Siheyuan starts from the stationmaster

Lou Xiaoe took the three of them up to the 6th floor and came to room 602. Bai Zirui looked at the layout of the room, two bedrooms, one living room, one bathroom and one kitchen. He was basically satisfied with the layout, it was just a temporary foothold, and there was no need to ask for so much decided to live here.

Although he can buy a single-family villa with the money in his hand, he doesn't want to buy real estate at this time. Isn't he good at buying the real estate industry in Xiangjiang after the Sino-British talks come to an impasse and after the stock market crash in Xiangjiang?

After seeing that Bai Zirui had decided on a house, Lou Xiaoe also found a room in this building, and she moved in to live with He Yuzhu.Bai Zirui decided on a good house, and paid Lou Xiao'e a year's rent based on the current market price of 2500 yuan per month.

Lou Xiaoe didn't expect Bai Zirui to be able to understand Xiangjiang's rent market so well, so she had to accept this year's rent under his insistence.

Then the four of them went downstairs to go to a nearby shopping mall to buy daily necessities. At this time, the pager in Lou Xiaoe's bag made a "beep" sound. She took out the pager and compared it with a code book to translate the content.

She smiled and said: "Yesterday, I told Ms. Yang on the phone that you came to Xiangjiang, and he sent a message to invite you to dinner as a landlord."

Bai Zirui nodded and said, "Sister-in-law, we are all friends and have a casual meal together."

Lou Xiaoe drove to Central to meet Yang Xue, and as soon as she met Yang Xue, she said enthusiastically: "Brother, Zirui, sister Jingli, you didn't tell me when you came to Xiangjiang, and I only knew when my sister-in-law called me." You are here, you are really not enough friends."

Xu Jingli said with a smile: "Miss Yang, we are here to study abroad. It is enough to have my sister-in-law to take care of me here. I don't want to bother others."

After listening to Xu Jingli's words, Yang Xue knew that she didn't want Bai Zirui to have too much contact with her, but since she came to Xiangjiang, this is my land and I can't help you.

Yang Xue said with a smile: "Brother, Zirui, when I was in the capital, I was grateful to you for taking care of me a lot, and I was fortunate to taste your exquisite cooking skills. Now that I am in Xiangjiang, I will do my best to treat you to a famous restaurant. Huaiyang cuisine."

Lou Xiaoe asked: "Miss Yang is going to invite us to eat Huaiyang cuisine at Dong's Cuisine?"

Yang Xue said flatteringly: "Sister-in-law, you are so clever that you can guess right. It seems that you often go to that restaurant to eat."

Lou Xiaoe nodded and said, "The Huaiyang cuisine in Dong's Cuisine Restaurant is indeed very authentic. Shazhu and Zirui, you can taste the difference between their cuisine and Tan's cuisine."

He Yuzhu nodded and said: "Xiao'e, the cuisine that you can praise is definitely extraordinary. Today, we are honored by Ms. Yang, so we should have a good taste of the famous Huaiyang cuisine."

He Yuzhu is a well-known chef in Beijing, and Bai Zirui is also proficient in cooking, so they naturally know Huaiyang cuisine.This is one of the four traditional Chinese cuisines, which originated in Yangzhou and Huai'an.

Cuisines are full of Huai and Yang characteristics, and the raw materials are mainly aquatic products. Most Huaiyang cuisines are mainly fresh from rivers, lakes and rivers, supported by top-notch cooking techniques. It loses its elegance, especially the unique concept of "harmony, refinement, cleanliness, and newness".

Huaiyang cuisine has always been known as "the best taste in the southeast, the most beautiful in the world".Huaiyang cuisine is rigorous in selecting ingredients and applying techniques according to the aptitude; it is exquisitely prepared and elegant in style; it pursues the original taste, freshness and peace.

Huaiyang cuisine is very particular about knife skills, and the knife skills are relatively fine, especially famous for its melon carving.The dishes are exquisite in shape and mellow in taste; in cooking, they make good use of heat, pay attention to fire skills, and are good at stewing, braising, simmering, warming, steaming, roasting, and frying; the raw materials are mostly aquatic products, focusing on freshness, mild taste, and freshness And slightly sweet.Its dishes are delicate and exquisite, with elegant style.

The four of them met and exchanged a few pleasantries, and then they came to Dong's Cuisine on the 60nd floor of Mingzhu Building, 2 Stanley Street, Central. The orthodox Huaiyang cuisine restaurant, with retro and simple decoration, makes people feel like dining at home.

Specializes in Huaiyang cuisine, as well as Ningbo cuisine and Suzhou cuisine.The cooking style is both traditional and innovative.The owner, Mr. Dong Zhaozhong, was originally a Chinese super chef and had worked in many famous restaurants.Among the specialty dishes are vegetable and meat buns known as "the first bun in Xiangjiang", meat in sauce, Qianlong straw soles, dry-roasted prawns, roasted pork with salted fish, etc.

There are many celebrities who come to the restaurant to taste, and Jin Yong, who is familiar to everyone, also loves this restaurant very much.Guests who come to the store can talk to Master Dong about his dramatic ups and downs in life after eating authentic Huaiyang cuisine. It is definitely a wonderful story.

The four of them sat down one by one at a table. Yang Xue didn't look at the menu, so the waiter ordered Master Dong's specialty dishes, and then handed the recipes to Bai Zirui and He Yuzhu for them to order. The two ordered representatives of Huaiyang cuisine respectively. Vegetable soft pocket long fish and Wensi tofu.

The dishes they ordered were brought to the table quickly, and the meat and vegetables were both delicious and filling.The greenhouse bean sprouts in the four cold plates are scalded with water as tender as the sprouts, and then mixed with shredded ham, sesame oil, light soy sauce, and sugar, making it tender and refreshing.

The whip bamboo shoots in the vegetarian chicken are fresh, and the vegetarian chicken is homemade.The crispness of the bamboo shoots and the tenderness of the vegetarian chicken are intertwined into a unique taste.The aftertaste has the freshness, saltiness and elegance of "Zhejiang cuisine", reminiscent of the tranquility of Lingyin Temple, the beauty of West Lake and the emerald green bamboo sea of ​​Tianmu Mountain.

Qianlong straw soles are authentic Huaiyang dim sum, seemingly ordinary, but actually extraordinary.Master Dong personally demonstrated how to evenly mix vegetable oil, salt, pepper, flour, and water, knead it into a moderately soft and hard dough, let it stand aside, let the dough ferment to the desired level, and then start baking.The finished product is crispy on the outside and soft on the inside, very chewy. It is named because it resembles the sole of a straw shoe and was loved by Emperor Qianlong who visited Yangzhou privately.

The prawns in the dry-roasted prawns are surprisingly large, but the taste is extremely sweet and tender. They are specially transported from the Nansha Islands.Sweet rice wine and tomato sauce are added to the sauce, which is delicious.If you tear the soles of Qianlong straw sandals into pieces and eat them with sauce, it is simply delicious.

The characteristic of salted fish roast meat is that it is fragrant but not salty, and the salted fish used are marinated by ourselves.The fresh herring is marinated with salt and pepper, then hung on the balcony to dry for seven days, and then stewed with braised pork.The combination of fish aroma and meat aroma is a special flavor.Strictly speaking, this dish is not Huaiyang cuisine, but evolved from the roasted pork in Ningbo cuisine, which is a feast for the eyes.

Vegetable and meat buns are made purely with ancient methods, no expense spared.The fillings are shallots, Chinese cabbage, ham, and diced pork, which are hand-stirred so that the gravy is full of juice and fragrance after steaming.The outer skin has good elasticity and complements each other. It is said that the highest record was 400 sold in one day.The shepherd's purse tofu soup uses fresh shepherd's purse grown in Xiangjiang, which is extremely tender.The soup is made with ham and old hen, which is extremely delicious.

The meat in the sauce is sweet, fat and thin, and melts in the mouth.Originally a famous dish in Suzhou, it also incorporates the style of Huaiyang.The three-layered pig meat is dyed with red yeast rice, and the stew is thoroughly boiled. The appearance is red, but the sweetness is moderate than that of "Lu Gongjian" in Suzhou.

Except for Xu Jingli who was a little depressed, the meal Yang Xue invited was delicious. Xiangjiang is not only a shopping paradise, but also a gourmet paradise. It took more than an hour to finish the meal.