This kind of thing can't help, it's a big deal that the next time you meet a good project, you will be counted as a pull.

After two days in the capital, the egg hurts, and I go to Qingdao for a walk. When I was a child, I watched a cartoon in which the protagonist learned a Taoist technique called wall piercing in Laoshan and was deeply impressed.

Entering the scenic spot is directly the place to sit on the ropeway, even SC Johnson is the first time to see this kind of strange cable car, slowly coming from behind the buttocks, and will not stop, when moving to the right position, only need to sit down with a butt, just like completing a complete docking, people are taken to the air.

The Laoshan maple leaves in early autumn are not all red, and the half-green and half-red appearance is also very beautiful. In the process of climbing the mountain, you will inadvertently encounter a sudden surprise.

Walking to the Sky Cave, it is very interesting, but it is a place that is not very friendly to the fat man, the passage is so small that it can only rub against the rocks to pass, some ladders are almost 90 degrees vertical, but it is not dangerous, the cave can not see the five fingers, there is a feeling of exploring the mystery in the cave.

I happened to meet a cat living on the cliff, the guide said that this guy grew up eating wild fruits on the mountain, and the daily play project is to catch butterflies, which is absolutely fairy.

When I climbed up to the Heavenly Garden, my heart suddenly opened up, the sea breeze blew in my face, and although the weather was cloudless, there was still a feeling of smoke. With a panoramic view of the sea, villages, jungles, and strange rocks, you can sit quietly on the big rocks and enjoy this rare quiet time.

It is better to see the scenery than to listen to the scenery, especially the Taoist temple and the temple, the guide said that the door is also particular, the middle gate is for the big leader to go, the door on the left means wealth, the door on the right means health, everyone's pursuit is different, you can choose what you want to walk in, the money is already there, Johnson goes directly to the right.

A big stone engraved with words next to it is known as the most valuable treasure here, which is equivalent to the real estate certificate of Taiqing Palace.

Then touch the old dragon's head for a lifetime and don't worry, touch the old dragon's sideburns for a lifetime and not get sick, look at the place where Pu Songling wrote "Laoshan Taoist", and learn the wall-piercing technique here.

Walking through a long wooden plank road, on the way will pass through a water, two water, two water close to Shuangshiwu Village, you can look at Shuangshiwu Village in the distance, walk for more than 20 minutes, this is the place where Sanshui is located, and begin to feel the refreshment of the mountain stream.

After four waters, self-taking pond, Juhua pond, Zhongxu pond, and there will be a fork in the road, one leads directly to the Weizhu Nunnery, and the other goes to the tide sound waterfall. Wushui Deyutan is a very interesting place, the water of the waterhole is sufficient, the natural boulders are horizontal, and the room for maneuver is large, adjacent to the Feifeng Cliff.

The higher you go, the more turbulent the water will be, and the sound of the water will become louder and louder.

It is named because of its sound like the tide, also known as the fish scale waterfall, because the river water falls down from the cliff, the wave shape is like fish scales, the pool water is clear and turquoise, under the irradiation of the sun, it exudes a dazzling fluorescent color.

Find an authentic farmhouse, wild vegetables, acacia flowers, Yunfeng vegetables, tiger teeth, broom heads, mushroom vegetables, fist vegetables, mountain ginseng, camellia, bamboo shoots. The villagers pick the freshest from the mountains every day, 100% pristine.

Especially Laoshan mushrooms, every day to receive the sunshine and rain dew growth is very vigorous, the boss gets up early in the morning to pick mushrooms, with the local rooster within a year, cooked together, the chicken entrance is fresh and tender, Laoshan mushrooms are smooth, the soup is thick and fresh, and it is a great supplement.

Hand-kneaded and steamed in an iron pot, and then paired with Laoshan spring water, create an invincible big steamed bun, soft and fluffy, bigger than the face.

I didn't expect that the cuttlefish could be made into dumplings, washed and removed the outer coat and put it directly into the flour, and the good noodles were black. The remaining cuttlefish meat is minced, sunken and stirred at the right time. Cooked dumplings, the black skin is wrapped in tender and plump white cuttlefish meatballs, and when you bite into it, the contrast between black and white is stark, and it is very delicious.

Every household in Laoshan will make homemade seaweed jelly, every time the first day of the first fifteenth day of the new year catches the tide, the tide falls big, the villagers will go to the beach to pick up the cauliflower, to find the ear of the cauliflower, because the cauliflower out of the frozen more, the stickiness is good.

Wash the picked up cauliflower, put it on a flat plate in a high place to dry, it will become white after three or four days, wash it again, put it in a large pot and stew it vigorously, filter it out with a strainer when boiling, and dry it overnight......

Go down the mountain in the evening and stay in Qingdao. I heard about a steakhouse where the owner is known as the invisible rich. In Australia, there are three private farms, 100 square kilometers, which provide 100,000 live animals a year.

There are also two transport vessels, which are dedicated to transport. The United States imported more than 600,000 degrees of 1,000 degrees of ultra-high temperature open flame ovens, and privately customized 180,000 aged meat cabinets......

The chef is a veteran Michelin chef for more than 20 years, and his specialty is low-temperature slow-cooked filet, what is the name on the Internet: the love of the goddesses?

In fact, sous vide cooking was first used in French cuisine to make beef more tender. And here the chef

Use it cleverly on steaks.

Filet beef tenderloin is added with thyme, olive oil and other seasonings, vacuum, and slow cooking at low temperature is used to slowly penetrate the meat quality, and the low temperature is 56 degrees to keep the meat tender.

When brushed with olive oil, the edges must be sealed immediately to lock in the juice as much as possible and keep the meat fragrant and rich. The finishing touch is to put a block of homemade seasoned butter in the oven, and the 1000-degree oven makes the butter melt quickly, wrapping the whole filet, and dressing the small tender meat in a small oily coat.

It is especially recommended that it is medium-rare, the meat is soft and tender, and as soon as the knife is put on, the juice begins to flow out, which is worthy of low-temperature slow cooking.

After talking to the boss, I knew what a beef maniac is, Australia bought three pastures, raised 130 days of grain-fed Angus calves, and the total area reached 97 square kilometers, almost as big as Qingdao.

Beef is warm, after slaughtering with the change of time, the quality of meat will gradually decrease, in order to make up for this regret, spend tens of millions and cooperate with the big ship group to build two 6400 square transport ships, only for live cattle transportation.

In order to make the steak naturally change to have an excellent taste, the private customized special aging meat cabinet, 0 °C ~ -2 °C for wet aging and refrigeration, but also direct acid discharge, one-stop service.

Be sure to try the top brand of Wagyu, which is actually the Wagyu independently developed by Qingdao Xuelong Ranch to reach the 4A quality. The surface of the snowflakes is layered, and the oil is densely distributed in it, even if it is fully cooked, it will not be firewood. After taking a bite, wisps of butter instantly exploded, filling the entire mouth.

SC Johnson was pleasantly surprised that the quality was already very close to that of Kobe beef, and with the addition of low-temperature slow cooking, it was even better. The cost is much lower than that of island countries, but unfortunately the environmental requirements are high and cannot be promoted on a large scale, but it is also a good start.

On the way back, I wondered if I would like to get a restaurant to play with?