Concubine Chef Youxi: Lord, Master, stop

Chapter 370 Jinling Snacks
At the beginning of Mi Xiaoye's learning, Su Ziling took tests to test her sense of taste and smell.

Su Ziling remembered that the "balsamic vinegar" mentioned by Mi Xiaoye at that time was produced here.I don't know if I can find it, Su Ziling thought, when I arrive in Zhenjiang Mansion tomorrow, I'd better find a vinegar workshop and have a look.

The next day, at the request of Mi Xiaoye and Jun Yijing, everyone stayed in Jinling for another day.

There are also countless snacks in Jinling. Mi Xiaoye remembers that the representative delicacies here are salted duck and duck blood vermicelli soup.

People in Jinling love ducks that are fed with grains. The ducks are fat and white, and the meat is tender, so Jinling people love ducks.Under the leadership of the post officer, everyone found a very authentic shop that makes salted duck.

The duck is made from the "Osmanthus duck" of the Mid-Autumn Festival that year, marinated with hot salt and clear brine, then taken out and hung in a cool place to dry.

After boiling the salted duck, the skin color is jade white and oily, the duck meat is reddish and tender, the skin is fat and the bones are fragrant, tender and delicious, with a unique flavor.

Everyone bought two salted ducks and ate them separately, and they were all full of praise.There is no grassy smell of duck, the meat is tender, salty and delicious.

Duck blood vermicelli soup is also a rare delicacy here.Mi Xiaoye paid close attention in the shop, watching the shopkeeper put the prepared vermicelli into the soup and scald it slightly, put it into a bowl, pour the soup, put duck blood, duck intestines, duck liver, pickled vegetables, and coriander.

The weather is getting cooler day by day, if you can eat a bowl of hot duck blood vermicelli soup at night, you will feel refreshed.

People in Jinling, besides eating duck, also like to eat beans.For example, Ruyi is marinated and dried, full of aroma and golden color. The store puts the fried tofu fruit into the chicken soup pot, cooks it with a small amount of soybean sprouts and seasonings, and cooks until the tofu fruit is soft and delicious.

"This stewed dried tofu is as delicious as the stuffed tofu made by my mother-in-law that day." Li Yu said, "The soup is rich in flavor and the bean flavor is light. Let me eat ten bowls."

Mi Xiaoye smiled and said, "Since you came to our big business, tell me, how many catties have you gained?"

"What does that matter?" Li Yu said, "Don't you big businessmen think fat is beautiful?"

Mi Xiaoye suppressed a smile and said, "That's for us women, not for you. Your sharp-edged face is originally handsome, but if you have fat and double chins, you won't be handsome."

Li Yu curled her lips arrogantly, still very happy in her heart, this girl praised herself for being handsome.

In addition to stewed, there is also assorted tofu, which is actually the modern tofu nao.The color of tofu is as white as jade, supplemented with dried shrimps, pickles, fungus, green onion, sesame oil and other ingredients, the taste is mellow, thick, fragrant and fresh.

There is also Jun Yijing's favorite No. [-] bean, that is, five-spice beans. It is fragrant in the mouth, salty, sweet and tender. Buy a bag and carry it in your bosom, and you can't stop eating it.

Jun Yijing likes to chew a champion bean, and Jun Yize, who has a sweet tooth, likes small cakes.Although it is a sweet food, it is sweet but not greasy, waxy but not sticky.Jinling’s cakes are exquisite, small, colorful, sweet, fragrant and soft, and a pot of high-quality tea is the best food!

After staying in Jinling for one more day, everyone stopped delaying and set off the next day.

After arriving at Zhenjiang Mansion, after a night's rest, Su Ziling took Mi Xiaoye, Yun Muqing, and Li Yu to the direction of Zhenjiang Mansion in the morning, looking for a vinegar workshop.The others stayed in the post to rest.

The vinegar of Zhenjiang Mansion is still famous, but it is still unknown whether it is possible to find the kind of sour but not astringent, fragrant and slightly sweet vinegar in Mi Xiaoye's mouth, or who can make it according to his own description.

(End of this chapter)