The Top Fishing
Chapter 200 - 145: Exploring the Night Market_2

Chapter 200: Chapter 145: Exploring the Night Market_2

Lin Yang drove the Tank 300, carrying Yue’er and Li Xiaopeng, and followed the Porsche driven by three beautiful girls.

After less than ten minutes of driving, they arrived at a famous restaurant by the Xiangjiang.

This restaurant was known for its Xiang Province local dishes, combined with its location by the river, one could enjoy the view of the Xiangjiang while eating freshly caught fish, making it extremely popular.

After the six people entered the restaurant, Li Xiaopeng directly chose a private room, which was more private and made conversation easier.

Upon entering the room, they saw that the private room was very large, with a dining area on one side and a tea break area on the other, and beside it, a huge floor-to-ceiling window that looked out on the rolling waves of the Xiangjiang.

The view was beautiful.

Next to the floor-to-ceiling window, there was also a huge fish tank that immediately attracted everyone.

"Wow, it’s actually a native fish aquarium!" said the petite, spicy beauty.

The tall beauty also spoke up, "Such a colorful school of fish, and they’re all spotted grouper."

Lin Yang, somewhat surprised, said, "You actually recognize spotted grouper?"

"Of course, not just spotted grouper, but pretty much all fish species found in Xiang Province, I should know most of them."

Another beauty said, "Spotted grouper after all, we all know it, its scientific name is light-lipped fish, in our Tan Sha area, it should be called Yangguo fish."

"Spotted grouper isn’t just pretty, the key is that it’s delicious, incredibly fresh. I heard that wild spotted grouper can sell for hundreds per pound, it’s a delicacy among freshwater fish."

"Hmm... such a beautiful fish... you definitely need to add a lot of chili to make it fragrant!"

The three beauties talked about the spotted grouper, each chiming in one after the other, as if they were experts on this type of fish.

Lin Yang couldn’t help but be a little surprised, he didn’t expect these three beauties to be quite knowledgeable about fish, though their idea when facing such beautiful fish was to add more chili.

He couldn’t help but swallow his saliva too.

After the six of them were seated, as the host, of course, it was Li Xiaopeng who took care of ordering the dishes.

"Ladies, you all can eat spicy food, right?"

"Of course! We Xiang Province girls aren’t afraid of spicy food, just afraid it won’t be spicy enough!"

"Well then, since you can eat spicy, I’ll order a few more spicy dishes." The three of them, being from Jiangxi Province, could handle spicy food just as well as the three Xiang Province girls.

While looking at the menu, the petite fiery girl generously said, "You all are first-time visitors to our Tan Sha, right? I recommend you try our Xiang Province Wuling Wine; it tastes amazing, in Tan Sha dialect we say it’s really good!"

Hearing the suggestions from the beauties, Li Xiaopeng also waved his hand very generously and ordered a whole case of Wuling Wine.

A case of six bottles of wine, which amounted to six liters of spirits, which they clearly couldn’t finish, but the leftover could either be returned or taken away.

After ordering the wine, Li Xiaopeng started ordering the dishes.

He first ordered some of the most famous Xiang cuisine dishes.

As one of the eight major cuisines, Xiang cuisine is very well-known and widely spread.

Even previously in Jiangdong, they used to eat Xiang cuisine often because, like Jiangxi cuisine, it is very aromatic and spicy, making it great with both rice and alcohol.

The Xiang cuisine dishes ordered by Li Xiaopeng included steamed shark’s fin with chicken and pork, Goldfish Playing Among Lotus Flowers, Zi Long’s Robe, steamed assorted cured meats, and chopped pepper fish head... These were all very famous staple dishes of Xiang cuisine, all related to aquatic products.

The first dish, steamed shark’s fin with chicken and pork, could be discerned from its name.

It was a high-end ingredient, shark’s fin.

However, the method was somewhat unique because the ’steamed’ technique was exclusive to Xiang cuisine.

It required the use of hen, pork hock, and other fine ingredients, simmered gently to create a broth, purely making the broth itself was best done by stewing it all night long, then using superior shark’s fin steamed in this fine broth.

This not only preserved the delicacy and nutrients of the shark’s fin but also allowed it to absorb the richness of the broth, then adding shrimp, scallops, shiitake mushrooms, and other condiments to stew until tender, creating a flavor that was rich and the shark’s fin soft and nourishing; definitely a treasure among dishes.

When this dish was served, it actually came as just a small bowl per person, with a bit of soup and shark’s fin in it, and could be finished in just a few bites.

But what was truly enjoyed was the delicious taste and the sense of luxury.

The second dish, Goldfish Playing Among Lotus Flowers.

This dish might sound like it was made from goldfish.

But in reality, it had nothing to do with actual goldfish; rather, it was crafted from various ingredients into the shape of goldfish, with onions or cucumbers, through fine knife skills carved into a lotus flower, placed in the middle of the plate, resembling a group of goldfish frolicking among lotus flowers.

The ’goldfish’ in this restaurant were made from two materials.

One was squid, cut into the shape of a goldfish and simply cooked until tender and smooth, delicate and bouncy.

The other was made from minced chicken and mutton mixed together, shaped into goldfish then steamed, preserving the freshness and flavor of the meat.

Two types of ’goldfish’, two flavors mixed together, along with the unique concept of ’goldfish playing among lotus flowers,’ was the true essence of this exquisite dish.

The third dish, Zi Long’s Robe.

The so-called Zi Long of course wasn’t the Zhao Yun from the Three Kingdoms, but referred to ’eel,’ and the ’robe removal’ involved deboning and skinning the eel, as if removing the general’s robe, creating eel that was delicious and left a lingering fragrance.

Following dishes included steamed assorted cured meats, chopped pepper fish head, also all among the most famous and delicious dishes of Xiang cuisine.

In addition, Li Xiaopeng quietly told the server to bring another ’local dish’, which was the spotted grouper the beauties had mentioned.