He didn't care about Zhong Yuli's affairs, and of course he didn't have any news about returning to the Min family. It was really Jiang Yang didn't know how to answer the Min family's sincere request.

Life is very dull, Jiang Yang walks around alone and eats delicious food casually.

The day passed quickly.

The next day, Jiang Yang came out and walked alone again.

The longer I leave home, the more I miss it.

Hometown is a place that people will never give up. No matter where they go, hometown is the only longing.

Jiang Yang has been away from Rongcheng for more than three months, so he naturally misses Rongcheng very much.

He already had the idea of ​​returning, but it was just a thought. He was not a person who was willing to give up easily. He had not finished the road he planned himself, so how could he easily say back?

However, Yangcheng is indeed time to leave. If nothing unexpected happens, today is probably the last day Jiang Yang stays in Yangcheng.

I haven't bought the ticket yet, but Jiang Yang himself has a good idea of ​​the ticket to the next stop.

I won’t think so much today, enjoy the food with peace of mind!

Jiang Yang thought.

After going around, what Jiang Yang was looking for was a very famous delicacy.

This dish is widely circulated, but no matter which dish is in, whether in ancient or modern times, it is a big dish, hard dish, and main dish on the table!

Pigs, an animal with food all over their bodies, are also one of the earliest animals domesticated by humans.

There are too many pork dishes, and you can count them in one sentence.

Among Chinese cuisine, at least 50% of them include pork. Even if it is not the main thing, it is also a supplement.

Although pork was one of the low-status domestic animals in ancient times, it was not as good as cattle and sheep. Most people only had some pork when eating meat dishes.

However, there are also many dishes in pork, which are not something that no high-ranking officials cannot enjoy.

Grilled suckling pig is one of them.

One of the famous dishes among Cantonese cuisine is Mingfu roasted suckling pig!

The roasted suckling pig appeared very early and was listed as one of the "Eight Treasures" in the Western Zhou Dynasty, and was then called "Boat Pig".

It can be seen that the history of this roasted suckling pig is so long that it can be regarded as a historical dish.

In the book "Qimin Yaoshu", there is also a cooking method for roasted suckling pigs, saying that it "colors are the same as amber, and they are like real gold, and they disappear when they enter the mouth. They are as strong as snow, and they contain slurry and paste, which is particularly ordinary."

During the reign of Emperor Kangxi of the Qing Dynasty, it became a famous dish in the palace and was a major dish in the "Manchu and Han banquet".

Speaking of Manchu and Han banquets, there may not be many people who don’t know about it.

If state banquets represent the highest level of modern cooking, then the Manchu and Han banquets represent the highest level of cooking at that time.

Many of these dishes also have a profound impact on modern cooking.

The roasted suckling pig is the representative of it.

Later, it became popular in Guangzhou and Shanghai, becoming the most famous Guangdong dish.

Today, the "roasted suckling pig" is the chief dish of many famous restaurants in Guangzhou and Hong Kong and Macao, and is very popular among Chinese and foreign customers.

During the Qingming Festival, it is the best-selling season for roasted suckling pigs, because Guangzhou people like to use roasted pigs to worship their ancestors during the Qingming Festival.

What Jiang Yang is looking for is this famous dish.

The dish of roasted suckling pig is made in many places in Yangcheng.

If you want to eat Jiangyang, you naturally have to eat good food.

There is a shop specializing in cooking roasted suckling pigs, which is very famous.

However, this store is not a restaurant, it is just a store with a small storefront.

Many restaurants are famous for their dish. With this dish, the business is booming.

But not every store is like this.

In some shops, the dishes are not inferior to those of big restaurants, and even some are beyond that of the restaurants.

But this store is still a small shop, not a big restaurant.

There may be improper management, or bad management, and various reasons may vary.

There are also restaurants that are unwilling to become big restaurants. With one dish, you can earn a lot every year, so you can easily do it.

Jiang Yang didn’t know what was going on in this restaurant, but what he knew was that the roasted suckling pig was really delicious.

In front of Jiang Yang, he had eaten a third of a roasted suckling pig.

The texture is delicate and melts in the mouth. The roasted pork skin has a faint smell of oven.

Maybe it is the suckling pig with very thin skin, and even after being roasted, it will not become very difficult to chew.

The meat inside is very tender, which is different from the taste of ordinary pork.

Jiang Yang couldn't help it when he sipped down the first time.

He hadn't had breakfast at first, so how could he resist the temptation of delicious food at this moment?

I just regret that I don’t have a stomach or a mouth.

Soon, after half of the suckling pig drank, Jiang Yang was not full, but he was a little tired of it.

This is normal. No matter which dish is fat but not greasy, it is impossible to make it not greasy.

It's just a few questions.

A roasted suckling pig is not a part of a person. Jiangyang didn’t order any other dishes, so it was already scary after eating half a roasted suckling pig.

It's normal to get tired of it now.

It is also at this moment that Jiang Yang still feels that Sichuan cuisine is more in line with his taste. If the roasted suckling pig is added with some chili noodles, pepper noodles, and cumin powder, the taste...it will probably be even better.

But these are just thought about. Not to mention whether the boss is willing to add them, even if he wants to, the pepper noodles are probably not as good as Jiang Yang thought.

Jiang Yang couldn't swallow the remaining half. Based on the principle that he could not waste it, Jiang Yang chose to pack it.

The boss is still understanding and charged Jiang Yang's packaging fee and helped Jiang Yang pack it with a smile.

When he went out, Jiang Yang was carrying a bag and had no intention of going to the next restaurant to have dinner.

This is half a roasted suckling pig for supper.

Jiang Yang thought.

Jiangyang wanders around here at the seafood market in Yangcheng.

He is going to buy some expensive seafood in the inland to eat and cook it himself!

As for the place to cook? This is easy to do!

Today's hotels are not just places to stay, but also include catering.

It’s okay for Jiang Yang to borrow a kitchen. After all, it’s not a big deal to have money to lead the way.

Jiang Yang cannot recognize many seafood. If he doesn’t look at the name, Jiang Yang really doesn’t know what it is! Even if he looks at the name, Jiang Yang doesn’t know what it is!

After choosing left and right, Jiang Yang finally bought a lobster and went back.

In fact, he still wanted to buy crabs, but after thinking about the remaining half of the roasted suckling pig, Jiang Yang had to bear the pain and didn't buy it.

Although this shrimp is cheaper than inland, it is not really cheap.

But... the chef should be kind to himself. Not to mention that this is the last day of dinner in Yangcheng!

Back at the hotel, Jiang Yang went to borrow the kitchen.

The process was not pleasant. There was no one else who borrowed it earlier, so Jiang Yang tried to persuade him and added money, and the hotel staff agreed.

Jiang Yang was not familiar with the lobster, so he planned to make a stir-fried shrimp meat!

As for whether to waste ingredients, Jiang Yang said that he would be happy!

The reason why he wanted to cook by himself and pay for the kitchen was that he wanted nothing more than a dish he liked.

As for... the nutritional flow of ingredients does not disappear, and whether the recipe of ingredients is in line with orthodoxy, this is not something Jiang Yang considered.

A little bit of green and red pepper was finally found after searching all over the vegetable market in Jiangyang.

Cut the shrimp meat into diced, stir-fry the green pepper and shrimp meat, and add some salt to season.
Chapter completed!