Start with delicious food

Qin Hao took out more than 20 cheese chickens that had already been processed.

This chicken, which can grow to more than half a meter tall and looks similar to an ordinary white-feathered chicken, has a strong cheese and milky flavor, hence the name cheese chicken.

In order to fully bring out the delicious taste of the ingredients, Qin Hao took out the milk sprayed by the milk whale and marinated the whole chicken in the milk.

The chicken looks extremely tender after being soaked in milk.

To make the grilled chicken skin crispier.

Qin Hao also used milk, honey, royal vinegar, and sugar color fried from the brown sugar in the sugar desert to prepare a large bowl of crispy water that looked like milk coffee.

After stuffing the chicken's belly with pork, potatoes, garlic, steak, onions and ham and pineapple, Qin Hao sewed the opening of the chicken's belly.

Then brush the chicken with the prepared crispy water. Hang it on a special oven and start spiral baking.

Immediately afterwards, Qin Hao made a large pot of sauce-braised beef using white-haired Sindi Leila beef.

Because the marinating time is longer. So Qin Hao just pulled it gently, and the beef was easily separated from the bones.

Then Qin Hao made each golden sesame cake embryo.

First fry both sides of the cake on a pan until golden brown, then bake in the oven until the golden sesame cake begins to expand, the inside becomes fluffy, and the surface of the golden sesame cake becomes crispier.

The braised beef in soy sauce, the pickled cucumbers pickled with sakaki liangzi found in the jar, and the tiger head chili prepared by Qin Hao were chopped into pieces.

Then Qin Hao made a slit on the golden sesame cake. Mix the chopped beef and side dishes evenly and stuff it into the golden sesame cake.

In the end, Qin Hao didn't forget to spoon a spoonful of the braised beef soup into the beef stuffing that was stuffed so full with golden sesame seed cakes that it was almost too big to fit.

The next step is to prepare barbecue, hot pot, fruit salad and dessert.

Smoked squid, chicken wings of ten chickens, pork knuckles and pork belly of crab pig, sunshine leeks, boneless saury, bacon leaves, tenderloin bananas, sausage eggplant, matsutake bamboo shoots...

Many ingredients were cut by Qin Hao and then skewered into skewers with wooden skewers. Grill over charcoal fire.

This is not over yet. The real highlight of the barbecue feast is the roasted whole lamb made by Qin Hao using green-eared lamb.

This kind of ear is the best green onion, and it has an onion aroma without any smell, which is very suitable for making roasted whole lamb.

For this reason, Qin Hao even built a completely sealed oven to roast the lamb with green onion ears.

During the barbecue, Qin Hao also took time to make barbecue seasonings.

Cumin powder, dried chili pepper, sugar, salt, potato chips, cookies, natural French fries, roasted walnuts, fried peanuts and large pine nuts over ten centimeters in length.

Mix all these ingredients together and grind them into a fine powder.

The barbecue seasoning is complete.

Next it’s the hotpot’s turn.

After some careful consideration, Qin Hao finally decided to try Century Soup Hot Pot.

The ingredients used to match the century soup must not be ordinary ingredients.

So Qin Hao chose to slice four kinds of ingredients: golden puffer whale, perfect elephant end mammoth, sparkling silk-footed fish and original gem meat from the gourmet world.

As for the dipping sauce used for hot pot, Qin Hao prepared sesame paste ground from the finest diamond sesame seeds cultivated for n generations, combined with meteorite salt, minced meteorite garlic and Melk's stars powder.