Lunch was made with seafood we picked ourselves, and it tasted particularly delicious.
Except for Xiao Yixun, who can't be in the sun and seemed a bit glum, the other three people at the long table had smiles on their faces.
A summer lunch with a bowl of freshly marinated snail meat seasoned just right, served on ice, was especially refreshing.
This dish was originally taught by Lin Wanwan to Hua Nong, and now Hua Nong has totally surpassed the teacher.
Besides the marinated snail meat, there were mussels, clams, scallop slices, and two types of sliced seasonal fruits, with a pot of osmanthus wine specially requested by Xiao Xianghua brewing on the side.
Of course, today's protagonist was the big green crab, steamed in a large steamer, served one per person.
In this season, neither swimming crab nor hairy crabs are plump enough, only green crabs are the most succulent.
