After eating the first few plates, I was full of satisfaction, and even Johnson smiled, and fifty hairy crabs went down to the stomach, which was really refreshing!

The secret yellow clay snail, a special side dish, is the favorite wine artifact of the locals. The 20-year-old Taidiao wine and the drunken mud snail wine made of white wine are fragrant. You can still feel the crunching crunch when you bite into the mud snail that is full of wine, although it is only a small stack, the edge is not inferior to the hairy crab.

Finally, there is crab oil noodles, special noodles, which have been left for a long time and are mixed with crab oil. With the secret spicy sauce, the crab oil boiled out of the small crab ground and sea pepper is delicious, and the crab meat can be eaten in addition to the fragrance, which is a seamless match.

Finally, take a sip of exclusive crab vinegar, crab is a big cold, old ginger vinegar can drive away the cold and enhance the taste, I heard that the formula comes from the old crab farmers in Yangcheng Lake. Eat crab dipped in vinegar, drink a few sips of crab vinegar after a meal, nourish yin and replenish yang, and reconcile yin and yang.

Whether it is noodles or Wuchang rice, all unlimited free, Johnson can't help but eat two bowls of mixed noodles, breathing out a long sigh of satisfaction.

I called the waiter and asked, "The chef is very skilled, is it easy to know the name?"

"Our boss's name is Wu Xia!" The little girl said with pride: "This year is less than thirty, don't look young, I used to be the royal chef of the Diaoyutai State Guesthouse, cooking for the prime minister!"

Johnson smiled dumbly, turned around in a big circle, and was he still Hao Baoli's person?

The little girl saw that Johnson didn't seem to believe it, and said urgently: "We have our own farm in Yangcheng Lake, and all the raw materials are genuine, and the children are not deceived." ”

The boss also said that each part of the crab has its own taste, and mixing it together will only affect each other, and it can cover up the lack of portion, no matter how many guests come, it is always a piece of roast. ”

"According to the taste of different parts, crab roe - crab fillet - crab claws - crab roe - crab paste are roasted, and it is done within 10 minutes, so as to ensure that each part reaches the best taste when served. ”

"It's definitely a laughing and proud of the catering industry, and everyone has eaten the ultimate crab dish with no regrets in their lives!"

The little girl's face was full of pride, and Johnson nodded, the craftsmanship was good, which was an unexpected surprise. Pack two servings and take them home for the two brothers to taste as well.

The only pity is that I can't see the craftsmanship of the Xue family with my own eyes, and I can get a hairy crab in two minutes, just like a cow, which is worthy of being a century-old brand.

Originally, I didn't feel much about crabs, but after eating them today, I was impressed, and the fifty lower stomachs were full of fragrance, and the burps were all the taste of Yangcheng Lake.

Back to the nine rooms, lie comfortably in the courtyard, bask in the sun, feed the koi, and take a nap. Gardeners have already begun to renovate the courtyard, planting some bamboo, putting some bonsai, and the greenery is green to nourish the eyes.

Before going to bed, I suddenly remembered that I had been in the magic capital for so long, and it seemed that I hadn't eaten authentic local dishes?

Send WeChat to Hu Hai, ask if there is a time-honored brand, try it tomorrow, and get a reply soon:

Yongfu Road Deep House, Yongfu Club, the only Michelin two-star local cuisine restaurant.

Let Xia Long call to book, and go to taste it after finishing his fitness at noon tomorrow, this dish is jokingly called: one hand soy sauce bottle, one hand canned sugar. Let's see if it's true?

Running in the morning, Shile will swim, and after the massage, it will be almost half past ten, and go straight to Yongfu Club. Very low-key small building, I heard that it was built in the thirties of the last century, with a strong Spanish style, it was once the British Consulate, and now the owner is Mr. Wang Xingzheng.

The first generation of Chinese fashion designers, in 2001, rented a house and began to prepare for the establishment of Yongfu Club. The lease is ten years and it took three years to build. In 2004, it was awarded the second place in the world's best club design award by the authoritative design magazine Wallpaper.

When I arrived at the door, I learned that Yongfu Club only entertained members, and made a direct phone call, and it was done in ten minutes.

"We were originally open to the outside world, but it was not until 2013 that many local tyrants invested in the shares, and Huang Gongzi acquired 55% of the shares for 200 million US dollars, becoming the second largest shareholder of Yongfu Club, and it became a membership system. ”

After explaining, the beautiful manager handed over the platinum membership card to SC Johnson with a smile and said: "As the only member of the International Club Alliance in China, you have the right to enjoy all the services of more than 130 top private clubs around the world. ”

Lead SC Johnson to start the tour, the main building has three floors, there is a main hall, a private room, an outdoor terrace adjacent to the courtyard, a sun room, and the left hand wall of the corridor is covered with Yongfo Club awards.

Pointing to the star certification mark awarded by the Michelin Guide on the right, he said with a smile: "The Michelin Guide describes the Yongfu Club as follows: The corridor in the small garden is built by the top of the Qing Dynasty promenade, and it is worth visiting. The menu is based on an improved version of the ancient recipe, such as tea leaves to reduce oiliness, black pork to add layering, smoked cod with Keemun black tea, and braised pork with Pu'er tea. ”

SC Johnson looked around and saw that the walls of the hall were covered with silver leaf and painted with lacquerware and tableware. Nearly 1,000 pieces of art and antiques are on display, ranging from furniture and sofas to plaques and wood carvings, from lighting floors to old tablecloths that bear the marks of their previous owners.

The table lamp on the table is inlaid with tortoiseshell shells, the wallpaper is dark blue velvet, the drape is crimson hand-sewn peacock feathers, and the 13 Victorian mirrors on the wall are carefully polished and distressed......

On the second floor, in the purple hall, there is a sun room, and I drink some black tea here in the afternoon.

A Ming Dynasty Fujia daughter's bed occupies a corner of the room, reminiscent of a lady's boudoir. THE COWHIDE AND CROCODILE LEATHER SOFA IS A GUCCI COLLECTOR'S EDITION OF THE '60s, AND ITS COUNTERPART IS THE MING DYNASTY TAISHI CHAIR AND THE TABLE OF EIGHT IMMORTALS, COVERED WITH QING DYNASTY GOLD EMBROIDERY.

There is actually an off-white FENDI sofa opposite?

"This is the Six Arts Hall, the stage for members' private banquets, all of which were completely relocated from the hall of the wooden mansion in the early Qing Dynasty in Jiangnan. You look up, the whole Nanmu wood carved top moved from Dongyang, meticulously carved flowers, birds, insects and fish character stories......"

The beautiful manager spared no effort to show: "It is said that it was dismantled like a building block, numbered on each component, and then painstakingly reassembled, and the roof was specially left for the old persimmon tree in the yard. ”

"The wall is a Tibetan cloth wall brought from XC, and the ornamentation on it is hand-painted with paint......"

Johnson listened to the chatter next to him, pouted, didn't like this kind of tone, neither Chinese nor Western, nondescript, and interrupted: "Okay, where is the place to eat?"

"I'm sorry, please here!" The beauty hurriedly explained: "Mr. Wang often haunts the second-hand and antique markets around the world, obsessed with collecting all kinds of old things, these old things that have accumulated the beauty of the years, I am really fascinated." ”

Johnson waved his hand and said casually: "That's your boss's personal preference, I hope the chef here won't let me down!"

The beauty stopped talking nonsense, came directly to the restaurant, called Caixiang Bookstore, took out the menu, and recommended: "The dishes of Yongfu Club are not too decorated, pay attention to simplicity, and you can feel the chef's intentions and persistence after tasting." ”

"The chef has to be passed on from Li Borong, a master of local cuisine, and on the basis of adhering to the ancient cooking method, he has also innovated, and even the soy sauce used in cooking is home-brewed. ”

Just order a few special dishes, it's useless to say that the cooking skills are good or bad, two Michelin stars doesn't mean anything, Tang Pavilion is still three stars!

The first salad is a simple salad made with grapefruit, romaine lettuce, avocado and topped with homemade soy sauce. This dish pays attention to the thick oil red sauce, and soy sauce plays a key role in the seasoning.

Take a bite, don't make a comment, just a decent little cold dish.

The second course is mashed potatoes with pine nuts, followed by braised pork and fried prawns, in one word: sweet!

The beautiful manager personally brought a dish to the table and solemnly recommended: "This is our signature dish, crab roe lion head, when Michelin released the dinner in 2017, we used lion head to entertain everyone, and the crispy and moist but not greasy lion head captured many people's hearts." ”

Johnson took a sip, a little disappointed, much worse than the lion's head in the state guesthouse. Although they are all chopped, the level is obviously not a level.

The first highlight is the smoked cod with Keemun black tea, and the rich fat of the cod matches the tea aroma quite well. Stir-fried winter bamboo shoots with tower vegetables is an authentic stir-fry dish.

Tacai is the saying of the southerners, and the northerners call it chrysanthemum, which has a bitter taste and can be sweet in the bitterness when chewing. This dish is barely a surprise, and it's better than nothing.