豬身上最精華的部位，內行人都留給自己吃，一般人不懂！

we can only listen to the founder Hua Ge talking about it that's 50 g meat One pig gets 50 g pork cheek and no more The two muscles that connect the bridge of the snout its mobility is the greatest Because pigs use their snout to dig in So if it's particularly smooth and tender Han Yuehua, the founder of the high quality pork restaurant knows all parts of the pig very well Let the senior staff of the slaughterhouse respect Zhu Tian Ti (pork ladder), the roof of the mouth, looks like a ladder Jin Yin Man Wu is two pieces of crispy bones, one big and one small, on the pig's tongue shaped like ingots hence, it's called golden and silver ingots Zhu Cha Gen, pork nerves And pork tendon Fresh pork aorta Large intestine, pig brain, etc. There are 36 kinds of pork They are all selected by Hua Ge carefully. I can keep it for you if I get it, alright? yeah I didn't see you had this before high quality goods are hard to find The store insists on picking up goods twice a day to ensure that the ingredients for lunch and dinner are fresh after 1 am The first shipment ordered by Li Peijian has been loaded when I first started doing this Brother Hua went to get the goods by himself. there were only a few tables at that time he drove a motorcycle to get it himself he hadn't finely decomposed pigs before Hua Ge also ran to the market to teach the masters the secrets of decomposition In order to get the most accurate position Now it has become a business in the market Every item brought back must be carefully cleaned When the store couldn't afford workers at the earliest Hua Ge and Guo Ying did everything by themselves In fact, we can only do this job at that time Open the store understairs so we don't need to pay the rents as long as you work hard and treat people sincerely, you'll harvest a lot Time has left traces on the two But never changed their original intention it even extends to every employee I don't worry about my employees anymore I can leave the work to them at ease everyone's like doing their own things The processing of pork is complicated and meticulous but the broth base is just the simple porridge cooked in the store every day Seemingly bland porridge base add a few slices of papaya But it can best show the freshness and sweetness of pork Put ingredients into the pot Off the gas after the water boils Let the meat stretch in the warm and crystal porridge water Under the infiltration of residual temperature Just the right amount of doneness Chewy pork nerves Fragrant multi-layered meat Crispy Zhu Tian Ti (the roof of the mouth) tender pork tendon Pork blood is like jelly Each ingredient has its own unique taste every kind will not let you down The restaurant is full of guests every day People who come to eat for the first time are often apprehensive But the one who likes it will get really addictive to it Free yourself in the hot steam it's the most appropriate to describe this store with "Good meat needs no bush." Relying on word of mouth from mouth for 17 years it expands from a small storefront with only 5 tables to several rooms near the rent price What I yearn for all the time is nothing but fine products There is also a strong sense of humanity here Today's achievements are all due to her efforts No, Hua Ge guides me all the time he told us what to do I have no dare to do so. You're so humble others say I'm not dope my wife is the best on the way to find flavorful dishes Chaoshan people continue to expand their scope of food materials there's a secret flavor It may even make you re-examine the definition of food Shrimps Shrimps Shrimps After the beginning of winter, walking into the alleys of Jieyang villages if you're lucky You can probably meet some vendors hawking along the street with hawking The villagers seem to have received a secret signal going out one after another The boss skillfully scooped out a few spoonfuls from the bucket take a closer look It's like putting out a piece of building material how much is this? 20 RMB it's delicious really sweet we often buy from her, even go to the boats we old generations love to eat it very much we grew up eating it crack an egg and give it a whisk then add this then a glove of garlic then mix up so sweet I can cook for you if you don't believe it thanks People who don't understand are puzzled These things that look like cement are they possible to unlock the local hidden menu indian gooseberry -thanks that bucket of stuffs all sold out How's the business today? quite good I'll harvest some to sell okay At the end of November, Guangdong finally had a bit of coolness It is a good season for Wang Yanxiong to catch and shrimp the net is at least 100 years old it's been 25 years for catching shrimps we can catch no fish by using this net fish won't swim to the water surface Fish swim in deeper water we fish shrimps on the surface at most 1 meter deep The special net floats away with the running water it's 11 meters long In the Chaoshan area Only the brackish water of the Rongjiang River can breed this kinda shrimp the water is not salty or fresh with a little saltiness we won't fish them if it's fresh we'll draw the net in an hour Due to high water quality requirements Shrimp seen as natural water quality monitor it disappeared for more than ten years In recent years, Rongjiang water quality has improved Shrimps reappear in rivers and lakes Fishing nets handed down by Wang Yanxiong's ancestors came in handy again we won't do it if we can't buy this net later only we villagers do this job there used to be many people do this job but now, there's less Around the 10th lunar month, there're shrimps to harvest about the 2nd lunar month the next year When there's not so many people selling it we sell them to people in summer in winter, we can sell them in the markets Now there are only five or six households left in the village who hunt shrimps Wang Yanxiong still wants to get an extra income to the family before the Chinese New Year After nearly two hours of waiting Shrimps finally unveiled the mystery The harvested shrimps are usually washed immediately on the fishing boat add water after pouring them in bucket Use a sift to remove the dregs after depositing for 10 minutes the plastic stuffs will float up remove them and drain them many youngers don't know what is Tu Shrimp Tu Shrimp in Wang Yanxiong's mouth is actually a plankton in the water. Tiny as turquoise dots come together like cement It's hard to associate it with delicacy But the natives completed its development at least a few hundred years ago eating Tu Shrimps was deeply imprinted in the life of the older generation of Chaoshan people the most common way, just need a little water add Tu Shrimp after heating, The gray tu shrimp reacts and slowly turns orange-red as if reborn Timely add pork belly 1 tsp oil Combine protein and fat Served with chopped garlic and green onion It's a local favorite Finally, add tofu and cook until it's done The cooked tu shrimp exudes a faint seafood fragrance with a grainy taste Tofu absorbs the broth Sweet and good to go with rice Locals also like to use it for fried eggs Add celery and garlic sprouts to the tu shrimp crack eggs in it Fry in hot oil until golden on both sides Let the freshness and sweetness of tu shrimp blend with the burnt aroma of eggs There is also a tradition of eating tu shrimp in the Pearl River Delta region of Guangdong. Because it looks like shrimp roe after steaming This kind of plankton is called Shrimp Chun here Steamed with shredded ginger and pork belly is the traditional way of cooking Spoon a spoon over the rice Fragrant and attractive every end of the year Restaurants in the Pearl River Delta will always appear a few dishes that are cooked by shrimp chun Steamed Shrimp With Shrimp Chun clash of seafood presents a richer taste level add eggs into rice. stir fry it Pour in the steamed Shrimp Chun and mix evenly Shrimp Chun wrapped in rice Umami scattered it's comparable to Sea Urchin Fried Rice Wang Yanxiong's wife prefers the traditional preservation method making salted tu shrimp add 60 g salt in 500 g tu shrimp is enough it's saltier if put it for longer mix up evenly it's more fragrant if it's salty enough a month later The color of the tu shrimp changes slowly it became brownish red At this time, tu shrimp has more salty aroma after fermentation and it can be stored for a long time at the end of each year On the dining table at Wang Yanxiong's house tu shrimp is always indispensable back in the hard times tu shrimp feeds the people who live by the river It also brings them an alternative perception of freshness and sweetness These closed and secret taste sensations maybe drift away from us one day as the seniors grow old