"In general, theoretical knowledge is abundant, and practical experience is all relied on. I took the tablet and browsed it, and found the name of Trimbach, "Yo, Ting Bak family, 08 years of the Holy Mast Garden, then come here, the German Riesling drinks a lot, the French Alsace drink less, I have to slaughter this kid." ”

Sister Fei smiled and took back the tablet, "If you want to kill him, then you should order a bottle of Keller, otherwise the knife will not be ruthless." ”

"Don't don't, don't be, we're not such a loser, Keller's G-MAX is too exaggerated, and it's a terrible thing to drink it, and it's easy to go from thrift to luxury, and it's hard to go from luxury to thrift, we have to have a step-by-step process. ”

Sister Fei made an OK gesture at me, and Min Ziqin asked, "Brother Li, is this wine very expensive?"

"If you want to start at the Holy Mast Garden, you have to start at least two thousand, not to mention G-Max, that thing is known as the most expensive dry Riesling in the world, I guess I have to add an extra zero to this bottle. ”

Soon Sister Fei led a waiter up, holding a set of crystal cups and two long-necked pots, Sister Fei herself took the bottle of Shengwei Louyuan and showed the wine label in front of me, and then skillfully used a seahorse knife to cut the bottle seal, carefully took out the cork, and then divided the whole bottle of wine into two long-necked bottles, and then put the bottle closure and empty bottle in front of me.

"Good craftsmanship, it's rare to see such a beautiful cork. ”

"Without him, only the hand is familiar. ”

I poured a glass, the wine was clear, the aroma was tangy, ripe fruit and distinctly mineral, I took a sip and pondered it slowly, the style was indeed delicate and elegant, and it was undoubtedly the best Riesling I have ever drunk.

"It's delicious, it's really good wine. ”

Su Er asked again, "Don't you need to sober up?"

"Silly girl, because the tannins are weak, there is basically no need to sober up. However, this bottle is an old wine, and after being aged for more than ten years, it is inevitable that there will be a small amount of crystallization and precipitation, and only the bottle needs to be replaced. And it must be chilled before drinking, and changing the bottle will also help it slowly rise in temperature, so as to open up the aroma of the sealed town. Of course, Sister Fei is so professional, she must have thought about it for us, so just drink it right out of the bottle. ”

Sister Fei nodded, "I'll go and take a look at the pufferfish, you can use it slowly." ”

Chang Weizhen poured wine for everyone and tasted it slowly, and Su Er held the bottle while drinking, "Holy Mast Garden, this name is so strange." ”

I was happy to share with her, "You see, the seal has Trimbach on it, which is the name of the winery, and it's the Tinbach family. Looking at the wine label again, the first line says Alsace, which is Alsace, a famous wine region in France. The Maison Tinbach is one of the most famous wineries in the Alsace region of France, with a history dating back to 1626. The big line in the middle, Clos Ste Hune, is the vineyard where the bottle was produced, transliterated as the garden of the Holy Mast. ”

"Clos means garden in French, and in the long history of Alsace, many vineyards with excellent terroirs have been fenced, resulting in a series of top vineyards under the name clos. Most of these traditional gardens were included in the later Alsace Grand Cru, but some of them, due to their unique status and reputation, did not bother to label themselves as Alsace Grand Cru, as exemplified by the Sacra Garden, which belonged to the Ting Bak family. ”

"With an area of less than two hectares and an average annual production of about 8,000 bottles, this is one of the most outstanding examples of Riesling in the region. Dry white generally has a much weaker ageing potential than dry red, but their Riesling has excellent ageing potential, and some of the best vintages have not reached their peak even after 10 years of bottling. That's why the Tinbach family usually ages in the cellar for five years before it starts selling, which is a great Riesling. ”

Although Su Er had listened to me give her popular wine knowledge many times, she still couldn't help but open her mouth wide, "Do you want to learn so much about drinking?"

Chang Wei explained for me: "This is also a kind of fun, and besides, if you know more, at least it is not easy to make people pit." ”

I picked up my glass and touched one with him, "Ah, do you remember the first time we sat down for a drink?"

Chang Wei thought about it with his cup, "It should be the time I just met you in the first half of the year, and we went to smash someone else's bar." ”

"Yes, yes, Sur was still so big at that time. ”

I stretched out my hand and made a gesture of wrapping, and Su Er slapped me on the back, "Wei Zhen, look at the two of them, they have already fornicated at that time." ”

"Hey, it's fatal, light, what's fornication? At that time, we could only say that it was a strategic cooperation at best, and Xi Fan and Uncle Han were also there, not all to save you. ”

"Pull it down, the two of them went to smash people's yards without figuring out anything, and they also strategized. ”

Chang Weizhen didn't know the reason for this, so he inquired with Su Er with great interest, and Su Er told her about what happened at that time.

"I didn't expect Ah Wei to go and smash other people's bars, I've never seen him do such a thing, or Su Er, your charm is greater. ”

"Your man is ruthless in private, let me tell you a thing that no one knows, in Rongcheng, Wuli Lane on Fushou Street, this kid has slept in a coffin!"

Chang Wei raised his head and thought about that experience, and pointed at me with a painful face: "That's why you imprisoned me, it's too immoral." ”

"I was here to save you, you let the bag to be unconscious, if I hadn't entered the cemetery alone, your baby would have been cold in that little dark room full of wreath paper figures. ”

"I'll have to put a drink on the table and thank the shopkeeper, but I don't want to go to Wuli anymore. ”

Chang Weizhen looked at the two of us squeezing each other with a smile on his face, "There seem to be a lot of stories between the two of you." ”

Su Er nodded violently, "They can always act." ”

Chang Wei nodded his finger on the table and said, "If you want to say that you can act, Li Mu will definitely not lose to me." Let's just say that when we crashed, he pestered me to catch me, and I really couldn't help it, so I confessed my plan to him. Originally, I wanted him to cooperate, and I left after beating me down, but without saying a word, he picked up the knife and stabbed himself in the leg. ”

I turned my glass, "Is it okay not to tie it? We both hit our heads so badly, if I don't get hurt, can the people of the Demon Research Institute believe it? Don't mention it, my legs hurt when I mention it." ”

At this time, the food had already begun to be served, Chang Wei beckoned Ayi to sit down, and the waiter served a puffer fish sashimi first, and the almost transparent pufferfish meat was arranged in the shape of a flower on a blue patterned Japanese style plate, and a small pile of pufferfish skin was resting on the side. Around the plate are three seasoning dishes, orange vinegar, grated radish and shallots.

I took a slice from my chopsticks, dipped it in the sauce and hesitated for a moment, but still stuffed it into my mouth. The main reason is that I don't like to eat raw, and the other is that the concept of pufferfish being highly poisonous has always remained in my heart. I didn't feel the fishy smell in my mouth, and when I chewed it carefully, there was actually some sweetness, and it was really fresh and tender.

The second course is cooked, braised pufferfish. A whole pufferfish is placed on a plate, surrounded by a thick white and tender soup, pick up a piece and taste it, the meat is refreshing and smooth, and then drink a spoonful of soup, the fragrance is overflowing, I feel that I have fallen in love with it a little.

The third dish is braised pufferfish, which looks more homely, but it is appetizing, and it is naturally fragrant after being stewed in mellow soy sauce. Chang Weizhen reminded me that I could have a little rice and then use the soup to soak rice, wow, terrible, I felt like I could eat two more bowls.

The waiter brought a small plate, which was filled with a few pieces of deep-fried pufferfish, with a bit of fish bones on the meat, accompanied by lemon slices, which did not taste like the greasy feeling of ordinary fried food, and the skin was crispy and refreshing, but the inside was soft white meat, which was really irresistible.

At the end of the day was a small hot pot, the broth in it was already a little boiling, and the waiter set the dishes and went out. Ayi picked up a large piece of pufferfish meat and bones and put it inside, "Come on, come on, this weather, hot pot is still indispensable, and it is also my favorite." ”

After tasting them one by one, everyone was quite satisfied, so they slowed down. Ayi said: "Well, our pufferfish is a must." ”

Everyone nodded in unison, and Min Ziqin asked Xi Fan: "Chef Xi, what do you think?"

Xi Fan smiled shyly, "It's pretty good." ”

Ayi said: "Yo, this is still a chef? ”

We all followed suit, and Xi Fan said: "Overall, it's really good, and it should be considered good in the pufferfish meal I've eaten." Since I said objective comments, then I will say a few nonsense, and don't care if you say something wrong. ”

"Pufferfish sashimi, we mainly look at the knife work and plating, this knife work is actually quite good, but if you can be a little more refined, there will be extra points. For example, the pufferfish skin has a lot of tiny barbs on its belly, and when it is handled, it is very delicate to the master's skill. Braised pufferfish, it should be used to burn the pufferfish in ham and chicken soup over a slow fire, so that the soup slowly collects the juice and becomes thick, and then slightly seasoned. ”

"Braised pufferfish is the most common method, and it is also too heavy, but because it is a heavy taste, it doesn't have much impact. As for the fried pufferfish, it feels a bit rushed, the skin is not crispy enough, and the bones are not crispy enough. Finally, pufferfish hot pot, this is our own participation, so I won't comment on it, after all, it is the base of matsutake mushrooms, chrysanthemum and tofu. Oh, by the way, puffer fish liver is definitely not allowed on the table, but I didn't even see Shirako, which made me quite curious. ”

There is no mistake