I really can't believe it, just sent away the twilight summer, ushered in the thin early autumn, only a few days of scenery, Master Gan's Chaoyue ushered in the 2.0 version, the details became more delicate, the scene became more smooth, even the mouthful of Cantonese while speaking and solving it became more silky... Even that day The stage, all conveyed the ancient unchanging essence of Cantonese opera, even the air of that night was filled with Cantonese tide. The chefs of the day of the charcoal-burning thin shell loud snails occupied the whole directional of the Yongjing Pavilion, which was far heavier than 2 pounds of Hong Kong thin shell loud snails, when we found out, we had spit bubbles everywhere, Master Gan was like the commander in chief, and Maotai flew down. The flame instantly burned down the huge snail, to the air, more and more prosperous. Everyone's eyes on the scene focused on the dazzling flames, but I don't know that the air has been occupied by the aroma, no matter which direction you are in the hall, the incense of the people is drilled straight into the nose, at this time the relatives are busy holding the past, a burst of slamming, It seems that only this way can the aroma be retained. It is also on the slice, this time I finally never licked any original flavor to open the chew slowly, that with the tenacious crisp tenderness, the more chewy the more the aftertaste of sweet and sweet, the flesh is more fat and soft. Then I gave up the Puning Douban sauce I originally liked, and directly dipped the stinky shrimp sauce prepared by Master Gan. The sharp salty freshness of the slightly salty mouth rushed directly to the brain, and then circled back along the brain circuit. At this time, the snail seemed to be awakened. The sea breath more and more acutely and clearly on the tip of the tongue, but also faintly with the sour fragrance of green olives, with the simmering water of the raw and turbulent land, but it is very strong. The fragrant lime yellow flower glue is obviously the same as the last time, the same dry hair is soft and sticky, the chicken soup head is the same fresh eyebrows, but it feels different, the soup is very clear but it seems to be stronger and more fragrant, and also added the yellow lemon of Sichuan Anyue, Just a taste of tomato, acidity is the same level, but as if the acid is more and more soft, like this warm early autumn, why is this? ! Hakka salty chicken is not Zhanjiang chicken, nor Qingyuan chicken, nor Wenchang chicken and sunflower chicken. I thought I had eaten all the good chickens in Guangdong's famous name. I didn't think of this musk chicken that I hadn't heard of. For the rest of my life, I added new ones to my memory storage, hahaha, great! Obviously the meat is full and thick, but it is delicate and smooth, and the fat is full, but it is more dry because of the salt, and the big sand ginger is put in place, and the pickled taste is in place, forcing the fresh fragrance to the extreme, no matter which part, I am more and more unable to put it down, In the end, even the big chicken breast has not been let go, hahaha, this salty juice stewed chicken, it is difficult to think not to love. There is also the menu that did not appear at all in the Off menu fried less than 60 days of duck, seemingly inadvertent home-cooked small stir-fry, the soul is in the home-cooked sour radish, pepper water salt and sugar is just three hours, but shocked to heaven, once in the mouth dumplings have not broken. Finally, the dessert finally came again last time I had a heart of old fragrant yellow tea, I was bored first, and urged the tea girl to have another cup, not only for the consumption, but also for the old medicine bureau of Chaozhou thinking, thank you Master Gan once again let me complete. #Stars Searching for the Beach #Food Xunweihui #Food Xunwei Remember #Summer Food Exploration Shop #Food Xunweiguan Waldorf Hotel Shanghai Bund · Jingge