Call in the evening and make a reservation at Noma, the most difficult restaurant in the world to pinpoint. Voted number one in the world four times, Chef René Redzepi was named one of the top five chefs in the world in 2016.

In Christianshavn, the restaurant is a converted 18th-century shipping warehouse, full of historic buildings with dilapidated walls that give it a decadent and retro aesthetic. The restaurant also serves Nordic specialties made with fresh ingredients that are only seasonal in Denmark and Northern Europe.

SC Johnson sits down and chooses the most distinctive Noma Nassaaq, a four-hour journey. It's only a two-star for Michelin, but British restaurant magazine considers the chef to be unrivalled in his attention to detail and innovation, and even named him the leader of the New Nordic movement.

The more contrasts there are, the more SC Johnson has to try it for himself, and as a foodie, that's the greatest pleasure.

The pre-dinner bread is freshly baked, whipped cream with sea salt, sprinkled with roasted buckwheat granules and cocoa powder. The whipped cream is lighter and appetizing than traditional French cream, and the crunchy texture of buckwheat and a hint of chocolate make it rich and long.

The salty tart made of celery root, which contains celery root paste, sorrel leaves, and a layer of roasted white sesame seeds on top, is a very brilliant first snack, the aroma complements each other, the taste is very crispy, and the sour mold sauce balances the sweetness at the bottom of the tower.

Oysters from Iceland have a light taste, but I suddenly found that many Nordic chefs like to use kohlrabi sauce, pine needles to make seasoning oil, and finally spray a layer of pine needle-soaked white wine vinegar in the watering can, which is fresh and refreshing......

Zander, a sea fish with very firm and elastic flesh, is steamed at a very low temperature, the meat is very tender, but full of elasticity. The vegetable handroll with kale and spinach rolls on the side is squeezed with a little mustard mayonnaise, and the whole dish is a little Scandinavian-style freshness.

I finally understood that the so-called new Nordic cuisine, to put it bluntly, advocates pure beauty and simple feelings, and returns to the basics like the warm flavor of the old grandmother's cooking. Adhere to the use of fresh and healthy seasonal food, more emphasis from breeding, planting to the production process, comfortable and reassuring, eat taste and health.

In line with this in mind, the restaurant travels to the Faroe Islands in search of clams, crabs and langoustines, and Iceland in search of cod, seaweed and curd hidden deep in the cold kingdom.

In order to maintain the authentic Nordic flavor of the dishes, olive oil, foie gras and other Mediterranean foods are never used, and even more thought is put into sourcing ingredients than in the cooking process.

After a few dishes, I found that the chef was almost obsessed with ingredients in cold regions. Ingredients such as musk beef, pike, scallops, and a variety of wild mushrooms and wild berries are used to create a variety of dishes with a scandinavian natural and simple fresh style.

You won't even find the Bordeaux wines that are commonplace in other Western restaurants, but instead you will find the beers that are carefully prepared in the restaurants.

Like a hunter of the wilderness, the chef here dives into the blue ocean, walks into the deep forest, and leaves his footprints in the snowy mountains and rivers. Prepare a Nordic Taste Tour with ingredients from Norway, Denmark, Finland, Iceland, Sweden and ......

From the wonderful northern country, such as rye crisp, cumin fennel seed crisp, rye bread, etc., with the original Nordic authentic taste, such as sourdough found in a historic bakery in Finland for more than 100 years, which goes well with the wheat aroma seamlessly.

The char sextet, a char from Northern Norway, is a close relative of trout, and its flesh is thicker and umami than salmon meat. This dish can be savoured from the inside to the outside with red-spotted salmon roe, fish fillets and crispy fish skin.

In particular, fresh scallops must be submerged into the deep sea to catch deep-sea ribbons with bare hands that are 10 cm or more long to be legal. After the scallops are fried, they are put back into the scallop shell to lock in the umami essence, and without any seasoning, they are sweet and smooth, exuding bursts of marine flavor......

Game sauce with rowan sauce comes from the chef's hometown of Helsinki, and in late summer and early autumn, he made it into a gel with his mother in the back garden of his home, and served it with cereal, sweet and sour.

Chanterelle consommé is made with wild chanterelles harvested from the forests of southern Finland and has a unique aroma and is one of the three most popular mushrooms in Finland.

In fact, in the traditional Nordic diet, meat is king.

Elk and reindeer running in the ice fields, wild boars and squirrels in the forest, Vikings hunting with one hand and lighting fire with the other, get both physical and psychological satisfaction from meat.

Relatively speaking, the proportion of vegetables is very small, and extreme climatic conditions stifle more possibilities of vegetables, which also gives rise to the habit of the older generation of Nordic people to eat only meat and not vegetables. Even boasting proudly: we have Viking blood in our bodies, and we don't need that vegetable stuff at all!

With the development of technology, seasonal Southeast Asian fruits can be bought in Norwegian supermarkets, coffee beans from Cuba are available in Danish cafes, and watermelon or eggplant can be eaten in winter, which originally belonged only to summer.

Nature's stinginess is no longer intimidating, and Nordic people are no longer so dependent on meat, and more and more young people are choosing to become vegetarians for health and environmental reasons.

This restaurant, in particular, is full of this natural wind. In the 200-year-old old shipping warehouse, the restaurant features exposed walls, unadorned log beams and handmade ceramic grey dishes......

With natural acid-conditioners made from wild ants, blackcurrant fruit held up by moss, and margarita made from cabbage, there is no need to rush to get close to nature, because you are already in nature.

The daily life of the chefs is no longer blindly stuffed in the kitchen to study, but to go to the wild, dig three feet into the ground to break mushrooms, catch ants, and try more possibilities of ingredients.

There is even a new profession of foodie, who takes the place of a busy cook and goes into the countryside into the depths of the forest to search for and collect edible game.

Food Hunter!

This is a bit in line with the island country, as if the ancients drew on nature and encouraged people to jump into this mutated world without four seasons. Eat the freshest food at the right time and in the most natural way, and enjoy the long-lost pleasure of eating the first new bamboo shoot in early spring, rather than taking it for granted that it will be there all year round.

In summer, when the vegetation is abundant, the menu tends to be vegetarian, with no meat except for seafood such as lobster, sweet shrimp, king crab and shellfish. Some restaurants go even further, dividing their menus into 16 seasons, each with dishes based on the current season.

A meal lasts for more than four hours, and in the end it is only seven points full, with a light taste, which is definitely suitable for health.

Back at the hotel, the Nordic trip was over, and SC Johnson seemed like a breeze on his face, with no high-rise buildings, plain clothes, old cars, and simple food. The streets are quiet after 8 o'clock every night, there is no bright nightlife, and there is no super luxury consumption to stimulate the nerves.

One word that often comes to my lips is: quality of life. There is an old Swedish saying: money can be stored, but time cannot be stored, how you spend your time determines the quality of life in this life.

A life full of houses, cars, and tickets, and a life full of children, wives, and gardens, they choose the latter because it is quality, not material.

You can't go without food, but it doesn't have to be too good, and you can't live without money, but it doesn't have to be too much. Simple traditions can be seen everywhere, dressing up, regardless of whether you are high or low, but seeking the right fit, in line with your own temperament, highlighting your own personality.

Whoever has a new baby, friends and neighbors will wash the right old clothes cleanly, iron them obediently and send them over, in the life of the Nordics, it is a common thing to send old clothes to each other.

When you meet friends on the street, cafes are the first choice. A cup of coffee costs 15 crowns, bathed in the sun, and you can spend most of the day comfortably with friends.

The family concept is very strong, and even men will not sacrifice time with their wives and children on the grounds of working overtime. The first thing I do when I get home from work is to spend time with my family without turning on the TV.