At the beginning of the fire to save people, I was broadcast live as a firefighter

In fact, on the second day, Li Xiao felt that there was nothing wrong with her.

It's a pity that there is a problem called: the attending doctor thinks you have a problem.

So in desperation, Li Xiao spent another three days in the hospital doing good deeds.

It was not until noon on the fourth day that various instruments were checked again, and he was released after confirming that there was no problem.

Before lunch, I packed up my things and left the hospital.

After three days, I have collected a total of 300 points of kindness for being helpful.

Seeing that the goodness value reached the 1900 mark, Li Xiao was in a good mood, so he decided to have a big meal after being forced to clear the soup for several days.

Take the Gaode special car and come to the restaurant that was booked in the morning.

A smile appeared on Li Xiao's face, with two Michelin stars and two Black Pearl stars, it has always been among the top ten restaurants in DG City's gourmet popularity list.

After getting out of the car, he looked up at the restaurant's sign [Lee Garden Restaurant].

Lee Garden, a very small Cantonese cuisine group.

Although the distribution is very wide, there are only 15 stores in total.

However, among these 15 stores, the lowest one was awarded one star by Michelin or Black Pearl, and the highest one was awarded three stars.

As for the Lee Garden in front of me, it is considered to be at the upper-middle level, at the level of a two-star hotel.

The welcoming lady took Li Xiao to the table for two in the lobby. He didn't look at the menu, and placed the order skillfully.

Because whether it is in this plane or the previous plane, it is not the first time for him to come.

Chicken Feet in Abalone Sauce, Shrimp Dumplings, Ice Roasted Triple-Layered Pork, Fried Rice with Caviar and Osmanthus Foie Gras, Glass Pigeon, Yang Zhi Manlu.

Li Xiao didn't order too expensive food, not because he couldn't afford it, but because he clearly understood that not the most expensive is the best.

Although the price of Lee Garden is high, the price is really nothing to him. On the contrary, it is good enough for him.

Since it is noon on a working day, there is not much traffic in the hotel.

Not long after the order was placed, the food started to be served.

The first dish is the abalone chicken feet with zero negative reviews, 98 yuan for 6 chicken feet with abalone sauce, and one chicken feet with abalone sauce costs 16 yuan.

The price is not low, but Li Xiao doesn't think it is expensive.

Because although it is much more expensive than ordinary chicken feet with abalone sauce, it is worth the money compared to its production.

The appearance of chicken feet in abalone sauce is very complete, and the skin is not damaged at all.

The chicken feet are handled very cleanly, and all the nails are carefully cut off.

Li Xiao directly grabbed the chicken feet and stuffed it into his mouth, a strong aroma of abalone sauce spread over his taste buds.

The abalone taste in the abalone sauce here is the taste that can only be cooked with real abalone.

No chemical additives are used, and no packaged abalone sauce is used.

The cost of this abalone juice alone will not be much cheaper than the chicken feet used.

Although the skin of the chicken feet is not damaged in any way, the chicken inside is soft and glutinous.

The rich flavor of abalone juice is completely absorbed by the jelly-like chicken feet, and every bite is full of fragrance.

Delicious, quite tasty.

Although we have traveled through time, the taste of this Lee Garden Restaurant has not changed, which is great!

Soon, other dishes came up one after another.

The size of the Shrimp Emperor Dumpling is quite impressive, with a transparent outer skin, and underneath are crystal clear shrimps.

The taste of biting off the outer skin is very refreshing, without the feeling of sticking to the teeth.

The filling inside is pure shrimp and shrimp paste, without too much seasoning, but just the umami taste of shrimp and shrimp paste can give people great satisfaction.

Good guy, I don't know if the level of chefs here has improved, or the food has been too mediocre these days.

Li Xiao always felt that the shrimp dumpling in his mouth tasted better than any he had eaten before.

The portion of ice-roasted three-layered pork is relatively small, and the boxy crispy-skinned pork costs only nine yuan.

The size of each piece is only a little bigger than the size of a thumb. It looks like a slaughtering dish, but when you eat it, you know it's not the case.

The reason why the portion is so small is because the 9 pieces are all the essence of the pork belly.

The golden skin on the upper layer is crispy, like potato chips when bitten down.

The oil in the middle layer is emulsified by high temperature, and once touched, it will produce a juicy effect.

The lean meat in the lower layer is soft and smooth.

The taste of each layer of meat is completely different. Although there is a lot of fat, it does not feel too greasy after being specially marinated and roasted.

The ice-baked three-layer meat is also served with French mustard, which is very different from ordinary green mustard.

The flavor is very strong, but it is sweet, slightly spicy but not pungent, which makes the original light greasy feeling disappear completely.

The glass pigeon is not big, and the whole pigeon is only a little bigger than Li Xiao's fist.

If people who don't know how to do it see the size of this pigeon, they will definitely complain about the stinginess of the store.

But when his chopsticks touch the pigeon's skin and bite open the pigeon's meat, he will understand how naive his thoughts are.

The skin of the squab is crisp and dry, without a trace of greasy feeling, and it feels like biting on the crispy seaweed.

Because the skin is coated with honey when it is marinated, it has a slight sweetness when eaten.

After the crispy skin is bitten open, there is a layer of gravy underneath.

The pigeon meat is delicate and tender, and the teeth do not have any fiber feeling when bitten down.

From the inside to the outside, the taste of the pigeon meat is smooth and tender.

This is also the reason why Lee Garden Restaurant uses such small pigeons.

Because using such a small pigeon, it is very easy to control the fire.

And in this way, it will not happen that the meat on the outside is cooked, but the meat on the inside is not yet cooked, and the meat on the inside is cooked, but the meat on the outside is old.

150 pigeons the size of a fist can achieve such a level, Li Xiao can only say that it is really worth the money.

Followed by caviar fried rice with sweet-scented osmanthus and foie gras, the portion is also not much, about one and a half bowls of rice upside down on a large white round plate.

There is a layer of fine golden osmanthus flowers on the surface, and a handful of black caviar in the middle of the hill-like golden rice.

No need to fiddle with a spoon to see the abundance of ingredients on the surface.

Red and white shrimp, crispy meat floss, diced foie gras fried until golden on all sides, white crab meat, red crab roe, orange-red sea urchin, emerald green diced cucumber, and sporadic XO sauce.

Before the rice enters the mouth, a delicious seafood fragrance rushes into the nasal cavity.

The golden spoon is scooping up the golden rice. If you don't look carefully, you may even think that the two have already merged into one.

The fried rice is very dry, not greasy at all, and every piece of rice is perfectly wrapped by golden egg liquid.

The seafood ingredients only have umami taste without a trace of fishy smell.

The aroma of seafood is completely integrated into the rice, and the faint aroma of Huadiao wine plays a role in removing fishy smell and increasing aroma.

The rich seafood ingredients gave Li Xiao the illusion that rice was the ingredient.

The level of dessert here is quite satisfactory, after all, it is not a professional dessert shop.

Comparing the desserts of a Cantonese restaurant with those of professional dessert shops, it is really difficult.

But his Yangzhi Ganlu is really unique, because Li Yuan Restaurant is the founder of Yangzhi Ganlu.

In the founder's shop is a dessert invented by him, which really has a different feeling.

After all, if this place is not authentic, then there is no authentic place.

Yang Zhi Man Lu is also very rich in materials. For grapefruit alone, red grapefruit and light yellow golden pomelo are used.

The mango and sago inside are also unambiguous, the sago is bomby, and the mango is fresh and sweet.

The taste of the whole bowl of sugar water is refreshing and not greasy at all. You can tell at a glance that the best cream is used.

The poplar nectar that I usually eat outside often has a sticky feeling, but here it does not, which makes me quite comfortable.

After eating a delicious meal, Li Xiao's hungry body regained its vitality.

After scanning the QR code to pay, I stretched out comfortably, feeling alive again.

Just about to go home and take a nap in style, a cry of surprise came from a distance.