Chapter 803: Listening to Liu Yong Chatting

Liu Yong points at a roast goose dish and says: "Jianqiang, try this roast goose, it's very authentic."

I quickly used chopsticks to pick a small piece and tasted it slowly,

It was fragrant, salty with a hint of sweetness.

Anyway I can't eat it, I only like pork fire‑roasted foods like that.

"Do you know, this roast goose is a traditional specialty of Sheep City, the goose comes from Xinhui County, its meat is thick and bones small, the size is just right, very plump."

Roast goose is prepared either by char si method or hanging oven method. When roasting, first sear the head and tail over high fire, then roast the chest and belly, constantly rotating, until the skin turns bright red and is just cooked.

At the table, first slice the skin into twenty‑four pieces, wrap them in a layered pancake to eat; that's how it's done."

After Liu Yong finished speaking, he gestured to roll the goose skin in a layered pancake and eat it.

Liu Yong is teaching us how to eat roast goose.

Zhuang Shi and I smiled, each picking up a layered pancake to roll the goose skin and eat.

It's okay, crisp on the palate, with the fragrant fat of the goose skin.

But it still lacks the aroma of pork fire‑roast. I'm speaking honestly.

After eating the roast goose,

the waiter brought each of us a bowl in front, steaming with hot soup.

"Jianqiang, try this, what soup is this?" Liu Yong said, pointing at the bowl.

I took a sip, and there were shredded meat in the soup.

The meat shreds were pale, similar to chicken strips.

They felt very smooth in the mouth.

I couldn't discern any distinct soup,

"This is the famous Tai Shi Snake Soup from Sheep City.

When it comes to food, Sheep City is top‑rated,

and Sheep City's top recommendation is Nan Hai Jiang Kongyin, the last imperial scholar.

He has always considered himself a relic of the former dynasty, forever refusing official posts. He became wealthy by monopolizing tobacco, spending money lavishly,

and is very particular about food.

Because this man once served in the Hanlin Academy, people call him "Jiang Tai Shi", and his residence is called Tai Shi Residence; the dishes from his family are all top‑grade.

The most famous is the Tai Shi Snake Soup.

The chef today, I specially brought from Sheep City,

He prepared Three Snake Soup,

which is made from golden foot strap, Guoshu Banyan, and Rice Spade Head,

It is said Guoshu Banyan dispels upper‑burning wind, Rice Spade Head clears middle‑burning wind, golden foot strap removes lower‑burning wind; the three snakes form a set, and the taste and therapeutic effects are excellent.

The soup also contains dried orange peel, ham, chicken broth and other ingredients.

Making the flavor richer.

Jianqiang, have another bowl; it guarantees all three‑burning winds are expelled,

and it's highly nourishing; after drinking this,

your spear will never fall." Liu Yong, like a culinary expert, introduced the delicacy to us.

When I heard it was snake soup,

I almost vomited.

I really can't stand it.

I can't accept this thing.

In my diet, I've never eaten anything like this.

I heard Liu Yong ask for another bowl,

I quickly waved my hand and said: "Mr Liu, I truly can't get used to such fine food. As soon as I heard it's snake soup, goosebumps rose all over my skin, look."

I'm speaking the truth, I really can't accept this thing.

Not saying it would be fine, but saying it makes me nauseous.

"Mr Liu, don't make it hard on Jianqiang, northern people really can't get used to snake soup, luckily I studied at a university in the south. Today's soup is very authentic.

It's delicious, and with Mr Liu we finally got to taste authentic Tai Shi Snake Soup." Zhuang Shi hurriedly defended me.

"Jianqiang, this is normal, at first some foods are hard to get used to, you have to adapt slowly.

Try this, it's Mountain Auspice." Liu Yong said, then used communal chopsticks to pick a piece of meat for me.

Unlike ordinary beef or mutton, this piece has a thick layer of subcutaneous fat.

Its color is a bit pale, looking makes me uneasy.

But Liu Yong brought it over, so I can't refuse to eat.

I summoned great courage to take a bite,

It was a bit fishy, extremely greasy. Is it turtle?

What on earth is Mountain Auspice? It's my first time hearing of it.

I also feel embarrassed to ask.

Including the past when I entertained guests at Da Heng Group, the best were just lamb soup and spicy chicken.

Compared to a dandy like Liu Yong, I'm far behind in terms of eating.

Liu Yong saw me eating with a frown,

"Jianqiang, you're not enjoying the food, what's wrong? Haven't you had any wine? Let's drink soup first, then wine; that's better for the body."

"No, Mr Liu, I'm being honest,

Thank you for your sincere hospitality.

But I don't have that luck; my stomach is only used to eating radish and cabbage.

Could you have the chef stir‑fry some spicy‑sour shredded potatoes? I said honestly to Liu Yong.

Liu Yong smiled at that moment,

"Today the guest is you; you're the host, you decide, so let the chef stir‑fry one."

The waiter quickly went to the kitchen,

and returned in no time,

"Master, the chef can't stir‑fry it."

"Then never mind, just bring me a cucumber," I said.

"How can that be? It would be a loss of face for me. Zhuang Shi, you arrange it so that Jianqiang can have spicy‑sour shredded potatoes," Liu Yong immediately said to Zhuang Shi with a stern face.

Zhuang Shi was sipping snake soup when he heard this arrangement,

and immediately said, "Alright, Mr. Liu, I'll have the boss arrange it right away."

The waiter quickly brought the boss over, smiling broadly at us,

Zhuang Shi immediately ordered, "Right away, stir‑fry spicy‑sour shredded potatoes for me. What else does Jianqiang eat? Have the boss prepare everything. By the way, Jianqiang is from Zaocheng; bring some Zaocheng specialties."

"I'm truly sorry for the trouble," I said apologetically to the boss.

"Mr. Zhao, it's my fault for not serving you well; I am guilty.

This matter blames me; I didn't prepare everything. Then I'll immediately serve Mr. Zhao a full set of Zaocheng cuisine," the boss hurriedly retreated, muttering.

Damn, this isn't a meal at all; it's just showing off.

Liu Yong deliberately showed off for me.

In no time, dishes like Zaocheng mutton soup and spicy chicken arrived.

When I saw those dishes, my eyes lit up.

Staring at the steaming mutton soup,

I said to Liu Yong, "Mr. Liu, try our mutton soup.

This stuff is truly nourishing."

Liu Yong replied, "Alright, I'll have a sip."

After speaking, he gently took a sip,

and then said, "Not bad, very fresh."

"This is a clear broth; if you find it bland, you can add a bit of vinegar, cilantro, or chilies," I said,

then gestured for Liu Yong to see.

After adding those ingredients,

I drank the bowl of mutton soup in one gulp.

Now that's what I call refreshing; it's a hundred times better than that snake soup, I thought to myself.

Liu Yong also mimicked me and drank a big bowl.

"Zhuang Shi, this mutton soup is really good. I've come to Huaihai many times; why don't you bring me to try it?"

Zhuang Shi replied, "Mr. Liu, this mutton soup is just ordinary fare,

I'm afraid you might not be used to it. You know you always travel with a chef.

How could I recklessly recommend food to you?"

Liu Yong waved his hand and said, "We've tried all the dishes, let's go to the bar.

Today I want to have a proper drink with brother Jianqiang.

By the way, have the waiter open that 1982 Lafite bottle."

"Alright, Mr. Liu," Zhuang Shi called the waiter again, giving instructions.

In a short while the waiter brought a bottle of red wine.

The red wine bottle was wrapped, showing its age at a glance.

The waiter carefully uncorked the wine and poured it into a decanter to aerate.

Usually it takes ten minutes before the wine is ready to drink.

What a hassle.

Just wait.

We continued eating the dishes,

Liu Yong took a bite of the spicy chicken and was overwhelmed by the heat,

shouting loudly,

"Why is this so spicy? It's spicier than Sichuan cuisine."

I laughed,

"Mr. Liu, the spicy chicken here is straightforwardly hot, not a lingering heat; this kind of spiciness uses local small chilies,

one bite hits the palate like a bolt from the heavens; that's real heat."