Johnson took a look, the mother tree of Wuyi Mountain is in a big red robe?

"With very little production and artificial hype, Da Hong Pao always feels out of reach. With the market correction, as well as the unique geographical restriction protection, the price has finally returned to normal. ”

"At the 7th Wuyi Mountain Red Pao Festival, the 20-gram mother tree Da Hong Pao was auctioned at a sky-high price of 208,000. Three trees and six trees, it has a history of more than 360 years. ”

"The real mother tree has money and can't drink, and the baby who is directly for the heavens to hear, I am a purebred, and the mother tree strain is bred and cultivated by cuttings alone, and processed separately. ”

Open the box, a total of no more than thirty grams, one hundred and sixty thousand.

"The second box is Yunnan Jingua Gong Tea, 100 grams of 350,000 yuan of Splendid Tea King Xiangzhuqing, winning the most expensive crown in the history of Pu'er, equivalent to 3.5 million per kilogram. ”

"It is particularly suitable for collection, and it is undoubtedly the best of the existing aged Pu'er tea, and it is called the Emperor of Pu'er Tea in the Hong Kong and Taiwan tea circles. There are only two authentic pieces, which are preserved in the West Lake Tea Research Institute and the Palace Museum. ”

"Since you're not sure if your elders like black tea or green tea, I suggest choosing these two, even if you don't drink it, your collection can increase in value. ”

is worthy of being the boss, the recommendation is good, 300,000 to take two boxes, if Hao Baoli is not willing to drink, it is also a good thing to put it.

For the predecessors of the peers, we must respect, food is their lifelong pursuit, and this money is worth it.

I heard that tomorrow at noon will be in the hotel for the birthday, as the executive chef of the State Guesthouse, the scene will definitely not be small. In the evening, set up a few seats at the Meifu family banquet to entertain their own people, and then follow Hu Hai together.

Before leaving, pack a few catties of Shifeng Longjing, three Jingdezhen master pots, and a set of golden silk nanmu tea, send them home, and have nothing to do to taste tea.

In the evening, I picked up Hu Hai to my home, cooked by myself, and after a hearty meal, drank tea and chatted. I heard a lot of interesting stories about the capital, and I returned with a full load.

During the day, I can't go swimming and fitness, and the idol Mr. Cai Lan said it well, real food starts with sacrificing a little bit of health.

In the evening, pick up Hu Hai, go to the Meifu family banquet in Houhai, walk east from Liuyin Street, walk along the waterside of Shichahai, and see a magnificent courtyard house in a narrow alley that is just the width of a car.

It is said that this was once the back garden of Baylor House, and it was chartered tonight to entertain Hao Baoli's relatives and friends.

There were two red lanterns with plum characters hanging at the door, and the smiling old housekeeper stood to greet the guests, chatting with Hu Hai for a few words, they were all acquaintances, and let the two of them take care of themselves.

Walking into the courtyard, the ground was full of light green and warm stones, and Hu Hai said that the ground was covered with Xiuyan jade, which was called pomp.

The most important feature of the family banquet is that it is highly personal, which not only reflects the host's attitude to life, but also highlights the unique hospitality. Opened in 2003, Mei Mansion specializes in the private cuisine of Peking Opera master Mei Lanfang, whose dishes are served by his private chef.

I heard that one of the old jujube trees is nearly 300 years old, and there are two old foreign cars parked under the tree, which are props in the movie "Camel Xiangzi".

At the end of the narrow corridor, the glass waterfall, the cabinet displays the line used by Mr. Mei Lanfang when he sang "The Lady is Drunk", which has a history of more than 70 years, antique, graceful and charming.

Walking further in, the courtyard gradually opens up, and the Ming Dynasty's tethered horse stone stands, as if waiting for the arrival of Wusheng......

The courtyard with three entrances and three exits is called the Plum Hall, the Orchid Hall and the Fang Hall respectively. What is ingenious is that on the bluestone wall of Meifu, the time token is regularly replaced, which indicates the climate and temperature at that time, and also indicates the variety of dishes at present.

Each hall is not large, and there are only four square tables. Looking around, there are old photos of Mei Lanfang living or performing on the walls of every room, and I heard that there are more private rooms in the backyard.

The history of each photo and furnishing and the story behind it seem to take people into the life of a Peking Opera master, as if enjoying an old film movie or a Peking Opera full of charm, telling the past scenery of a generation of famous Dans.

Mei Lanfang's graceful singing faintly flowed in the air, and the atmosphere was like a world away, which was intoxicating.

"Plum vegetables pay attention to beauty, clean sound, health, and stop fat. There is no menu, regardless of the number of people, the guests are uniformly entertained according to the banquet, charged by the table, and eaten in the evening. ”

Hu Hai stood in front of the photo wall and introduced: "The boss here is called the owner, the manager is called the manager, the menu is written by the manager himself, the dishes come from the 600 dishes handed down by Mei Lanfang's family, and the four chefs are the descendants of Mr. Mei's family chef Mr. Wang Shoushan." ”

"Because of Mr. Mei's profession, he is the best at light methods, and there are no spicy and stimulating seasonings here, but light does not mean that it is light and tasteless, and there is no other taste. ”

When I came to the private room of the plum hall, the table had already been sprinkled with gold and red paper, and the name of the dish was written with a brush handwriting. The waiters are all kind and kind sister-in-law Mei, about 40 years old, dignified and steady, dressed simple and elegant, and the charm still exists.

Before the people arrived, the two drank tea and chatted, and heard Hu Hai say that they were all close friends who came today, and many senior masters in the food circle made Johnson look forward to it.

"Purebred mother tree big red robe?"

"And the ...... of gourd tribute tea"

Hao Baoli looked at Johnson's congratulatory gift, and quickly refused: "It's too valuable, I can't accept it!"

After several excuses, finally at Johnson's insistence, he only accepted the big red robe, and Johnson had no choice but to say: "Okay, I will keep the golden light for you, and it will be yours today next year." ”

The old man was very happy, although he only had a one-sided relationship, but he was deeply impressed by this young man. pulled Johnson to sit down, and said affectionately: "I know that your kid has a good tongue, and I will taste the Mei family's dishes later, and give more advice to the kitchen." ”

Seeing Zhuang Chen smiling and nodding, as if remembering something, he said: "By the way, I have a lot of friends today, I want to greet back and forth, and let Chen Xiaoqing sit at this table for a while and chat with you." ”

"Chen Xiaoqing?"

Johnson's eyes lit up and he was pleasantly surprised: "Great, I'm a fan of Mr. Chen, and I don't miss Huaxia on the tip of my tongue!"

Hao Baoli laughed, said a few words, and went out to arrange. Johnson had in mind the middle-aged uncle with a dark face, chubby, and shy like a girl when it came to food.

Soon Hao Baoli entered the door with a person and laughed: "There are only three of you at this table today, Xiaoqing, here is a little fan of yours, help me entertain me!"

Johnson stood up, shook hands with Chen Xiaoqing and said hello, the guests came one after another, Hao Baoli explained a few words, turned around and left, leaving the three of them to chat.

With Hu Hai here, the atmosphere was soon harmonious, Johnson raised the tea, saluted Chen Xiaoqing and said: "Every time I can't resist the temptation of food, I always think of Mr. Chen's words......

"Why is my mouth always full of saliva?"

"That's because I love this land so much!"

Everyone laughed, Chen Xiaoqing showed her signature smile and explained: "My motto is: life is just about eating and drinking, don't think about poetry and distance, and cherish every meal." ”

Johnson smiled from ear to ear and recalled: "The first two parts of the tip of the tongue are simply masterpieces, but it's a pity that the third part is ...... I heard that you have left CCTV?"

Chen Xiaoqing waved his hand and said indifferently: "Work for others for half a lifetime, save some resources in your hands, and always want to do something of your own." ”

"In the past ten years, domestic catering has developed rapidly, food programs have been stubble after stubble, and many restaurants have opened abroad. It's a pity that many people now think that traditional food is a relatively closed system, like a great wall of food. ”

"What I've wanted to do over the years is to show people that this is never an island of food, and that food is always inextricably linked. ”

"In the first episode, we can not only see the different food landscapes produced by different natural conditions, but also see the different ways of dealing with the same food in distant places, which is the important content we want to express. ”