At the table next to him, Zhang Chunsheng, who originally doubted whether the salted duck could be cooked, was now devouring duck meat and praising Lin Xu's craftsmanship:

"I didn't expect salted duck to be so delicious. It goes so well with white wine."

Shen Guofu echoed:

"Yes, as soon as I tasted the taste of this duck, I knew that Brother Chunsheng would need at least half a catty at noon today."

Jia Xingwang put a piece of duck meat on his plate and said with a smile:

"For Brother Chunsheng, half a pound is just a piece of food in his mouth. On the day of the winter solstice, Wenming stewed a pot of big bones, and he drank nearly a pound and a half."

"Hey, this is too much, isn't it? Brother Chunsheng will definitely be a good hand if he goes to run business."

Zhang Chunsheng smiled:

"I'm a stupid person. I don't have much business, and I don't have any hobbies. I just smoke and drink. I know it's bad for my health, but it's just my hobby, so I just eat and drink. I won't worry about it until I can't drink anymore."<

/p>

He is a typical optimist.

Shen Guofu said:

"Then you have to have an appropriate amount. Don't be greedy. I'll be waiting for Brother Chun Sheng to help with the business here. You have to pay attention to your health."

While they were chatting, the salt-fried mutton came out of the pot, and Lin Xu and Shi Wenming put a basin on each table.

A whole sheep is definitely enough.

And unlike the goat last time, this time it is an authentic prairie sheep, with tender, fat, delicious and delicious meat.

There is a trick to eating mutton. Basically, the mutton that can be eaten by rinsing it with water is of good quality. The slightly worse ones either foam in the water or have a strong smell.

Only sheep that can withstand the test of clean water deserve simpler cooking methods.

When the mutton is served, the drinkers continue to drink, while the non-drinkers start to fill up the rice, those who take the steamed buns take the steamed buns, and start eating lunch.

Outsiders are not very fond of steamed buns, and they always feel that they are not a staple food, but for people in North China, this is a staple food that cannot be separated from three meals a day.

In addition to steamed buns, there are noodles. As for rice, I used to eat it occasionally to spice up my life.

In recent years, more and more people are eating rice.

In the early years, Zhang Chunsheng went to the south to work with other people in his village. Because he was not used to eating rice, he always felt that he was not full and lost more than ten kilograms in a month.

After returning home, I ate several large steamed buns in one sitting, and then I was satisfied.

At the table where Lin Xu and Shen Jiayue sat, everyone was holding a large bowl of rice and happily eating the dishes on the table.

Chen Shaokang picked up a piece of mutton leg and tasted it carefully:

"It feels like the meat is different from what my cousin made last time."

Xiaoxun said:

"Last time it was goat meat, this time it's sheep meat."

"Is sheep meat better?"

"I didn't think it before, but now it seems that sheep meat is indeed more delicious."

Xiaolei looked at Lin Xu and asked curiously:

"Why do people here say that goat meat is delicious but sheep meat is not?"

Lin Xu thought for a while and said:

"Maybe our local sheep meat is not delicious. I heard that some people raised sheep in the past, but the smell was too strong, so they stopped raising goats."

In addition to this stereotype, the biggest reason is the strong hometown complex of people from all over the world.

I feel that the ones in my hometown are the best, and those from other places are not good.

Especially for mutton, people from all over the country think that their local mutton is the most delicious. At the same time, they are not used to eating other sheep from other places. Even the Tan sheep, Ximeng sheep, Altai sheep and other breeds, they stubbornly feel that it is not as delicious as the sheep from their hometown.

This chapter is not over yet, please click on the next page to continue reading!

Lin Xu doesn’t have such a complex, it’s delicious just because it’s delicious.

The growth environment of other sheep is different, so if you insist on quality, isn't this just looking for trouble?

If you can't compare with the quality of mutton, don't compare. Just compare with their wheat yield.

"Xubao, what are we doing this afternoon?"

Lin Xu thought for a while and said:

"I'm going to lower the fishing net into the reservoir, catch some small fish, and bake some dried fish for Dundun. He eats meat every day recently and has finished the freeze-dried quail he brought. It's time to eat some dried fish."<

/p>

In the afternoon, the relatives are probably going to dig wild vegetables again, which has become a regular activity for the relatives.

It’s Chinese New Year and I’ve eaten a lot of big fish and meat. It’s really comfortable to have some juicy wild vegetables.

But Lin Xu won’t go. He plans to lower the fishing net in and take some more videos. While the snow on the mountain has not yet finished melting, he will take more snow scene material.

As for tomorrow, I will teach my second uncle how to make flame drunk goose, soy sauce duck, salted duck, and fragrant rice duck. It is a full day's teaching task. In addition, I have to find time to take out the pumpkins and sweet potatoes at home.

Make some dried pumpkin and sweet potato, and boil the rest into pumpkin candy and sweet potato candy.

The method of making sugar is quite simple. It is the same as that of Qiuli paste. It is first crushed and then boiled, and finally the soup is filtered out and boiled into syrup.

As for the filtered residue, you don’t need to throw it away. You can add some flour and sugar and bake it into shortbread.

As long as you pay attention, there is no problem in making these ingredients delicious.

After tomorrow, it’s time to set off back.

I went home for ten days during the Spring Festival. I originally wanted to have fun and take a rest, but in fact I didn’t have much free time at all.

Lin Xu put a piece of lamb leg that was browned on the outside into his mouth, chewing it slowly while sighing that time flies by so fast.

When I was in school, I always felt that the winter and summer vacations were relatively long, and it was fine to open the door and play games at home every day. However, in the past ten days since I came back, Shen Jiayue’s PS5 has not even been taken out of the suitcase, let alone playing games.

But in life, how can we always enjoy ourselves with peace of mind?

Thinking of this, Lin Xu turned his face and said to Zhang Chunsheng:

"Uncle Chunsheng, please bring some geese and ducks with you when you come tomorrow. I'll teach my second uncle how to cook some food, and I'll prepare a feast for the opening of the scenic spot."

Needless to say, the taste of the flame drunk goose will probably attract even those who are used to eating big fish and meat these days.

Zhang Chunsheng promised:

"Okay, it just so happens that it breaks five today, so we can do business tomorrow. I'll go buy it early in the morning."

In the past, no business would be done if you did not break five. Although this rule is no longer in most places, in rural areas, this habit still remains.

Lin Xu agreed and continued eating.

After the meal, he and Shi Wenming cleaned up the kitchen and packed up the remaining salted duck for the family.

When people bring gifts to visit relatives, it stands to reason that they need to give gifts in return.

Lin Xu felt that no gift was as real as this salted duck. Anyway, you have to eat this thing the same day it is made. Once there is any leftover, the taste will deteriorate.

After cleaning up the kitchen, the relatives were really excited to drive to dig wild vegetables.

Shi Wenming, Jia Xingwang, Zhang Chunsheng and others are left to discuss the work plan after the construction starts tomorrow.

The Spring Festival holiday is supposed to be the peak tourist season, but because there is still some finishing work left for the construction on the mountain, for the sake of safety, the scenic spot is closed this year.

After starting work tomorrow, you must seize the time to complete the finishing work and open the door early for business.

Lin Xu came to the reservoir and drove a boat with Chen Meiliang to lower some fishing nets in the reed pond on the west bank. Then he drove and took a lot of video footage with Shen Jiayue using an aerial camera.

When Huitou Scenic Spot reopens, you can edit it and send it out to help your family attract customers.

"Wow, I just realized that the backside of Longshou Peak is so beautiful. This mountain is perfect for developing scenic spots."

Shen Jiayue looked at the video footage from the aerial camera and looked at the scenic spot from a different angle, and she actually had a different feeling.

After taking pictures of the mountains, I took pictures of the reservoir and the water park next to it.

Not far away, the construction of a new accommodation hotel in the scenic area has been completed. Furniture, home appliances and other items will be added later, and the hotel will be open for business.

The accommodation position here is slightly lower than that of the Cliff Hotel, so it is used for diversion.

Once the racecourse is completed, some short-term rentals suitable for art students and villas for family travel will be launched to meet the needs of all tourists as much as possible.

The next day, the sixth day of the Lunar New Year, the scenic spot officially started construction.

Lin Xu and Shen Jiayue ran ten kilometers by the reservoir before washing their faces and eating.

After breakfast, he and Shi Wenming went to the storage room of the restaurant and took out all the pumpkins, sweet potatoes, Chinese cabbage, radishes and other winter vegetables.

As the temperature rises, the surface of these ingredients will become wet, and it is estimated that they will go bad in a short time.

Now we need to pickle and process the dishes as much as possible before they go bad.

Lin Xu first rinsed these ingredients and rinsed away the mud, sewage and dust on the surface.

Then pick out the big radish, cut it into strips with a kitchen knife, put it into a large basin, add salt, and start the water treatment.
To be continued...