"The taste of fresh ginseng is much richer than that of dried ginseng, so if you use fresh ginseng to simmer in soup, you don't need to put so much in the amount, and it will be just right to reduce it by about two to three percent. ”

Tang Xiang's family runs a medicinal food workshop, and ginseng is a frequently used ingredient, so he is naturally very sensitive to dosage.

When the waiter heard this, he immediately wrote it down.

Immediately afterwards, Tang Xiang tasted all the remaining six kinds of crockpot soup, each of which was fragrant and attractive because of the slow simmering, but he only took a few sips of each.

Soups are more stomach-consuming and should not be used too much.

About ten minutes later, Wu Yinfei served Chef Haston's first dish: Three Seasons Honey, which she placed in front of Tang Xiang and set the utensils.

When Tang Xiang leaned over, he observed Wu Yinfei's appearance up close.

Wu Yinfei's appearance is undoubtedly top-notch, her skin is very clean and warm white, although she is fair but not pale, her eyebrows and eyes are delicate, the bridge of her nose is straight, and her lips are thin, which integrates the depth of European facial features on the basis of traditional Chinese aesthetics.

Although he was a mixed race with a slight sense of alienation, his fluent Chinese made Tang Xiang feel quite close.

"Mr. Tang, this dish in front of you is called Three Seasons Honey. Wu Yinfei's pleasant voice drew Tang Xiang's attention back to the dish itself.

I saw three small hexagonal pastries on the plain plate in front of me, which looked like a beehive structure.

Since the three pastries are all pale yellow with honey, and the shape of the hexagonal honeycomb and flowers will trigger visual associations among diners, it is possible to imagine their sweet and soft flavors just by looking at them.

I didn't taste it and foresaw it.

It can be seen that the art of structure and vision is also extremely important in eating.

"From left to right, the three pastries are Asian Rock Candied Lavender with Thistle Flower, Citronella and Red Willow Eucalyptus Honey Sponge Cake, Manuka Honey and Violet Flower Sorbet. ”

Then she first pointed to the first pastry: "This one uses Himalayan cliff honey, this bee only nests on the vertical cliff face of the Himalayas, so it is also called rock honey." ”

Tang Xiang nodded, he had heard of this kind of Himalayan rock honey, because the origin was in China.

It is said that this rock peak can fly to an altitude of more than 3,500 meters to build a nest, and the local residents have to climb the 100-meter-high cliff with rattan ropes every time, taking great risks to harvest it, and the nutritional value is high, and the price is naturally expensive.

"The second is Australian red willow honey, which only blooms once every two years and has the highest antioxidant capacity of any honey species in the world and is one of the most expensive. ”

This pastry made with red willow eucalyptus honey is the most intensely colorful, with a dark red color and two petals sprinkled on it, which is a bit playful.

"The third serving is Manuka Honey, a low-yield manuka black tea tree from New Zealand, which contains the active antimicrobial substance UMF to improve gastrointestinal ulcers, both delicious and healthy. ”

"We've blended three of the world's best and rarest honeys into one meal, so you can taste them. Wu Yinfei confidently made a gesture of please.

Tang Xiang quietly listened to her introduction and picked up the fork and started, feeling quite novel in his heart.

Usually he drinks a jar of honey for dozens of dollars in the supermarket, but today I saw that there are so many high-end categories of honey.

He starts by picking up manuka honey and violet sorbet and putting them in his mouth.

When the pastry is eaten, the slightly frictional cake fills the mouth, and suddenly a rich honey fragrance spreads.

After feeling the cake entering, Tang Xiang took a light bite, and the Manuka honey in the gap of the pastry suddenly seeped out, and the thick honey flowed into the mouth, sweet and not greasy, smooth and sweet.

Sweet instead of greasy, very rare.

Soon, these three very mini pastries were eaten, Tang Xiang felt that he was still unsatisfied, and was thinking about whether to order another one, but Chef Chen's assistant came over with a plate of dishes.

"Mr. Tang, this is your soy sauce roasted Liufu Mountain Big Nine Hole Snail. Assistant Zhao carefully placed a small plate in front of Tang Xiang.

Tang Xiang fixed his eyes and saw that there was only one nine-hole snail.

He raised his eyebrows, the dish of affection is even more compact than three seasons of honey!

There is a special fixed clamping slot in the middle of this saucer, which allows the shellfish to stand up and trap it, which is a bit of a big and unworkmanlike design.

The so-called big nine-hole snail is commonly known as big abalone.

This abalone has chopped green onions, chili peppers, minced garlic and other condiments on it, and the bottom of the shell is filled with a deep golden soy sauce, and the shell is wide open to Tang Xiang, as if waiting for him to enjoy it with great anticipation.

At this time, the waiter had already put aside the knife and fork just now and replaced Tang Xiang with chopsticks.

Tang Xiang put his chopsticks together.

Insert~

The chopsticks poked straight into the middle of the abalone meat, and a clear soup flowed out of it.

The chef deliberately cut the shellfish and the shell to only a little stick, so Tang Xiang gently picked it, and the shellfish was separated from the shell, which not only did not require effort, but also retained the sense of hands-on dining ritual.

Tang Xiang put a whole piece of abalone meat in his mouth, and suddenly all kinds of flavors exploded in his mouth.

The abalone meat is tender and juicy, with a splash of juice mixed with the umami of shellfish and the aroma of garlic, followed by a faint spicy taste that amplifies the taste buds infinitely, reaching an unprecedented high.

Or Chinese food is more straightforward to eat.

Of course, it's best when the two collide.

The waiter on the side handed him the napkin, and Tang Xiang wiped the remaining soy sauce from the corner of his mouth.

After eating this soy sauce and boiling Liufushan big nine-hole snail, other dishes were also presented one after another.

"Mr. Tang, this is the main dish of the Black Truffle Dragon Emperor's Night Banquet, please taste it. "I saw a huge lobster lying next to a bowl of soup.

"Mr. Tang, this is the San Sebastian ribs. ”

"This is the coral white jade ball. ”

......

In this way, Tang Xiang was served by nine chefs and more than 30 chefs, and his taste buds were enjoyed and satisfied to the greatest extent.

After about an hour and a half, Tang Xiang finally finished his meal and slowly put down the tableware.

Seeing this, Wu Yinfei, who had been standing next to her, hurriedly stepped forward tentatively and asked, "Mr. Tang, have you run out?"

Tang Xiang nodded contentedly.

"Sir, I'm the only pastry chef at Waterside Inn, do you need some dessert after dinner?" Wu Yinfei asked very much looking forward to it.

This time, the rule of the salary distribution at Waterside Inn is that those who work more get more, so she naturally wants to take the initiative to take some work.

Tang Xiang yawned, he wanted to use some dessert, but he was afraid that he would not be able to eat it for the time being.

So he shook his head: "I can't eat for the time being, I'm going to soak in the hot springs." ”

Wu Yinfei looked a little anxious, and asked directly: "I can follow you with the cooking utensils, you can soak in the hot spring first, and I will make it for you at any time when you want to eat." ”

Tang Xiang: "What?"

He glanced at this beautiful pastry chef who collided with China and the West in surprise, and asked, "There is still this kind of operation?"