A Bite of Douluo Continent

"My Tang Clan disciples are the same." Tang Qianqiu smiled slightly. "My Tang Clan has a method for training the eyes: the Purple Demon Eye. In order to cultivate it, the disciples have to get up early every day. This breakfast is quite friendly to my Tang Clan disciples."

“That’s true.” Qi Po-xiao nodded. “I saw that almost all the Tang Clan disciples were in the queue this morning.”

"The main reason is that Boss Qi's timing for breakfast is quite ingenious." Tang Qianqiu looked at the Tang Clan disciples sitting at the other tables, his face showing a hint of satisfaction. "They come to queue up after practicing their eyes in the morning, just in time to have breakfast. Moreover, breakfast is much cheaper than regular meals, so all Tang Clan disciples should be able to afford it, and everyone is naturally happy to do so."

The two chatted as they carefully flipped through the menu in their hands.

They had a general understanding of more than a dozen new breakfast options after browsing through them, and each of them had made their own choices.

"Xiao Ji." Tang Qianqiu called softly to Ji Yunruo, who was not far away.

Ji Yunruo had just finished writing down the orders for the previous table of diners and hurried over. "Sect Leader, Senior Qi, what would you two like?"

"I'd like an order of steamed dragon dumplings and an order of three-delicacy pork buns," Tang Qianqiu said with a slight smile, indicating the food she wanted.

"I'd like a century egg and lean pork congee set meal. As for the side dishes..." Qi Po-xiao glanced at the note on the menu that said "Choose any two of the six side dishes" and smiled. "One pickled radish and one seaweed strips."

"Okay." Ji Yunruo nodded, wrote down the two orders, and walked towards the kitchen.

A few minutes later, Ji Yunruo returned to the two Limit Douluo, carrying an exquisite casserole in her hands. Steam continuously escaped from a small hole in the lid, and a faint, strange fragrance wafted out from it.

Behind Ji Yunruo, Gulu and its clone, each carrying a delicate little dish, leaped onto the table, gently placed it down, and then left.

"Please enjoy the preserved egg and lean pork congee set meal, Senior Qi."

"Looks like I'll have to eat first." Qi Po-xiao chuckled and picked up his chopsticks, reaching for a small dish.

The small dish contained a dozen or so pickled radishes, each about the size of a finger joint. Each radish had an enticing light orange color, and there were also many small pieces of chili attached to its surface, making it look very appetizing.

Qi Po-xiao expertly picked up a piece and brought it close to his mouth and nose. A look of surprise appeared on his face. The smell of this pickled radish was even more tempting than that of smashed cucumber. As he brought it closer, the unique aroma of sour, sweet and spicy flavors gradually entered his nostrils.

interesting.

His gaze sharpened slightly as he put the pickled radish on his chopsticks into his mouth.

The radish has an exceptionally crisp texture, and its surface is moist and refreshing, without drying out due to loss of internal moisture during the pickling process.

After chewing a couple of times, Qi Poxiao's eyes lit up. The pickled radish had an exceptionally rich sweet and sour flavor, with a hint of spiciness hidden within, which didn't seem out of place at all. Combined with the radish's original fresh taste, it actually gave people an exceptionally appetizing feeling.

For this batch of pickled radishes, Qi Han used the pickling method of Taihe radishes.

Taihe is located in Jiangxi Province, in a hilly area. The local area is rich in various vegetables, and various kinds of pickles came into being to facilitate their preservation.

Among these pickles, pickled radish is the best. Pickled radish has unique ingredients and is a traditional product of Taihe. It combines sweetness, sourness, spiciness, freshness and crispness, and has a unique and delicious flavor. This kind of deliciousness is enough to leave a deep impression on people's memories. Once you have tasted it, you will not be able to stop your mouth from watering when you hear its name again.

I wouldn't dare say it's the best, but among all the various pickles across China, Taihe radish certainly deserves a place.

After taking a bite of pickled radish, Qi Poxiao moved his chopsticks to another side dish, shredded kelp.

The seaweed strips, cut to about two millimeters thick, are coiled and intertwined in a small dish, soaking in a light brown sauce at the bottom of the dish. Finely chopped chili flakes are evenly sprinkled on the surface, making it look quite appealing.

With the excellent pickled radish as an example, Qi Po-xiao had even more expectations for this seaweed strip. He gently picked up a piece with his chopsticks and examined it carefully.

Although the kelp strands were tangled together, it was not difficult to separate them. As Qi Poxiao gently pinched and pulled a strand, the seemingly messy kelp strands were easily untangled.

The seaweed strips suspended in mid-air have a bluish-black surface with a warm sheen, and strands of sauce are evenly coated on the surface of the seaweed strips, trembling slightly as the chopsticks are moved.

Its tempting appearance is no less appealing than that of pickled radishes.

Unable to resist, he put a piece of seaweed into his mouth, and soon a satisfied expression appeared on Qi Po Xiao's face.

These kelp strips contain the savory flavor of the sauce, as well as a hint of the natural freshness of the seaweed itself, a taste of the ocean.

If the pickled radish has a unique blend of sour, sweet, and spicy flavors that whets the appetite, then the fresh and spicy taste of this kelp strip is sure to invigorate you.

The surface of the kelp has a slightly slippery feel, which is due to the thin strands of mucus secreted from the cut surface. This slippery texture is not unpleasant at all; on the contrary, it mixes with the crunchy texture of the kelp itself as you chew, giving you a pleasant feeling that whets your appetite.

It's another amazing side dish.

After trying both side dishes, Qi Po-xiao, with a hint of anticipation, reached out and lifted the lid of the casserole in front of him.

A rich and unique aroma filled Qi Po-xiao's nostrils the moment the pot lid was lifted, making him greedily inhale deeply.

Let's try this preserved egg and lean pork congee and see what it tastes like.

Chapter 376 Century Egg and Lean Pork Congee (Bonus Chapter 9/10 for the Alliance Leader who wants to be lured away by a rich woman)

When talking about congee, one cannot help but mention Guangdong province.

Although the methods of making congee are not limited to one place, when it comes to the intricacies and tricks of making congee, as well as the unique characteristics of different types of congee, Guangdong Province is an unavoidable place.

Century egg and lean pork congee is a classic Cantonese congee dish. It is simple yet exceptionally delicious, and is loved by countless people.

Therefore, after careful consideration, Qi Han finally chose preserved egg and lean pork congee as one of the breakfast dishes, which is also the only congee dish at Hanshi Restaurant at present.

As a burst of steam rose the moment the lid of the clay pot was opened, the true appearance of the preserved egg and lean pork congee was completely revealed to Qi Po-xiao inside the exquisite clay pot.

Each plump grain of rice has completely lost its original regular shape. In the translucent porridge, the rice grains are broken, and it is almost impossible to find a single whole grain. However, this does not diminish the "color" of the porridge in the slightest. On the contrary, it makes it even more tempting and mouthwatering.

Besides the white rice, the most conspicuous thing in the congee with preserved egg and lean pork was the irregular black lumps that even Qi Po-xiao couldn't identify.

Those black lumps were like gelatin, slightly crystalline and moist, with one or two occasionally having dark blue-black stuff stuck to them. They looked rather unremarkable, which made Qi Po-xiao raise an eyebrow.

what is this?

Soon, his attention turned to another item in the pot: small pieces of meat diced into tiny cubes, still bearing the color of cooked meat, slowly floating in the porridge.

So, this is lean meat?

So... those black lumps are preserved eggs?

Alright, I'll try it first.

Qi Poxiao picked up a spoon from the side, stirred the pot slightly, and then scooped up a spoonful of congee with preserved egg and lean pork.

Congee with preserved egg and lean pork is not quite as thick as it appears visually. Although it does have a thick consistency, it is very easy to scoop up with a spoon, and there is not much resistance when stirring the spoon in the pot.

Looking at the slightly mushy porridge on the spoon, which contained chunks of meat and preserved egg, and smelling the increasingly rich and unique aroma, Qi Po Xiao swallowed hard and put the porridge in his mouth without hesitation.

As soon as the preserved egg and lean pork congee entered Qi Po Xiao's mouth, the smoothness and delicious flavor of the congee exploded instantly.

The flavor is a blend of the savory taste of meat, the rich aroma of rice, and a unique, indescribable taste.

This peculiar taste, along with the other scents Qi Po-xiao had never experienced before, clearly originated from the same source.

It's a preserved egg!

Qi Poxiao suddenly realized, and his curiosity about this food called preserved egg grew stronger.

Why have I never heard of this thing?

The rice in the preserved egg and lean pork congee has been cooked until it is completely broken down. It can be completely dissolved with just a touch without chewing. However, its thick texture means that it will not slip away from your lips and teeth as quickly as you would with soup. Instead, it leaves a lingering delicious flavor that keeps giving your taste buds more surprises.

The meat in the congee is not dry, but rather tender and chewy. Each tiny piece of meat is so fresh and juicy. The process of chewing not only makes the congee with preserved egg and lean pork more textured, but also, as Qi Po Xiao chews, the umami flavor of the meat is continuously released into the congee, perfectly complementing its umami taste.

Century eggs have an extremely soft texture. The egg white is slightly elastic, like jelly, while the yolk is exceptionally soft and melts in your mouth. As you chew, it releases its unique flavor.

The aroma was somewhat strange at first, but as Qi Po-xiao savored it, he found it irresistible. Especially after it blended perfectly with the meat's umami flavor, the two combined to create a stunning new taste.

What a delicious congee with preserved egg and lean pork!

Qi Poxiao nodded in satisfaction, picked up a spoon and began to taste the food spoonful by spoonful, occasionally using chopsticks to pick up some side dishes and put them in his mouth.

...

Enjoying delicious food during the Cold Food Festival is a real treat.

However, watching others enjoy delicious food during the Cold Food Festival is a form of torture.

Tang Qianqiu wholeheartedly agreed with this at that moment.

The more joy Qi Po-xiao experienced, the more torment he suffered.

Fortunately, his food was served very quickly.

"Meow!"

With a soft gurgling sound, it leaped onto the table and placed two steamers on it, signaling the arrival of Tang Qianqiu's breakfast.

Watching Qi Poxiao enjoy his food, Tang Qianqiu couldn't resist any longer. He immediately brought the two steamers closer and examined them carefully.

Because the menu had pictures, he didn't need to worry about not being able to identify what was in the two steamers in front of him.

Tang Qianqiu's gaze then fell upon the steamed dragon dumplings.

The steamed dragon dumplings are not large, and each dumpling is shaped like a crescent moon. The dumpling skin is slightly yellow and slightly transparent, revealing a hint of the meat filling tightly wrapped inside. Just looking at the round meat filling, Tang Qianqiu felt an urge to take a bite.

The reason he chose this dish first was because he had already learned from the menu that it used the dragon meat of the bird, the Yalongfeng Divine Bird.

Yesterday's new dishes, apart from Dinghu Vegetarian, were all cooked with ingredients from dragon-type soul beasts. Tang Qianqiu naturally noticed this, so when he saw the steamed dragon dumplings made with dragon-type soul beast ingredients today, he couldn't help but want to try them.

Tang Qianqiu carefully picked up one with chopsticks, examined it closely, and smelled the wonderful aroma that wafted into her nostrils. A look of pleasure appeared on her face as she put the steamed dragon dumpling into her mouth.

The petite, crescent-shaped steamed dragon dumplings are no problem for him to eat one in a single bite.

After chewing a couple of times, Tang Qianqiu's face showed a hint of surprise.

The skin of the steamed dragon dumplings was remarkably similar to another food he had eaten before.

That's a xiaolongbao (soup dumpling).

Both foods are made with unfermented dough, resulting in a particularly chewy and elastic texture.

Unlike xiaolongbao, which are filled with soup, the meat filling in zongzi (steamed dumplings) doesn't have much extra broth.

As you chew, the exquisite flavor of the finely chopped dragon meat, tender and juicy, instantly fills your mouth. At the same time, a light and sweet taste slowly emanates from the filling.

This is the taste of water chestnuts.

Dumpling fillings can't just be meat; they're different from wonton fillings. Generally, dumpling fillings contain meat and some vegetables. Water chestnuts are the vegetable that Qi Han found to be the perfect match for Dragon Treasure Meat after trying different recipes.

Water chestnuts are naturally sweet and tender, with a refreshing and slightly crisp texture. When chopped and incorporated into the minced pork, they enhance the texture of the already tender pork to a whole new level. In addition, the aroma and subtle sweetness of water chestnuts further accentuate the deliciousness of the pork.

Chewing on such delicious meat filling together with chewy dumpling skin is simply an unparalleled pleasure.

After finishing a dumpling, Tang Qianqiu closed his eyes, savoring the wonderful taste of the steamed dragon dumpling lingering on his lips and teeth. When he opened his eyes again, a look of satisfaction appeared on his face.

Steamed dragon dumplings, a basket contains as many as fifteen.

But now he feels like he's not getting enough to eat.