Since the beginning of the love with Xiaoying, dinner is the best time for the two to get along, eating, chatting, how romantic.

As for Xiaoying's cooking, she was basically denied by Zhao Dabao.

Cooking, smoky and burning, is not good for the body. Of course, it's not that Zhao Dabao doesn't like Xiaoying's dishes, but he is reluctant to let Xiaoying suffer.

Besides, there are so many delicacies in the world, why make them at home?

These days, when it is time for Bao Ying and his wife to eat, they walk through the streets and alleys, looking for some delicacies, especially some distinctive shops, which are their favorites.

To this end, Zhao Xiaoying specially made a food map of Suishi City, and searched for food according to the map.

As for the food maps of other cities, they are also within Zhao Xiaoying's search range.

At this time, a phone call came in, and Zhao Dabao picked it up and listened to it, it turned out to be Qin Yuanzheng, the third elder of the Qin family, and the speaker of the Sui City Council.

At the moment when the phone was connected, Zhao Dabao jokingly asked:

"Why does the speaker have such free time to call me, the idle cloud and wild crane?

Listening to Zhao Dabao's joke that he was in a good mood, Qin Yuanzheng said with a smile:

"Mr. Zhao, I heard that you are looking for food in Mansui City, and it just so happens that I know one, which is in a small courtyard on the edge of the city wall of Xicheng, why don't we go around and taste it?"

"Oh, I like the little things like good food, and the expedition knows it, all right, let's go taste it tonight. ”

Regarding Qin Yuanzheng's invitation, with Zhao Dabao's crystal clear state of mind, I can't guess that this speaker has something to discuss or ask for, or with his busy figure all day, then he has time to eat and drink?

Zhao Dabao drove back to Hongxing Community to pick up Xiaoying first, and then called Zhao Min. When she learned that she could go home early today, she picked up Zhao Min and went to the small courtyard on the edge of Xicheng City together.

Deep within the city walls, the trees are secluded, and several separate courtyard houses are located not far from the moat.

In the majestic wind, the faint smell of clear water of the river is spread around the small courtyards by the river, making these small courtyards extraordinarily quiet.

A small courtyard house closest to the moat, with red bricks and blue tiles, wooden doors and tree railings, exudes a faint pastoral atmosphere in the gentle elegance.

Before he arrived at the door, Zhao Dabao felt that this small courtyard house was a little interesting.

Hao Chunlai, director of the City Council Office who had been waiting for a long time, was standing at the door of the small courtyard.

When he saw Zhao Dabao and the three of them get out of the car, he hurriedly and enthusiastically took the three of them in.

As soon as they entered the small courtyard, Zhao Dabao and the three of them immediately felt the difference in the small courtyard.

Entering the door is a small screen device with a picture of green pine greetings.

Turning the small screen, a small boxy courtyard appeared in front of everyone.

The whole yard is not too big, but the environment is very quiet, surrounded by trees more than three meters high. It not only blocks the line of sight, so that people outside the hospital can not see the scenery in the hospital, but also has no obstruction of the line of sight and farsight.

The main room of the courtyard faces south and is the room for entertaining guests, and the east and west wings are the kitchen, the warehouse, and the resting place for the service staff.

The door of the main room was wide open, Qin Yuanzheng, Qin Xiangyao, and Zhang Chunlin were standing at the door of the room, and after seeing Zhao Dabao and the others turn the screen, Qin Yuanzheng and the three of them hurriedly greeted them.

Qin Yuanzheng smiled as he walked:

"Mr. Zhao, because of the inconvenience of his identity, the expedition did not come to the gate of the hospital to greet me, I hope Mr. will forgive me. ”

"Haha" smiled, Zhao Dabao said cheerfully:

"Expedition, it's all so familiar, you don't need to be so polite. You also know that I don't like these complicated etiquette to welcome and send off, so it's better for everyone to be casual, don't you say? Taro and Chunlin are also there? What's the matter? Expedition, let's have a small gathering today?"

Before Qin Yuanzheng could reply, Qin Xiangtaro smiled magnificently:

"Mr. Zhao, it's not like I haven't seen Sister Min and Xiaoying for a few days, Chunlin and I miss everyone too. Taking advantage of the third brother's treat, Chunlin and I also borrowed light, isn't it, third brother?"

"Yes, yes, what Xiangtaro said is so right, come on, Mr. Zhao, Sister Min, Xiaoying, let's hurry up and sit down, let's talk while eating." ”

Under the warm invitation of the three members of the Qin family, Zhao Dabao and the others sat down around a small round table.

This is a small restaurant, more than 30 square meters, all of which are composed of carved wooden furniture, and the faint elegant dark wood color supports a slight solemnity and heaviness.

Some pothos and other green plants are placed in the high or low position of the room, which dissipates the solemn and heavy taste a lot, adding some vitality and comfort.

In this small space, the elements of two different styles are skillfully integrated together, reflecting a strong warmth in seriousness.

It can be seen that the style of this small courtyard chosen by Qin Yuanzheng is suitable for their alliance relationship with formal colors.

And the warmth contained in it is euphemistically expressed - an idea that the Qin family wants to further enhance the relationship and develop a relationship with the Zhao family.

The dishes were served quickly, and they were very ordinary home-cooked dishes, which just met Zhao Dabao's taste.

The wine is a viscous old wine with a slight yellowing, and it should be decades old when you look at the magnetic jar where the wine is held.

did not use the service staff, nor did he use Qin Yuanzheng's secretary, but Qin Yuanzheng personally poured wine for everyone present.

Of course, only Zhao Dabao and Qin Yuanzheng drank white wine, and the other four ladies drank red wine, well-known red wine that had already woken up.

Qin Yuanzheng said while pouring wine:

"I heard that Mr. Zhao likes some old wines, no, the expedition specially sent someone to buy some old wines. The name of this sake is Linhai old sake, and it is said that it was produced in the deep mountains and old forests, and it was produced by a small brewery that is not too large. Of course, the little distillery is now bankrupt. It's just that a few months ago, the original factory building was going to be transformed into a workshop for other purposes. When digging the ground, I dug up the cellar of the original distillery, and unexpectedly found that these old wines were still buried. ”

The slightly yellowed old wine flowed out along the crystal clear wine glass, and the unique aroma of an adult old wine instantly filled this small restaurant.

Like a gust of spring breeze, with a strong aroma of wine, like a lover's hand gently caressing everyone's hearts.

What a mellow wine!

This is the first feeling of all the ladies, although they don't drink much liquor, but for whether the liquor is mellow and long, several ladies still have more experience.

Especially Zhao Min and Qin Xiangtaro, due to their age and experience, they are no strangers to liquor. It can be said that after so many years of experience, both of them have tasted these famous wines and national liquors produced in Xia Kingdom.

But such a strong, mellow wine is really rare.

If you have to comment, the aroma of this old Linhai wine is no less than that of aged Moutai.

"What a mellow aroma of wine!"

This is Zhao Dabao's first evaluation of Lin Hai's old wine.

As the liquor flowed out, the slightly yellowed liquor resembled viscous honey, which was slowly poured into the glass rather than flowing out in a sloppy way.

Is the quality of a liquor superior?

There are three main methods, which are smelling, seeing, and tasting.

Smelling, of course, is to smell its fragrance, which is divided into two stages, the first fragrance and the continuous fragrance.

The head fragrance is the aroma produced by the liquor at the moment it is poured.

Generally, when the liquor is fragrant at the beginning, the taste is light, and when the pu first comes out, the fragrance is there, but it is light but not strong.

In this case, the liquor is either not high in degree, or the vintage is not enough, and the aroma of the liquor is scattered but not gathered.

If it is a liquor made from non-grain products, although the head aroma is strong, there will be an uncomfortable feeling of choking the nose, because the aroma of the liquor is made by using food flavors.

The real adult old wine aroma, if you have just opened the altar and opened the seal, is thick, like, gathered but not dispersed.

As for the continuous aroma, it is better to understand: one is the duration of the aroma after the liquor is put into the glass, and the other is the length of time after the aroma lasts.

Observation, on the other hand, is a closer look, mainly looking at the color, flow and hops of the wine.

The color of the good wine is slightly yellowish, and there is a hanging glass phenomenon in the flow, covering the glass like a thin film.

Hopping, on the other hand, refers to the fact that after the liquor is poured into the glass, the side of the liquor that touches the air will produce a splash the size of a grain of millet or a grain of rice.

The longer the splash lasts, the better the quality of the liquor, and conversely, the worse the quality of the liquor, the faster the hop will dissipate.

And in observation, there is another saying, which is turbidity.

Some experts propose that a good liquor should have a turbidity that is offset. In other words, the clearer the liquor, the better the quality of the liquor, and conversely, the more turbid it is, the worse the quality.

The reason for this is what the experts have drawn from the sedimentation filtration procedure of the wine. They believe that a good liquor must have a reasonable process and strict control, and do not allow grain precipitation and poor fermentation. Once it appears, it means that the quality of this liquor is lacking.

It's just that the expert's turbidity way of appreciating wine is not recognized by some gluttons who really like old wine.

The old wine gluttony believes that the quality of a wine is exactly the opposite of the opinion of experts. The more turbid the wine, the better the wine, indicating that it is an old wine that has been fermented for a long time.

When it is allowed, turbidity is not blindly turbidity. The real old wine should be muddy but not turbid, with a strong viscous feeling, but not the turbidity of flocculents.

This is the point where the real old wine is muddy but not turbid, and the wine is excellent!

As for the third kind - the product, then the benevolent look at the mountain, the wise look at the water, each has its own set of tasting methods.

But in a word, when the wine enters the mouth, after entering the intestines and stomach, there must be a comfortable feeling.

This feeling of comfort, everyone has their own thoughts.

Some people think that when wine enters the intestines, there is a hot feeling for a day for good wine.

Some people also believe that the wine in the mouth, like the cotton entrance, is long but not spicy for good wine.

Therefore, when it comes to tasting the taste of liquor, everyone has their own hobby, and everyone has their own opinion.