"No, but I'm sure your choice of land will not be bad. Xu Dandan narrowed his eyes and rubbed his little face on Zhou Kun's stubble.

It feels weirdly comfortable.

Zhou Kun patted her face lightly and said with a smile: "Then let's go, the location has been booked." ”

"Do you want to go now? I haven't put on makeup yet. Xu Dandan didn't care about rubbing Zhou Kun affectionately here, so he ran to the bedroom in a panic, shouting as he ran: "Wait for me a little." Soon!

It turns out that a woman's small meeting is an exclusive noun.

The definition of it needs to be interpreted from a whole new perspective.

Xu Dandan rubbed in the bedroom for more than half an hour before he walked out.

Seeing Xu Dandan after being carefully dressed, Zhou Kun's eyes lit up.

Although Xu Dandan's appearance without makeup before was quite good, the makeup technique, which can be called the first of the three evil arts in Asia, is not in vain.

The subtle flaws on the original face were all covered by Xu Dandan's delicate makeup, and with the brightly colored lipstick and light blush, the spirit of the whole person was highlighted at once.

"Yes, it's good-looking. Zhou Kun nodded with satisfaction, after all, it was his female companion tonight, and Xu Dandan dressed up so beautifully and brought it out to give him face.

As a male animal, such a little vanity is inevitable.

"Really, I'm worried that I'm too busy to draw it. Hearing Zhou Kun's praise, Xu Dandan was very happy.

Zhou Kun's response was also very simple.

Gently picked up Xu Dandan's chin with the tip of his index finger, looked at her big watery eyes, and sucked her delicate red lips twice hard.

"The lipstick tasted good. ”

Xu Dandan's face blushed slightly, and she admitted that at this moment, she was really picked up by Zhou Kun.

It's a pity that Zhou Kun didn't give her a chance to vent her inner feelings, but turned around and walked out the door very casually.

"Let's go, if you don't go again, the scheduled time will pass. ”

Xu Dandan had no choice but to suppress the throbbing in his heart and quickly followed.

The Park Hyatt Hotel is quite far away from the Huanglong Hotel where Yanxi Lake is located, and it happened to be in the rush hour, almost an hour of effort, Zhou Kun and the others arrived at their destination.

Entering the lobby, under the guidance of the doorman, Zhou Kun led Xu Dandan into the automatic door of Yanxi Lake.

I have to say that this automatic door is indeed very exquisitely designed, and through the art of vision and space, it gives people a unique feeling.

He was led by the waiter through the long LCD ink corridor, on which the antique scenery of the Jiangnan water town was projected, and the misty West Lake landscape seemed to come to life and slowly flowed on the screen.

The area of the whole restaurant is not large, and the first impression of Zhou Kun is that it is dark, so dark that Zhou Kun can't help but complain that if this store can't pay the electricity bill, he is happy to do it.

But for young couples, such an atmosphere is quite romantic.

It's just a bit of a pity that the distance between each small square table is a little closer.

Although the overall visual effect is very good, it also sacrifices the privacy of the guests.

If someone is willing to listen, you can still clearly hear the conversation of the guests next to you.

The combination of Zhou Kun and Xu Dandan, a handsome man and a beautiful woman, obviously attracted the attention of many guests present.

From the moment they entered, you could see that other people were looking at them from time to time.

However, whether it was Zhou Kun or Xu Dandan, they had long been accustomed to this kind of gaze, so they sat down very calmly.

Yanxi Lake pursues a set meal system, and according to the four seasons of spring, summer, autumn and winter, it is divided into four set meals with the season as the main ingredient.

The menu is a thin sheet of rice paper with the names of the dishes written in both Chinese and English.

Tonight, Zhou Kun and they are going to enjoy a winter banquet, and after each dish is served, the waiter will explain it carefully.

The first course of the winter banquet is the Jiangnan exquisite cold dish.

The chic plate is lined with five different snacks, namely foie gras, pomegranate buns, dried bamboo shoots, osmanthus yam puree and duck in Qiantang sauce.

If it weren't for the waiter's introduction, Zhou Kun would never have seen that the thing that was made into a soda biscuit was actually foie gras, and the thing that looked like a snowy skin mooncake turned out to be osmanthus yam puree.

The so-called creative dishes are eaten by the chef's whimsy, and the taste is secondary.

I have to say that the chef of Yanxi Lake is indeed a person with ideas, and this kind of operation makes the well-informed Zhou Kun a little surprised.

As for Xu Dandan, he has no resistance to this kind of exquisite and petty bourgeois dishes, and he keeps shooting on the side.

I can't bear to move the chopsticks, worried about ruining this beautiful dish.

It was Zhou Kun who took the initiative to help her clip a piece of foie gras biscuits, and then she began to eat it.

This dish is made by stuffing foie gras in soda biscuits, and then sprinkling a layer of chopped green onions on top, which is a faint salty aroma and soft and glutinous taste of foie gras.

While full of whimsy, it also ensures the taste of the dishes well.

The rest of the cold side dishes also taste good, but the most popular among these snacks is the pomegranate bun.

The combination of pine nuts, honey beans, black truffles and diced bamboo shoots gives the whole dish a unique and rich taste.

The small pomegranate buns can be taken one by one, and the delicacy that melts in the mouth fills the tip of the tongue with a taste called spring.

The second course is shrimp ravioli and chestnuts with gold leaf.

As an appetizer, these two dishes are still quite good for the money.

One is peony shrimp sashimi with mayonnaise and caviar, with wonton skin fried until golden brown as a cup, one bite down, crispy on the outside and tender on the inside, the sweetness of shrimp meat can only be experienced by yourself.

If you feel that the caviar is a little salty, you can take a bite of the sweet and soft gold leaf chestnuts next to it.

After the chestnuts are cooked, they are sifted and crushed into a puree, supplemented by Lin'an pecans to decorate them, and then paired with a piece of edible gold leaf, which has the soft and glutinous feeling of pastries, and has the unique crisp fragrance of nuts, which is really good.

The third dish is Longjing Ask Tea.

A very poetic dish, the finished dish is also extremely elegant.

Fresh soup, poured after serving, served with river shrimp, cat ears, warm the bottom of the bowl.

The shrimp is white, the cat's ears are green, the soup is clear and fresh, and the taste is light and elegant.

Starting with the fourth course, the main course was finally served, crispy po ginseng.

The water-haired pork ginseng is soft and rotten with broth, and the skin is fried in oil until it is crispy.

The entrance is glutinous and glutinous, and slightly elastic teeth, a bit like the feeling of eating a pot, the sauce is thick and flavorful, and it is accompanied by mustard greens to relieve greasyness, which is full of praise.

The fifth course is West Lake vinegar fish.

This is a reversal of the traditional West Lake vinegar fish practice, silver cod stewed in rice wine, garlic cloves with sweet and sour sauce.

Sprinkled with ginger, the ingredients have changed, the texture and taste have changed several times, but the sweet and sour Jiangnan flavor has not been lost.

The sixth course is honey bean double winter poured tuk dish.

The ingredients unique to winter and spring are small in quantity, but the taste is salty and fresh

The seventh course is dried bamboo shoots and duck stewed rice.

How can Chinese people dine without rice, and a dish of old duck bamboo shoots in a dry pot, with the umami of the old duck to hang out how many gluttonous insects.

The chef carefully selects the tips of the delicate bamboo shoots, ties them with green onions, and throws them into the duck soup to boil together.

The eighth course and final dessert, fritters with soy milk ice cream.

Although it does not have a gorgeous appearance, it does not have a particularly deep charm.

Mung bean smoothie with fresh soy milk is an after-dinner dessert that is both cool and delicious, with a Chinese flavor.

As the end of tonight's winter banquet, it was also very successful.

Although the portion of each dish is not much, the complete set is more than enough for ordinary people's appetite.

But that's just for ordinary people. For Zhou Kun, who had just activated the body of money ability, it was a little embarrassing.

After a meal, I didn't feel my stomach at all, and I didn't feel full at all.

But at this time, it will be embarrassing to eat again, after all, it is only a set meal per person.

If you eat two or three servings alone, it is inevitable that this small restaurant will not become an alternative in the eyes of other diners.

If you are looked at twice because you are handsome, if you become the focus of attention because you are particularly able to eat, Zhou Kun doesn't want to enjoy this honor.

I had no choice but to pay the bill first, and I was ready to order some food to fill my stomach after I arrived at the bar.

In the circle of friends of Qiantang people, you may see such a passage, which will be a little incomprehensible.

The best temple in Qiantang is not Lingyin Temple, but Lingke Temple.

The Lingke Temple here is the bar Linx where Zhou Kun is going tonight.

The location of the Qiantang Linx bar is in the West Lake Cultural Square, not far from the Huanglong Hotel, and it didn't take long for Zhou Kun to take Xu Dandan to the door of the bar.

At this time, it was already past nine o'clock in the evening and nearly ten o'clock, and although it was not yet the busiest time of the bar, the atmosphere inside had begun to stir.

After passing the security gate and giving a 200 tip to the waiter who led the way, Zhou Kun and Xu Dandan were led to a booth with an excellent position.

Zhou Kun just came over to relax today, and he didn't want to engage in any big battle.

I simply opened a bottle of Louis XIII.

The price is not expensive, more than 40,000 yuan, quite unpretentious and low-key.

After that, I ordered a few bottles of Perrier-Jouët champagne to fill the scene, and there was only one bottle of wine on the entire booth in the province, which looked too cold.

This made the whole face of the marketer who received Zhou Kun wrinkled.

What a good day today, this kind of pie-in-the-sky good thing can happen to me.

Excited, he almost knelt down to help Zhou Kun shine his shoes, too lazy to pay attention to his flattering face, Zhou Kunsai gave him a wad of cash and asked him to quickly distribute it to the staff on the side.

Then he went out and bought him some supper and came back, barbecue skewers and spicy hot stuff, and buy about five hundred for the portion.

This made the whole person's jaw drop in shock when he heard the marketing of this amount, and he stammered: "Brother, did you accidentally say too much." As far as the night food stall is concerned, the per capita consumption of 100 is actually quite enough. ”

Zhou Kun was also depressed, since activating the [Money Ability Body], his appetite is now almost four or five times the size of the original.

If it weren't for the ability to make money, this ordinary family would really not be able to support it.

The old man is such a handsome and dashing young man, how did he become a big stomach?

When Zhou Kun heard the marketing's question, he could only wave his hand helplessly, telling him to hurry up and buy it.

Then he leaned on the booth and began to look around at the people.

Although he said that he had brought a female companion tonight, if he met someone who was pleasing to the eye, it would be good to have a friendly match.