The fiery bonfire was lit, and in the cotton workshop, which had ceased operations, there was ample space for everyone to gather around the fire.
Barbecue is the eternal theme at Great Tang banquets; after all, boiled vegetables are truly unappetizing.
Today, since we went up the mountains, besides roast lamb, poultry, there's roast bird meat, roast squirrel meat, roast pheasant meat, and so on, in short, the ingredients are abundant.
Of course, besides meat, the seaside folks can hardly lack seafood, whether it's tasty or not, it needs to be included.
Shellfish, shrimp, and fish have been washed and brought to the fire.
Recently, Lin Wanwan taught the clan a new way to eat—drunken shrimp. A bite of pure, natural, pollution-free sea shrimp paired with the cool aroma of wine is exquisite.
The wine is corn husk wine and sweet potato wine, all local specialties of Great Tang, much cheaper than the rice wine and other grain brewed wines.
