There are many companies acquired by Alibaba, including Gaode, Xiami, Tiantian Mengting, Youku, and UC. They have no outstanding results. Even if they can develop smoothly after the acquisition, some products will even disappear into the market.

On the other hand, Penguin has invested in JD.com, supports Meituan, Didi, 58.com, and Pinduoduo, each one develops better than the other. As long as you lie down, you will make a lot of money and it will be so exciting.

"If you want to say what advantages does Alibaba really have, I am more optimistic about finance and logistics. Many users have credit business on Alipay. After all, it is linked to money, so the user stickiness is definitely very good."

"Logistics is Lao Ma's strength. Alibaba's future goal is to integrate all logistics platforms. After all, they are a martial arts fan. How can they not be the leader of the martial arts world?"

I left Penguin in the evening and had no good projects. In fact, it was difficult to invest. I ran around the country and saw all kinds of strange entrepreneurs. I was in vain for several months.

Johnson Johnson is more determined to be a rich and salted fish, and is not a superman. Why do he think about saving the earth all day long?

Lao Tan knew that the person in front of him was more close to the beauty when he saw the food, so he volunteered: "There is a good restaurant in Foshan, and the chef has good skills, especially Yusheng, which is awesome. Let's try it?"

Johnson laughed, the young man has a future, what are you waiting for? Let's go!

I drove straight to Foshan and came to a private restaurant. Calendula was born in Jin. He was once a senior chef at a restaurant in Guangzhou. He is known as a chef in Guangzhou and a chef from Fengcheng. There are many chefs in Shunde, many elites and many masters.

UNESCO even awarded Shunde the title of the World Food Capital, which is the sixth city in the world to receive this honor. Chen Xiaoqing's team also once did a program to find the taste of Shunde.

Lao Tan was very familiar with the other party. He just sat down and asked a few questions. After receiving a satisfactory reply, he returned to Johnson and said, "Lao Jin's craftsmanship is absolutely first-class. Today is not only Yu Sheng, but also other surprises."

Johnson smiled but said nothing. Seeing Lao Tan's mysterious appearance, he probably prepared something good in advance and was going to entertain himself today.

Master Jin asked his apprentice to put the teppanyaki on the table and take out a large plate of ingredients from the low-temperature box. Johnson's eyes lit up and said, "Is it a clam?"

"Rudong clams!" Master Jin smiled and said, "I heard that you are a gourmet. Old Tan has transported this box of clams from Rudong from all over the place. The food is rare, and only teppanyaki is the most suitable."

When Lao Tan saw Johnson smile, he was secretly happy. He flattered him right. He pretended to be light and said: "Eat the sea from the sea. Rudong has produced seafood products since ancient times. There is a legend among the people that Taurus has sunrise. The most famous one is of course the most famous clam, which is known as the world's most famous clam."

Johnson Johnson carefully looked at the shells that were not astonishingly beautiful. Lao Tan said it was true. According to legend, after Qianlong tasted clams, he wrote the novelty in the world. The earlier statement came from the "Poem of Gandharva" written by Emperor Wu of Liang. In this poem, he compared clams to immortal spirits with strange and mysterious spirits.

Clams are not unique to Rudong. Clams are produced in Guangdong, Guangxi, Liaoning and Fujian. But looking at the country, the most delicious clams are Rudong clams.

Although the yield of clams in Guangdong and Guangxi is large, the shells are thin and the meat is thin. The shells of clams in Liaoning are thick and the meat is thin. Only Rudong clams have thick shells and fat meat, which has the best taste.

The master once said that clams are fresher than any artificial seasoning. Rudong people like to add clams to make fresher almost any dish. Local housewives even add clams to make the flavor of cooked vegetable soup, and the soup is as mellow as milk.

Master Jin tried the temperature with his hands and introduced: "The biggest advantage of iron plate clams is that they can add to the atmosphere of the banquet, make people hear sounds and ask about the fragrance. The disadvantage is that iron plates transfer quickly and dissipate quickly. They cannot heat evenly, and cannot achieve the effect of sterilization on clams."

Seeing that the other party is full of confidence, there is no need to worry about this kind of problem. He added salt, pepper, minced ginger, scallion, sesame oil to remove the fishy smell of clams.

After stirring well, take out a piece of tin foil, spread the onion bottom, put in clam stir, place green and red peppers as a decoration, drizzle with sesame oil, and finally seal and wrap the tin foil.

At this time, the iron plate was burned red. After putting the wrapped tin foil on the iron plate, with the sizzling sound, a layer of tin foil on it gradually bulged and slowly bulged into a hemispherical shape.

For about two or three minutes, cut the tin foil with a fruit knife, and the clams inside are boiling, and the smell is brimming and fragrant. Then stir-fry with a spoon to ensure even heat.

Johnson nodded and praised: "The clams are sealed in them through two layers of tin foil. There is teppanyaki underneath and steam heating on it. Especially the sterilization effect of high-temperature water vapor is very good, and it cleverly solves the problem of fast heat dissipation and inadequate sterilization of traditional teppanes."

"Because it is closed in tin foil, each clam looks bulging after being cooked, fully retaining moisture and elasticity, and tastes delicious and nutritious, and is very creative."

I put a piece in my mouth and couldn't help but squint my eyes. It was like a clear spring in the mountains, like a gurgling bluestone water, washing the taste buds of the tongue, how could it be so fresh!

Master Jin smiled and signaled his apprentice to bring the soup. The milky white soup was filled with fragrance, and introduced: "At the banquets held by Rudong Bagua Tea people for thousands of years, simmered razor clams are always served as the first dish, so they are called clam leaders."

"If locals treat guests in the first month of the year, if there are four dishes such as razor clams, knife fish, spring bamboo shoots and stir-fried shrimp, it will be the most seasonal banquet."

Johnson clamped up a piece, which looked like a bamboo tube, and the shell was like two bamboo pieces. The shell was light tea-brown, and the body was about two to three inches long.

The meat is like white jade, fat but not greasy, and has a unique flavor. Since the Qing Dynasty, razor clams have been listed as tributes, and this famous dish also appeared in the Jia Mansion banquet in "Dream of the Red Chamber".

He said curiously: "Why are the dried clams that have not been soaked in Hong Kong as hard as stones? Why are they so soft and slippery?"

"Wash the clams with water, soak them in clean water for about 12 hours, then boil, pick up the clams, and leave the original soup for later use. Never pour it out."

"Pick off the nose and coat of the clams, cut the clam body into two pieces, remove the mud and sand, debris, wash it with water, separate the clam nose, clam wrap and clam body."

"Soak it in 8% of edible alkali water to make it grow and spread. Generally, it will take about 8 to 12 hours to restore the appearance of fresh clams, just like letting it wake up, so it is called wake-up clams."

"Fry the clam slices with lard, then serve them, cut one and a half of the pork into two-inch-long strips of meat, take about half a pound of medium clams, split them and wash them, stir fry them separately for later use."

"Put the original soup into the pot, put the clams, meat strips, and clams into the pot at the same time, add a small amount of ginger, green onion, rice wine and other seasonings, and simmer over low heat until the soup is milky white."

Seeing that the clams were tender and jade-like invisible in the soup, Johnson Chan praised him and said, "The hot spring water is smooth and the grease is washed, so a concubine is out of the bath!"
Chapter completed!