Su Yunqiao's face was flushed, and she followed Johnson to get into the car and went straight to the east gate of the workers' stadium. The deer in his heart jumped wildly, lowered his head and said nothing, not knowing what to think.

Johnson doesn't care, today I was going to Oyster Talks, the best place to eat oysters in the capital, I was too bored to be alone, so I found a beautiful woman to accompany me.

The taste buds are becoming more and more developed, and the enjoyment of food for oneself is even no less than that of men and women, or even more so!

Xia Long is usually responsible for collecting good restaurants, and Sidu Oysters is the earliest in Beijing, and it is also a specialty restaurant that can eat the richest variety and highest quality oysters.

Claiming to provide more than 20 kinds of exotic oysters that are freshly transported by air every day, from the selection of sources, processing and preservation to the opening of oysters, we maintain a high level of professional technical standards to ensure that each oyster is fresh and delicious.

Arriving at the store, the waiter ushered Johnson and Su Yun to the private room and introduced: "We can enjoy the freshest oysters of the day here, and the professional oyster chef can also recommend the preferred flavor for customers and share with you the best way to taste oysters." ”

After wiping his hands with a towel, Johnson asked, "It's best to ask an experienced chef to come over in person, my taste is a bit tricky." ”

The waiter nodded and left, seeing that Su Yun was a little restrained, he said with a smile: "I heard that the boss and executive chef is called Liang Jiajun, a senior gourmand on Hong Kong Island, who has studied under French celebrity chefs and studied oysters for more than 20 years, searching all over the world, and is committed to the promotion and dissemination of oyster culture. ”

Pick up the menu and read it, there are at least a dozen kinds of oysters, many of which I have never heard of, and I am looking forward to it.

The waiter came back and ordered: "French oysters, Canadian cool, Irish sea hearts, French black pearls, Iberian Joseli, and Icelandic scallops, all of which are a few specialties."

"The main course is Wellington king salmon, served with sautéed wild mushrooms and hot spring eggs, and two roasted French spring chickens with black truffles......"

"Dessert selection...... Pan-fried foie gras with caramelized fig Nangao plum puree, first like this. ”

After the waiter finished giving birth, he said politely: "Okay, according to your request, our chef Simon will personally serve you in the future, please wait." ”

"I heard that the French oysters here are Belon oysters, which belong to the heavy taste level, and if you don't like it, you can skip it. ”

While studying the menu, he explained, "Food is my first hobby, and the more you eat, the happier I am." ”

Su Yun slowly relaxed, and finally felt the life of a local tyrant, a phone call to complete her dream for many years, a casual meal of tens of thousands, it was simply ......

The blonde Simon came in with a food cart, greeted him in fluent Chinese, and began to process the oysters. Pry the live oysters open, wash the meat and shells with clean water, drain and set aside.

Oysters are delicious and difficult to open, Simon only needs a small sharp knife, picks up the oysters, holds the oysters in the palm of his hand with one hand, and holds the knife in the other.

When the wrist is gently pressed down, the clear milky white oyster meat is revealed, which is rich and fragrant, and makes people feel appetizing.

Immediately placed on a disc, the bottom of the plate is covered with crushed ice and delicately garnished with a few diced lemon cloves. Served to the table without any seasoning, just a few drops of lemon.

SC Johnson nodded to Simon, picked up the oysters and said, "French oysters are big, thin and juicy. The salvage must first be purified in a seawater culture tank. After a week's time, the sludge is spit out and the unclean attachments on the surface are removed before the quality certification can be carried out. ”

"The oyster shell is flat, and it should be produced at the mouth of the Peron River where brackish and fresh water meet, and it is also known as copper oyster because of its unique metallic smell. ”

Simon smiled slightly: "You are right, Belon oysters are divided into 11 grades, according to the size and weight of the oyster shells, the smallest is No.6, the larger is No.5, and so on." ”

After No. 1, the higher ones will be rated as "0". 90 grams is "0", and the maximum is "00000". If it's too small, there's no meat to eat, and if it's too big, it's tough, so three or four "0s", that is, it's best to raise it for about three to five years. ”

"Both the bite and taste are at their peak, and all the Belon oysters in our store have been certified by AOC, so they can definitely be eaten raw, so please feel free to taste them. ”

After saying that the waiter gave a glass of red wine, Simon explained to Su Yun: "If it is a lady's taste, because it is a heavy oyster, it must be paired with red wine to neutralize it." It will be paralyzing and full of flavor when you first enter it, which is why Belon oysters are known as the king of oysters. ”

SC Johnson slowly puts the oysters in his mouth, and in an instant the world is overwhelmed by the raging tide of the sea. It is both majestic and lingering. The whistling sea breeze carries the sweet and fragrant smell of oysters, like a huge wave rushing in the face.

Immediately followed by a metallic texture from far to near, as if overelectricity, from the tip of the tongue to the whole body!

All the palates were deeply shocked, and the long-lasting anesthetic sensation was so deep that it was too deep......

Su Yun next to her took a small bite nervously, and instantly coughed violently, she couldn't stand it, and said with a red face: "I'm sorry, I'm sorry......"

Johnson laughed with Simon, which was indeed a bit too exciting for women, and Simon took out another oyster and showcased, "If Belon Oysters are the king of oysters, then Ginado is called the queen of oysters." ”

"It's a French oyster superbrand, and every authentic oyster from Girardo has a unique G stamp on the oyster shell. ”

"Each animal moves at least four or five times in its lifetime, and after 59 breeding and refining processes, as well as the baptism of pure sea, it takes more than four years to go on the market. ”

After processing, both hands are sent to the table, Johnson picks up the oysters, whether the oyster meat is full can be selected from the shape and weight, if the shape is a deep concave wine glass, holding the hand has a heavy feeling, it can be said that the basic qualification.

As long as you pick up the oysters, you can feel the rich smell of seawater, first of all, the saltiness of the seawater, because the seawater in the breeding area is relatively rich.

But this saltiness is very pure and natural, so clear that there is no trace of astringency, and it is a real sea salt taste.

Then there is the fresh aroma of the oyster meat, which is fatty and firm, full of elasticity and chewiness, full of umami unique to the sea, complex sweetness and aroma, and there is a subtle milky flavor in between.

The layers are clear but delicately integrated, and the hint of hazelnut flavor is like a naughty child, looming. The piece of meat between the oyster meat and the oyster shell is adhered to and chewed slowly to feel the sweetness.

Paired with a sip of red wine, it's wonderful......

"It's delicious!" Su Yun finally realized the deliciousness of the oysters, and her face was full of enjoyment, which deserved to be the best of more than 1,000 each, cool!

Next up is the Irish National Protected Dungarvan Bay, where the Atlantic Current meets, in the heart of the Irish Sea, which is rich and plump, with a strong mineral flavor and a hint of citrus......

French black pearl, long oyster shell, full and elastic oyster meat, transparent texture, frankincense hidden in umami, rich and sweet......

The 48-month-old Iberian Joselito is paired with a selection of white wines......

Huge South African abalone, slow-cooked until extremely soft and glutinous......

The first-class Icelandic scallops are thick and sweet, and there are even more surprises in the mouth......

Johnson tasted a bite of dry fried wild mushrooms with hot spring eggs, and muttered, "Chicken leg mushrooms, chanterelle mushrooms, black truffles...... And the rare brown mushrooms?"

The meat is thick and juicy, and the mushroom salad has a small hose for guests to season themselves, and what looks like it's just plain olive oil is actually homemade sesame oil.

More than 10 kinds of air-dried mushrooms are soaked in olive oil for two weeks to extract the fresh aroma of the mushrooms, and before eating, the sesame oil in the hose is dripped into the already fragrant mushroom salad, as if the whole autumn mountain field has been included in the plate.

The main course is Wellington King Salmon, a Wellington steak but instead of a thick crust in favour of a thin, layered puff pastry reminiscent of Cantonese dim sum.

The light puff pastry is in harmony with the light fish, and the caviar and eggplant miso paste are different forms to add a touch of the ocean.

A spoonful of caviar is garnished on the side, and the humble concentrated sauce is actually eggplant miso, which is refreshing.

Roasted French spring chicken with black truffle is not only smeared with black truffle sauce on the chicken skin, but also a thick black truffle sauce between the skin and the chicken before entering the oven.

The three-yellow chicken is wrapped in black truffle and simmered with vegetables, and then filtered with chicken breast puree, and it takes three days before and after to get a deep red and clear chicken consommé, which is only seasoned with salt, and the taste is extremely mellow.

reminds me of Mei Xiaochen's poem in the Northern Song Dynasty:

Flame charcoal in the kitchen, burnt with Lai and Artemisia.

Entrusted with the quality to cook, the key is still fleeing.

A little peek at its household, clear the flow of jade paste.

The autumn wind thinks of the perch, and the frost holds the crab claw.

Wait for the tyrannical thing, and the pleasure is also heroic.