The third dish is a local traditional dish in eastern Guangdong, pork knuckle ginger.

"What is this? What's so dark? Chen Xiaomi's eyes widened and asked curiously.

It stands to reason that there is no possibility of dark cuisine in a five-star restaurant, but this cup of dishes in front of me is really like dark cuisine.

"This is pork knuckle ginger, don't look at it black and not slippery, it's very delicious, try it."

Wei Yi replied with a smile, in fact, it was the first time he had eaten pork knuckle ginger, but the eggs in this dish were rare ingredients, and the taste should not be bad.

Chen Xiaomi nodded when he heard this, he still trusted Wei Yi very much in his heart, and immediately picked up a thin pig's foot and tasted it.

It's really delicious!

My boyfriend doesn't deceive me!

Wei picked up an egg with chopsticks, this is a good thing, and he must taste it as soon as possible.

It takes skill to pinch eggs, and Wei Yi's ability to pick up slippery eggs with chopsticks shows that his mastery of strength is very accurate.

Wei Yi brought the egg to his mouth, took a bite of the egg white, and after biting it, he found that the egg white, which was black on the outside, was also soaked in black by the soup on the inside, which had a feeling close to that of a preserved egg, but it was not as black and translucent as a preserved egg.

Then taste the egg white, the taste is tender and smooth, like a pudding-like taste, it dissolves in the mouth, there is no fishy smell of eggs at all, but it is slightly mixed with the spicy aroma of old ginger, but it is not particularly obvious, just right.

After trying the egg white, Wei Yi stared at the egg yolk again, took a bite, and bit half of the egg yolk out.

Chewing and tasting the egg yolk, Wei Yi was surprised to find that the egg yolk was not dry at all, the taste was soft, the egg fragrance was rich, and it spread between the lips and teeth, with a long aftertaste.

Wei Yi stuffed the remaining eggs into his mouth in one go, and tasted the egg white and egg yolk at the same time, which had a unique taste, which was really delicious in the world.

After eating the eggs, Wei Yi picked up a piece of pig's feet and put it in his mouth, compared to rare food-level eggs, only precious pig's feet could not bring him too many surprises.

The pig's feet are skinny but not greasy, the pig's feet are full of flavor, slightly with the spices of old ginger, the sweetness and sourness of sweet vinegar, smooth but not greasy, the meat is sweet and fragrant, soft and chewy, full of collagen, extremely delicious.

Although there are not many surprises, compared to the ordinary level of pork knuckles, the taste is also different.

After eating the pig's feet, Wei Yi didn't even let go of the old ginger, picked up a piece of old ginger, which was also black, and took a bite, but not spicy, and the mouth was spicy.

Finally, taste a mouthful of black soup, this is the essence of the whole cup of pig's feet ginger, most of the gelatin in the pig's feet and the calcium in the bones have been dissolved into the sweet vinegar, the sweet vinegar at this time tastes very good, sweet but not greasy, very nourishing.

Wei Yi had a satisfied look on his face, and he was overwhelmed in his heart.

In eastern Guangdong, pig's feet ginger vinegar was originally designed for pregnant women to nourish their bodies, which can replenish qi and blood, drive away wind and cold, remove lochia, repair the uterus, nourish the body and promote milk, and effectively protect the health of mothers and babies.

Generally, mothers eat 2-3 times a day, and they can eat pig's knuckle ginger two weeks after giving birth, which can be eaten for a long time, which is beneficial and harmless.

Ginger has the effect of driving away cold and dampness, promoting qi and invigorating blood.

Folks believe that pregnant women inhale a lot of "wind" during childbirth, and must use old ginger to drive away.

Sweet vinegar is used to cook with pig's feet, which is to use black vinegar to dissolve the calcium of pig's feet bones, and the mother can supplement calcium after drinking.

The boiled old ginger is not spicy, the pig's feet are not greasy, and the black vinegar is sweet and fragrant but not sour, so it is not only loved by mothers, but also by men and young and old.

Especially in the cold winter and autumn cold, drinking can replenish qi and activate the body, dispel cold and wind, and awaken the stomach and be delicious.

Pig's foot ginger is especially suitable for women to eat, appetizing and refreshing, replenishing blood and calcium, as well as nourishing beauty and skin, warming menstruation and blood, and defending against colds.

Women can eat before and after menstruation to make menstruation smooth, go to wind and cold, and women after abortion can also eat more to replenish qi and blood.

People with menstrual disorders can regulate menstruation and replenish blood after eating, and the qi and blood are smooth, and the complexion is ruddy.

For women who are deficient in qi and blood, have a cold constitution (cold hands and feet), or have had an abortion, or have been sick for a long time, it is a good food supplement.

Immediately after eating, you can feel warm and refreshing, your appetite increases, and after eating a few more times, your face is no longer pale, and the effect of food tonic is significant.

For female friends, pork knuckle ginger can be eaten all year round, especially in autumn, winter and spring, and it feels more comfortable to eat in the colder season.

It is also suitable for men or the elderly who are cold or sick for a long time.

Of course, for people with hot and dry physique, especially in summer, it is not advisable to eat more.

For those with stomach problems, it will cause gastric acid irritation, and it is not suitable for consumption.

The reason why pork knuckle ginger is so popular with ladies is that it nourishes the body while tasting delicious and satisfying, and does not put too much burden on the body.

Everything came so naturally, it was not comparable to taking tonics.

And the eggs used in this pork knuckle ginger are black feather and green shell eggs, low-cholesterol eggs of 10 yuan a piece, which are the most expensive eggs in China, and there is no one.

The black feather green shell egg is produced by the oasis black feather green shell laying hens, and the oasis black feather green shell laying hens are originally scattered in the territory of Jiangxi Province.

The blood group determination of the chicken by the Institute of Genetics of the Chinese Academy of Sciences shows that the black feather green shell laying hen is different from other chicken breeds, is a unique breed resource, high homozygous coefficient, and less combination types, is an independent unique local chicken breed that has not been crossed with other chicken breeds, and is also the only extremely rare breed in other countries without China.

The green shell laying hen fully has the five black characteristics of the black phoenix black chicken, containing a large number of melanin with high nourishing health value and 17 kinds of amino acids necessary for the human body, including lysine and other vitamins that are indispensable to the human body and anti-cancer elements such as selenium and iron.

Its meat quality is black and firm, the taste is fragrant and delicious, the taste is excellent, the various amino acids in the chicken are significantly higher than other chicken breeds, and it has the effect of nourishing the liver and kidney, greatly replenishing qi and blood, regulating menstruation and stopping the band, etc., and the medicinal effect is excellent and magical, known as "medicine chicken".

The appraisal committee led by the Chinese Academy of Sciences unanimously identified that the chicken has extremely high nutritional and health value, and the research level of the chicken has reached the leading level of similar research in China.

Oasis Black Feather Green Shell Laying Hens through biological control, the package of grains, amino acids and other ingredients into feed, the cholesterol content of the eggs produced is 50% lower than that of ordinary eggs, 33% lower than that of farm eggs, suitable for high blood pressure, high blood lipids, high blood sugar 'three high' people to eat.

The cholesterol content of the black feather green shell egg of the rare ingredient grade is lower, which shows that the game's definition of the rare ingredient grade is to magnify the advantages and erase the disadvantages as much as possible.

The grade of the ingredients really affects the deliciousness of an entire dish, and Wei Yi agrees.

The last dish of the day is stir-fried loofah with garlic.