揭秘廣東宵夜的頭牌！這的生蠔個頭比手臂還長，食客直呼太過癮！

this is big and long This is because of the oysters we raised before, some of them will be dumped in the sea Then grow naturally We sent people into the ocean to go diving to find them According to this annual ring. dozens of rounds It will take at least ten years to be this big so it must be wild Send these goods to us right away okay What is rare is more expensive The news of the arrival of wild oysters came with nightfall and it spreads fast in the Moments of Wechat Trying the fresh oysters must be the theme of tonight But the Hao Lao knows that Picky Cantonese will not pay for fancy One false step will make a great difference. Grill it lightly, or with minced garlic or with garlic and chili. there're three flavors How to breathe soul into hard-to-find ingredients This is a problem This is the oyster today, right? Grilled wild oysters are fragrant but chewy How is the taste it tastes good, but it's over not to say it's overcooked the flesh is overgrown oysters that over 10-year-old Oysters are big, so the flesh must be overgrown This is a raffle for guests Diners arrive at 9:00 p.m. a dozen of oysters and several skewers business is booming as usual the oysters they get is big The lottery of wild oysters set off a small boom in an instant I got the "plus oyster" the large wild oysters become a surprise episode of this night Make a progress 3 o'clock at night The partners are having a rest drink at night Turn delicious enjoyment into work and career Maybe it was just a spur of the moment But the persistence to ingredients and persistence to memory maybe telling another story The ambition for life is the Big Dipper in the dark night let's keep going Cantonese standard for measuring the quality of nightlife is always mysterious that is fire Barbecue was called Zhi (Grill) in ancient times it's an ancient way of cooking food over a flame you can set up a late night canteen by a few tables, chairs and a grill What is the main theme of Cantonese midnight snacks the only one answer is oysters open the pot to bring fortune Oysters as Molluscs but with a hard shell concentrated delicacy of the sea Self-contained cooking container Oysters must be the common dish among midnight snacks but still popular Charcoal grilling makes the fat oyster meat ooze juice Topped with secret garlic chili sauce The freshness of the sea and the spiciness of the mountains are intertwined The color and fragrance that Cantonese pursued came out What I'm most satisfied with is oysters Fat enough, fresh enough, pretty enough don't waste the juice With good texture the juice will burst out as soon as you take it in. First of all, the oyster is very fresh The oysters we have eaten are not so elastic Anyway, the ingredients are very delicious combined with the umami of the oyster It should be the most delicious oysters I ate in Guangzhou Hao Lao, master of oyster cuisine Since his debut in 1998, he has specialized in charcoal-grilled oysters His real name Li Liling is rarely known Every place has different oyster and different cooking skill Zhuhai is lighter Yangjiang is a bit sour the oyster is triple Fujian's it's more popular Because the meat is chewy and light 24 years of cooking skill The key is the thickness of the oyster shell, fire control one more minute will be overcooked one less minute will be raw The demanding pursuit of the best taste Hao Lao counts in the time it takes to serve the food Generally, it needs to be cooked to about 80% Once on the table it reaches 90% cooked it will keep the texture good The oyster feeds hundreds of businesses In the Hao Lao's culinary philosophy that less is more There is a secret that is difficult to replicate Stop shooting, it's secret This is my secret of making for living Someone offered money to buy it and I refused to sell it Even my wife doesn't know it but now it's in my hands I have no way, cuz I work for you Hao Lao's bosom friend is Wang Jun A foodie who started his business from Anhui to Guangzhou Often shuttle in the old streets and alleys trying all kinds of food I wanna a portion of beef offal In a casual supper Wang Jun and Hao Lao started from oysters when they first saw each other becoming the best partner in business We currently have 8 ways to cook oysters Hao Lao's skills are recognized Slice ​​abalone cut prawns lengthwise add oysters The freshness of the sea is boiled out of the surrounding porridge The secret sauce mixes saltiness and freshness Garlic oysters bring out the sweetness of the sea Chicken testicle, crayfish and oysters are dancing on charcoal fire sea ​​and land, salt water and fresh water brings the tenderness of the sea Whether you prefer light or heavy There is always something to satisfy your picky taste buds For the brothers who make oysters their life's work They have been waiting for news from the sea hello, lady boss -hello Your oysters will arrive tomorrow. we finally get some giant wild oysters Okay I will go to see the goods tomorrow you keep it for me Guangzhou Huangsha Aquatic Products Trading Market is a sanctuary for caterers Goods turn around like wheels In the largest aquatic products comprehensive trading market of South China It's not just about eyesight but also relationships hey, lady boss hello it's quite fatty it's good Are the extra large wild oysters in stock today? yeah this is big and long This is because of the oysters we raised before, some of them will be dumped in the sea Then grow naturally We sent people into the ocean to go diving to find them According to this annual ring. dozens of rounds It will take at least ten years to be this big so it must be wild Send these goods to us right away okay What is rare is more expensive The news of the arrival of wild oysters came with nightfall and it spreads fast in the Moments of Wechat Trying the fresh oysters must be the theme of tonight But the Hao Lao knows that Picky Cantonese will not pay for fancy One false step will make a great difference. Grill it lightly, or with minced garlic or with garlic and chili. there're three flavors How to breathe soul into hard-to-find ingredients This is a problem This is the oyster today, right? Grilled wild oysters are fragrant but chewy How is the taste it tastes good, but it's over not to say it's overcooked the flesh is overgrown oysters that over 10-year-old Oysters are big, so the flesh must be overgrown This is a raffle for guests Diners arrive at 9:00 p.m. a dozen of oysters and several skewers business is booming as usual the oysters they get is big The lottery of wild oysters set off a small boom in an instant I got the "plus oyster" the large wild oysters become a surprise episode of this night Make a progress 3 o'clock at night The partners are having a rest drink at night Turn delicious enjoyment into work and career Maybe it was just a spur of the moment But the persistence to ingredients and persistence to memory maybe telling another story The ambition for life is the Big Dipper in the dark night let's keep going