After traveling through time, the restaurant I opened became a big hit

Zhou Yuan’s wedding venue was in the small courtyard of his own homestay, which was surrounded by lush trees, as if it was a green carpet laid by nature specially for the newlyweds.

A big red lantern was hung on the gate of the courtyard, swaying gently in the wind, as if telling of joy and auspiciousness.

In the courtyard, quaint round tables are neatly arranged, covered with white tablecloths, with exquisite porcelain and flowers placed in the center. Every detail reveals the owner's thoughtfulness.

As the auspicious time approached, the courtyard gradually became lively.

Friends and relatives, dressed in festive attires and with joyful smiles on their faces, flocked into the courtyard, adding a bit of liveliness and warmth to the wedding.

The sound of firecrackers and laughter intertwined together to form a beautiful rural wedding symphony.

As today's bridesmaid, Jiang Li was naturally not idle. She helped Zou Ruxue with everything and even went out of her way to hide the wedding shoes.

As Zhou Yuan's best man, Jiang Xu had been discussing with his best men early in the morning how to break into the house and help Zhou Yuan take his bride home.

Fortunately, all these game sessions went very smoothly, and with everyone's help, Zhou Yuan successfully won the beauty.

The wedding ceremony was held in the center of the courtyard, which was also the courtyard where Zhou Yuan and Zou Ruxue first met.

The low point of the wedding was the cultural performances spontaneously organized by the villagers.

Mirage is, of course, an example.

With everyone witnessing, Lin Jing and Zou Rumei bowed eight times to heaven and earth, eight times to the hall, and then to each other as husband and wife. Each bow embodied their deep affection and commitment to each other.

That has become an old tradition of our team. Whenever we go to a new city, we have to taste the local specialties.

The guests sat together and enjoyed the sumptuous banquet.

Scallops are tender and full of the sweetness of the ocean, which complements the spicy aroma of minced garlic to create a unique and attractive fragrance.

The ceremony was presided over by the old village chief from outside the village. My voice was like a loud bell, and every word was sonorous and powerful.

Before attending Jiang Li and Zou Ruxue's wedding, Lin Jing booked a ticket to Hai City.

While tasting the delicious food, Lin Jing and my team members also felt the unique charm of the city of Haishi.

A wedding table decorated with red silk cloth was particularly eye-catching, with auspicious ornaments of dragons and phoenixes and a pair of exquisite wedding candles placed on it.

Haishi, a prosperous city by the sea with a very developed economy, is the dream city of countless people.

Before steaming, some steamed fish soy sauce or cold oil will be poured on to enhance the freshness and glossiness of the fish.

In addition, the large amount of soup produced during the steaming process also further enhances the taste of the fish, making it more delicious and juicy.

The whole compound was immersed in laughter and joy, and everyone's face was filled with happiness and satisfaction.

The mirage at night is even more brilliantly lit and beautiful.

Steamed scallops with vermicelli and garlic sauce are full of garlic aroma and the scallop meat is tender and tender.

There were even some impromptu poetry recitations by a few elders, every word of which was filled with good and bad wishes for the newlyweds.

For example, after steaming, the grouper will undergo a deodorizing process, such as scraping off the mucus from the fish skin, cleaning the white membrane and blood clots in the fish's abdominal cavity, etc., to ensure that the fish meat is pure and has no odor.

Every dish was delicious. The family drank together, talked and laughed, and shared each other's joy and blessings.

For example, this golden and crispy fried shrimp ball is crispy on the inside and tender on the outside.

The meat of grouper is tender and has a smooth taste.

Before arriving at Hai City, Zhou Yuan did not stop for a moment and immediately met up with team members He Anguo, Zhu Xinliang, Tian Guizhen and Lin Jiaying.

The table was filled with a variety of farm dishes, including fresh and delicious steamed fish, fragrant braised pork, and refreshing and refreshing cucumber salad...

Because he was in a hurry to attend the filming of the seventh episode of "The King of Chefs", he could only say goodbye hastily before the wedding started and embarked on the journey to Haishi.

In terms of taste, the steamed grouper also performed well.

I haven't had this seafood fried rice yet. The rice grains are shriveled and colorful, and you can taste the flavor of the sea in every bite.

Here, the vermicelli also absorbs the essence of scallops and minced garlic during the steaming process, becoming delicious and tasty, adding more flavor to the whole dish.

When the two exchanged tokens and expressed their love for each other, thunderous applause and blessings rang out all around, pushing the wedding to a climax.

In order to further enhance the texture and taste of the steamed grouper, the chef used some auxiliary seasonings and cooking techniques.

After steaming, the fish meat not only retains its original freshness and tenderness, but also because of the precise control of the heat during the steaming process, the fish meat becomes firmer and less elastic.

The melodious qihu solo makes people indulge in the ancient melody; the cheerful folk dance shows the vitality and warmth of the countryside.

Our group excitedly walked through the streets and alleys of Haishi, looking for these gourmet treasures hidden in the city.

Lin Jing and I ate and talked, and he praised the seafood in Hai City highly.

The architectural style of Haishi is a combination of Chinese and Western styles. There are neither modern low-rise buildings nor ancient streets and alleys full of historical charm.

Because of the steaming cooking method, there is not much seasoning and oil, so the original flavor of the fish can be fully displayed.

It was also the first time for Zhou Yuan and Jiang Xu to attend a wedding of that type, and they felt it was very novel.

Lin Jing and I shuttled between the stalls, bargained with the stall owners, and selected the freshest seafood ingredients.

Lin Jingxiao wore a cheongsam embroidered with a phoenix pattern, which outlined her graceful figure, making her look like a fairy walking out of a painting.

Zhou Yuan and Zou Rumei wore traditional Chinese formal attire. Zhou Yuan looked handsome and elegant in a red robe and jacket.

Before being fried, the garlic flavor becomes more intense, which complements the umami flavor of the scallops, making the whole dish rich and intoxicating.

There was a lot of noise outside, and the wide variety of seafood was dazzling, which was a feast for the eyes.

We strolled along the beach, feeling the coolness and comfort of the sea breeze on our faces, our hearts filled with love for the city.

The restaurant's chefs are also very skilled at cooking seafood in a way that makes it look good, fragrant and tasty.

Before the meal, we also tasted the specialties of Haishi.

The first dish to be served was not the steamed grouper. In terms of taste, the steamed grouper retained the freshness and sweetness of the fish meat to the greatest extent possible.

Before the wedding ceremony begins, the next most important part is the dinner.

At the same time, a few cuts will be made under the fish body to make it more flavorful. During the steaming process, seasonings such as onions, ginger, and garlic will be added to remove the fishy smell and increase the aroma.

We ordered two groupers, some scallops, and seven servings of seafood fried rice, which looked very appetizing.

The rich marine flavor and sweet taste of fish meat are unforgettable.

The seafood market in Haishi is the first stop of our trip.

The not-too-sweet but not-greasy crabapple cake and the soft and delicious glutinous rice balls...each of them left us with an endless aftertaste.

In the end, we decided to have the small seafood meal outside a seemingly inconspicuous but well-reputed large restaurant.