I made an appointment with a private house in advance, including pork meat, which was completely transformed from a private house. The gatehouse was made of a blue brick horse-head wall, with large courtyards, pavilions, towers, and flowing water. It was completely a courtyard that only wealthy families in the Lingnan water town had.

A huge billboard stands on the side of the house, which is said to be a good Feng Shui level. When you walk towards you, half of the sky is blocked, and all guests and business are surrounded in the Lingnan mansion with the domineering pork plaque.

As soon as I entered the door, the whole atmosphere could not think of a better adjective except for the crowds. In the huge hall, roast goose in the restaurant, the beautiful soup of the family sister-in-law, the aquatic stall, and fresh vegetables were arranged.

There is no menu for private dishes. Just go to the corresponding stall to place an order. Walk around the hall and the dishes are basically ordered.

Then tease the koi between the flowing water of the small bridge, and just sit and wait for the meal.

Taste the bamboo intestine that the legendary to praise the gourmets, first of all, is particularly particular about the ingredients. Bamboo intestine refers to the part one foot long in front of the intestine of the pig, because only this part has the characteristics of crispy and elastic teeth, and those that exceed this part cannot be used.

The intestines are thick and elastic, which is a very rare ingredient. Frying and baking is a cooking method that Shunde chefs use well. It is most suitable to cook bamboo intestines. First, frying to make the ingredients solid and have a crispy texture. Then baking to make the ingredients taste delicious.

The surface is not greasy, and the color is golden and attractive. When you bite it in one bite, you can feel the juice splashing everywhere while you are crispy and elastic. The salty aroma of bamboo intestines, mixed with the sweet and spicy taste of pickled peppers running around the entire mouth.

Shunde people are good at steaming fish. Osmanthus bass tastes tender and delicate, and the heat is just right. Steaming is used to maximize the tenderness of the fish. The fresh peppers remove the fishy smell and add the finishing touch with a little spicy texture, making the fish more sweet and smooth.

Pomelo peel is a special dish of pork women's house. Wash the grapefruit peel and cut it into large pieces, pour it on sauce, and put it in a clay pot to cook. Cook it slowly in a low heat, and the thick grapefruit peel has a soft and thick texture, and has a little bit of graininess.

The first bite is really surprising. It is salty and soaked with the aroma of meat. After the salty taste, it retains the unique freshness of the grapefruit, and it is still a little bitter.

Use Xiangbalao rice, the soup base is still milky white seafood soup, and there are sweet diced loofahs. What’s interesting is whether it is simple white rice, but fried rice.

After the rice grains are fried, the color will become a little brown, and the taste will start to feel a bit like puffed food, which will taste crunchy and will also have a burnt aroma when you taste. Then soak it in the soup, and it will be crispy at the beginning, but slowly the rice grains will absorb the soup and become very soft again.

After eating desserts, I found that authentic double-skin milk is made of buffalo milk. Compared with ordinary milk, buffalo milk has higher protein and fat content, so it is easier to form thick milk skin, and the taste is also more mellow. The so-called double-skin milk means that the milk is first boiled and heated and steamed in a pot, and a layer of milk skin will form on the surface.

Pour the milk out, add egg white and sugar, filter it and pour it back into the bowl. At this time, the milk skin will slowly float up. Re-steam it in the pot and steam it, and the double-skin milk will be ready! It looks simple, but in fact, you must be not anxious or impatient, otherwise a little bit of water may make the double-skin milk unable to build up the milk skin, and the failure rate is unexpectedly high.

It is said that traditional double-skin milk is really super sweet, so a bowl of double-skin milk should be accompanied by several large glasses of water. Legend has it that the bets that lost people have to eat ten bowls of double-skin milk and not be allowed to drink water. It seems to be a punishment that is sweeter than drinking syrup directly.

However, the taste is much healthier now, not so sweet that you have to drink water in every mouthful, but it is also very sweet, probably a little bit sweet.

The double-skin milk that I usually eat with a lot of fish glue powder and gelatin powder, and the authentic double-skin milk should be as shaped as a paste, with a white color, and a very delicate and smooth taste, like silk and silk, which melts in the mouth. The taste is mellow but not sweet, which is completely different from those double-skin milk that has a qq-skin elastic texture like pudding.

When you bite the glutinous rice dumplings, your teeth will feel strong resistance. Then the crisp sound of your teeth passing through the pastry will be transmitted to your eardrums along the jawbone, and then the whole head is filled with the sound of "crack, salad salad".

The crispy one has a soft heart. The ratio of glutinous rice flour to water is very suitable, very soft, slightly chewy than Dafu and Mochi, and will not stick to teeth at all. The sweetness of the rice itself and the salty aroma of the pickled vegetables wrapped inside are unexpectedly suitable for the sweet and salty combination.

The area is comparable to the lobby of the football field. The tables are densely placed, and it is even difficult to walk through. Each table is filled with high cages, and all kinds of snacks are filled with pawns. The whole family sits together and drinks morning tea. It is really warm, and it is noisy.

In Johnson's opinion, generally speaking, Chencun noodles are steamed with ribs, so the flour has a little oil and meat flavor, which makes it more delicious. It is the first time I saw it steamed with olive vegetables and minced meat, which makes people shine.

The powder is still the same, but because the ingredients have changed, the taste and even the taste are completely different. This portion of Chencun flour steamed with minced olive vegetable meat has a salty aroma that completely penetrates into the powder, so the taste in each bite is very even.

The steamed pork ribs are usually seasoned with soy sauce, so if they are not mixed well, the taste will be salty and light. In addition, the minced meat is evenly distributed in the powder, and it is the kind of minced meat with fat and thinness, so the oil is also very evenly penetrated, and each piece of Chencun flour is transparent.

One chopstick is gone, and the meat smells full of the mouth.

Lunjiao cakes are rare nowadays. The texture is very unique, soft, lubricating, but extremely tough, and even folded in half. The taste is sweet and refreshing, with fragrance left on the lips and teeth. This Lunjiao cake is cut into triangles and fryed on both sides, so it adds a layer of crispy flavor.

Choose high-quality rice, grind it into rice slurry, then make sugar water, and go over and over and over and over several processes such as boiling, filtration, rinsing, and fermenting. Finally, you can steam it in a steamer and serve it on the table. Each process is very particular.

Compared with the restaurant, the ingredients here are simpler and homely. Ordinary livestock and poultry, fish and vegetables are presented on the table to show the heroic and down-to-earth feeling of farm dishes. You can eat them and enjoy the gifts of the land and water.

Traditional kitchen utensils, pots and pans seem to have an eternal and soft guard style. Like the purple clay pots that have been brewed for hundreds of times, they are also stained with the faint fragrance of tea. The clay pots used to make soup must have been gentle.

When I was a child, I always envied that I could live along the water or by the sea. I had abundant aquatic products and could eat fresh fish every day. It felt like I was having a holiday. Maybe all people living in the inland had a variety of cooking meats and vegetables on the dining table, but they had an instinctive expectation and greed for aquatic products.
Chapter completed!