"Long Jingxuan is also a three-star Michelin, the only main Cantonese cuisine, especially afternoon tea, which is very classic. ”

SC Johnson waved his hand, it didn't matter, as long as it was delicious. It's not bad to drink tea and chat when you're idle. Coming to the 4th floor of the Four Seasons Hotel on Financial Street in Central, Amy is a celebrity in the circle after all, and quickly found a location.

The sommelier arrives with a champagne cart, and SC Johnson discovers a surprise on the wine list, with a scarce rosé champagne: Oeil de Perdri.

Laughing: "There are partridge eyes? unique pink and orange, more sugar than white in white, and more complex than ordinary pink, lined with the starlight of Victoria Harbour, the opening is very beautiful." ”

The sommelier smiled and communicated in Mandarin that was not very fluent, Amy really couldn't listen, and the other party said helplessly: "Please give me some opportunities to practice Chinese, okay?"

Johnson watched the other party smile for three seconds every time he said a word, and his eyes behind the lenses were turning desperately, as if there was a repeater living inside......

After ordering a few dim sums, leaning on the sofa leisurely, sipping champagne, facing Victoria Harbour outside the window, facing the direction of the Kowloon Peninsula, the view is good.

Chatting with Amy, time flies quickly, and in the blink of an eye, evening is coming, and it is a sacred moment to eat!

The appetizer is salt-and-pepper squid with sweet and sour sauce, a bit similar to the island eel, which is open to the stomach and grilled to a comfortable crispiness. The sweet soy sauce is more complex than the teriyaki sauce, the smoky feeling just echoes the charcoal grilling aroma, and the sharp acidity relieves the fatness of the white eel, which is wonderful!

Black truffle lobster spring rolls, served on the table is the smell of black truffle, Amy specially explained that the little green dragon was replaced with shredded yellow sprout meat, not pretentious at all, not stealing the scene, with the freshness of the lobster, just right.

"This shredded chicken soup is a very meaningful dish because it is almost a substitute for braised shark fin. Amy recommends: "Choose Danish chicken with stable quality, put more than double the amount of soup that is beyond the ordinary, and start cooking it in the morning, and the whole chicken will be cooked with the original flavor and aroma." ”

"The thickness of the soup is completely boiled out by the subcutaneous fat of the chicken, and in order to prevent the fat from solidifying, a candle is needed to keep it warm. Originally, it was used as a base soup for shark fin or official swallows, but now shredded chicken, fungus and carrots are added to enhance the taste and protect the sharks.

It's amazing, even if it's yourself, it's hard to tell if it's not shark fin with your eyes closed, and it's a good work with unique ingenuity.

"Organic black garlic fried shrimp balls, as long as you see the word Daqian in the local restaurant, it must be borrowed from Sichuan cuisine, here with tempeh and chili dried fried shrimp balls, black garlic island country direct supply, is fermented garlic, filter out the spicy and leave the sweetness......"

"Ruyi means mushrooms, with elm and yellow fungus, screen windows, referring to asparagus and bamboo sunflower, and pipa tofu is traditionally fried, all steamed, with a clear broth, more pure and less desired......"

"Instead of rice, this fried rice dish is made from durum wheat and is called Puntalette. Made in Western food, after a spoon, there is still the pot gas of fried rice......"

Amy put down the spoon and said in admiration: "Chef Chen Ende, a native of Kowloon, is known as Uncle De in the rivers and lakes." I once interviewed him and said that his ultimate comfort food is fried rice, so it was only fitting that fried rice was the finale. ”

"Originally retired, I was finally impressed by the sincerity of the Four Seasons Hotel and re-established Long King Xuan, setting the tone of Chinese cuisine in the Michelin system in one fell swoop. You go to the Michelin-starred restaurants later, more or less, there is a shadow of this place......"

"For example, appetizers, well-polished dishes, modern expressions of traditional cooking, and even the number of dishes served......"

SC Johnson was very satisfied, and the girl who was fluent in Chinese throughout the service was called Ida, and asked the other party where he learned such standard Mandarin. She said that she came from a joint study class between the University of Science and Technology and Xi'an Jiaotong University, and also interned in a hotel in Hohhot.

Lovely and sincere waiters, professional and persistent sommeliers, wonderful food and wine pairings, and that strong and stable Cantonese food aura......

Well deserved the name!

Back in the presidential suite, eat and play a friendly game, and lie comfortably in bed and chat. Amy touched Johnson's strong muscles and said coquettishly: "I've always wanted to go to the mainland to do shows, but unfortunately I didn't have the opportunity, I heard that a lot of exquisiteness?"

"Last month in Suzhou, the feng shui treasure of outstanding people, since ancient times, skilled craftsmen, hidden dragons and crouching tigers, even eating fish have all kinds of exquisiteness. ”

Johnson said: "You see that the traditional Chinese character of Su is composed of grass, water, fish, and grass, right? ”

"In the first month, the head of the snakehead is thin, the cauliflower in the field is in full bloom, and the pieces are golden, and it is called the cauliflower pond snakehead. It is not good-looking, with a huge mouth and fine scales, a black black tail and a round tail, a large and bony head, and fins like butterfly wings. ”

"I like to hide under the water, walk with the soil, and I am lazy and obsessed, I am small in size, and the meat is extremely delicious. Yuan Mei: The meat is the most tender, fried, boiled, and steamed. Add pickled mustard to make soup, make soup, especially fresh. ”

"The easiest way to do it is to stew eggs, and the most touching thing is the moment when the pot is boiled, the aroma of fish and rice wafts out together. The fish is more delicate than an egg, but it is fine but not broken, tender but not rotten, it is simply ......"

Amy couldn't help but stand up and said excitedly, "What else?"

Johnson smiled, deliberately sold Guanzi, and continued after flirting: "In February, peach blossom mandarin fish is fat, and there is a famous dish of squirrel mandarin fish, which is fried in the pot with seasonings until golden brown, and then poured with sweet and sour sauce. ”

"In my opinion, frying is really terrible, and it must be steamed. Stuffed with a few slices of bright red ham and snow-white bamboo shoots on the back of the fish, after the baptism of ginger and shallots, the fish meat leaves only the umami taste, which can best maintain the original taste, and the aroma of the food is delicious, which makes the teeth and cheeks fragrant......"

"March cauliflower yellow, the most soft-shelled turtle fat. Known as cauliflower soft-shelled turtle, after this season, in summer, the fish is called mosquito soft-shelled turtle, the flesh is loose and old, and no one cares. ”

"The body is full of fat cream, the best nutrition, the most beautiful taste, the most timely. It should be simmered with the whole hen, and the heat is in place to bring out all the deliciousness. To use the old saying: the eyebrows are going to fall off!"

"The anchovy has entered the puffer fish in the market, and it has broken through the wheat days in the south of the Yangtze River. The shape is beautiful and flat, like a bream and long, the maximum can reach more than ten catties, and its scales are dazzling. At the beginning of the water, it is silvery white and delicate, and it is gorgeous. ”

"You can't remove the scales, you can't wash it, and after disemboweling and removing the intestines, just wipe it gently with gauze. The steamed anchovy is full of fresh juice, poke it gently on the body with chopsticks, the juice is like a spring, and it is slippery and delicate in the mouth, fat and mellow, and fragrant......"

Even Su Dongpo praised and said: There is still peach blossom spring, and the flavor is better than pure perch. It's a pity that there are fewer and less, hey......"

Zhang Ailing also sighed in "Dream of Red Mansions": There are three hatreds in life, one hates the begonia without fragrance, the second hates the prickly anchovies, and the third hates the unfinished dream of the Red Mansion.

Gourmets not only love its tender meat, but also love its thorns and are fresh and durable.