"Boom~~"

After a crisp sound, a faint white gas erupted from the mouth of the bottle, and the clear amber-like liquor was poured into the glass with bubbles, and the mellow aroma that followed escaped from it crossed the river of time into Xia Yu's nose in 1988.

"Looks like it smells like roasted nuts?"

Xia Yu said uncertainly, but the noses of foodies are quite sensitive.

"Mr. Xia, you are really tasteful, Dom Pérignon Champagne does not use oak barrels in the brewing process, and the aroma of roasted nuts is the result of the aging of the lees. ”

Chen Kai said in admiration, although Xia Yu didn't understand this sycophant, he always felt very stylish when he listened to it.

Drinking champagne doesn't have to shake the wine like drinking red wine, Xia Yu picked up the glass and took a sip.

As the wine enters his throat, complex palates explode in his mouth, revealing a delicate, full-bodied, light and refreshing aroma of vibrant tropical fruits.

With such a multi-layered taste variation, this wine is fully worth its price.

It seems that he has to have a good relationship with the old man, and he will have the opportunity to empty his private wine cellar in the future!

Yi Siwen, who was helping in the hotel lobby, didn't know that he had been targeted by a demon surnamed Xia.

Soon the first course came up, which was the appetizer roasted flavor.

Siumei refers to Cantonese-style roast meat, a kind of local food that can be bought on the streets and alleys of Guangdong and can also be served on the table of five-star hotels.

Xia Yu moved his chopsticks to pick up a piece of caramel-colored barbecued pork, and when he chewed it, he felt that the sweetness was perfectly combined with the firmness of the pork.

Simplicity shows real skills, and the level of the chef can be eaten at once.

One of the most criticized aspects of a fine dining restaurant is the consistency of the dishes.

With so many guests, it is impossible for every dish to be cooked by the executive chef, and it is common to eat two or three chefs.

This is the reason for the controversy caused by Tang Ge's first promotion to three stars, after Tan Shiye's departure, the problem was completely put on the table, and the management was unable to solve it, which eventually led to the restaurant's downgrade.

I don't know about these Xia Yu, and if I know it, I won't be interested, at most, I will regret that there is a place to eat in the future, but the huge magic city is a delicious restaurant, and Xia Yu will throw himself into their arms at that time.

Food-loving people don't have bad guys, but they are generally ruthless.

If you make a delicious meal, I am very enthusiastic about you, and if you don't do it well, I will abandon you like a shoe.

If you want to talk about human feelings, let's watch more "Late Night Canteen"!

Remember, it has to be the original, the domestic remake version is too spicy to the eyes.

Next up is a dish of money shrimp balls, which is also the signature dish of Tang Pavilion, and won the "Highest Honor Award in the Seafood Group of the Greatest Cuisine".

Although I don't know how much PR money is paid in it, this dish is quite attractive just by looking at it.

Shrimp balls are dotted with a few asparagus, and there are some side dishes on the side that I don't know what they are, and they look like gold coins when fried.

Is that what money means?

Taking a sip of wine to dilute the residual taste of roasted meat in his mouth, Xia Yu picked up a piece of shrimp meat and put it in his mouth.

Well!

The incomparably tender shrimp meat melts in the mouth, and the unique umami of the shrimp seems to have brought Xia Yu to the seaside.

Is it so delicious?

While eating at several tables around, they have been paying attention to the situation on Xia Yu's side, and now they see Xia Yu's expression a little greedy.

They know Lin Kai and know Tan Shiye better.

Tan Shiye came out to greet Xia Yu just now, who knows if the dishes he ate were fried by Master Tan himself?

This point was uncertain before, but now seeing Xia Yu's expression of enjoyment, it must be eight or nine.

Most of the people who come to Tang Pavilion to eat are rich people, and most of the rich people are human spirits, they obviously guessed right, but what can they guess?

They can't do anything but envy, jealousy, and hatred.

can make the restaurant manager serve the whole process, Xia Yu's identity is not as simple as being rich, maybe he is the son of a wealthy family somewhere.

Everyone made up a lot of brains at once, and they didn't know that if you would drop ten times with one force, you can be as awesome as Xia Yu if you smash the presidential suite in Langham for one night.

It's just that the price of 60,000 9 a night makes most rich people have to consider it.

It's not a question of whether it's money or not, it's a question of whether it's worth it, and it involves a person's view of consumption.

Because of the system, Xia Yu's consumption concept has become very strange, and he is more willing to spend money than before, but he is not blind to spending.

With the passage of time, his view of consumption will gradually become mature and become more in line with the identity of Shenhao.

I didn't eat a few shrimps, but another dish was served, which was the signature conch soup.

You can see the clarity of the soup at a glance, Xia Yu took a sip, and the greasy taste of the money cake just now was instantly dissolved.

It turned out that there was a mystery in this arrangement, and Xia Yu felt a little strange.

The next fried Wagyu beef with chives is also very good, and there is also a local gang of smoked fish.

When the main dish was almost finished, another dim sum called Swan Quicksand Crisp came up.

The shape of this snack really looks like a swan, Xia Yu blew the hot air, and swallowed it whole in a big bite.

The skin is crispy and cracked after chewing, and the filling flows like quicksand, Xia Yu's ruthless iron mouth also feels a little hot, but the taste of this rustle is really good.

Taking the last sip of wine in the cup, Xia Yu put down his chopsticks with satisfaction.

The experience of this meal was very good, and he will come back to check in when he has time in the future.

I just hope that there will be someone to accompany him when the time comes.

Later, Master Tan came over again, Xia Yu chatted with him, and was full of praise for his craftsmanship.

"Master Tan, if Tang Pavilion doesn't want you in the future, come to work with me, how many words do you want!"

Xia Yu finally joked and said, how can a chef of Tan Shiye's level be a private chef?

"Then Old Tan, I'll eat under Mr. Xia in the future!"

Tan Shiye also responded with a smile, but there was a pressure hidden under the smile.

It is easy to fight the country, but it is difficult to defend the country, and only he knows all the tastes.

After storing the remaining half of the bottle of champagne, Xia Yu left the Tang Pavilion and returned to the room.

It's not half past eight, and it's too early to go to the nightclub, so he plans to come back and rest for a while.

Leaning on the sofa, Xia Yu took out his mobile phone and prepared to pick out a few photos to send to his senior sister.

I was busy eating just now and didn't have time, but now that I'm free, I can't forget such an important thing.

Yin Suya on the other end had just finished serving Concubine Ding and finished dinner, when her mobile phone suddenly vibrate.

When he opened it and saw that it was Xia Yu again, thinking of this point, he wouldn't be hungry for her again!

Senior sister, you're very smart!

If Xia Yu knew what Yin Suya was thinking at the moment, she would definitely comment like this, but she was so "smart" because he was pitted out little by little.

It is not an exaggeration to say that he is a devil in such an act!

Anyway, Yin Suya clicked on the dialog box, and then she closed herself.