Goose rice does not have the feeling of dryness and saltiness when eating fried rice, but it is just right. You want to eat a second bite, and the fluffy and delicious taste makes people want to stop.

Anyway, when Ding Shao did not stop from the beginning of the spoon, it can be seen how delicious the taste is.

"It can't be wasted." Ding Shao carefully scraped the little rice on the side of the pot and ate it.

It's not sticking to the pot, but Ding Shaohao's fresh food is sprinkled on the side, but this must not be overlooked.

Do not waste a grain of rice, a drop of water, life should have this pursuit.

After checking again and finding that there was indeed no omission of a grain of rice, Ding Shao considered the clean casserole.

"Everything in the store is good, just a little less. I can't eat enough at this amount. Fortunately, I ordered several dishes. Although I feel a bit overdone, I won't get fat after intensive exercise after eating." Ding Shao felt that as long as she moved fast enough, the fat could not catch up with her.

Then the second dish came up, raw pickled.

This is a dish in Chaoshan cuisine. It has always been known as "Chaosan poison". People who have eaten it will find tea and rice without thinking for a long time. This is of course because the taste is so outrageous. .

Many people have heard of raw pickles. Most of the Chaoshan areas have their own recipes. Anyway, everyone feels that they are the most authentic. This is the same as every family in Sichuan has kimchi, and no one has the same taste.

Ding Shao has eaten several versions. Her grandfather's, her mother's, and her dad's have also done it twice. From the taste, she is definitely the best eater of her grandfather.

And the length of raw marinating generally depends on the condition of the marinade. If the marinade is good, it is usually marinated and eaten, and it may take an hour or two.

The raw pickles in the shop are naturally pickled and eaten without any argument.

What came up was a big white soup bowl, which was filled with ups and downs, full of seafood. There were common blood tongs, oysters, prawns, shrimps and crabs.

According to the taste, Yuanzhou adjusted the timing of the marinade for the seafood, so he only came up after the goose rice.

Unlike the scented goose rice just now, the raw pickled scent is very light, and you can only smell a fresh breath. It is very delicious, but it is like a breeze, and you may miss it if you pay little attention.

"I feel that the taste is a little bit lighter than what Grandpa did. I don't know how it tastes?" Ding Shao compared in his heart.

Although the taste is light, Ding Shao is still looking forward to it. How can people who make such delicious goose rice be soaked raw?

Picking a corner, Ding Shao sandwiched a transparent prawn to taste.

Shrimp came close, a very long scent of wine came out, not like the pungent smell of ordinary liquor, this taste contains a breath like spring, the fragrance of the flower is rich, unlike liquor is like a flower Made like wine.

Generally, the freshness of flowers and wine is low and it is not easy to pickle and deodorize. Therefore, few chefs will choose wines made from flowers, and if the taste is not processed well, they will interfere with each other. If they are not used well, they may cover the original seafood. Taste, so most of them will use liquor, even her grandfather.

Yuanzhou used his own ten-flower wine, which, as the name implies, was made with ten kinds of flowers, he felt that this taste of wine could fully stimulate the taste of seafood, and the flowers should not be too much, otherwise there will be noisy guests. Suspected.

I can think of brewing a new wine for a dish. Only Yuanzhou can do such a perfect thing. Only this family has no semicolon.

Speaking of wine, the legendary monkey wine will be born.

The prawns have been processed before marinating. At this time, you can see that they are missing shrimp feet and shrimp guns. Of course, the wound on the back, Ding Shao stared for a while but did not find it, but the perfect transparent shrimp But let people know that the shrimp line was picked.

"No one can make such a perfect knife." Although it is very embarrassing, Ding Shao still feels that her grandfather must be on the front line. At least, her grandfather does her job and can still find a mouth.

After being stuffed into the mouth, first a spicy flavor spreads in the mouth, then a soft floral scent mixed with wine, although soft, but full of stamina, combined with spicy taste, teeth bite, sweet The prawn meat is more and more sweet and delicious under the background of the floral fragrance, but it should reflect the characteristics of raw marinating, clear but not light, fresh and not fishy, ​​tender and not raw.

There is really no fishy smell, and I do n’t feel that the food is raw, but with a little taste of cooked shrimp, and the aftertaste is long.

"This taste is absolutely amazing, and it is really the way to change jobs." Ding Shao once again praised his wise decision.

After eating prawns, shrimps and crabs, and light brown oysters, she caught her attention and started to try them one by one, each of which is a novel taste, although it seems to be marinated in a bowl, but the performance They are all different, they all retain their own characteristics, they are not related to each other, and there is a connection. Ding Shao is very satisfied.

When the remaining two dishes were served, Ding Shao was silent for a moment. She was very familiar with the remaining two dishes. She had eaten the dishes for ten or more years. How could she be unfamiliar, but because she was too familiar , So you can see the gap at a glance, not a general gap, but a bit far.

Not the chasm, the obvious gap that Ding Shao, a layman can see, is already terrible.

"Grandpa, this is being compared." Ding Shao's tone was complicated.

Although she often jokes to bury her grandfather, in Ding Shao ’s heart, her grandfather is absolutely no.1 in Cantonese cuisine, especially in terms of taste and fire skills, she thinks it is definitely the most powerful, but the fact is in front of her It's a little mixed.

Ding Shao finished the two dishes in silence. The delicious taste almost made her swallow her tongue, but the more delicious she was, the more silent she was.

After eating, Ding Shao quickly walked out of the shop, touched the phone and dialed the phone according to the previous call.

It seems that there is always waiting for the phone over there, just dialed over here, and then picked up over there.

"Grandpa." Ding Shao was originally making a phone call with a rush, but now the phone is connected but I don't know what to say.

"How about, the taste is quite good, as Xiao Yuan is the first person in the contemporary era, that's really nothing to say, I haven't eaten his specialty made by him, but other dishes are already quite excellent." It was pride that there was no entanglement.

"Grandpa, you are the president of Cantonese cuisine. Isn't it the best you make?" Ding Shao felt aggrieved.

Yes, Ding Shao's grandfather is Comrade Song Ming, the chairman of the Cantonese Cuisine Association.

...