Scratching a silky strip on the tip of the tongue and slowly swallowing it with the mouth, like a clear spring, it makes people feel shocked, and involuntarily straighten up, and the wonderful satisfaction makes people smile.

Send a pot of wine, white wine, soaked in white wine with the essence of puffer fish, and warm it for better flavor.

The little white child entered the mouth along the warm liquor, constantly colliding with the teeth, full of elasticity between the bites, each sip has a faint sweet flow, with the aroma of wine, a warm flow into the stomach, and suddenly the whole person is fluttering.

It is like thousands of puffer fish bravely going upstream, full of indomitable vitality and beauty, sweet and fragrant, a perfect match!

"Try the puffer fish hot pot. Tian Yunhe entered the door, pointed to the seemingly bland soup base in front of him and introduced: "Instead of using broth or bone broth in the traditional sense, it is made with mountain spring water and pickled kelp." Add puffer fish bones, cabbage, chrysanthemum, tofu and other things to enhance freshness. ”

Johnson picks up a small bowl and sends it to his nose to smell it, and there is a faint salty taste, which is combined with the fragrance of cabbage and tofu, which makes people appetizing.

Take a small sip, the smooth soup enters the esophagus with the mouth, and the fragrance of cabbage blends with the aroma of tofu beans, which is set off by the saltiness of kelp.

After being boiled for a long time, the milky white bone marrow is integrated into other ingredients, a kind of sweetness stimulates the taste buds, and there are several levels under careful tasting!

Johnson looked at the brown object the size of a coin on the white plate in front of him, and asked tentatively, "Puffer fish liver?"

"Yes, forty grams can poison 50,000 people!"

"Generally speaking, chefs don't give it to customers, it's too risky, but once you eat it, you will never forget it. ”

"Rinse with water for six hours to minimize toxicity, then dig out the size of a fingernail and let guests taste what only the craziest diners can experience!"

Tian Yunhe looked at Zhuang Chen, and said, "You decide whether to eat or not!"

Johnson took a deep breath, the first time he ate such a dangerous delicacy, picked up a piece, put it to his nose, and suddenly showed a smile and said: "If you guessed correctly, although the cod liver was just killed and not rinsed for a long time, it can be treated by you, and the toxicity is minimal, right?"

Looking at the other party's somewhat surprised expression, he chuckled: "It should be soaked with herbs to neutralize the poison and achieve the effect of rapid detoxification, Houttuynia cordata and white chaihu?"

"You ......"

Tian Yunhe was shocked, stood up violently, and said incredulously: "You...... You know?"

Johnson smiled and picked up a piece of cod liver and put it directly in his mouth, the sweetness that he had never had before spread from the tip of his tongue, instantly conquering the mouth, and the slight poison made the tongue paralyzed, as refreshing as electricity, and he had never experienced a stimulating experience......

"Have eyesight!" Tian Yunhe gave a thumbs up and exclaimed: "No one has ever known my secret recipe, but today I was actually broken by you in one word, admire!"

"Every time you put the fish liver in your mouth, it feels like your whole body is bathed in sweetness, and the taste is indescribable, and it is 100 times more delicious than the highest quality tuna belly!"

Tian Yunhe handed a palm-sized celadon plate to Johnson with both hands, and said expectantly: "Please try this dish!"

Johnson looked at the yellow object in front of him, which was only like a grain of rice, and said with a smile: "Master Tian is really good at knife work, and fish brains can actually cook!"

Tian Yunhe was very proud after listening to it, the more he looked at Johnson, the more pleasing it was to the eye, and the chef liked to meet people who knew the goods. Johnson carefully picked up the fish brain, put it in his mouth, and couldn't help but admire: "Excellent!"

looked at the table full of dishes, and sighed: "It is worthy of being a master, it looks like a puffer fish feast, but in fact, there is a hidden mystery!"

"Each dish is carefully designed, according to the different parts of the pufferfish, the taste from light to deep, layer by layer, and finally after eating the fish brain, you can experience the charm of the whole pufferfish. ”

After speaking, he closed his eyes and muttered to himself: "Now it is like a puffer fish being reborn in my mouth, full of vitality and freedom, this is the true meaning!"

"Good!"

"Good!"

"Good!"

Tian Yunhe took the case and said excitedly: "Those who know me, Mr. also!"

Picked up a bowl of white rice, stuffed it in the hot pot, took out his hands and sent it to Johnson, and said cordially: "The last dish, puffer fish porridge!"

Johnson took the small bowl, scooped up a spoonful of milky white rice porridge, and as soon as he put it in his mouth, a fresh sweetness instantly filled his mouth, and the hot soup ignited all the taste buds, and each white rice seemed to be transformed into a lively pufferfish, swimming freely in his mouth with chewing.

The seemingly ordinary white rice fully absorbs all the essence of the puffer fish hot pot just now, the deliciousness of the fish, the fragrance of the cabbage, the refreshing taste of chrysanthemum, and the sweetness of the tofu are all locked in small rice grains.

The moment he bit his teeth, all the flavors exploded, detonating like bombs, and streams of delicious soup gathered into a surging flood, completely engulfing him in the blink of an eye......

Johnson closed his eyes, showed a satisfied expression, remembered for a long time, and said softly: "The puffer fish feast, such as three stacks of Yangguan, one layer is higher than the other, endless, it is really a delicacy in the world!"

is worthy of being a master recommended by Hao Baoli, his amazing performance has been recognized by Tian Yunhe, and the two are familiar with each other, in fact, the old man is cold and warm-hearted, and he is actually a joker when he chats about the sky.

Before going out, he took Johnson's hand and instructed: "Come and sit often in the future, and get you something better next time!"

The island country loves to eat fugu, and the best season is from December to March, and most restaurants only serve fugu from November to April, and eel dishes are served in other seasons.

A business license is required to operate puffer fish in China, and although non-toxic breeding technology has been popularized, it cannot be ruled out that there are still toxins in puffer fish, so there are strict controls on puffer fish breeding, handling and sales.

There are many puffer fish sellers on the market, but very few can really get these certificates. The ovaries contain giant poison, ranking first, and there is no cure for ten minutes after eating.

The second is that the liver, stomach and intestines are also toxic, but much less toxic than the ovaries and liver. Some puffer fish also have poisonous skin, but they are so small that they can't kill people.

Today is also the first time to eat, in retrospect, it is quite risky, if it weren't for Tian Yunhe's hard enough craftsmanship, I really wouldn't dare to take risks.

In case a person dies,

The money is gone......