhou people.

As the saying goes, "It's better to eat without vegetables than without soup." Some people even made up a sentence "those who can't eat eat meat, and those who can eat drink soup" said. The soup is served first, and then the dishes are served, which has almost become the established pattern of Guangzhou banquets in later generations. But at the moment, many beautiful soups have not yet taken shape.

In later generations, there are many kinds of old fire soup of Cantonese people, and various soup materials and cooking methods can be used to cook a variety of soups with different tastes and different effects, which has the "beautiful soup" of Guangzhou's local characteristics. What Ejiao red dates black chicken soup, yam poria cocos pigeon soup, Yuzhu lily quail soup, etc.

The soup can be meat, eggs, seafood, vegetables, dried fruits, grains, medicinal herbs, etc.; The method of making soup can be varied, boiling, boiling, boiling, stewing, stewing, etc.; Different soups will have different tastes such as salty, sweet, sour, and spicy due to different ingredients, which has made the famous old fire soup come out.

And now, if it weren't for Li Hao's appearance, there would not even be a lot of materials gathered here. After having Li Hao, these materials are not a problem, and Li Hao also deliberately changed some more soup recipes from the system, and then pushed them out in Yuehailou.

This is almost the same as Li Hao's previous medicinal diet, but after different places, the soup has a different taste. As a person who has studied food very well, Li Hao is still very clear, so different places will have different eating styles.

After several women around Li Hao heard Li Hao say that women here in Lingnan, especially women who are good at housekeeping, will make a good soup, several of them have become interested in this thing, and they will take turns to study a new soup every day.

Today is the chef of Wushun, and the soup is pig's feet soup, which can strengthen the body, and also has the effect of nourishing the kidneys and strengthening the waist and beautifying. After Li Hao and Li Ke talked for a while, the soup over there had already been cooked. Wu Shun divided a few bowls and filled them over, just drinking some soup before eating.

Put the boiled pork knuckle soup into a bowl, the soup is snow-white and full of fragrance. The pig's feet were rotten by this time, and only a few bones remained. After Li Hao took a small sip, he was fat but not greasy, and couldn't help but praise Wu Shun, this soup can be completely out of the school. After Wu Shun heard this, his smiling eyes bent into crescent moons, although such a compliment would be available to every woman around Li Hao, but it still made people happy.

"Good soup! It's been a long time since I've had such a delicious soup. Now the craftsmanship of the little lady of the martial arts family has won the true inheritance of the virtuous brother, and this pork knuckle soup is really delicious. After Li Ke took a sip, he couldn't help but praise it, this soup is really delicious. With peanuts and walnuts, the taste is even more beautiful.

"It's a pity that I can only stay here for a few days, there are so many beautiful soups here in Lingnan, but I can't taste them all once, which is a pity." After drinking the soup in the bowl, Li Ke couldn't help but smash his mouth and said regretfully. Li Hao said that there are more than 100 kinds of soup here, and it would be great if he could drink them all.

"Hehe, I can't help this. Maybe I can give you the recipe for the soup, but in different places, the ingredients are different, and the taste is not the same, so I can't guarantee that it will all taste good. Li Hao replied with a smile after hearing this, he really can't help this.

"Three or two bowls of beautiful soup every day, don't hesitate to be a Lingnan person." Li Ke remembered what Li Hao once said, and then changed the content of it slightly and sighed, the taste of this dish is really beautiful.

After the soup was drunk, it was time for the official meal, and soon the kitchen came out with a steaming, oily red roast goose. This is the first dish, roast goose with crispy lychee wood. This dish can only be made here, and it will taste bad elsewhere.

The first is that this goose has requirements, it must be a unique black-maned goose here, and the second is that the wood used to roast the goose is also special, and it must be roasted with the unique lychee wood in the south to roast the best roast goose.

Crispy roast goose has long been the top superstar in Cantonese cuisine, but it is not easy to taste a ready-to-eat roast goose with crispy skin and fragrant meat. The roast goose sold in restaurants and roast meat stalls is sometimes served steaming hot, and the word "crispy" becomes far-fetched due to the "second heat" of the microwave oven.

But Li Hao doesn't have to worry about this problem here, this crispy roast goose is just roasted, and it is roasted with real lychee wood. The whole process of this roast goose will not take less thought than the roast duck made by Li Hao before, and the whole process is a lot.

Thanks to 18 kinds of spices, seasonings, and Chinese herbs, they are marinated in the goose breast of the black-maned goose that is unique to this area. Then, after several processes, the skin and miscellaneous substances of the swollen bare goose are removed in warm water. At the same time, the capillary is contracted to maintain the swollen body of the light goose, and the skin of the goose can be evenly heated when grilling.

Then it's air-dried, and finally it's grilled with lychee wood. Every step of the process is very careful, the seasoning must be in place, and the wood used for the barbecue must use the lychee wood here, so as to make the crispy roast goose more fragrant.

Then the crispy roast goose is still a meat dish, braised pigeon. This dish, like crispy roast goose, is the most common in Cantonese cuisine, and it is indispensable in most Cantonese restaurants. The pigeon has a plump body, delicate meat, short fiber, strong and fresh taste, aromatic and delicious, and is an excellent cooking material.

Take a number of one-month-old fat and tender pigeons, slaughter and remove hair, and remove belly miscellaneous. Put it in the soup prepared with soy sauce, large and small fennel, minced ginger, star anise and other condiments, soak for about 20 minutes, remove and dry. Then put the pot on the fire, fry the pigeon until the outside is crispy and tender inside.