At the beginning of the fire scene, I was rescuing people, and I was broadcast live as a firefighter

In fact, on the second day, Li Xiao felt that she had no problem.

Unfortunately, there is a kind of problem called: the attending doctor thinks you have a problem.

So in desperation, Li Xiao did good deeds in the hospital for three days.

It wasn't until noon on the fourth day that he was released after going through the various instruments again and confirming that there was no problem.

Before lunch, I packed up my things and left the hospital.

After three days, a total of 300 points of kindness were obtained.

Seeing that the kindness value had reached the 1900 mark, Li Xiao was in a pretty good mood, so he decided to eat a big meal after being forced to have a clear soup for several days.

Get on the AutoNavi car and come to the restaurant that you have booked in the morning.

Li Xiao has a smile on her face, two Michelin stars, two black pearl stars, and has always been among the top ten restaurants on the DG City Food Popularity List.

After getting out of the car, he looked up at the restaurant's signboard [Lee Garden Restaurant].

Lee Garden, a very small Cantonese cuisine group.

Although it is widely distributed, there are only 15 stores combined.

However, of these 15 stores, the lowest also received a Michelin or Black Pearl one-star evaluation, and the highest received three stars.

And this Lee Garden in front of me is considered to be at the upper middle level, and it is a two-star level.

The young lady who welcomed the guest brought Li Xiao to the double table in the hall, he didn't look at the menu, and skillfully placed the order.

Because it wasn't the first time he had come, whether it was in this plane or the previous one.

Chicken feet with abalone sauce, shrimp dumplings, three-layer pork roasted on ice, fried rice with osmanthus and foie gras with caviar, glass pigeon, and poplar nectar.

Li Xiao didn't order too expensive food, not that he couldn't afford it, but he clearly understood that not the most expensive was the best.

Although the price of Lee Court is high, it is really nothing to him, on the contrary, it is enough for him to be delicious.

Since it is noon on a weekday, there is not much traffic in the hotel.

Not long after the order was placed, the dishes began to serve.

The first dish is the abalone sauce phoenix claw that claims to have zero negative reviews, 98 yuan for 6 abalone sauce phoenix feet, and an abalone sauce phoenix claw costs 16 yuan.

The price is not low, but Li Xiao does not feel expensive.

Because although it is much more expensive than ordinary abalone sauce phoenix feet, it is worth the price compared to its production.

The appearance of the abalone claws is very complete, and the skin is not damaged at all.

The chicken feet were cleaned and the nails were all carefully cut.

Li Xiao directly grabbed the chicken feet and stuffed them into her mouth, and a rich aroma of abalone juice spread on her taste buds.

The abalone flavor in the abalone sauce here is the same flavor that can only be made with real abalone.

No chemical additives were used, and no packaged abalone sauce was used.

The cost of this abalone sauce alone will not be much cheaper than the chicken feet used.

Although the skin of the chicken feet is not damaged, the chicken inside is soft and glutinous.

The rich flavor of the abalone juice is completely absorbed by the jelly-like chicken feet, and the aroma is overflowing with every bite.

Delicious, quite tasty.

Although it has passed, the taste of this Lee Garden restaurant has not changed, which is really good!

Soon, other dishes will come one after another.

The size of the shrimp dumplings is quite impressive, with a transparent skin, and below are crystal clear shrimps.

The texture of the skin is refreshing when you bite into it, and there is no feeling of sticking to your teeth.

The filling inside is pure shrimp and shrimp puree, without too much seasoning, but the umami of shrimp and shrimp puree alone can give people great satisfaction.

Good guys, I don't know if it's because the chefs here have improved, or if the food has been too bland these days.

Li Xiao always felt that the shrimp dumplings in her mouth tasted better than those she had eaten before.

The amount of ice-roasted three-layer meat is relatively small, and the boxy crispy roast pork has only nine pieces each.

Each piece is only slightly larger than the tip of a thumb, and it looks like a slaughtering dish, but when you eat it in your mouth, you know that it is not like that.

The reason why the portion is so small is because these 9 pieces are all the essence of pork belly.

The golden skin on the top layer is crispy and looks like potato chips when you bite into it.

The middle layer of grease is emulsified by high temperature, and when touched, it has the effect of bursting juice.

The lower layer of lean meat is soft and smooth.

The texture of each layer of meat is completely different, and although there are many fatty parts, after special marinating and baking, it does not feel too greasy.

This three-layer meat is also served with a French mustard, which is very different from regular green mustard.

The flavor is very strong, but it is sweet, slightly spicy but not choking, so that the original light greasy feeling also disappears completely.

The size of the glass pigeon is not big, and the whole pigeon is slightly bigger than Li Xiao's fist combined.

If people who don't know how to see the size of this pigeon, they will definitely complain about the stinginess of the store.

But when his chopsticks touch the skin of the pigeon and bite into the flesh, he realizes how naïve his idea is.

The skin of the pigeon is crisp and dry, without a hint of greasy, and it is like biting on crunchy seaweed.

The skin is coated with honey when pickled, so it has a faint sweetness when you eat it.

When the crispy crust is bitten open, a layer of gravy is underneath.

The pigeon meat is delicate and tender, and there is no fibrous feeling in the teeth when biting down.

From the inside out, the taste of the pigeon meat is smooth and tender.

This is also the reason why Lee Garden Restaurant uses such a small pigeon.

Because with such a small pigeon, it is very easy to master the heat.

And in this way, there will not be a situation where the meat on the outside is cooked, and the meat on the inside is not cooked, and the meat on the inside is cooked, but the meat on the outside is old.

150 fist-sized suckling pigeons, can do such a degree, Li Xiao can only say that it is really worth the money.

Next up is fried rice with caviar and osmanthus foie gras, which is also not much, about a bowl and a half of rice upside down on a large white round dish.

The surface is covered with a layer of finely chopped golden osmanthus flowers, and in the middle of the hill-like golden rice is a pinch of black caviar.

Without a spoon, you can see a lot of ingredients on the surface.

Red and white shrimp, crispy meat floss, fried until golden on all sides, white crab meat, red crab roe, orange-red sea urchin, emerald green cucumber, and scattered XO sauce.

Before the rice entered the mouth, the fragrant smell of seafood rushed into the nostrils.

The golden spoon scoops up the golden rice, and if you don't look closely, you might even think that the two have already become one.

The rice is sautéed dryly and not greasy at all, and each piece of rice is perfectly wrapped in a golden egg wash.

The seafood ingredients only have umami and no trace of fishy smell.

The aroma of the seafood is completely integrated into the rice, and the faint aroma of Huadiao sake plays a role in removing the smell and increasing the flavor.

The abundant seafood ingredients made Li Xiao even have the illusion that rice was the ingredient.

The level of desserts here is decent, after all, it is not a professional dessert shop.

It is indeed difficult to make the desserts of a Cantonese restaurant compare with a professional dessert shop.

But his Yangzhi nectar is indeed a must, because Lee Garden Restaurant is the founder of Yangzhi nectar.

Eating the dessert he invented at the founder's shop does have a different feeling.

After all, if it's not authentic here, then there's no authentic place.

The ingredients for poplar manna are also very rich, and the pomelo alone uses red grapefruit and pale yellow golden grapefruit.

The mango and sago inside are also not ambiguous at all, the sago Q bomb, the mango is fresh and sweet.

The whole bowl of sugar water has a refreshing taste and is not greasy at all, and you can tell that the best cream is used at a glance.

The poplar nectar that I usually eat outside often has a slimy feeling, but there is no one here, which is quite comfortable.

ate a beautiful meal, which made Li Xiao's hungry body rejuvenated.

Scan the code to pay, stretch comfortably, and feel alive again.

Just as he was about to go home to sleep in style, an exclamation came from afar.