Chapter 219

Count···

No, countless, too many.

It's a dazzling array.

The key is that these dishes not only smell delicious, but also look very attractive.

In the large white bone china plate with Phnom Penh, two golden fish with natural bending shape fall steadily in the center of the plate.

In the middle is a delicate jade ball carved with radish with hollowed out lace.

The fish body and plate have brightly colored soup, which looks very beautiful.

Like a work of art carefully carved by a craftsman.

Looking aside, the bright red is like an agate with colloidal braised meat. It is fat but not greasy, sweet and soft.

Even if you haven't eaten it yet, you can imagine how delicious it should be and melt it at the entrance.

Next to the braised meat is a small green vegetable.

The color and elegant fragrance are not only pleasing to the eye, but also fascinating to its refreshing taste.

Then came the delicious fish head tofu soup.

The ferocious and bald fish head with eyes is not so ferocious against the background of clear soup and white and tender tofu.

On the contrary, it also tempts people to rise the desire to eat it.

The potato shreds in the hot and sour potato shreds look like they are cut out by a machine, with the same thickness.

She is very friendly to obsessive-compulsive disorder and looks extremely comfortable.

Acid with a touch of spicy, spicy and sour flavor.

While appetizing, people are conquered by the crisp taste of shredded potatoes.

There are many Zerg dishes, such as braised eggplant, balsam pear wine, steamed, garlic, spicy, braised, braised in oil, white seared and so on.

It's so dizzying that I don't know which dish to eat.

It's not over yet. If it's a feast, it's really a feast.

The five course Zerg feast is nothing compared with the dragon boat festival feast.

In addition to a wide range of dishes, there are countless dishes.

There are all kinds of food that can't be named.

Look at the shape. It's very similar to the steamed buns on several remnant pictures displayed in the imperial Museum.

It's just whiter, more fluffy and fatter.

In addition, there are some exquisite and small foods, such as Yuanbao shape (wonton and dumplings), wheat ear shape (dumplings), lace and pleated (soup dumplings and small cage dumplings), which are rolled up layer by layer and dotted with Scallion (steamed bread with flower rolls) and so on.

The variety of these foods is amazing.

Not too much. There are only dozens.

As for the food next to these foods, unfortunately, they happen to know that the raw materials of these foods are rice and glutinous rice of various colors.

It is different from their original cooking method of grinding rice and glutinous rice into paste to cook, and then putting oil, salt and other condiments for seasoning.

These foods are cooked with whole grains of rice.

It is either crystal clear and exudes the unique fragrance of rice, or it is boiled and blossomed. It becomes a rice with soup with fish fillets, fruits and vegetables and meat.

More useful are wooden utensils and rice with bamboo tubes as containers (bamboo tube rice and barrel rice).

The ingredients of each kind of rice are different, but each kind looks very delicious and attractive.

White rice is also available.

This is great. It is packed in a wooden bucket that is more than one meter high to the waist of an adult and placed on the ground with a cushion.

More than 30 barrels.

The white rice is packed with a layer of skin next to the box, and the food (zongzi) with strange shape is also a lot, enough to hold more than 30 boxes.