Since the morning, Samui has been preparing today's main dish - Buddha jumping over the wall.

To be honest, Buddha jumping over the wall is really a very hard dish, even Su Lan and Su Mei can't avoid moving the Buddha jumping over the wall when they open.

And because of Su Lan's unique conditions, they will definitely be able to make authentic Buddha jumping over the wall.

Sea cucumber, abalone, shark fin, dried scallops, fish lips, turtle skirts, deer tendons, pigeon eggs, duck treasures, fish maw, fish maw, scallops, pigeons, pork ribs, razor clams, ham, pork belly, lamb's elbow, hoof tips, hoof tendons, domestic hen hen chicken breast, domestic yellow-billed duck duck breast, chicken gizzard, duck gizzard, mushroom, winter bamboo shoots and other materials are all available in Sulan's space.

Even the bear's paws, tiger bones, tiger meat and other ingredients were all available in Su Lan's space, and Su Lan made a lot of things.

It's just that Su Lan didn't take it out at this time, because she was able to provide ingredients such as bear's paw tiger meat to the club for a while, but she couldn't provide them all the time.

So Su Mei gave up the bear's paw and tiger meat, and used other materials to make this Buddha jumping over the wall.

From five o'clock in the morning to half past ten in the morning, four or five hours, the Buddha jumped over the wall and tasted.

It's just that the smell of Buddha jumping over the wall is tightly locked in the crockpot, and although others who are busy in the kitchen smell it, it is not as strong as when the lid is lifted.

In addition to the Buddha jumping over the wall, Su Mei also prepared a beautiful soup in Cantonese cuisine, one is a men's strong soup Dendrobium Ganoderma lucidum black chicken soup; The other is stewed bird's nest with pear in the women's nourishing soup.

Regardless of the atmosphere in the bread room, the kitchen is still very hot.

Of course, several of the chefs recruited by Su Mei are quite good, and there is a master who specializes in Cantonese cuisine, and he has brought a few apprentices.

Su Mei gave the Cantonese cuisine to the master to cook, and she herself prepared the Buddha jumping over the wall and eggplant.

At 11 o'clock in the morning, the feast officially began, and the first thing to be served was the fruit platter.

The fruits are all kinds of fruits that Su Lan took out of the space, and the delicate porcelain plate is filled with red watermelon, strawberries, cherries, and red grapefruit; yellow pineapples, oranges, oranges, pears, etc.; White pear, apple, mangosteen, green orange, green grape, guava, jujube, green apple, star fruit, purple grapes and other colorful fruits.

The small crystal plate, red, white, yellow and green, is not added with any salad dressings or other seasonings, just cut into small pieces that are just right for the mouth.

At first, everyone just tasted it slightly, but they didn't expect that after the fruit was eaten, it was bitten, and the full juice was instantly squeezed and squirted. The refreshing taste that is sweet and luscious but not too sweet is simply too good to describe,

The eyes of the person who ate it immediately lit up, and he immediately went to eat the next piece. The sweet and refreshing taste conquered them in an instant, and when they saw the fruit bowl that had been eaten most of them, a heavy sense of remorse swept over, and they could no longer care about face, and they also joined the ranks of snatching.

"The fruits are really sweet, I don't like to eat sweet, but these fruits are very fragrant and delicious."

"Where do you get all these fruits? I don't know if I can talk to the boss, let's buy some back for the family to eat, the elderly and children in the family must like to eat? ”

"These fruits must cost a lot of money, right? There are also too many varieties, and they are so delicious. ”

"Oh, I don't know, but why are there so few of them? I haven't eaten enough, so I don't have it. ”

Originally, everyone thought that fruit was served before the meal, but after eating the fruit, they didn't have the stomach to eat again.

As a result, when they eat all the fruits in the fruit bowl, their stomachs are even hungrier, and they always feel that their mouths can't stop.

"I always feel that the fruit doesn't cushion my stomach, I'm so hungry, I feel even more hungry."

"Yes, yes, I've never eaten such a delicious fruit, I don't know if I can ask the people here to see where they bought it, and I'll buy some and bring it back to my family to taste."

"If you smell it, tell me too, I'd like to eat some more fruit."

"I don't know when it's served, I'm hungry. I don't feel hungry at all after eating fruit, I'm even hungrier, and I always feel like I can eat a lot. ”

The careful combination of fruits makes people feel that they will not take up their stomachs after eating, but will arouse their appetite even more, and the guests will feel more hungry after eating the fruits.

Soy sauce and phoenix feet are a traditional Cantonese dish, belonging to Cantonese cuisine, the finished product is soft and elastic, it seems to be complete, but it tastes crispy and glutinous.

Barbecued pork is a traditional famous dish in Guangdong Province and belongs to the Cantonese cuisine. It is a kind of Cantonese barbecue. It is mostly red, made of lean meat, and slightly sweet. The marinated lean pork is hung on a special fork and grilled in the oven. A good barbecued pork should be tender and juicy, bright in color and full of aroma.

Taro button meat. Obviously it is just a simple combination of taro strips and pork belly, but it is combined with a strange technique, the reddish-brown texture is distinct, taro and pork are complementary to each other, taro absorbs the excess greasy in the pork, and the pork belly absorbs the sweet and fragrant taste of taro, the whole dish tastes unexpectedly mellow and delicious, slightly sweet, crispy and soft and smooth together, and it tastes fragrant and attractive.

Cantonese delicacies such as abalone sauce and sea cucumber, boiled geoduck, steamed pork ribs with soy sauce, pineapple squirrel, Teochew beef balls, and Teochew fish balls are served one by one.

Then there's the staple – crystal shrimp dumplings. It is made of fresh shrimp, pork belly, shiitake mushrooms, flour, starch, and auxiliary materials such as oil, salt, cooking wine, and ginger.

The traditional shrimp dumplings are half-moon-shaped, spider belly with a total of twelve pleats, and the fillings include shrimp, meat, and bamboo shoots. The high-quality shrimp dumplings are as white as snow, as thin as paper, translucent, and the filling is faintly visible, making them smooth and fresh to eat, and delicious and attractive.

Roasted wheat, shaped like a pomegranate, white and crystalline, with many fillings and thin skin, fragrant and delicious. It is fragrant and delicious, and has the advantages of xiaolongbao and pot stickers, and is often used as a banquet delicacy among the people.

Barbecued pork buns. The barbecued pork bun is named because the dough is filled with barbecued pork.

The dough of the barbecued pork bun is made with a modified fermented dough commonly used in the north. When wrapping, it is kneaded into a birdcage shape, because the fermentation is appropriate, and the top of the bun naturally cracks after steaming, and it is actually a flowering steamed bun with barbecued pork filling. The size of the barbecued pork bun is generally about five centimeters in diameter, and a cage is usually three or four.

The waiter who pushed the big steamer up smiled and said, "This is rice." ”

"Rice?"

"Can rice be so fragrant? Don't lie to me? ”

The waiter smiled all the way: "This is japonica rice." ”

"Japonica rice?!"

The people who opened the club this time were all people with heads and faces, and of course they had heard of the name of japonica rice.