While waiting, the waves did not close, first took out a wooden plank and flattened it, and then grabbed a round moray eel from another large vat. I saw him put the fish on the board, picked up a nail and nailed it to the tail of the fish, and sliced it through the tail with a kitchen knife. "Click" a bone breaking sound came out, the knife into the meat seven points and not cut, the blade pulled down, pulled to the head of the fish after the erection of the blade down and pressed down is a "click" sound, and then spread out the hands, the whole round moray eel from head to tail was cut into a large fish fillet, revealing the snow-white bloody fish meat. After the dirt in the stomach was cleaned up, I saw that the knife just now happened to cut the ground very neatly against the backbone, and the backbone in the middle of the fish was about a quarter of the left side of the fish fillet after being spread out.

Haitao used the blade to pierce the tail of the fish from the inside of the backbone, and then pulled it down, and the width of the large fish fillet increased a lot, and the spine had turned to the outermost side of the fillet, and the moray eel, which was still round just now, had become a long, flat fillet. Then the second one was concocted, and in a short time all seven or eight moray eels were turned into fillets. Finally, after taking out the ropes and passing them through the mouths of the fish, the waves dried them out of the cabin.

"Uncle, your sword skills are very powerful!" When Haitao finished praising him, his eyes seemed to be shining.

"Oh! You mean I cut the fish dry! There is no one here who doesn't know, and if you do more, you will naturally become proficient. Haitao was very unimpressed.

"I see that you only used three knives to cut a fish just now, and I will call you Uncle Three Knives in the future!"

"Three knives! Good! It's a good nickname, I like it. We laughed out loud together.

After a while, the fish in the pot was cooked, and Haitao served a bowl to each of us, and half of each person, and the debris in the fish belly was also cleaned up when it came out of the pot.

"Eat! Take a sip of wine first, and make sure you applaud! Sandao greeted warmly.

I took a sip of rice wine, this wine has been boiled and the taste of the wine is much lighter, it is very good to eat, it has sugar, ginger taste and a trace of deliciousness in it, it turned out that I was still a little worried about the fish awakening taste can not be found at all, at least I can't find it. The fish cannot be eaten in large gulps because of its spines, but the subtle exploration of the tip of the tongue makes the delicate taste of the fish more accurate, and it is indeed delicious. Finally, he threw away the fish bones and drank the remaining wine from the bowl. Seeing that the two of them finished eating earlier than me, the two of them put the bowl down, looking unfinished.

Haitao glanced at us and said, "It's a pity that there are fewer fish today, otherwise we can eat more." ”

"Don't eat too much, your sister-in-law has also prepared a lot of dishes, you have to taste more!" Lao Zhuang looked at us and said with a little regret. After taking a few more crabs, we said goodbye to Uncle Haitao.

After getting off the boat, Lao Zhuang suddenly remembered something, pointed to the square and said, "This is the place where the photo was taken!" ”

"Oh!" As far as I looked, the stone houses along the shore were long gone, replaced by green trees, with only a few stone houses showing the footprints of human activity. But it was home to the jungle, and they had only retreated for a few hundred years. However, the beach is back in the arms of Mother Earth, and I don't know whether it is happy or sad, but the mountains in front of us have not changed for thousands of years, so we are sure that this is indeed a place for more than a thousand years.

It's really a sea of mulberry fields, and the world is changeable!

When we returned to the old village, my sister-in-law was cooking hard, as a guest, we couldn't sit downstairs and wait for dinner, so we had to go upstairs to wash it first. Not long after, Lao Zhuang came up and asked us to eat, and we came down. In addition to Lao Zhuang and his wife, there is a young couple downstairs, and the man is very similar to Lao Zhuang, who should be his son.

The table was very rich, all of which were dishes that we had never seen before, and when we were seated, Lao Zhuang introduced them one by one. The Teng pot is not weird, with a total of eight dishes and two soups. The green bean noodles with a lot of seasoning, the golden fried oil drum with meat filling, the shrimp dog bomb covered with carapace, the crab, the steamed yellow-lipped fish, the sugar wax hairtail, the mountain flour balls, the stir-fried cabbage, the appetizing ginger egg soup and the stewed pork ribs with dried cuttlefish. Mung bean noodles are the most distinctive dish, and the so-called mung bean noodles are not made with mung beans but with sweet potato flour. The fish cake with another local characteristic is the seasoning, when making the fish cake, the fish is removed first, and then the appropriate amount of fish is mixed with a small amount of sweet potato flour into a ball, placed on the stone slab sprinkled with a small amount of sweet potato flour in advance, and the wooden stick is beaten into a round cake shape, while knocking to see the situation, sprinkle some sweet potato flour, repeatedly knock into a thin cake of about 1 mm, and then fry it on the frying pan and cut it into shreds after knocking, and eat it with excellent toughness and bite the head.

Shrimp dog bullet is the local name, and the scientific name is shrimp mushroom. At first, I didn't know how to eat it, but under the guidance of Lao Zhuang, I successfully peeled off the edged outer armor, and the meat and paste inside were very delicious to bite the head. The strange Teng pot was the freshest thing, its flesh hiding in an awl-like shell the size of most palms, and from the bottom you could see the thick shell with bubble-like gaps.

This kind of thing grows on the reef and has to be shoveled down with a shovel. It's easy to eat, just suck the bottom, and the cone-shaped tender meat inside is sucked into your mouth. The cone-shaped tender meat head also has a thin shell, so we still have to use the tip of the tongue to remove it, there will be occasionally very small grains of sand in the meat, although we should be careful when eating, but the tenderness of the mouth makes us not afraid of the stirring of the sand. And the most tender is the small Teng pot that leans on the big Teng pot, and the small Teng pot is broken off from the big Teng pot and sucked, and a more intense freshness melts directly in the mouth. There is no sand in the meat of Xiao Teng pot, as long as you pay attention not to swallow the thin shell, Xiao Teng pot also deliberately took the name of Guan Chong.

The meat quality of the large yellow-lipped fish is much more tender than the small hairtail fish, this kind of fish Lao Zhuang said that it was once almost extinct, and after more than 1,000 years of slow recuperation, it finally returned to the ordinary people's table. Sweet is a sweet food made with sweet potato flour on the outside and peanuts and sesame seeds on the inside. And the crunchy oil drum is very crunchy and refreshing after biting down. Slip inside. The main ingredients of the filling inside are pork and green onions, and Sister-in-law Zhuang said that this meat filling should be eaten with some sesame oil and egg white. And after eating too much protein and fat, after taking a sip of ginger juice sprinkled with osmanthus flowers, not to mention how good it tastes.

The soup color of the stewed pork ribs with cuttlefish is brown, very special like some kind of tea, and like a very light coffee, it tastes very pure and thick, there is a different freshness, this freshness is unpretentious, it can continue to eat, the more you drink, the more you want to drink, if it is not for the stomach to bear more food, I am afraid to drink it a whole bowl, I have never drunk this delicious soup, compared to the black dried fish and pork ribs in the soup is much inferior.

The amount of these dishes was not very large, but we ate enough of everything so refreshedly that in the end all we had left was a table full of shells. After eating, we asked again about the place to watch the sunrise tomorrow morning, and Lao Zhuang also talked about it in detail.

Early the next morning, according to Lao Zhuang's words, we set off an hour in advance and spent 20 kinds of miles to come to Yunlei Peak to watch the sunrise. asked Lao Zhuang why his name was Yunlei, and he said he didn't know either. As for why it is Yunlei and not more people go to Shuguang Peak, Lao Zhuang said that Yunlei Peak is more flavorful to see the Shuguang card, and this place can also see the Jishou Peak that we want to see.

When you reach the peak, you can see that there is a natural waterline separating the sea from the sky, and the sea is the sea that flashes and shimmers slightly, and the sky is still mostly dark and dreary. At this moment, a wisp of blush appeared on the edge of the sky, like the face of a smiling child, and the child's laughter infected the sky and the sea, and they gradually became rosy. In the distance, the dawn card of the dawn peak stands proudly, waiting for another baptism of the sun.

After a while, a small crescent-like light peeked out of the sea, and as soon as it came out, the sea and the sky around it immediately began to cry, and they shouted so merrily that their cheeks became more and more rosy. With their cry, the earth came to its senses, and it tore over the previous night's bedding to reveal its body. The shadows of the trees gradually became clear, and the houses rubbed their hazy eyes to welcome the first rays of sunlight. The sun rose faster, and at last it managed to break free from the darkness completely, and the earth ushered in a new day.

As the sun rose higher and higher, it raised its hand and gave the sea a joyful hug, and the sea happily took its hand and put it in its arms, which formed a beautiful ribbon of light in the sea, extending from the end of the sea to the edge of the land, like a road to the sky. At this time, a small boat arrived in the light belt at some point, and its owner must have been enjoying the baptism of the first day! And we can only see its shadow.

"Look, this light band is just pointing straight to the Dawn card, interesting!" The bright voice came, I came back to my senses, but no, we look at the sun from this angle in the past just rose in the position of the dawn card, the card and the sun reflect each other is really wonderful.

We turned our heads to look for the chicken head peak, and we saw at a glance a strange stone peak standing on the edge of the cliff in the distance, and the peak was indeed too much like a chicken head. We were watching, and a ray of bright light slowly painted on it, dyeing the verdant rock a golden yellow, as if the sun had risen on it.

"Haha! I know why the heavens let the sun shine here for the first time a thousand years ago! ”

"Oh! Why? ”

"Because in ancient times, a phoenix turned into that peak, and I have been looking forward to it day and night for a thousand years!"

"Ahh I was shocked, and a thought suddenly popped up in my heart, maybe this could be the case!

Looking at the door again, the sea breeze blew her long hair with joy, and she was chanting softly:

The sunrise is easy to see, and the barnacles are delicious and unique. The sea and mulberry fields have changed a lot, and the style has not changed.

The water and sky are like a dream, and the phantom sails alone. But why should he follow this place, and watch for thousands of years.