All thinking about making a phone call. Let's come and have a try. ”

I followed the big wave into this ordinary house.

It turned out that it was a restaurant with special food hidden in a residential building.

It dawned on me.

"Originally, I thought you could take me somewhere weird. But it's just to eat. ”

Big Wave suddenly turned his head and looked at me smugly.

"Eat, it's not an ordinary meal here!

Here you can experience what is the collision between beauty and taste!"

We walked into the room. It's so simple, about seventy or eighty. Five or six small rooms were separated.

Although it is hidden in the middle of the building, there are really many diners here.

Almost every single room is full of diners!

The young woman who still has the charm. Arrange me and Big Wave at a single table closest to the kitchen.

Then the young woman looked at me. Say to me.

"It's a fresh face. Haven't seen it before. Come to my place for dinner for the first time.

Our small restaurant. There is no menu. You tell me your tastes. If you have any taboos, tell me that whatever you want to eat, you have to let me arrange it for you. ”

It's the first time I've seen this kind of bizarre restaurant.

There is no menu. There are no recipes. You can't even decide what to eat. What does the proprietress say? This kind of domineering proprietress really has a fight with big waves.

Big Wave looked at the young woman. Softly coquettish.

"Oh! My second aunt is good at everything. My stinky brother. Like me, his mouth is strong. He's not a picky eater. Second aunt, you can arrange it casually. ”

The young woman, who was still charming, smiled.

"You little girl! But don't call me second aunt anymore. I'm not anymore. Call me Aunt Fen in the future, do you hear?"

The big waves grabbed the young woman's arm. Selling cuteness swings around.

"Oh, you're my second aunt one day. I've been my second aunt all my life!

I heard that he is developing well in Jincheng, and my grandfather went to Jincheng to recuperate. I have been with the second master and uncle for more than half a month. ”

The young woman, who was still charming, suddenly pursed her lips.

"Listen to his nonsense. His rambling virtues. It's not that you don't know. Can he still mix well?

Okay, don't mention the man. It's bad for me for no reason.

You little girl. If you give me more mouths and tongues. I'll get you out. I'll never let you eat my cooking again. ”

"Don't!"

Big Wave holds his chin and pouts and pretends to be cute. It's like a pure little girl next door.

The young woman who still has the charm has arranged for us. Then he turned around and went into the kitchen. Close the kitchen door. I heard the sound of pots and pans, frying and frying inside.

I whispered to Big Wave.

"Who is this woman? He's your relative, right?"

Big waves lay in my ears. Secretly said to me.

"This woman's name is Hua Yuanfen, and she is the ex-wife of my second uncle. My second aunt's cooking skills are amazing, and today is your fate. I was able to eat the dishes made by my second uncle's mother.

Do you know? Before my second aunt, she was in an important department and specialized in cooking banquets for the rich!"

I gasped.

"My mother, then your second aunt can be regarded as a five-star chef!"

Big Wave shook his head.

"My second aunt doesn't have a star. But their mother's family has a restaurant in Yanjing, and it's Michelin!

My second aunt is a descendant of Hua family cuisine, specializing in some niche dishes. No matter which dish you pick up, you will never eat it in your life. ”

I couldn't help but frown. My heart was full of doubts.

I couldn't help but ask Big Wave.

"Alas, hostess, why do you want to settle in a small place like Penang?

With his craftsmanship, even in Ben City. Open a bigger restaurant. There should also be an endless stream of guests, why do you have to open such a secret restaurant in this ordinary small residential building.

How much money can you make in that month?"

Big waves replied to me.

"My second aunt wanted to be back then, but Yanjing was a famous beauty! A few words to my second uncle, I deceived all the way back to Penang from Yanjing!

Later, the two got married and had children. Then they got divorced. The child followed my second uncle.

My second aunt was reluctant to have children, so she stayed in Penang, so it was normal and convenient to see the children.

As for the opening of a restaurant!

Although my second aunt has good skills, after all, two fists are hard to beat four hands.

He cooks the dishes. From the side dishes to the seasoning, we have to do it by himself.

Let him open a restaurant. Naturally, he couldn't keep himself busy alone.

It's just in your own home. Open such a small hidden hotel.

Although there is not much business every day, it is enough to live on your own!"

I'm chatting with Big Wave over here. There were already bursts of aroma from the kitchen over there, bursts of pungent meat, and the smell of seafood running down the nostrils to the brain.

"Huh! Your second aunt's craftsmanship is really amazing!"

From time to time, the young woman who still had the charm took out a small golden cup.

One side on the table. A gentle smile tugged at the corner of his mouth.

This is the Buddha jumping over the wall booked by other table guests a week in advance, I stewed some more, I thought I would make up for myself, but it was really time for you to come today, so let it be given to you. ”

The Buddha jumped over the wall, and when I heard these three words, I was overjoyed.

This is the first dish in China with complex workmanship. I've heard of it since I was a child. After living for 24 years, it's the first time I've eaten it.

The young woman, who was still charming, said and opened the small lid on the stew pot.

A smell of seafood. and the rich flavor of the broth, rippling throughout the room in an instant.

I fixed my eyes on it. On the golden broth, large abalone and sea cucumber can be seen with the naked eye. There's also some fan-like stuff in there.

I pointed to the fan.

"This can't be ordinary fine powder, is it? Could it be the legendary shark fin?"

The big wave gave me a look.

"Stinky brother, count yourself as knowledgeable. My second aunt made a Buddha jumping over the wall. Definitely the most authentic in all of China. ”

The second aunt smiled and explained to us.

"Actually, it's not difficult for the Buddha to jump over the wall. It's just a bit of work. The ingredients are a little messy.

Let's just talk about this soup base. The soup base needs a hen, a duck, a pound of pork ribs, a pound of cow hoof tendons, a pound of pig's trotters, and four or five slices of ginger.

The main ingredient is even more. More than a dozen quail eggs, 6 fish maw, 4 sea cucumbers, 6 dried abalone, two shark fins, 100 grams of Jinhua ham, 4 shark bones, two slices of conch, a handful of dried scallops, a winter bamboo shoot, 8 shiitake mushrooms, two lion's mane mushrooms, 20 morels, a piece of ginger, half a bottle of rice wine or Huadiao wine.

I cooked the soup two days in advance, because it took a lot of effort to simmer for more than ten hours.

The soup base is simpler. Blanch the ribs, duck, hen, and pig's trotters, and the blood foam comes out, and after about ten minutes, pick it up and set aside.

Then remove the chicken and duck skin, otherwise there will be a lot of fat when cooking, and the Buddha jumping over the wall is fresh but not greasy. Therefore, peeling this step is a must. However, after the chicken and duck are blanched, the skin can be easily torn off after a cold water.

Then throw the chicken, duck, pork ribs, pig's trotters, and beef trotters into a large pot, throw in a few slices of ginger, boil over high heat, and boil for eight to ten hours.

After the soup is boiled, it will turn milky white, so you need to skim off all the oil slicks on the soup so that you don't get greasy.

As for the practice of the main material of the Buddha jumping over the wall.

The trouble is that many of the dry goods in it need to be soaked in advance, and I have prepared a bunch of dry goods for a long time, which are the best ingredients.

Shark fin should be soaked in water for half an hour, and then steam with ginger slices for half an hour.

Fish maw is made with water overnight in advance. Then before use, add three slices of ginger and green onions to the fire, and blanch the shark bone snail slices and scallops to remove the fishy smell.

Sea cucumbers should be soaked three days in advance, and the water should be changed once every 12 hours

Abalone is just fresh.

Then, the quail eggs are boiled and then shelled and set aside. Jinhua ham, sliced winter bamboo shoots for later use. Lion's mane mushrooms, morels, and shiitake mushrooms are soaked in water for later use

Strain out the prepared soup base and set aside, then take out the beef tendons and pork trotter ribs, and the chicken and duck are now completely cooked.