The previous crystal meat dish was okay, but the crab meat and lion head dish was very impressive.

"Friends, I take back what I just said, because I am short-sighted." Brother Monkey said sincerely, and then poured himself a glass of white wine, "I will punish myself with one glass first."

After saying that, he drank it in one sip and the previous grudge disappeared.

"Come on, come on, Brother Monkey, eat vegetables. I don't like eating meatballs very much. I'll give you my lion head." The girl also said in time.

"You don't eat meat?" Brother Monkey looked at the girl next to him with a smile, who had just argued with him, "Are you losing weight recently? I don't think you are fat either!"

When the other party heard this, his beautiful eyes flashed: "Brother Monkey, don't you want me to eat today's meal? I heard from Brother Feng that most of today's dishes are meat!"

Everyone couldn't help laughing when they heard this, and the box was filled with happy air for a while.

Soon after, squirrel mandarin fish, pot-roasted pork, Pipa prawns, duck feet in Sichuan sauce, white robe shrimps, jade rabbit cabbage, golden jade soup and other dishes were served one after another. Only then did they realize how wrong they had been.

They had only seen these dishes on the Internet. At that time, Xiao Jing, as the first grandma to eat this banquet and send it out, had a detailed introduction to these dishes.

But it's one thing to watch it online, and it's another thing to actually see it in front of you.

When it was the turn of the Northeastern cuisine, the Northeastern people present would introduce it, and when it was the turn of the Sichuanese cuisine, the Sichuanese present would introduce it. A good housewarming banquet was turned into a review conference.

In the private room, people were laughing and feasting, as if they were celebrating the New Year.

In the kitchen, Qiao Zhaomei was also shocked as she watched Chen Nian cooking plate after plate of dishes, especially the long soft-pocketed fish that made his mouth water.

As a Cantonese, we are naturally very particular about what we eat, especially seafood and river fresh food, and we have a certain say in it.

Long fish is eel, and it is commonly known as long fish only in Huai'an, Funing and other places.

When making it, first wash and slice the ginger and garlic. Wash the green onions and roll them into knots. Add water, salt, vinegar, green onion knots, and ginger slices to a boil, then add the live long fish.

, then cover the pot tightly and wait until the long fish stops moving, then add a small amount of water and turn the fish regularly.

After about three minutes, take out the long fish and wash it in clean water. Pinch the back meat in half and put it in a boiling pot to blanch it.

The whole process went smoothly, and Qiao Zhaomei saw that the long fish were all alive.
Chapter completed!