I Am Cultivating in the Apocalypse

Chapter 820 - 910: Shunde’s Divine Dishes—A Lifelong Regret If Missed!

When they arrived, most of Jing Shu’s Hulks were empty, but on the way back, the Hulks were bulging, stuffed with dozens of grafted saplings, looking like there was no space left to fill.

It could be said to be a fruitful harvest.

Wu Jiang joked, "President Jing, you went to Shunde and now there’s no room for anything else."

Jing Shu snorted, "No worries, squeeze a bit and maybe more space can be found." At worst, I can secretly move some into the space. Oh right, before heading to the Middle East, I should take out all the long-lasting supplies from the space and hide them away, and it would be best to upgrade the space a bit if possible.

...

Shunde, this is a place with a unique Lingnan Water Town charm, full of natural beauty and traditional culture. In all the years of the apocalypse, Jing Shu said of the cities she had seen, Shunde was the one with the most spirit and humanity.

When Jing Shu, accompanied by Wu Hai and Wu Jiang, arrived in Shunde, the sound of drums and gongs came from afar, and those two lions, once only seen on TV, danced and battled on tall poles, leaping back and forth on the several meters high stakes.

The lions’ eyes blinked vividly, moving as shadows.

The surrounding audience watched and cheered.

In the streets, a few children ran around with lion heads, playing and teasing.

Jing Shu was also infected by this lively atmosphere.

"It’s quite lively here. Is there a festival today?" Jing Shu asked.

Wu Hai cleared his throat and said, "You might not know this, President Jing. Around here, when a business opens, they invite a lion dance troupe, for red and white weddings and funerals, they have a lion dance troupe, for bad luck, they do a lion dance, for fortune, they do a lion dance, small festivals have small dances, big festivals have big dances, for worship, there’s a dance, for incense offerings, there’s a dance, happy times we dance, even when not in a good mood, we also dance."

Wu Jiang nodded, "Yes indeed, the lion dance is our cultural heritage here, just like drinking water and eating food, it’s essential."

Jing Shu gave a thumbs up, "The food culture here being famous is no coincidence, there’s ancestral heritage, focusing intensely on doing one thing excellently is not out of the ordinary."

Cuisine is the eternal protagonist of this affluent city, and the centuries-old Liang’s Restaurant in Shunde is among the best of the best.

The eighth-generation inheritor Liang Xing is the current owner of Liang’s Restaurant.

After watching the lion dance performance, Wu Hai led Jing Shu and the others here.

In front of Liang’s Restaurant, there are two giant stone lions. It’s an ancient attic-style Chinese restaurant, and on this apocalypse street, if not the top, it’s certainly rare.

Wu Hai familiarly lit incense at the divine altar in the restaurant’s lobby, praying to the God of Wealth, murmuring something under his breath. Jing Shu and Wu Jiang quickly followed suit, with Jing Shu silently praying: Bless me to make a fortune in the Middle East this time, thank you!

All things considered, this is indeed ceremonial. The lifestyle of southern people is something else.

"You’ve arrived, Brother Wu Hai, been waiting for you. Today, I’ll personally show the newly arrived friends a taste of Shunde’s divine cuisine." Liang Xing, the owner, wearing a white chef’s tall hat, pushed a cart of fresh ingredients in.

"Brother Liang Xing, business is booming." Wu Hai exchanged pleasantries with the owner for a while.

Wu Jiang whispered, "We all call him Brother Liang Xing, twenty years ago, my older brother saved Brother Liang Xing’s life, and since then they have formed a deep friendship."

Brother Liang Xing swiftly wielded the knife and brought out a big fish, slapping it on the table with a smack, saying:

"This thousand-layer boneless fish is our Shunde’s divine dish, chosen from suspended water grass carp as the main ingredient, the essence of this dish is the deboning knife skill, like a butcher dissecting a cow to take advantage of the structure of the fish meat for deboning, and after deboning, cutting in cross styles and slanted cuts, every slice must be consistent in thickness and angle, and when spread out, the fish meat looks like a scattering heavenly fairy, see, just like this."

Brother Liang Xing demonstrated by arranging the fish on the pot, the water below boiled, and he continued, "The key to the pot is using this rice porridge water, which is the secret to making the boneless fish tender and smooth. Put the fish in the pot, dip then lift, only takes ten seconds, and there you have it! Try it."

Dipping in the special sauce, Jing Shu took a big bite, the freshness and tenderness of the fish burst in her mouth.

Although Wu Hai didn’t seem particularly interested in food, when talking about this, he was rather proficient: "Don’t underestimate this ordinary-looking rice porridge water, it’s known as the freshest porridge in the world. Brother Liang Xing prepares it every day at three in the morning using secret seasonings and top-grade chicken from Qingyuan, simmering into a broth, then pouring in salt-soaked fragrant rice and simmering it for five hours, stirring constantly with a wooden stick, finally sieving to become this extraordinarily tasty porridge base."

This porridge base with cooked fish was then mixed with ingredients: shellfish, sea shrimp, and finally, added with richly marbled beef, hand-beaten beef balls, and so on, stirred together. The thick, luscious porridge enveloped the fresh, superb ingredients, the freshness and tenderness of the ingredients enhancing the porridge, adding a rich and fragrant savory taste that is full-bodied!

Wait three seconds, blow a bit, and finally take a sip of this celestial porridge, and the combination of fish, meat, seafood, and vegetables in the porridge instantly makes one’s soul out of body.

After finishing this appetizer, Brother Liang Xing served a large dish of marinated goose: "Peng Gong Goose, you must try it, it’s Shunde’s historical longevity dish, legend has it that Peng Gong lived to 880 years because of this goose."

Brother Liang Xing poured on the rich and fragrant Peng Gong Sauce, this fatty goose, first pan-fried to golden brown, then simmered on low heat for two hours, instantly emitted its unique aroma.

The big, fat goose, although large and rich, was devoured in merely two minutes once served. Wu Hai notably ate a few more pieces, saying, "Peng Gong Goose, be sure to eat more, so we all live to 880."

"Yun Zha Pig’s Trotter, if you haven’t tasted this classic dish passed down for over 300 years, it’s as if you haven’t been to our Foshan. This dish involves removing the bone and meat, leaving only the skin, then filling it with a roasted tender rib head meat, tying it with seagrass, and simmering it for three hours in a secret-aged marinade before slicing it up." Brother Liang Xing brought out these translucent, marbled slices of Yun Zha Pig’s Trotter wrapped in pig skin.

Jing Shu picked up a slice, dipped it in sauce, and chewed it in her mouth, the thick aroma of the collagen-rich pig skin and tenderness of the rib head meat combined beautifully, with the aged marinade’s unique fragrance and the sauce’s vinegar aroma instantly elevating the entire dish. It was fatty but not greasy, the more you chew, the more fragrant it becomes. After swallowing, the charm of the pig skin and the sauce’s aroma lingered long!

Lingering aftertaste!

"Boss, pack twenty more servings of this for me!!" Jing Shu, after finishing this, felt that even cold pig ears couldn’t compare in taste! No, this exquisite delight must be brought back for the Jing family to taste!