"Haihuang has risen more than 400 times in 20 years from a few hundred yuan at the beginning to tens of millions now! At that time, there were discerning bosses in the south who invested in Haihuang, and within ten years, they were all billionaires, and that was to get rich. ”

Ah Feng said with envy: "The aborigines of Qiongzhou are of the Li nationality, and their ancestors have lived in the mountains for generations. However, now there is an opportunity to go to the mountains to look for sea yellow and agarwood materials, outsiders can't enter the mountains at all, and it's easy to get lost. Only locals can go treasure hunting, so life gradually improves. ”

"Haihuang is divided into east and west, from east to west, and the texture is getting better and better. The wild in the mountains is much better than that in the plains, and the more the sea yellow grows in the harsh environment, the higher the quality and the greater the density. Bawangling - Basho - Baisha - Oxian Ridge, this is the HN Huanghuali treasure hunting route. ”

"In the early years, the country was not listed as a rare species, and the mountain people often went into the mountains to cut down trees and pull them back to make beams and tools. The sea yellow is mainly useful in the middle of the tree, hard and fragrant, and the white skin on the outside is very soft and easy to rot. The mountain people cut down the tree first, and then put it in the mountain for a few months, the white skin will be corroded by insects, and only the most essential grid will remain, and then they will go and move it back. ”

"I heard that a few years ago, Christie's auctioned a large case of Qing Dynasty Haihuang strips, 2 meters long and 1 meter wide, a rare single material, and finally sold for tens of millions. It is estimated that there was such material at that time, and it is definitely not available now. ”

Ling Yuxin nodded and said: "The big case was bought by the people of Hong Kong Island, and it is the owner of Jiamutang, who is known as the Queen of Huanghuali-Wu Jiaen. This woman is not ordinary, she made money in business in her early years, devoted herself to the Huanghuali collection, and Wang Shixiang was very close, bought a lot of authentic Ming and Qing dynasty furniture from him, and later operated on Hong Kong Island, was very famous, and was a top expert in the Huanghuali circle. ”

"The Ming Dynasty has a lot of materials and exquisite craftsmanship, which is the peak period of furniture. In the Qing Dynasty, Huanghuali was already very rare, and even the emperor was reluctant to use it, so he could only find imported red sandalwood instead. A large number of Ming and Qing dynasty furniture was shipped abroad, and in recent years, it has returned to China, and the price has increased hundreds of times. ”

Ling Yuxin is familiar with the auction circle, and is naturally familiar with top collectors, in fact, Yaxiangju also buys Huanghuali, which is the true fragrance in the incense material. However, now Wen Yiming's requirements are raised, and it takes a century-old material to make a fragrance, so this time I am not ready to buy new materials, unless there are century-old materials.

Ah Feng knew that Yaxiangju had a very high vision, and he would definitely not be able to look down on the materials that were not enough for the year, and he was going to make a bracelet for this batch of materials, and now the literary game is very popular, and a string is a few thousand at will, and it is very profitable.

"Is your mother-in-law's meal ready?"

Ah Feng shouted loudly, everyone was hungry for a long time after a bumpy journey, and the distinguished guests naturally wanted good wine and good food to entertain them. Turned around and smiled: "My mother-in-law is not good at others, but the craftsmanship is passable, there is no delicious restaurant in the village, it is better for us to eat comfortably at home, everyone is a little restless, how about letting you taste the local characteristics of our Miao Village?"

Everyone nodded in agreement, tourism is to eat and play at the same time, follow the local customs, not so much exquisite, just eat authentic food.

"It smells so good!"

There was a burst of aroma from the kitchen, which was extremely strong, making everyone's index fingers move, Ah Feng opened the big table and said with a smile: "The locals like to eat hot pot the most, and the whole family is gathered together, which is lively and convenient." This morning has selected fresh fish and shrimp, several of them are distinguished guests, and the seafood is tired of eating, but our Miao Village's approach is still worth trying!"

"Come on!"

Ah Feng's wife quickly brought a large pot, steaming, placed it in the middle of the table, slowly opened the lid, and a pot full of gurgling and bubbling fish offal was served on the table.

The bright yellow caviar, the milky white fish maw, and the dark gray cod liver sausage, decorated with fiery red dried chilies, black fungus, fresh green garlic leaves, and coriander, are colorful and tempting.

"This is the best fish treasure hot pot!" Ah Feng introduced: "Everyone is hungry, right? Eat fish first, the more this pot is cooked, the more flavorful it is, wait for a while to serve other dishes, and finally serve a bowl of rice, the taste is ......."

Everyone is not polite, pick up the chopsticks and start eating, Wen Yiming first picked up a piece of fish roe, full and hard, the whole piece was put into the mouth and chewed, a little grinding teeth but very energetic.

"Delicious!"

Ling Yuxin copied a piece of fish maw and bit into her mouth, and without paying attention, she actually splashed out of the bubble with a hot tongue soup, which was numb and spicy, which was addictive!

The usually noble and elegant goddess was really hungry, so she picked up a piece of fish intestines, and her tongue was gently wrapped and chewed, which was soft and chewy.

Ah Feng said with a smile: "Our fish maw is a treasure here, usually in the vegetable market, when the mountain people buy fish and ask the fishmonger to clean up, they usually discard the offal in the belly of the fish. In fact, these fish offal are washed and made into tricks, although they are not very good on the table, but they can definitely please the tongue. ”

Wen Yiming picked up a piece of meat and said with a smile: "The real fish offal should also include the lower fin of the fish commonly known as fish paddling and the fat and chewy shark back fin." If you encounter the back fin or tail fin of a big fish of ten catties, cut it down and marinate it with fresh fish sauce and garlic sauce, fry it in an oil pan, sprinkle it with a little salt and pepper or cumin powder, and it will become an unforgettable appetizer. ”

"I once ate a fish lip, all of which were cut copper coin-sized pieces of live meat under the fish's mouth, tender and smooth, plump but not greasy throat, absolutely delicious in the world!"

"Connoisseur!" Ah Feng said excitedly: "The biggest feature of this fish offal hot pot is that the more you cook, the more fragrant it is, the more you eat, the more flavorful it is, and the more you shop, the more you have it, the more you can get it, and you can immerse your body and mind in the fresh fragrance of a layer of fish offal red soup." ”

Everyone was very hungry, and a large pot of fish offal was quickly wiped out, but the stomach was even more hungry, and the gluttonous insects were completely hooked, and Ah Feng hurriedly asked his wife to serve the food.

"This is our local specialty, stone chicken!"

Ah Feng pointed to a large plate of pale yellow meat and said, "The stone chicken we have here is not a real chicken, but a frog!"

Looking at everyone's curious expressions, he said a little proudly: "The shape of the stone chicken is similar to that of ordinary frogs, wet and black, extremely fat, rough skin, and a bit like a toad, and there are thorny warts on the chest and back, and the big one weighs a pound." ”

"The stone chicken is specially accompanied by poisonous snakes, likes to live in streams and stone streams, hides in grottoes during the day, and forages for food at night. May, June, July and three months are good opportunities to capture. At this time, we would light a pine torch or a flashlight, go up the stream to catch the stone chicken, and raise it in the water tank for sale or keep it for guests. ”

"The way to eat the stone chicken is to stir-fry and hot pot, after killing the stone chicken alive, remove the internal organs, head and toes, cut it into an oil pot and put it in soy sauce and braise it. Simmer the soup with shiitake mushrooms, which taste better without peeling. A great tonic, eat stone chicken in summer, and there will be no prickly heat on the body and no sores. ”

"Frog?" Ling Yuxin hesitated a little, didn't dare to put down the chopsticks, and said with a smile: "Speaking of this stone chicken, it reminds me of an extinct earth dunzi, the name of the countrymen, and it is also a kind of frog, with a very hidden earthy gray body, between a frog and a toad. ”

The slang term describes that kind of stubby, fat and stupid boy, in the field, often dig some large dung cellars to accumulate fertilizer, and gradually some dung cellars are discarded or used less, and they become water beds overgrown with grass and various insects along the pits. It has lived in this water base all its life, self-sufficient and high, and is a real frog at the bottom of the water. ”

"The earth is alert, the legend is that you can escape in the soil, it is not easy to find their traces, you need to wait quietly for a long time, you see the artemisia grass moving, the water shakes a few circles, there are nose tips and eyes exposed to the water along the edge of the pit, you quietly approach, make the net or fork, lightning like a hand to copy. Usually a couple of husbands and wives live in a water sitting, and if they catch this one, they can find the other. ”

Saying that, he picked up a piece of stone chicken and said: "Two Tu Dunzi are burned in a big bowl, and the countrymen have psychological barriers to eating frogs, but they will never let go of this delicacy." Peel off the skin first, peel out a plump and white body, chop the pieces, put them into the kind of sand that is the size of a rice tube, put it on the water and salt, and then bury it in the ashes of the stove, take it out overnight, the meat is crispy and the soup is amber, and a layer of oil flowers is floated on it.