It’s great! This is the life that people live, what’s the point of surviving before!

Lao Tie and the four of them moaned long, and the comfortable people almost floated up.

This is what you should have lived like, you were too ill-fated before

Tang Ming nodded in agreement, but the few people were despised. Damn, we have to have the ability of you, it’s just a mess. Forget it, eating vegetables is more important, don’t think about the things that make things difficult for you.

As a dish of wine, you don’t have to finish it in one breath, otherwise you will get tired of it no matter how delicious it is.

But since you are so tired, you must be a little more greasy, so you can get some braised pork.

Tang Ming didn't introduce this thing too much. Whoever eats it knows. No matter who is afraid of fat, he will not be able to help seeing this thing. If he holds it back, he must have experienced several incompetent chefs and has not experienced the essence of braised pork.

Braised pork is generally divided into salty and sweet. Most people like salty at the beginning, but after eating it for a long time, they will find that the sweet taste is more mellow.

As the first dish, the braised pork has cooled a little at this time.

But the temperature dropped, but it did not make it lose its color. Instead, it added a little elasticity. When the chopsticks poked it, you could clearly feel the fleshy feeling of the duangduang.

Pick up a piece, the skin is red and the flesh is white, and the thin layers of fat will not be daunting at all, because with a light clip, you can feel how delicious the juice oozing out of it is.

When you put it in your mouth, the first thing you feel is that the soft and glutinous skin begins to fight with your teeth, pulling each other, and bounce back to each other. That taste makes people love it.

The fat and thin meat below is greasy, but when eaten in the mouth, it melts in your mouth. The salty fragrance has a sweet fragrance, and the layers are clear.

After swallowing it, the sweetness brought by the meat fragrance can make people linger.

Of course, eating too much of anything will make it too much. Just with braised pork, several people drank two more glasses of rice wine and began to taste the grouper.

Tang Ming did not cook too much in person this dish, but his guidance from time to time definitely played a key role.

The grilled bungeefish body remains intact, and the bungee skin is slightly turned outward from the cut part, with a hint of burnt yellow.

As one of its characteristics, the grouper skin is usually not required to be cooked when steaming, because the fish skin has no fishy smell and is very thick, full of collagen. However, when grilling, some oil is needed to maintain this flavor.

Under Tang Ming's guidance, several people picked up a piece of fish skin and looked closer. The outside was burnt, but the inside was as crystal clear as jelly.

When I put it in my mouth, a trace of burnt fragrance floated, it was not as soft as collagen as I imagined. Instead, it was like a crunchy grease. I wouldn’t get greasy even if I had a few more bites.

The fish further downward fully reflects the role of pig net oil. After the lard penetrates, the heat is even while also locking the water of the heavy fish. When gently clamping it up, you can see the crystal juice seeping out from it.

When you eat it in your mouth, it is tender and juicy, fresh and fragrant, and it is not as dry as you imagined.

And like the previous dishes, the biggest feature of the grouper is the full amount. Pick a few chopsticks and stuff them into your mouth in large mouths. While feeling the deliciousness of the fish skin, the soup is like a burst in your mouth, which can make people eat it to the fullest. ωωw..net

This is undoubtedly the most comfortable thing for several survivors.

Therefore, after experiencing the implicitness of the Nine-Turn Large Intestine and Braised Pork, several people completely let go of themselves. Eating was refreshing. They even forgot to drink wine.

Seeing that everyone was enjoying their food, Tang Ming didn't explain anything anymore. He focused on picking up a few chopsticks on different parts of the bulldozer's body.

The bulldog, the king of grouper, is defined by many gourmets as having never eaten the bulldog, and is not a real gourmet.

Which part of the dragon balls is the best? For many years, the food masters have been arguing endlessly. Some people call the fish skin, gills and fish buckles the three treasures of the dragon balls, while others believe that the neck bones, fish buckles, fish intestines, shark fins and chin are the well-deserved five kings.

Tang Ming couldn't tell the reason about this question, but for another foodie, a child should do multiple-choice questions, and adults, of course, they should all do it.

After tasting one by one, Tang Ming stopped his chopsticks with a hint of satisfaction on his face and poured wine to a few Lao Tie who was full of oil.

Food is really amazing. The more people eat, the more you can feel the charm.

If it were just me and Shu Yiting today, Tang Ming might have eaten well, but he would never have the excitement of secretly snatching key parts under everyone's noses to eat alone.

After drying rice wine, the few people focused on the last big dish, with the golden soup, pork belly, and chicken.

As the longest-time dish, it looks much more plain than other dishes. There are a few pitiful wolfberry floating on the milky white golden soup.

But only after actually scooping up a bowl and putting it to the tip of your nose, I realized that the strong aroma is definitely not inferior to any dish.

After taking a sip, the defiled lips and tongues that had eaten many dishes before seemed to be completely cleaned, and were instantly replaced by the strong fragrance. The freshness of yellow croaker, the freshness of pheasant, and the unique and thick wrapping of pork belly, raged into the nose. Of course, all of this cannot be missed by the credit of pepper. A handful of pepper will definitely play the finishing touch in this soup, causing the deliciousness to the fullest.

The moment the soup slid into the stomach, everyone felt their whole body hot.

This soup should be delicious! As for pork belly and chicken, it is not that special!

After taking a sip in person, Tang Ming's picky mouth couldn't find any shortcomings in his dish. The ingredients were really too luxurious. More than ten kilograms of big yellow croaker bones and fish heads were concentrated into this small pot of soup, plus wild ginseng, even without adding anything, it was already fragrant and rich.

A very popular saying in China is the actor's accent, the chef's soup, brother, your soup is definitely the best I have ever drunk in my life.

As if drinking, Lao Tie sighed sincerely while slowly tasting the soup in the bowl.

Then the two best words you will probably be flooded in the future!

Tang Ming smiled and joked without any modesty.

Lao Tie's eyes lit up: Is there anything better than this soup?
Chapter completed!