"The taste of fresh ginseng is much richer than that of dried ginseng, so if you use fresh ginseng to simmer in soup, you don't need to put so much in the amount, and it will be just right to reduce it by about two to three percent. ”

Lin Haocang has a lot of private chefs at home, he has eaten a lot of medicinal food recently to regulate his body, and the chefs have also taught him a lot of lessons.

When the waiter heard this, he immediately wrote it down.

Zhang Ningjun was on the side, looking at Lin Haocang with admiration, and said in surprise: "Brother Haocang, you know a lot!"

"Hehe, Ning Jun, try this soup!"

Immediately afterwards, Lin Haocang and Zhang Ningjun tasted the remaining six kinds of crockpot simmering soup.

Each one was simmered and tempting, but he only took a few bites of each.

Soups are more stomach-consuming and should not be used too much.

About ten minutes later, Wu Lifei served Chef Haston's first dish: three seasons of honey, which she placed in front of Lin Haocang and set the utensils.

When Lin Haocang leaned over, he observed Wu Lifei's appearance up close.

Wu Lifei's appearance is undoubtedly top-notch, the skin is very clean and warm white, although fair but not pale, the eyebrows and eyes are exquisite, the bridge of the nose is straight, the lips are thin, and the depth of the European facial features is integrated on the basis of traditional aesthetics.

Although he is a mixed race with a little alien feeling, his fluent Chinese makes Lin Haocang feel quite close.

"Mr. Lin, this dish in front of you is called Three Seasons Honey. Wu Lifei's melodious voice drew Lin Haocang's attention back to the dish itself.

I saw three small hexagonal pastries on the plain plate in front of me, which looked like a beehive structure.

Since the three pastries are all pale yellow with honey, and the shape of the hexagonal honeycomb and flowers will trigger visual associations among diners, it is possible to imagine their sweet and soft flavors just by looking at them.

I didn't taste it and foresaw it.

It can be seen that the art of structure and vision is also extremely important in eating.

"From left to right, the three pastries are Asian Rock Candied Lavender with Thistle Flower, Citronella and Red Willow Eucalyptus Honey Sponge Cake, Manuka Honey and Violet Flower Sorbet. ”

Then she first pointed to the first pastry: "This one uses Himalayan cliff honey, this bee only nests on the vertical cliff face of the Himalayas, so it is also called rock honey." ”

Lin Haocang nodded, he had heard of this kind of Himalayan rock honey.

It is said that this rock peak can fly to an altitude of more than 3,500 meters to build a nest, and the local residents have to climb the 100-meter-high cliff with rattan ropes every time, taking great risks to harvest it, and the nutritional value is high, and the price is naturally expensive.

Can the average person in other places eat it?

It's not ordinary!

"Wow, Himalayan cliff honey!" Zhang Ningjun was extremely surprised.

"The second is Australian red willow honey, which only blooms once every two years and has the highest antioxidant capacity of any honey species in the world and is one of the most expensive. ”

This pastry made with red willow eucalyptus honey is the most intensely colorful, with a dark red color and two petals sprinkled on it, which is a bit playful.

"The third serving is Manuka Honey, a low-yield manuka black tea tree from New Zealand, which contains the active antimicrobial substance UMF to improve gastrointestinal ulcers, both delicious and healthy. ”

"We've blended three of the world's best and rarest honeys into one meal, so you can taste them. Wu Lifei confidently made a gesture of please.

Lin Haocang quietly listened to her introduction and picked up the fork and started, feeling quite novel in his heart.

Usually he drinks a jar of honey for dozens of dollars in the supermarket, but today I saw that there are so many high-end categories of honey.

He starts by picking up manuka honey and violet sorbet and putting them in his mouth.

When the pastry is eaten, the slightly frictional cake fills the mouth, and suddenly a rich honey fragrance spreads.

After feeling the cake entering, Lin Haocang bit it gently, and the manuka honey in the gap of the pastry suddenly seeped out, and the thick honey flowed into the mouth, sweet and not greasy, smooth and sweet.

Sweet instead of greasy, very rare.

Soon, these three very mini pastries were eaten, Lin Haocang felt unfinished, and was thinking about whether to order another one, but Chef Chen's assistant came over with a plate of dishes.

"Mr. Lin, this is your soy sauce roasted Liufu Mountain Big Nine Hole Snail. Assistant Zhao carefully placed a small plate in front of Lin Haocang.

Lin Haocang looked at it fixedly, and there was only one nine-hole snail.

He raised his eyebrows, the dish of affection is even more compact than three seasons of honey!

There is a special fixed clamping slot in the middle of this saucer, which allows the shellfish to stand up and trap it, which is a bit of a big and unworkmanlike design.

The so-called big nine-hole snail is commonly known as big abalone.

This abalone has chopped green onions, chili peppers, minced garlic and other condiments on it, and the bottom of the shell is filled with a deep golden soy sauce, and the shell is wide open to Lin Haocang, as if waiting for him to enjoy it with great anticipation.

At this time, the waiter had already put aside the knife and fork just now and replaced Lin Haocang with chopsticks.

Lin Haocang put his chopsticks together.

Fork~

The chopsticks poked straight into the middle of the abalone meat, and a clear soup flowed out of it.

The chef deliberately cut the shellfish to only a little stick, so Lin Haocang gently picked it, and the shell meat was detached from the shell, which did not require much effort, but also retained the sense of hands-on dining ritual.

Lin Haocang put a whole piece of abalone meat in his mouth, and suddenly all kinds of flavors exploded in his mouth.

The abalone meat is tender and juicy, with a splash of juice mixed with the umami of shellfish and the aroma of garlic, followed by a faint spicy taste that amplifies the taste buds infinitely, reaching an unprecedented high.

It is still the mansion dish that is more straightforward to eat.

Of course, it's best when the two collide.

The waiter on the side handed him the napkin, and Lin Haocang wiped the remaining soy sauce from the corner of his mouth.

After eating this soy sauce and boiling Liufushan big nine-hole snail, other dishes were also presented one after another.

"Mr. Lin, Miss Zhang, this is the main dish Black Truffle Dragon Emperor Night Banquet, please taste it. "I saw a huge lobster lying next to a bowl of soup.

"Mr. Lin, this is San Sebastian ribs. ”

"Miss Zhang, this is a coral white jade ball. ”

......

In this way, Lin Haocang and Zhang Ningjun were served by nine chefs and more than 30 chefs, and their taste buds were enjoyed and satisfied to the greatest extent.

After about an hour and a half, Lin Haocang and Zhang Ningjun finally finished their meal and slowly put down the tableware.

Seeing this, Wu Lifei, who had been standing next to her, hurriedly stepped forward tentatively and asked, "Mr. Lin, have you run out?"

Lin Haocang nodded contentedly.

()

The whole book