Don’t look at the small restaurant, there are quite a lot of dishes.

According to He Xin's instructions, he ordered a bowl of bamboo noodles and a bacon clay pot rice.

In fact, how can I not eat Cantonese cuisine when I come to Yangcheng? Although bamboo noodle and clay pot rice are actually Cantonese cuisine, what Jin Xiao mentioned is that kind of big meal!

It was just a big round table, full of tables, and all kinds of famous dishes were stacked on it - what he wanted was that feeling!

But that's right, I have to stay in Yangcheng for at least three or four days, and there is always a chance to have a big meal.

After a while, the bamboo noodles came up first.

Zhusheng noodles are one of the traditional delicacies in Guangdong Province. They use traditional methods to rub noodles and knead noodles, noodles made with bamboo (big thatched bamboo pole), and noodles with wonton skin.

The bamboo pole selected for bamboo lifting noodles is particular, and it must be thick enough to ensure that it has a relatively large covering noodles, which replaces the hands of a person. After the master rubs the dough, he puts the dough on the chopping board, then rides on the other end of the bamboo pole, and uses his feet to crush the dough. The master needs to move while pressing and beat it, so that the dough is evenly under pressure and gradually becomes a spread towel. After one or two hours, the dough can be kneaded into noodles as thin as silver wire. During the crushing process, no drop of water is added. Usually, when kneading the dough, water is not added or eggs are not added, but duck eggs are used. The noodles made with duck eggs are both refreshing and full of egg fragrance.

There are also some specialties when cooking noodles and putting noodles. When cooking, you must quickly spread the noodles when the water is boiling, then immediately catch them and cross the cold river to finally blanch them in the large boiling water. There are also some specialties when putting noodles. First add an appropriate amount of soup to the bowl, then add a spoon, put vegetables or wontons on the spoon and finally add the cooked noodles, because this way, the noodles will not become unpleasant and chewy because they are soaked for too long!

This bowl of noodles looks innocent and gives people the first impression of being bland and boring.

Jin Xiao is used to eating noodles from his hometown. Beiyun people are delicious with braised noodles. The braised soup is generally sticky, darker in color, and has a heavy taste. It tastes very enjoyable when covered with noodles.

So at first glance, the clear soup of Zhusheng Noodles is a little hesitant.

But then I thought about it again, how could such a famous noodles really not taste good? This noodles look like this and the taste is definitely not bad.

On the white noodles, there were three shrimp wontons, and there were leek segments in the soup.

Whether it tastes delicious or not, you will know if it tastes good.

I took out the spoon and first scooped up a wonton. The so-called wonton means that it looks like a small cloud and then swallowed it in one bite. However, the noodles just came up and it was a little hot, and it was unrealistic to swallow it in one bite, so I could only eat it.

Um?

Just after taking a bite, Jin Xiao's eyes shimmered a little.

This wonton is so fragrant.

There is no obvious ingredients, but it tastes salty and delicious when you eat it. The shrimps are chewy and have a slightly sweet taste.

When you eat noodles, the alkaline water noodles are clean and neat, and they will be clear in your mouth and don’t stick to your teeth at all. Beiyun’s noodles are often used to cooking vigorously. The noodles are generally soft and rotten. Even people in Beiyun like to cook instant noodles. But this bamboo noodles are obviously a different taste and tastes like a chewy feeling. For Jin Xiao, it is definitely a completely new experience.

"tasty!"

Jin Xiao is a greedy person and especially likes delicious food.

Zhusheng noodles gave him a completely different experience, and the taste was different from the usual habits. It was very simple, the taste of onion, oil, salt and pork bone soup. Compared with the noodles in his hometown, the taste was slightly simple. But it was not simple, sweet, salty, and suitable, fresh and refreshing. After taking a sip of the soup, it made people feel refreshed in their mouths.

“It’s so delicious!”

Jin Xiao expressed his feelings for the second time.

He Xin sat next to him and looked at him with a smile.

Before, she saw Jin Xiao hesitating with his chopsticks. Although she was full of confidence in the small shop she chose, she was also worried. After all, no dish could really make everyone like it. Even the food made by chefs in five-star hotels, some people don’t like it. This kind of street shop is even more so. People who love to eat can treat it as treasures, while those who don’t like to eat often sneer at it. He Xin was worried that if he brought Jin Xiao here, would he not be used to eating? What should he do if he really couldn’t get used to it?

Now it seems, it's pretty good.

A bowl of noodles was snorted by Jin Xiao and was eaten up quickly.

Wiping his mouth, he felt a little unsatisfied. If he hadn't known that there was still a portion of clay pot rice that hadn't come up, he would probably be unable to help order another bowl of noodles.

Unfortunately, I have limited appetite, so I should bear it.

After waiting for about five or six minutes, the clay pot rice was finally served.

Claypot rice, also known as claypot rice, is also a specialty delicacy originating from the Yangcheng area of ​​Guangdong Province and also belongs to the Cantonese cuisine.

The traditional varieties of claypot rice are mainly fermented black rice, cured rice, smooth chicken rice, eel rice, frog rice, salted fish and meat rice, etc. The authentic ones should be made with shredded rice, which is solid, fine and crystal clear, has a good taste, strong taste and is easy to soak in the soup. Generally speaking, raw rice lettuce is cooked in one pot. Take fermented black rice as an example. Wash the rice and put it in a pot. When it is cooked for 60 or 70 years, remove the lid, add the raw ribs to the sauce, pour the sauce sesame oil along the edge of the pot, simmer it in low heat until the rice is watered, and crumble it. After the lid is raised, add green rapeseed, if it is eel or frog, the time can be shorter. If it is beef, it should be longer. It is important to note that the food should be taken into account, and this is the heat.

The clay pot rice was served on the table, and the lid of the casserole was covered.

The boss lifted the lid with one hand and poured the sauce on the rice with the other hand. The sauce slid down the gaps of the rice grains, and a wavy sound immediately inside the bottom of the pot. At the same time, the fragrance was overflowing, and the rice looked black and bright, which was very skillful.

"I tell you that the most important thing about this bowl of rice is the bacon below, you must try it."

He Xin was giving a commentary next to him.

Not to mention, although Jin Xiao had probably known some of these things before, he was all vague and not very clear about them. Now, after He Xin introduced this, he consciously turned over the rice cooker under the clay pot.

This is another essence of clay pot rice. The crystal clear silk rice is made of golden crust with a smooth bottom. Unlike ordinary crusts, it is not only crispy but also has a deep taste. It is actually the essence of a crust. It not only depends on the heat, but also depends on the quality of the clay pot itself. A good clay pot has a bright glaze bottom. If it is covered with sand holes, it will never work. The dishwasher should not be careless. He must use a wire brush to clean the residue of the previous pot before it can be done.

After taking a bite of rice, Jin Xiao's expression was very complicated.

Don’t get me wrong. It’s not that it’s not that it’s not delicious, but because of the complex taste, it requires a little taste, so the expression is a bit complicated.

The first bite is the salty aroma of the sauce. The sauce is mainly soy sauce and combined with chopped green onion. It seems simple, but in fact it has a bit of a touch. The local specialty light soy sauce and dark soy sauce are combined with soybean oil. The salty and freshness are sweet and the aftertaste is sweet, and the oily flavor is strong, but it does not make people feel greasy. The rice is chewed in the mouth, and the crust is crispy and the taste of the sauce is endless. The second bite is soft and glutinous, and the meaty aroma of bacon. In this bowl of rice, the bacon is both the protagonist and the supporting character. Its meaty aroma is spread all over every grain of rice, but the most essence and core is the taste of the sauce.

The two are opposite each other but also integrated, giving people a very special experience.

Humph, Guru, and the spoon in Jin Xiao's hand seemed to have a phantom. The delicious claypot rice made him unable to stop at all.

After the last rice was eaten, he leaned on the back of the chair and felt satisfied.

Special! Satisfied!

He Xin's big eyes had long been crescent-shaped, and he looked at Jin Xiao with a smile. Jin Xiao was happy to eat, so she followed her happiness.

She didn't want clay pot rice, and she said she couldn't eat it.

As girls, it is normal to have a small appetite.

After eating and drinking, He Xin took Jin Xiao out of the shop. Jin Xiao asked her where she would go next, and the young lady waved her hand.

"Let's go! I'll take you to see the nightlife in Yangcheng!"
Chapter completed!