The next day we took a small train to the Czech Republic, to Prague, along the meandering Sazhava River, which was given the beautiful name Sažava Pacific because of its constant walking in the waters.

Climb aboard the long-lost green-skinned steam train, a journey of more than three hours, hailed as a classic among the locals, passing through forests, rivers, reservoirs, canyons, tunnels, bridges, villages, and beautiful scenery.

reminds me of a saying on the Internet: The life of a foodie is like a train,

Shopping, eating, eating......

Hey!

Speaking of the history of this railway, it used to be a road under the hooves of horses, and for hundreds of years it was a beautiful scenery that could only be enjoyed on horseback. In order to make a living, many homeless people were forced to make a living and went all the way south in search of gold.

After generations, groups of homeless people continue to seek and gradually form this route. Even today, you can still see the old wooden houses that homeless people once lived in search of their dreams of gold.

As a result, the golden dream of the vast majority of homeless people has not been realized, who would have thought that their hardships have made today's golden tourist route?

It's like the gold rush in the western United States, and it turned out that the most profitable ones were selling jeans!

Walk through the jungle, pass by the creek, and follow the train leisurely in the green mountains and green waters. Along the way, there were not only soothing, but also thrilling, as the old steam locomotive passed the monorail viaduct and looked at the cliffs on both sides, Yelena was terrified.

It is not an exaggeration to describe it as crossing mountains and mountains, and the style of crossing Central Bohemia is definitely an indescribable experience. On a hot summer day, breathe oxygen in the forest, gaze at lakes and rivers in the mountains, and pass through beautiful Czech towns......

Halfway through a stop in a small town called Plzeň, I heard that it is a brewing center for authentic Czech beer. Pilsner beer is produced here not only for a long history, but also for the inheritance of production techniques and the use of raw materials.

I haven't heard of Pearson Johnson, but there is another brand that is thunderous, and that is Budweiser. The source of Plzeň, Budweiser, and Heineken in the Netherlands are known as the world's three largest distilleries.

In particular, Plzeň has a 90% coverage rate of all large, medium and small restaurants and bars in the Czech Republic, and if there is no Pilsner Urquell red stamp and green logo at the door, then no one will really come to eat in this restaurant.

It's so awesome, you must open your eyes.

The group followed the guide into the gate of the winery, and the entrance is a magnificent double arch, which was built in 1295 and originated from the construction of the city of Plzeň, which is also the pattern of the Pilsner Source logo.

After the reception center, you can see the counter of the commemorative bottle, which can be engraved with the desired English or number, and you can choose between a clear beer glass or a brown beer bottle, which is a very meaningful souvenir.

Putting on work clothes and walking into the brewery for the first time, the first thing you see is the canning workshop, which is known as the most modern canning equipment in Europe, which can complete the canning of 120,000 bottles and 60,000 aluminum cans per hour.

On the assembly line of the small passage, SC Johnson can see countless bottle caps moving. Below, you'll find a showcase of the ingredients used to hear, see and smell the secrets of Plzeň: the soft water of Plzeň, the light two-edged barley of Bohemia, the aromatic hops and the unique yeast......

Anyway, it's all kinds of bragging, and I can't wait to make all the snow lotus in the Tianshan Mountains into beer.

In the spacious and bright brewhouse, you can see the giant copper pots in which the malt and hops are mixed together and boiled, still arranged in the traditional way in twos and twos, and heated from the bottom of the pot.

Finally, we will come to the cellar, an underground fortification dug in the rock in ancient times, an underground cellar that is 9 kilometers long and 17 meters deep above the ground, and the temperature is kept at about zero degrees all year round, which can store 7,000 barrels of beer.

The right temperature and humidity make the beer more pure, the color is crystal clear, and the hop aroma is overflowing when you walk by the barrel, and it smells very good.

Fermentation and storage in oak barrels that are more than three people tall is time-consuming and labor-intensive, but it adds to the oak flavor of the beer and prevents other flavours from becoming incorporated. Drum-shaped barrels with a capacity of more than 30,000 liters form a unique landscape.

A taste is indispensable, and a large glass is taken directly from the wooden barrel, and the pale golden liquid slowly flows out of the ancient and huge beer barrel, and the biggest feeling is that it is mellow and the taste is very strong.

SC Johnson's eyes lit up, and this is more in line with the taste than niche craft beer. In particular, the aftertaste is well-balanced in malt and hops, and the bitterness is delicate and pure, making it very delicious.

I finally understood why the Czechs called beer liquid bread, and there was even a popular saying that if any government dared to raise the price of beer, they would be knocked out of power!

Every region and town here has a local favorite brewery and dozens of flavors, making it a drunken paradise.

A glass of beer in the stomach, arousing countless gluttonous insects, how can there be no food with wine?

When you come to a nearby restaurant, there is a beer set here, with five kinds of special food, eating meat and drinking in a big bowl, which is refreshing.

There is a food tradition in the Czech Republic, which is to drink soup before meals, and it is a thick soup, the most common soup is Bramboracka, to put it bluntly, mushroom and potato soup.

Wild mushrooms and delicious potatoes boiled in a broth, served with local condiments, and served in a bread bowl are a novelty for SC Johnson.

At first, the soup felt slightly salty, and then I took a sip of beer, perfect!

Sví?ková á?ka, a large piece of locally produced beef topped with lemon, cranberries and a pinch of cream, served with a Czech knedliky, is a steamed bun slice.

The taste of big meat + sweet and sour + cream, plus a large draft beer, even Xia Hu couldn't help but get excited.

Beef, yogurt and steamed bread slices, there are meat and vegetarian staple foods, sour can relieve greasy, and steamed bread slices can fill the stomach. Coupled with the frosty beer, it's definitely filling.

I didn't expect that there is also sauerkraut, Utopenci, in the words of the Czechs: its deliciousness only we know.

Add the sausages and vegetables to the condiments, place them in a glass jar and marinate them with vinegar. The marinated sausage removes the oiliness, and the sauerkraut is added to give it a unique taste.

Finally, the main dish is the haunting dumplings, which are filled with plums and strawberries and other fruits, and sprinkled with grated cheese, cream, condensed milk, etc. In SC Johnson's opinion, this is definitely a dessert, and it is also drunk.

When I came to Prague in the afternoon, all my impressions came from the Prague Square, Fang Wenshan wrote: I stood in the Prague Dusk Square, casting hope in the Trevi Fountain, the group of white doves with their backs to the sunset, the picture was too beautiful for me to see.

The square of Prague is deserted, I am dancing and spinning alone, not far away you chant from afar, you are really not used to it without me......

As a result, I reluctantly found that not only the fairy tales, but also the lyrics were deceitful. There is no Prague Square, no Trevi Fountain and no promenade.

What about the cheat!

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