THE FIRST DISH TO BE SERVED WAS COCODA, WHICH WAS ACTUALLY A COLD CUT.

THE COCODA DISH IS SPECIAL IN THAT ITS CONTAINER IS NOT A DISH, BUT HALF A COCONUT. Fresh tuna meat is cut into thin slices of the same thickness, neatly stacked in coconut, and sashimi is garnished with some vegetable and fruit salad along with half a lemon. Because some people like to add lemon juice to sashimi, while others don't, this half of the lemon is mainly for customers to add as they like according to their taste.

Ye Xuan picked up the lemon and pinched it gently, and the lemon juice suddenly flowed out and poured on the fish and salad below.

Picking up a knife and fork, he picked up a piece of fish meat and stuffed it into his mouth, and immediately looked satisfied.

Fresh tuna fillet is delicious, topped with a layer of coconut milk and lemon juice, making it a perfect appetizer.

Halfway through the tasting, pan-fried lobster and seafood soup were served one after the other.

The 30-centimeter lobster, which is halved in half, is simply fried in butter for a while, retaining the original flavor of the lobster itself. The plump and plump shrimp tail meat is slightly browned yellow after being fried in butter, and the flavor is overflowing. Ye Xuan directly tore off a large piece with his hands and stuffed it into his mouth.

Without any other seasonings, the lobster alone is delicious enough. In China, such a big little Qinglong costs at least more than 2,000 yuan, and Ye Xuan's previous monthly salary was only more than 3,000 yuan, so he couldn't afford it at all.

Now I finally have the opportunity to eat, and the key price is still low. Sitting at the dining table, Ye Xuan tasted a little bit slowly, and took a bite of tuna flakes from time to time, which was particularly comfortable.

After eating the pan-fried lobster, he set his sights on the seafood soup. said it was seafood soup, but Ye Xuan felt that it was more like a hodgepodge of seafood.

Scallops, oysters, mussels, squid, kiwei shrimp and a pike crab are stewed in a pot with coconut, carrots, tomatoes and onions, and a few slices of couscous bread on the periphery of the plate.

Picking up the spoon and taking a sip of the soup, Ye Xuan couldn't help frowning, the taste of the soup was unusually delicious. However, the disadvantages are also obvious, because the cooking time is too long, whether it is shellfish, squid, or Jiwei shrimp, the meat quality is too old, which greatly affects the taste.

The coarse wheat bread itself has a wheat aroma and is eaten with a delicious soup, which has a unique flavor.

When the three dishes were almost eaten, the last staple course, the roe, was served.

It is the most common and famous specialty food in Fiji, and it was this dish used by the President of Fiji to entertain the President of Fiji when the First Chief Minister visited here two years ago. The whole dish is generously wrapped in coconut leaves and served on a large plate measuring 40 cm in diameter.

Ye Xuan took the knife and gently cut the outer layer of coconut leaves, and suddenly a faint burst of water vapor floated out.

There are many ingredients for branding, and he roughly counted them, and there are seven kinds of ingredients: taro, cassava, yam, fish, chicken, pork, and turtle meat. This is actually a simplified version, and the full version of the brand is full of dozens of materials, wrapped in coconut leaves, placed on a hot stone slab, and slowly roasted.

But don't expect to use slate in the hotel, probably use an oven.

Again, this dish has no seasonings added and is completely original. Ye Xuan picked up a taro, took a bite after blowing it cool, and tasted it slowly. There is no seasoning, so the taste is very light, and the taro is mixed with fish and meat. To be honest, it's not delicious, but so-so.

Rao is Ye Xuan's amount of food, and after eating the branding, the whole person is obviously supported. Since surviving in the wilderness twice, he has developed a habit of not wasting food. No matter how unpalatable it is, he will eat it all.

He felt that wasting food was disrespectful to himself.

Leaning back on the chair, Ye Xuan took out his mobile phone and chatted in the fan group, he was really overwhelmed, and if he didn't eat, he wouldn't be able to walk at all.

"Hello, young man. ”

At this moment, a greeting sounded beside him.

Ye Xuan turned his head and found an old white man standing beside him, the old man had a thick white beard and was dressed as a chef.

"Hello, what's the matter?" Ye Xuan wondered.

"My name is Allen, and I'm the chef here. The old man glanced at the empty plate and said with a smile on his face, "Young man, I have been paying attention to you for a long time. I was just about to remind you, but it turns out that you have eaten the whole portion. God, that's three people. ”

"Uh..."

Ye Xuan was just about to open his mouth to explain, when he saw Chef Allen's face full of excitement and continued: "I have been a chef for more than 30 years, and many people have praised my cooking skills, but no one has ever expressed it in such a unique way like you. This is a chef, the greatest honor. Young man, I decided that this meal is free, I have a treat!"

And this kind of operation?

As soon as the words of explanation reached his mouth, he swallowed them again. This meal is equivalent to almost 1,500 yuan, which can be regarded as saving him a lot of money. Thinking of this, Ye Xuan thanked him: "Thank you so much, Mr. Allen." ”

"I should thank you. Chef Allen waved his hand and smiled, "Young man, this is the best recognition and praise I have received in my career!"

Chef Allen was very busy, and after chatting with him for a few words, he left in a hurry, leaving Ye Xuan with an emotional face.

I didn't expect that there would be such a good thing about not wasting food.

After sitting in the restaurant for a while, feeling that his stomach was not so uncomfortable, Ye Xuan got up and left the hotel and walked towards the port.

With limited funds, he couldn't afford to rent helicopters and yachts for the time being, so he had to choose fishing boats. It's a lot slower, but it's cheaper.

Fiji is a country of more than 300 coral islands, and the outer waters contain more than 500 uninhabited islands. Don't look at the resort hotels here, in fact, they are all foreign investors, and the only source of livelihood for the locals is to go to sea to fish in addition to working. Therefore, many fishing boats can be seen in the harbor.

Just walked for a while, and Ye Xuan regretted it. The sun at noon was too scorching, and the ultraviolet rays were also very strong, and in just ten minutes, he felt a constant tingling pain in the back of his neck. The dark-skinned locals on the streets don't seem to be affected at all.

Just as he hesitated to call a taxi, the port appeared ahead.

Walking quickly to the port, the refreshing sea breeze greeted him, which made his head, which was a little drowsy from the sun, much clearer.

The port looks a little messy, on the surrounding sea, there are many large and small fishing boats docked, dozens of meters long cement wharf, squatting many fishermen, in front of the bucket with catch, more than a dozen hotel procurement staff, walking through it, picking catch.

I have to say that these locals seem to have developed a resistance to the scorching sun and high temperatures. If you change to Ye Xuan, squatting here at noon, it only takes an hour, and your skin will be severely sunburned.