Live broadcast of antique picking and leakage, start with 10,000 times profit

When they arrived at Zhenbaozhai, a few people sat there and chatted about interesting things about the antique business. Who picked up the missing items and who caught the eye.

It was going to be noon soon, so Zhao Yun said:

"Two brothers, I’m treating you to lunch today, but as you know,

I’m not familiar with which place has good food, so you have to choose."

So, Lin Yaodong made a phone call to reserve a place.

When it was time for lunch, Lin Yaodong and Guo Xiaopeng took Zhao Yun to a private restaurant.

When they entered the lobby, a service staff came over immediately and said:

"Hello, sir! Excuse me, have you made an appointment? Lin

Yaodong reported his phone number, and soon the three of them were taken to a private room.

After entering the room, the room was decorated with antique style and full of charm.

After taking a seat, Guo Xiaopeng asked Zhao Yun:"Brother, do you have any taboos?"

Zhao Yun said:"No, just order it, as long as it's delicious!""

So Lin Yaodong and Guo Xiaopeng started ordering, four dishes and one soup.

Soon, the dishes were all served, and Zhao Yun saw that all the dishes on the table were full of color and taste.

Lin Yaodong introduced the dishes to Zhao Yun.

The first dish was nine turns Large intestine, Jiuzhuan large intestine, formerly known as braised large intestine, is a traditional Shandong cuisine.

The finished dish tastes sour, sweet, fragrant, salty, and spicy. The production process is also quite particular. First, it is blanched, then fried, and finally marinated. At that time, more than ten kinds of ingredients are put into the pot and cooked over low heat.

The texture is soft and tender, fat but not greasy, the color is ruddy, the aroma is pleasant, and it has a unique taste. For those who love large intestines, it is simply unforgettable.

After introducing the nine-turn large intestine, Lin Yaodong and Guo Xiaopeng were asked to use their chopsticks first. Zhao Yun picked up a chopstick and put it into his mouth.

The entrance was spicy at first, and then the four flavors of sour, sweet, savory and salty were present.

After finishing this bite, Zhao Yun couldn't help but sigh:

"It is really fat but not greasy, and has all five flavors. It makes people have endless aftertaste after eating it. It is indeed the most famous dish in Shandong cuisine.

Although I am from the Shandong area, I have never tasted this dish.

Guo Xiaoteng smiled and said,"Lao Lin and I have benefited from you today. We are so lucky.""

Then the second dish is braised sea cucumber with green onions, which is also a famous traditional Shandong dish.

This needs no introduction. Sea cucumbers braised with green onions is a famous specialty dish in the Jiaodong area.

Jiaodong is Yantai, Qingdao and other places, and Zhao Yun's hometown belongs to The Jiaodong area is no stranger to this.

Sea cucumbers are called one of the"eight treasures of the sea". Needless to say, they are nutritious.

They delay aging and enhance one's own immunity. Trace elements rank first in most food ingredients.

Sea cucumbers themselves have a slight trace of The fishy smell, and the green onions just neutralize the fishy smell, increase the aroma, and taste fat and tender.

After tasting it, it is soft and fragrant, and the green onions are fragrant. The chef here made it much more delicious than what I have eaten before.

The third dish, Dongpo Pork, is a famous dish of Zhejiang cuisine. It is said that Dongpo Pork was created when Su Shi was demoted to Huangzhou in the Northern Song Dynasty.

The main ingredients and shape of Dongpo Pork are similar, and the main ingredients are half fat and half lean. Pork is stewed with ingredients.

The finished dishes are all neatly arranged mahjong pieces, translucent red and as colored as agate.

Speaking of Dongpo Pork, there is an allusion. When Su Shi was an official in Hangzhou, he met Tian When it rained heavily and the rivers burst their banks, he organized the people to dig through the rivers and built a dike on the West Lake to prevent the lake from flooding. The local people were grateful to Su Dongpo for this, and during the festival, everyone came to Su Shi's house to deliver meat Wine.

After Su Shi received it, he asked the chef to cut the meat into cubes, cook it until it was red and crispy, and distributed it to the people who participated in dredging the West Lake. Everyone was amazed after eating it, because he called himself"Dongpo layman". So everyone called the meat he sent"Dongpo meat".

For this reason, Su Shi also wrote a"Pork Eating Poem":

Huangzhou has good pork, but the price is like dung. The rich refuse to eat it, and the poor don't know how to cook it..

Slowly fire, add less water, and it will be beautiful when the heat is sufficient. Come and make a bowl every morning, and you will be so full that you don’t care." Zhao Yun’s first feeling after eating it was that it was mellow and juicy, soft but not rotten, and fat. Not boring.

The fourth dish, braised bamboo shoots in vegetable oil, is also a Zhejiang cuisine.

The bamboo shoots used for braised bamboo shoots in oil are extremely fresh and tender, as white as jade and rich in nutritional value.

It has a bright red appearance. Although it is rich in oil and red sauce and heavy in sugar, it still has a fresh and smooth taste.

It can supplement the human body with a large amount of carotene and trace elements, and has extremely strong nutritional and medicinal value.

Zhao Yun felt that this dish was tender, fresh, crisp and refreshing.

The last hot dish, West Lake Water Shield Soup, is also a famous dish in Zhejiang.

West Lake Water Shield Soup is made from water shield as raw material, adding ham and chicken, then adding chicken soup and seasonings and simmering it.

The water shield in West Lake Water Shield Soup is also called water shield. It is a vegetable grown on the long water. It contains many nutrients and is good for the human body when eaten in moderation.

Zhao Yun felt that this soup was refreshing and light, smooth and delicious.

After tasting the dishes, Zhao Yun picked up the tea cup and said to Lin Yaodong and Guo Xiaopeng:

"I would like to drink tea instead of wine and give you a toast. I would like to thank you both for taking care of me. I also wish you good health and a prosperous business!"

Lin Yaodong and Guo Xiaopeng drank a cup of tea, and then Lin Yaodong said:

"Don't say that. After all, you still have the ability.

If you don't have the ability, I won't be able to take care of you even if I want to! Guo

Xiaopeng responded:"Old Lin is right, I have never seen anyone with better vision and luck than you.

Old Lin and I have to thank you for allowing us to see so many treasures!" Lin

Yaodong continued:"It's fate that we all get together. Don't be so polite. Come and eat quickly.""

These dishes are representative of Shandong cuisine and Zhejiang cuisine. Each dish has an allusion.

Everyone tells the allusions while eating, and the atmosphere is fun.

Tasting the delicacies and listening to the allusions, the atmosphere of this meal can be said to be quite interesting. The taste of the food left Zhao Yun with a long aftertaste.

After the meal, the waiter cleared the table, and everyone sat there drinking tea and chatting, chatting about some stories and issues about antiques and jade. The atmosphere was harmonious.

Everyone chatted for a while. , seeing that it was lunch break time, Lin Yaodong said:

"That’s all for today. Let’s talk more if you have the chance."

After Zhao Yun went to check out, he said goodbye to the two of them, then returned to his rental house, lay on the bed, and quickly fell asleep.