Johnson wrote it down, looked at the colorful wine cabinet, and asked, "What is the treasure of your town store?"

"Dave the dog!"

Carefully holding a bottle of wine in both hands, gently placing it on the bar, and admonishing: "Say it first, you can only watch it, you can't drink it!"

"Priced at $2,000 a bottle with an alcohol content of 29 percent, it was brewed in 1994 and has been aged ever since. Twenty years later, the beer was launched with a circulation of only 12 bottles. ”

Johnson shook his head, it was annoying to see if he couldn't drink, no way, the treasure of other people's town stores.

"This is the second most expensive beer in the world, and the boss is Cantilion Don Quixote, which costs as much as 2,500 euros, which is equivalent to 17,070 yuan, ranking first in the world's beer list. ”

"Produced in a Belgian winery, it came out in 2008, and I heard the big guys in the circle who drank it comment, that the taste was sour and not so good. ”

Looking at Zhang Hong's cheap face full of grapes, Johnson wondered if he should call immediately and ask Vader to send a box over to taste?

Zhang Hong put away the treasure of the town store, took out another bottle, put it in front of Johnson and said, "Since everyone is so involved, I can't be stingy when I come for the first time, right?"

"Carlsberg Antique Jack Buson, $400 a bottle, limited to 20,000 bottles a year. It has a very long history, the manufacturer was founded in 1847, and today you have a mouthful!"

Johnson pouted, forget it, sluts are hypocritical. Poured into the wine glass, it is very clear golden yellow, the hop foam is sparse and delicate, the taste is silky and pure, and the citrus and yeast are faintly aromatic.

Medium-bodied, the taste is instantly strong, yeast and bitterness accompany the whole process, and you will slowly feel the bitterness and evil intent of the devil during the tasting process......

I stood up and inspected the wine cabinet, and found that the prices were not too expensive. From more than twenty to three or four hundred, it is basically at this price.

Of course, it is still much more expensive than industrial beer, no wonder it will become a niche, turn around and go to the toilet to put water, although the degree is not high, but it is very diuretic.

Pack a few boxes to take away, and have a drink when you're idle. On the way, I received a call from Hao Baoli, who heard that he was in Hangzhou, and introduced a retired old friend, saying that there must be a surprise.

According to the address, when I came to the outskirts of the city, it was actually a private farmhouse dish, and when I saw Tian Yunhe, who was in his early sixties, his face was serious, even if he heard that he was Hao Baoli's junior, he was still cold.

"Pufferfish?" Johnson was a little surprised, it was actually the most lethal ingredient, and a gram of toxin could kill several people!

It is said that a chef who is a fugu has a minimum of five years of apprenticeship before he is qualified to handle fugu, and it takes at least ten years for a senior chef to set up his own business. I had never eaten it before, so I was curious, so I stood up and followed Tian Yunhe to the backyard to open my eyes.

Just arrived at the door, greeted with bursts of fresh fish, enter the door to see, there are a lot of water tanks on both sides, all kinds of aquatic products, it seems that even if you retire, you can't be idle.

Tian Yunhe walked to a large water tank, rolled up his sleeves, picked up the fishing net, stared at the fish swimming inside, and fished out one directly.

"Tiger Dolphin!"

Johnson said softly, Tian Yunhe's face moved slightly, and he said flatly: "Good eyesight, it's the tiger dolphin!"

The right hand grabbed the fat tiger porpoise, and the left hand kept scratching its belly with its fingers, and in an instant the tiger dolphin swelled like an inflat, and there were many small spines on its body, which was very cute.

"Fugu is afraid of itching, so many thorns, male!"

Put the tiger dolphin on the board, pick up the knife, and with three or two quick strokes, the puffer fish will be cut, and the action will be smooth and chic.

Put down the knife, picked up the tiger dolphin and came to the water pipe, and introduced while cleaning: "The puffer fish can eat any part, but the liver is poisonous, but the liver is also the most delicious, and I will make a puffer fish feast later." ”

With both hands moving together, the internal organs are cleaned in a few clicks, and the technique seems simple, but in fact, there is a hidden mystery. There must not be a trace of blood flowing out, otherwise it will be highly toxic.

Turn back to the board, take out a sharp spatula, and begin to peel the fish. Following the texture of the fish, he peeled off the skin of the fish that was only two or three millimeters thick in an instant, and said casually: "The outer layer is thorny, and the inner layer is the most refreshing, and many gourmets like this skin." ”

Put down the knife, wiped his hands with a towel and said: "Don't underestimate cutting fish skin, I practiced for three years as an apprentice before I became a teacher." ”

"You can't use brute force, you have to use skill, especially the wrist and waist coordination, while cutting and twisting, as if dancing, to succeed. ”

"Go to the front hall and wait, and you'll be able to eat it right away. ”

Johnson returned to the living room and quickly served the first course, two pieces of brown translucent jelly were placed in a small black plate, and the little sister first picked up a piece, put it in her mouth and said, "According to the rules, I will eat first, and the guests will eat later." ”

Three minutes passed, safe and sound, and Johnson gently picked up a piece, which was solidified in the light with dots of white meat foam, which should be an appetizer.

Slowly put it in your mouth, it is silky between your lips and teeth, and you can bite it gently with your teeth, which is full of elasticity and excellent taste. The overwhelming sweetness and freshness instantly turned into juice that filled the entire mouth, slightly salty, and there was a faint aroma of wine between savoring.

"Good!"

I couldn't help but nod and sigh, don't look at a small piece of jelly, the freshness of the puffer fish is reflected, which is worthy of the chef's handwriting.

Don't underestimate the appetizer, it's the skin of the puffer fish, boiled in homemade soy sauce and white wine, and when cooled, it becomes fish jelly, and there is a bit of fish meat in it, and it is a pleasure to bite into.

Two large plates were brought up, with a blue and black background, on which were placed more than a dozen pieces of crystal clear puffer fish sashimi, as beautiful as flower petals, and a small handful of emerald green bitter chrysanthemums were placed in the middle, and there were light yellow ginger shreds sprinkled on them, which was very beautiful.

"Fugu sashimi is made with rice vinegar, chopped green onions, and a special chili sauce called deciduous carrot velvet, and it has a unique taste, so please enjoy it. ”

Looking at the delicate puffer fish sashimi in front of me, I feel like I can't bear to put down the chopsticks!

The translucent puffer fish meat is as white as snow, and Tian Yunhe's knife skills not only remove all the tiniest fish bones, but also leave a bright red on the back, and there is a faint poignant feeling in the red and white.

Gently clamped, under the light to enjoy the unique texture of the puffer fish meat, the pattern is as beautiful as snowflakes, flashing with a faint fluorescence, here the puffer fish cut is thicker, the taste is more delicious, and the satisfaction is stronger.

Although SC Johnson's vinegar can bring out the umami of the fish and cover up the last trace of fishiness, it can also destroy the original taste of the puffer fish. Eating it in your mouth will make your lips numb and affect the final taste, so change it to soy sauce.

Put it in your mouth, and sigh that the puffer fish is really a delicacy in the world, even if it is a thicker cut, it melts in the mouth, and the delicate fish meat instantly melts into sweet and delicious juice between the teeth.