Glancing at him disdainfully, Zhao Guohua said: "If you want to break my leg, it's not impossible, but you have to tell me whether you want to hit the left leg or the right leg." Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ”

"Hahahaha", Niu Huan and the others laughed all of a sudden......

Feeling teased, Zheng Zhibao raised his eyebrows and said loudly: "Brothers, follow me and break the legs of these dogs." ”

"Yes." Seven or eight of his sturdy men were about to rush over.

Zhao Guohua also rolled up his sleeves and clenched his fists to prepare to fight.

"Slow down." At this moment, the man in his forties, who looked like a wealthy businessman, stood up and spoke.

At first, this person thought that Zhao Guohua and the others were just a group of foreign businessmen who didn't know how to speak, so they didn't want to come out, but they just watched the matter from the sidelines, but after listening to Zheng Zhibiao's registration, Zhao Guohua was not only not afraid, but also said that the Fujian surname Zheng was not surnamed Zhu, and he paid attention. The more I looked, the more I felt that these people might be officers and soldiers from other places, and the person who led the leader was elegant and heroic, with a calm temperament, and was obviously a person with a very high position, and he didn't want to be unhappy on both sides, so he hurriedly stood up to dissuade him.

"Lao Chen, don't be nosy, let's clean up these outsiders ruthlessly, so that they know how powerful my Zheng family is" Turning his head to look at him, Zheng Zhibao said dissatisfiedly.

smiled and arched his hand to Zheng Zhibao, this person said: "Third master, I think this is a misunderstanding, can you give it to the next thin noodles, and this matter will be erased today, how about it?" ”

"This ...... Well, for the sake of your old Chen's face, I will go around them today. Zheng Zhibao said unwillingly.

"Thank you to the third master, thank you to the fourth master." The man said with a smile.

Then, he said to Zhao Guohua: "Acquaintance is fate, in Xia Fuzhou Chen Sihai, can this gentleman tell me the honorable name?" ”

"Fuzhou Chen Sihai? Are you Chen Sihai? Chen Sihai, a maritime merchant who does porcelain business? Zhao Guohua stared at him and asked.

"Yes, Mr. knows me?" Chen Sihai looked at Zhao Guohua in surprise.

Zhao Guohua smiled and said, "I don't know you, but Governor Xiong asked me to bring you a letter." ”

"Governor Bear? Which Bear Governor? Chen Sihai asked.

Looking at him, Zhao Guohua said with a smile: "It is the original governor of Fujian, the current governor of the five provinces, Xiong Wencan, Lord Xiong." ”

"You are? ......" Chen Sihai asked inquiringly.

Taking out the letter from his body and handing it to him, Zhao Guohua said: "You will know after reading the letter." ”

After receiving the letter and opening the envelope, Chen Sihai looked at it...... After reading the letter, he laughed, and said to Zheng Zhibao Zheng Zhibiao while laughing: "Zheng Sanye, Zheng Siye, this is really a big flood that washed the Dragon King Temple, the family doesn't know the family anymore, this is the love of Governor Xiong, the loyal and righteous protector of the army, General Zhao Guohua, come on, you two will see each other." ”

"Long admiration! Long admiration! Zheng Zhibao and Zheng Zhibiao walked over and arched his hand lukewarmly.

"Don't dare! Can't! Zhao Guohua said with a smile.

Looking at the two sides, Chen Sihai said loudly: "Shopkeeper, set up three tables of the best banquet in the private seat, and let General Zhao taste our famous dishes in Fuzhou." ”

"Okay." The shopkeeper happily agreed.

Originally, he thought that the two sides would have a big fight, and he was ready to accept that the shop was beaten into a mess, but who would have thought that in the blink of an eye, the two sides would sit together and drink, and they wanted the best three-table banquet, not only would they not suffer losses, but they could also make a lot of money, thinking of this, he was even happier in his heart.

After a while, the dishes began to be served, "Buddha jumping over the wall, lychee meat, drunken pork ribs, eight-treasure schoolbag fish, chicken mushroom fish lips, angler shrimp, purse shark fin, fried eel, red drunken chicken chicken minced fish lips, chicken soup and sea mussels, fragrant river eel, Taiping swallow, braised yellow snail and fried bamboo clams." Chen Sihai pointed to the same dish and introduced.

Zhao Guohua was a native of Yunnan in later generations, and he never came to Fujian after being a soldier, these famous dishes in Fuzhou, he only heard of the dish of Buddha jumping over the wall, and the others had not heard of it, looking at the fifteen dishes on the table, he said with a smile: "Boss Chen." These dishes are so well cooked, I don't know how to make them, can you tell me about them, so that I can gain knowledge, and I can also show off outside in the future. ”

Hearing this, everyone laughed, Chen Sihai smiled and said: "Since General Zhao wants to hear it, then I will say it, but I just listen to what the chef at home says, I just know how to speak, and I can't do it." ”

"It doesn't matter! Anyway! Zhao Guohua said with a smile.

After clearing his throat, Chen Sihai said with a smile, "Then I'll just say it, this Fuzhou dish is famous for its fine selection of ingredients, rigorous operation, beautiful color, and fresh seasoning." In cooking, he is good at stir-frying, boiling, stewing, steaming, and simmering; The focus is on sweet, sour and light, and the soup is sweet but not greasy, sour but not cool, light but not simple, and heavy and fresh. ”

Speaking of this, he pointed to the Buddha jumping over the wall and said: "The Buddha jumping over the wall is to boil chicken, duck, fish, sea cucumber and other raw materials into the wine jar after simmering, add fresh soup, seal the mouth of the altar, simmer and simmer, and when the fresh soup is juiced, open the seal, and then add chicken soup and seasonings, reseal and simmer to make clay pot dishes." This dish concentrates the characteristics of Fujian cuisine in the selection of materials, knife work, heat, etc., the taste is mellow and mellow, it is a traditional famous dish in Fuzhou area that gathers the delicacies of mountains and seas, and is the "chief dish" of Fujian recipes. Stir-fried bamboo clams are made by using the special bamboo clams in the coastal area of Fuzhou as raw materials, peeling off the shells of the razor clams, removing the belly, thread, membrane, foot skirt, etc., taking the clam meat and washing it, and cooking it with winter bamboo shoots, shiitake mushrooms, onion and garlic, light lees and other ingredients. Its color is white, the meat is crispy and delicious, and it is rich in nutrients. ”

"I'll take care of the rest." Zheng Zhibiao said.

After knowing that Zhao Guohua was Xiong Wencan's confidant, Zheng Zhibiao also had the heart to make friends, he wanted to get a half-official position in the Ming Dynasty, and befriending Xiong Wencan was a good way, so he also wanted to mend the relationship with Zhao Guohua.

Zhao Guohua didn't want to offend the Zheng brothers for a trivial matter, because after the bone china was fired in the future, it would be impossible to export it to Europe to make money from Europeans, and it was not a good thing to offend the Zheng pirate group, seeing that Zheng Zhibiao intended to reconcile, he was also very happy, nodded, and said with a smile: "Then it will trouble Fourth Master Chen." ”

Zheng Zhibiao smiled, pointed to a plate of dishes and said: "This is the chicken soup sea mussels, which is the sea mussels produced in Changle Zhanggang, that is, Shih Tzu tongue, cut into thin slices, and after being six ripe in a pot of boiling water, marinate them with Shaoxing wine and other seasonings, and pour boiling chicken soup when eating, and eat them now." This dish chicken soup is crystal clear, the mussel meat is crispy, tender and delicious, and the taste is excellent, which is a traditional seafood dish in Fuzhou. Lychee meat: It is a traditional famous dish in Fuzhou, which has a history of two or three hundred years. It is named because the color, shape and taste are similar to lychees. The lean pork is chopped with a cross knife, cut into oblique pieces, fried and rolled into a lychee shape, accompanied by tomato paste, balsamic vinegar, sugar, soy sauce and other seasonings. ”

He pointed to the next dish and said, "This is drunken chicken, a traditional dish unique to Fuzhou." First choose a two-pound hen, slaughter and wash, put it in boiling water and cook it for ten minutes over low heat, turn it over and cook it for another ten minutes, pick it up, cut the chicken body into four pieces after it is cold, put it in a basin together, add sorghum wine, refined salt, monosodium glutamate, etc., seal and marinate for one hour. That is the Xianglu river eel, select the fresh river eel, cut it into bones and cut the flesh continuously, count twelve knives, show the abdomen, and then insert the chopsticks into the abdomen, roll out the fish maw, wash and put it on the fire, pour in the pork rib soup and steam, accompanied by old wine, green onion white, ginger, ham slices, mushrooms, etc., this dish is delicious and abnormal. ”

Speaking of this, Zheng Zhibiao pointed to another dish and said: "That's Taiping Yan, a famous dish cooked with duck eggs and meat swallow balls." The meat bird's nest skin is made of fine meat as the main material, cut into square slices of meat bird's nest skin, wrapped with pork, fish, dried shrimp and other fillings, kneaded into a ball, add broth and cooked duck eggs to boil to become "Taiping Swallow". This is the braised yellow snail, which is the best produced in the Minjiang River estuary area of Fuzhou. Yellow snail meat slices with a variety of seasonings, respectively according to white honey, stir-fried, braised method, cooked into different flavors of yellow snail dishes, that is fried eel, the main raw material is eel, for Fuzhou has local characteristics of the flavor of the cuisine, the finished product color is red, the texture is soft and sweet and smooth, the bad fragrance is palatable, delicious and fragrant, Fuzhou cuisine has strong local characteristics, it is famous for the fine selection of materials, rigorous operation, beautiful color and luster, fresh seasoning. In cooking, he is good at stir-frying, boiling, stewing, steaming, and simmering; The focus is on sweet, sour and light, and the soup is sweet but not greasy, sour but not cool, light but not simple, and heavy and fresh. That's lychee meat...... Drunk ribs...... Eight Treasure Schoolbag Fish ...... Chicken and fish lips, pipa shrimp...... Purse shark fin ......" Zhao Guohua smiled with interest and nodded and listened.

Zheng Zhibiao finally introduced the rest of the famous dishes to Zhao Guohua.

After listening to Zheng Zhibiao's introduction, Zhao Guohua said with a smile: "After listening to Zheng Siye and Boss Chen's narration of these delicacies on the table, I have to sigh, Fuzhou is really a good place, it is indeed blessed to grow here, if it weren't for military affairs, I really want to settle down in Fuzhou." ”

"We welcome General Zhao to settle down in Fuzhou." Chen Sihai said with a smile.

"In the future, when I defeat the Tartars, I will definitely consider settling down in Fuzhou." Zhao Guohua said with a smile.

Zheng Zhibiao said: "General Zhao, don't talk about the Tartars, come, let's solve these dishes on the table first." ”

"Yes, yes, Zheng Siye is right, these dishes are not delicious when they are cold." Chen Sihai echoed with a smile.

In order to have a good relationship with the two, Zhao Guohua deliberately praised the Zheng brothers, he said: "I am on the southeast coast of the Ming Dynasty, thanks to General Zheng Zhilong leading the naval army to guard the town, otherwise, how can Fuzhou be prosperous today." ”