After traveling through time, the restaurant I opened became a big hit

Chapter 154 Arrival at Hai City
Zhou Yuan’s wedding venue was in the small courtyard of his own homestay, which was surrounded by lush trees, as if it was a green carpet laid by nature specially for the newlyweds.

A big red lantern was hung on the gate of the courtyard, swaying gently in the wind, as if telling of joy and auspiciousness.

In the courtyard, quaint round tables are neatly arranged, covered with white tablecloths, with exquisite porcelain and flowers placed in the center. Every detail reveals the owner's thoughtfulness.

As the auspicious time approached, the courtyard gradually became lively.

Friends and relatives, dressed in festive attires and with joyful smiles on their faces, flocked into the courtyard, adding a bit of liveliness and warmth to the wedding.

The sound of firecrackers and laughter intertwined together to form a beautiful rural wedding symphony.

As today's bridesmaid, Jiang Li was naturally not idle. She helped Zou Ruxue with everything and even went out of her way to hide the wedding shoes.

As Zhou Yuan's best man, Jiang Xu had been discussing with his best men early in the morning how to break into the house and help Zhou Yuan take his bride home.

Fortunately, all these game sessions went very smoothly, and with everyone's help, Zhou Yuan successfully won the beauty.

The wedding ceremony was held in the center of the courtyard, which was also the courtyard where Zhou Yuan and Zou Ruxue first met.

A wedding table decorated with red silk cloth was particularly eye-catching, with auspicious ornaments of dragons and phoenixes and a pair of exquisite wedding candles placed on it.

Zhou Yuan and Zou Rumei wore traditional Chinese formal attire. Zhou Yuan looked handsome and elegant in a red robe and jacket.

Zou Rumei wore a cheongsam embroidered with a phoenix pattern, which outlined her graceful figure, making her look like a fairy walking out of a painting.

The ceremony was presided over by the old village chief, whose voice was like a bell and every word was sonorous and powerful.

Witnessed by everyone, Zhou Yuan and Zou Rumei bowed three times to heaven and earth, three times to their parents, and then to each other as husband and wife. Each bow embodied their deep affection and commitment to each other.

When the two exchanged tokens and expressed their love for each other, thunderous applause and blessings rang out all around, bringing the wedding to a climax.

The climax of the wedding was the artistic performances spontaneously organized by the villagers.

There are melodious erhu solos that make people indulge in ancient melodies; there are cheerful folk dances that show the vitality and enthusiasm of the countryside.

There were even several elders who recited poems impromptu, and every word was filled with good wishes for the newlyweds.

The whole courtyard was immersed in laughter and joy, and everyone's face was filled with happiness and satisfaction.

It was also the first time for Jiang Li and Jiang Xu to attend this type of wedding and they felt it was very novel.

After the wedding ceremony, the next most important part is the dinner.

The guests sat together and enjoyed the sumptuous banquet.

The table was filled with a variety of farm dishes, including fresh and delicious steamed fish, fragrant braised pork, and refreshing and refreshing cold cucumber salad...

Every dish was delicious. Everyone drank together, talked and laughed, and shared their joy and blessings.

After attending Zhou Yuan and Zou Ruxue's wedding, Jiang Li booked a ticket to Hai City.

Because they were in a hurry to attend the filming of the fifth episode of "The King of Chefs", they could only say goodbye hurriedly after the wedding and embark on the journey to Hai City.

Haishi, a prosperous city by the sea with a very developed economy, is the dream city of countless people.

After arriving in Hai City, Jiang Li did not stop for a moment and immediately met up with team members He Anguo, Zhu Xinliang, Tian Guizhen and Lin Jiaying.

They walked excitedly through the streets and alleys of Haishi, looking for the gourmet treasures hidden in the city.

This has become an old tradition of their team. Whenever they arrive in a new city, they have to taste the local specialties.

Haishi, of course, is no exception. The seafood market in Haishi is their first stop.

The place is bustling with people, and the wide variety of seafood is dazzling.

Jiang Li and his friends shuttled between the stalls, bargaining with the stall owners and selecting the freshest seafood ingredients.

Finally, they decided to enjoy the seafood dinner in a small restaurant which seemed inconspicuous but had an excellent reputation.

They ordered two groupers, some scallops, and five servings of seafood fried rice, which looked delicious.

The restaurant's chefs are also very skilled at cooking seafood in a way that makes it look good, fragrant and tasty.

The first dish served is the steamed grouper. In terms of taste, the steamed grouper retains the freshness and sweetness of the fish meat to the greatest extent.

Because of the steaming cooking method, there is no excessive seasoning and oil, so the original flavor of the fish can be fully displayed.

The rich marine flavor and sweet taste of fish meat are unforgettable.

In terms of taste, the steamed grouper also performed well.

The meat of grouper is tender and has a smooth taste.

After steaming, the fish meat not only maintains its original freshness and tenderness, but also becomes firmer and more elastic due to the precise control of the heat during the steaming process.

In addition, the small amount of soup produced during the steaming process further enhances the taste of the fish, making it more delicious and juicy.

In order to further enhance the texture and taste of the steamed grouper, the chef used some auxiliary seasonings and cooking techniques.

For example, before steaming, the grouper will be deodorized by scraping off the mucus on the fish skin, cleaning the black film and blood clots in the fish's abdominal cavity, etc., to ensure that the fish meat is pure and odorless.

At the same time, a few cuts will be made on the fish to make it more flavorful. During the steaming process, seasonings such as green onions, ginger, and garlic will be added to remove the fishy smell and increase the aroma.

After steaming, some steamed fish soy sauce or hot oil will be drizzled on it to enhance the freshness and glossiness of the fish.

Steamed scallops with vermicelli and garlic sauce are full of garlic aroma and the scallops are meaty and plump.

Scallops are tender and full of the sweetness of the ocean, which complements the spicy aroma of minced garlic to create a unique and attractive fragrance.

After the garlic is fried, the garlic flavor becomes more intense, which complements the umami taste of the scallops, making the whole dish rich and intoxicating.

In addition, the vermicelli also absorbs the essence of scallops and minced garlic during the steaming process, becoming delicious and tasty, adding more flavor to the whole dish.

There is also the seafood fried rice, the rice grains are plump and colorful, and you can taste the flavor of the sea in every bite.

Jiang Li and his friends ate and chatted, and they were full of praise for the seafood delicacies in Hai City.

After the meal, they also tasted the special snacks of Haishi.

For example, the golden and crispy fried shrimp balls are crispy on the outside and tender on the inside.

There are also sweet but not greasy crabapple cakes and soft and delicious glutinous rice balls...each of them leaves them with an unforgettable aftertaste.

While tasting the delicious food, Jiang Li and his team members also felt the unique charm of the city of Haishi.

The architectural style of Haishi is a combination of Chinese and Western styles. There are both modern high-rise buildings and ancient streets full of historical charm.

The sea city at night is even more brilliantly lit and beautiful.

They strolled along the beach, feeling the coolness and comfort of the sea breeze on their faces, their hearts filled with love for this city.