Back to the city in the evening, 80,000 yuan sent Qianqian home, accompanied by food and sleep for two days, more than a tip.

Retire the presidential suite, go back to Jiangnanli, and take a hot bath in Meimei, this trip is a full return, beautiful scenery, food, beauty, and a trinity of enjoyment.

I am getting used to this kind of life more and more, with money, leisure, and hobbies. Follow the food and follow the mood, this is the true meaning of local tyrants.

Meimei slept until she woke up naturally, and came to the West Lake to run, refreshed. Call Hu Hai and ask if there is anything else to recommend?

"Are you in Hangzhou?" said in an envious voice on the other side of the phone: "If you have been to the outer building, then go to Zixuan Jiexiang Building to have a look." ”

"Mr. Yu Meisheng once highly recommended, he is the executive chef and production director of Wutong Restaurant, and he has a lot of experience in reinventing traditional dishes, so he should have the right eye. ”

Hang up the phone, let Xia Long set his position, and drive straight to his destination. The sky is drizzling, along the lush Yanggong Embankment, slowly up the Bapanling Road.

The sky is beautiful, and under the drizzle, whether it is the reeds in the West Lake, or the lawn on the shore, or the tall deciduous trees, the eyes are full of verdant green. The fresh and humid air is a beautiful scenery that can be painted every step of the way.

Xie Xianglou is actually a resort composed of seven retro houses, with wooden houses and grass roofs combined with the surrounding mountain scenery, living out of a realistic version of the Song Dynasty landscape painting.

When I got to the door, I called the general manager Yu Bin and said that Hu Hai had introduced him. The other party was in his early thirties, polite and enthusiastic, and led Johnson to the private room.

The décor is simple and elegant, graceful and generous. Yu Bin personally took out the menu, knowing that the other party was a gourmet, and strongly recommended a few special dishes, introducing: "I used to make Hangzhou cuisine, but later I learned creativity, and I always wanted to add some new elements to it." ”

"In recent years, it has been very popular to fan zong, and the founder is Mr. Hu Zhongying, a cooking master and general manager of Hangzhou Restaurant. A person who regards catering as an art can turn eating into an art and a science. ”

Johnson was very interested, and it was the first time I heard of it.

"To put it bluntly, it is based on Hangzhou cuisine, taking the strengths of various cuisines, using new production techniques and techniques, including the combination of Chinese and Western cuisines, and integrating them into one, and naming this innovative dish as Mizong cuisine. ”

Yu Bin saw that Johnson was interested, and said with a smile: "It sounds quite mysterious, but it's actually very simple." For example, restaurants no longer dry meat skin, because there are many drawbacks: one is to increase the workload of chefs, the second is to occupy space and affect the environment, and the third is unhygienic, especially in hot days, yellow plum days, mold and insects are common. ”

"I found that the dishes that the guests ate were always frozen in lard, so I improved the use of salad oil to fry steak, and the use of salad oil to cook shrimp and other dishes, whether it is color, taste, or quality, no worse than that cooked with lard. ”

"Take the boutique route, one chef and one stove, and don't use it for two purposes. Guarantee the quality of each dish and provide an indispensable condition for innovative dishes. ”

"Now the misty cuisine is blooming everywhere, there are Sichuan cuisine as the basis for the bean curd fan, there are the southern materials for the north cooking, the northern material for the south to cook the south of the Hubei style of the fan, and even the Horqin grassland also has the figure of the mizong cuisine. ”

After speaking, he stood up and said: "Since the distinguished guest is coming, it is a mule or a horse, pull it out and slip it, please comment more." ”

Turn around and go out and go to the back kitchen to arrange. SC Johnson is happy to be idle and listen for a long time, which is actually an innovative dish. No matter how it changes, delicious is the only criterion.

All chefs want to bring forth the new in the combination of tradition and modernity, and the kung fu is reflected in the dishes that are not conventional, creative, new dishes, and the taste is positive, and you can see the efforts of the producers and the serious attitude of the chefs. While bringing people taste enjoyment, it also provides good aesthetic pleasure.

Before the master passed away, he also studied a few innovative dishes, which tasted good, but unfortunately......

Soon the first course was served, the extract of flaffite foie gras, which was soaked in Lafite red wine and cooked, and the aroma of the wine matched the rich aroma of foie gras. The slight acidity of the red wine just reduces the thickness of the foie gras, and the fragrance is smooth and delicate, and the light wine is full of aroma.

Jasmine fragrant fish cakes, the plate decoration is very thoughtful, and the table is amazing. The folk fish cake in eastern Zhejiang is slightly smoked with jasmine, and the floral cake is tough and the fish is fresh, which is the good taste of Jiangnan.

The red core is piled with snow, and the marshmallow is covered with red dates, which is sweet but not greasy, simple and generous.

Wild vegetables and pomegranates are fresh and delicate, although they are the sinks of wild vegetables and mushrooms, the taste is very fresh and moist, and there is no blandness of wild vegetables. The skin of the bean is so thin that even the wild vegetables inside are faintly visible, which is enough to reflect the chef's craftsmanship and intentions.

Qi Yu Xuan Ang soup, snails, morels, matsutake mushrooms in the form of steamed chicken soup, nutritious and nourishing, sweet aftertaste.

My favorite is the ancient secret crispy ginseng, which is a very uningenious sea cucumber, which relies on craftsmanship. Take a bite, the soup is fragrant, the crispy skin of Po ginseng is delicious, the crispy skin and the soft and glutinous inside form a good chewing contrast, and the soup aroma and the skin are well blended together in the chewing.

Home-roasted Wenling wild fresh larvae, the farmer's fish, the farmer's practice, is just a fresh word that cannot be resisted. Yu Bin introduced the salvage at half past six, and arrived at Xie Xianglou at half past twelve, and the mouth was half past thirteen when he ate.

Umami is everything, delicate and impeccable.

Xiangluo Yipin boiled Baishuiyang tofu, Baishuiyang is a town in Taizhou Linhai, and every family in the town makes tofu. Use bacon, leeks, garlic, and Hupao spring water to stew the inside of the tofu into a honeycomb shape, absorb the fresh juice, take a bite, the juice is full, fresh and eternal.

After eating a meal, you can experience the strong taste of Jiangnan, and add fresh and wonderful content to the old taste memory. Each dish is full of creativity and can find its roots in tradition.

Ingenuity!

Compared with Louwailou, Johnson prefers today's dishes, adding the art of plate decoration of Western food, with all the color, flavor and taste, exquisite and elegant, and a meal of 8,000 is worth the price.

In particular, the Longjing shrimp is endlessly evocative, and I asked curiously: "This is the Longjing before the rain?"

"Authentic Shifeng Longjing!" Yu Bin said confidently: "The direct supply of tea farmers who have cooperated for many years is to enhance the umami. ”

Johnson nodded, ate it in his mouth, left a fragrant mouth, asked for the specific address, and planned to go to Shifeng tomorrow to find some really good Longjing.

The next morning, head straight to Wengjia Mountain, famous for its abundance of top-quality West Lake Longjing tea. It is bordered by Xizi Lake in the east, Wuyun Mountain in the west, Qiantang River in the south, and the north-south peaks inserted into the clouds in the north. Surrounded by mountains and clouds, it is like an emerald gem set on the shore of West Lake.

The color is green, fragrant, mellow, and the shape is beautiful, which can be called the four uniques. There are five core production areas of Shifeng, Longjing, Yunqi, Hupao and Meijiawu, with Shifeng as the top grade, and Ming Qian tea as the best treasure, many of which are directly supplied to the state guesthouse, which is a congratulatory gift for the state banquet level.

Since you are here, take more back with you, and drink it yourself to clear away heat and detoxify. It is also a rare thing to go back to the capital to give it away.