In addition to being surprised, Lan Jieying pulled Chen Hao to sit down on the sofa and couldn't help asking: You still have so many industries in the United States, why have you never told me before?
Chen Hao smiled and said: You didn’t ask.
If I don’t ask, you won’t say it, right?Lan Jieying said angrily.
Didn't I say this?Chen Hao shrugged.
Chen Hao, I really can't tell. He has made such a big career at a young age.Li Lizhen looked at Lan Jieying enviously: I really envious of Sister Lan for finding a good son.
Lan Jieying was filled with joy in her eyebrows. She was obviously very satisfied with Chen Hao's godson. If you really want to say something that made her difficult to talk about, it was nothing more than that she had too close to her godson.
Let's go, aren't you going to have lunch? If you go late, there will be no seat in Fulinmen.Yuan Jieying reminded.
Chen Hao drove a Porsche Cayenne and brought four lively beauties to Fulinmen Restaurant soon.
The establishment of Fulinmen Restaurant has lasted for half a century and has been passed down to the present. Its status in Cantonese Restaurant in Hong Kong can be said to be the second most popular.
Rich people in the city will visit this restaurant from time to time. Fulinmen Restaurant specializes in high-end Cantonese cuisine, and there are endless customers coming every day.
When Chen Hao and the other two came to the restaurant, it was naturally impossible for them to sit on the first floor like ordinary guests, but instead entered a special private room, and the basic consumption in the private room could not be less than HK$8,000.
After sitting down, four beautiful women started ordering food. Lan Jieying was fine. After the other three women knew that Chen Hao was so rich, they all pointed to the expensive ones and the orders they liked.
During the chat, Cantonese cuisine began to be served one after another, and each dish was full of flavor and flavor. The chef, who could be seen from the dishes, was very attentive.
Li Lizhen, who was sitting next to Chen Hao, picked up a piece of roasted wheat and put it in Chen Hao's bowl, and introduced: Fulinmen's black pork roasted wheat is my favorite food, so you can try it too.
The waitress also introduced the dish. The rind of the stewed mai is made of spinach juice. The whipping is mixed with hand-cut black porcine. After adding fresh morels, it adds a lot of freshness, presenting a perfect dietary experience.
The classic dishes from Fulinmen are served one after another, and just looking at them is already a visual feast, let alone eating them.
The best lobster dumplings, traditional shrimp dumplings are one of the most popular snacks in restaurants. Fulinmen imported Boston lobster instead of ordinary shrimp dumplings. The paper-thin clear dough crust is added to lobster sauce to make colorful colors. The tempting outer skin is wrapped with plump and juicy lobster meat. After biting it, you can feel the toothy shrimp meat. After the fresh and fragrant lobster juice water flows into your throat, it is re-tasted and then re-smells into your mouth.
The original abalone crispy, the thin pastry is wrapped in rich fillings, composed of chicken, shrimp, abalone mushroom and other ingredients mixed with taro paste. It is placed on it. The whole abalone, and a little gold foil on the abalone is more like the finishing touch. When baking, you must pay attention to the heat. While keeping the abalone fresh, you must also ensure that the crispy appearance is crispy, making it just one bite at a time. The rich and crispy skin is made with a chewy bite. The original abalone with elastic teeth makes people feel appetizing.
Japanese sweet shrimp taro horns. The making of taro horns is very time-consuming. Steamed taro until it is glutinous, which is particularly a test of the master's experience. Fulinmen changed the tradition and chose large sweet shrimps from Japan. The powdery taro paste wrapped in large fresh sweet shrimps. Taste in small mouthfuls. The loose appearance and soft taro paste instantly melted into the mouth. The shrimp meat inside still maintained a slick texture, which is surprising!
The black truffle wild truffle bag was just served, but after opening the steamer, it attracted the attention of four beauties. The truffle selected from Yunnan was simmered in soup and made into the shape of mushrooms. Such a delicate appearance made these four beauties unable to bite it.
The light shadow frying pestle is blown to break the outer skin. Under the soft light in the private room, it is faintly transparent. At a thickness of only 1 mm, it keeps the outside crispy and glutinous inside, oily but not greasy, and the sesame fragrance leaves a fragrance on the teeth and cheeks, giving the four girls Lan Jieying endless aftertaste.
Popular fried chicken is a must-order dish for Fulinmen. In the eyes of ordinary people, there is nothing special about making fried chicken, but Fulinmen has taken a different approach and insisted on using fresh Qingyuan chicken with less subcutaneous fat to make authentic fried chicken in the most primitive way, soaking, rinsing, air-drying, and oil-drinking. Each link must be based on experience and accurately grasp the heat and time. The oil-drinking of more than 600 times is maintained at a speed of twice a second, and finally a fried chicken with transparent color is cut into pieces and served on the table.
With Zhou Huimin's click, she bit open the crispy skin, and the gravy of the tender chicken slipped into her mouth, and the fragrance surrounded her tongue, making her feast.
Fried 照全金生照全, this is a rich dish. You choose a fresh large zebra 照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全The dishes like this, the multi-layered taste came in the instant when they entered the mouth. At first, I felt the firm and fresh fragrance of the shrimp.Slowly the slightly salty aroma of golden caviar attacks the taste buds, leading the taste bud experience to a new peak.
I won’t list all the Cantonese cuisines, but there is no doubt that every dish can be seen with the chef’s intention.
Whether it is Lan Jieying, Zhou Huimin, Li Lizhen and Yuan Jieying, they are completely immersed in the delicious food, with endless aftertaste.
Faced with such a table of delicious food, the four beauties didn't care about talking. Of course, everyone was eating more reserved, and no one wanted to show rudeness in front of others.
Zhou Huimin opened her red lips lightly, her white teeth closed up and down, biting the smooth and delicious shrimp meat, and a satisfied expression appeared on her pretty face as white as jade. Obviously, she was satisfied with this delicious food.
Zhou Huimin's eating look is very ladylike, like a beautiful picture, elegant and charming, making people look at each other frequently.
Yuan Jieying also ate relatively small bites, and of course her appetite is not small, so she has already eaten several Shaomai.
Compared with Joey Wong and Yuan Jieying, Li Lizhen's food is a bit bolder. The delicious lobster dumplings are directly bite by bit, and the pink tongue tips are sucked, allowing Chen Hao to vaguely see the seductive pink.
While eating delicious food herself, Lan Jieying did not forget to pick up food for Chen Hao. She did not forget her identity at all. Chen Hao's godmother, of course, had to be considerate to her godson.
Chen Hao smiled and said: You didn’t ask.
If I don’t ask, you won’t say it, right?Lan Jieying said angrily.
Didn't I say this?Chen Hao shrugged.
Chen Hao, I really can't tell. He has made such a big career at a young age.Li Lizhen looked at Lan Jieying enviously: I really envious of Sister Lan for finding a good son.
Lan Jieying was filled with joy in her eyebrows. She was obviously very satisfied with Chen Hao's godson. If you really want to say something that made her difficult to talk about, it was nothing more than that she had too close to her godson.
Let's go, aren't you going to have lunch? If you go late, there will be no seat in Fulinmen.Yuan Jieying reminded.
Chen Hao drove a Porsche Cayenne and brought four lively beauties to Fulinmen Restaurant soon.
The establishment of Fulinmen Restaurant has lasted for half a century and has been passed down to the present. Its status in Cantonese Restaurant in Hong Kong can be said to be the second most popular.
Rich people in the city will visit this restaurant from time to time. Fulinmen Restaurant specializes in high-end Cantonese cuisine, and there are endless customers coming every day.
When Chen Hao and the other two came to the restaurant, it was naturally impossible for them to sit on the first floor like ordinary guests, but instead entered a special private room, and the basic consumption in the private room could not be less than HK$8,000.
After sitting down, four beautiful women started ordering food. Lan Jieying was fine. After the other three women knew that Chen Hao was so rich, they all pointed to the expensive ones and the orders they liked.
During the chat, Cantonese cuisine began to be served one after another, and each dish was full of flavor and flavor. The chef, who could be seen from the dishes, was very attentive.
Li Lizhen, who was sitting next to Chen Hao, picked up a piece of roasted wheat and put it in Chen Hao's bowl, and introduced: Fulinmen's black pork roasted wheat is my favorite food, so you can try it too.
The waitress also introduced the dish. The rind of the stewed mai is made of spinach juice. The whipping is mixed with hand-cut black porcine. After adding fresh morels, it adds a lot of freshness, presenting a perfect dietary experience.
The classic dishes from Fulinmen are served one after another, and just looking at them is already a visual feast, let alone eating them.
The best lobster dumplings, traditional shrimp dumplings are one of the most popular snacks in restaurants. Fulinmen imported Boston lobster instead of ordinary shrimp dumplings. The paper-thin clear dough crust is added to lobster sauce to make colorful colors. The tempting outer skin is wrapped with plump and juicy lobster meat. After biting it, you can feel the toothy shrimp meat. After the fresh and fragrant lobster juice water flows into your throat, it is re-tasted and then re-smells into your mouth.
The original abalone crispy, the thin pastry is wrapped in rich fillings, composed of chicken, shrimp, abalone mushroom and other ingredients mixed with taro paste. It is placed on it. The whole abalone, and a little gold foil on the abalone is more like the finishing touch. When baking, you must pay attention to the heat. While keeping the abalone fresh, you must also ensure that the crispy appearance is crispy, making it just one bite at a time. The rich and crispy skin is made with a chewy bite. The original abalone with elastic teeth makes people feel appetizing.
Japanese sweet shrimp taro horns. The making of taro horns is very time-consuming. Steamed taro until it is glutinous, which is particularly a test of the master's experience. Fulinmen changed the tradition and chose large sweet shrimps from Japan. The powdery taro paste wrapped in large fresh sweet shrimps. Taste in small mouthfuls. The loose appearance and soft taro paste instantly melted into the mouth. The shrimp meat inside still maintained a slick texture, which is surprising!
The black truffle wild truffle bag was just served, but after opening the steamer, it attracted the attention of four beauties. The truffle selected from Yunnan was simmered in soup and made into the shape of mushrooms. Such a delicate appearance made these four beauties unable to bite it.
The light shadow frying pestle is blown to break the outer skin. Under the soft light in the private room, it is faintly transparent. At a thickness of only 1 mm, it keeps the outside crispy and glutinous inside, oily but not greasy, and the sesame fragrance leaves a fragrance on the teeth and cheeks, giving the four girls Lan Jieying endless aftertaste.
Popular fried chicken is a must-order dish for Fulinmen. In the eyes of ordinary people, there is nothing special about making fried chicken, but Fulinmen has taken a different approach and insisted on using fresh Qingyuan chicken with less subcutaneous fat to make authentic fried chicken in the most primitive way, soaking, rinsing, air-drying, and oil-drinking. Each link must be based on experience and accurately grasp the heat and time. The oil-drinking of more than 600 times is maintained at a speed of twice a second, and finally a fried chicken with transparent color is cut into pieces and served on the table.
With Zhou Huimin's click, she bit open the crispy skin, and the gravy of the tender chicken slipped into her mouth, and the fragrance surrounded her tongue, making her feast.
Fried 照全金生照全, this is a rich dish. You choose a fresh large zebra 照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全金照全The dishes like this, the multi-layered taste came in the instant when they entered the mouth. At first, I felt the firm and fresh fragrance of the shrimp.Slowly the slightly salty aroma of golden caviar attacks the taste buds, leading the taste bud experience to a new peak.
I won’t list all the Cantonese cuisines, but there is no doubt that every dish can be seen with the chef’s intention.
Whether it is Lan Jieying, Zhou Huimin, Li Lizhen and Yuan Jieying, they are completely immersed in the delicious food, with endless aftertaste.
Faced with such a table of delicious food, the four beauties didn't care about talking. Of course, everyone was eating more reserved, and no one wanted to show rudeness in front of others.
Zhou Huimin opened her red lips lightly, her white teeth closed up and down, biting the smooth and delicious shrimp meat, and a satisfied expression appeared on her pretty face as white as jade. Obviously, she was satisfied with this delicious food.
Zhou Huimin's eating look is very ladylike, like a beautiful picture, elegant and charming, making people look at each other frequently.
Yuan Jieying also ate relatively small bites, and of course her appetite is not small, so she has already eaten several Shaomai.
Compared with Joey Wong and Yuan Jieying, Li Lizhen's food is a bit bolder. The delicious lobster dumplings are directly bite by bit, and the pink tongue tips are sucked, allowing Chen Hao to vaguely see the seductive pink.
While eating delicious food herself, Lan Jieying did not forget to pick up food for Chen Hao. She did not forget her identity at all. Chen Hao's godmother, of course, had to be considerate to her godson.
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