"grown ups!"

Inukai Jiro's expression changed drastically: "That's too dangerous. Inukai family cannot lose adults!"

"Of course I know, so if you want to fight Zhou Dong, just fight with your life..."

Inuyasu Jingzhai suddenly burst into laughter: "According to the rules of the competition, I have a way to make him accept such a competition,

As my assistant, you have the opportunity to contribute to the canine-raising family.

I think he will not be willing to give up that delicate beautiful assistant, right?

So, no matter what the result is, I will not be in any danger, and Zhou Dong is different.

Erlang, you won’t reject this rare opportunity, right?”

"Hayi! Erlang is very grateful to the Lord for giving me the opportunity!"

"Very good, then go and prepare,

We would like to thank the competition organizing committee for the conditions provided. In addition, I have consulted the lawyers about the laws of Hong Kong. As long as we are not for profit-making purposes and sell that kind of thing, we will not violate the law..."

Inuyashi Jingzhai laughed and said, "So I want the most poisonous and sweetest wild pufferfish!"

"Ha Yi!"

***

"Teacher, what is Xirong? Will it be more delicious than your pineapple bread and fried meatloaf rice?"

After all, he grew up in Africa, and Zhou Aiguo still couldn't understand every delicacy in China. After entering the temporary kitchen, he asked Zhou Dong curiously.

Zhou Dong did not respond to his words, but walked to the basin beside him, lifted the gauze covered with it, and carefully observed his complexion.

I sensed the temperature and humidity at this time, smelled the smell, nodded and said, "It was raining heavily outside just now, and the air humidity increased.

Even if there is a central air conditioner, it will inevitably be unaffected. The time for alkaline removal seems to need to be extended by about an hour."

Lu Luxin nodded slightly: "That's true."

"Teacher, what is 'alkali'?"

Seeing that the teacher was chatting with Chef Lu, Zhou Aiguo was as confused as he listened to the heavenly book.

"I have been calling me for so many days, so it's time to teach you something. Xirong has never heard of it. Do you always know about wonton noodles?"

Zhou Dong has eaten this kind of food these days. With the help of perfect taste, he knows the history of this kind of food in detail, just like an expert.

"Of course I know, the teacher said that the Serong is wonton noodles?

What my mother said is wontons and noodles.”

"Haha, your mother is from Ganzhou after all. Although she is skilled in the white paper, she may not have much knowledge of this kind of delicacy."

Zhou Dong smiled and said, "Is Xirong a noodle?

This statement is correct, not right.

You know, not every bowl of wonton noodles can be called squid, let alone this kind of delicacy is simply wontons and noodles..."

After listening to the teacher's story, Zhou Aiguo gradually understood the origin of Xirong.

The origin of the wonton noodles is not in Xiangjiang, but in Guangxi Province.

At that time, there were vendors selling this kind of food on the streets and alleys in Guangzhou.

At that time, the process of making wonton noodles was simple. The wonton was just wrapped in the pastry and boiled with white water. The noodles used were not too particular, but were just handmade fine noodles.

The rename of wonton noodles, "Xirong", was the invention of the young master of Xiguan, Guang Province at that time.

Because he is a wealthy family and has no work in daily life, he naturally has a small appetite. Every time he eats wonton noodles, he thinks it is too much, so he needs to halve the portion of the noodles, but he has to do more finely.

Therefore, the wonton noodles made with fine means can be called "Xiaorong".

By the end of the 1930s, Guangzhou Province fell, and many people in Guangzhou fled to Xiangjiang, and at the same time brought wonton noodles and Xirong to Xiangjiang.

Because of the changes in the economic environment, Xirong, which appeared in Xiangjiang, naturally took a step further.

Many businesses began to add shrimp meat to the filling, and then started to make soup base with earth fish, pork bones and shrimp heads, gradually becoming fine broth with Xiangjiang characteristics.

Lu Luxin smiled and said, "For people in Xiangjiang, if they can't eat a bowl of authentic 'scienced broth' at night, it will be not perfect for a day.
Chapter completed!