Bai Jing patted his thigh and said excitedly: "Xiaoyou's eyesight is extremely admirable to the old man! Maintaining a good smoking rhythm plays an important role in keeping tobacco burning. The rhythm itself, or even the art of pipe smoking. ”

Bai Jing took out another pipe, pointed to the pattern on it, and said: "A noble pipe must contain three kinds of wood grains: the flame pattern that rushes straight up, the straight wood grain, which is naturally dark and the thin lines are vertically distributed on the four rings of the pipe, and finally the bird's eye, with the flame pattern and the two ends of the straight line, like a knitted bird's eye." ”

"Collectible pipes require no defective heather nodules at all, like Dunhill Guaranteed to use only the first choice, the pipe is marked with multiple white spots, and because of this white spot, each pipe is 100~200 dollars more expensive than other brands. ”

"The nodules are defective and are classified as inferior, regardless of size. If there are multiple defects, and those that need to be completed with fillers are classified as third-class. Out of a thousand nodules, only two or three can be called preferred. ”

"This is a rumor-core pipe, among the few preferred briar root nodules, and then select the ones that can cut out the rumor, and there are even fewer of them. This double-preferred tumor is called Plateau. Usually only the rough carving, waiting for the buyer to personally identify, then handmade. ”

"The rarest material is the dead root, a hundred years of heather died naturally, leaving the nodules in the ground naturally dry, this nodules are rare treasures, all smokers in the eyes of the myth, only the sky-high price can be bought. ”

Bai Jing picked up the first corncob pipe again, put it in his mouth, leaned lightly on the back of the chair, and said comfortably: "The bucket is light, and the smoke is smooth and smooth, no water accumulation, no peculiar smell, and the feel is delicate." This is my first bucket, a bucket with low material, but sometimes I still use it, and the arc of the corner and the feeling of hand contact are unforgettable. ”

Seeing the other party leave, Bai Jing sat down again and said with a smile: "He has a lot of specialty dishes, my favorite is the fat and crispy suckling pig and the small bowl fighting drunken chicken, as well as a bear paw." The buffalo hooves are burned to remove the old shell outside, washed and added to the secret recipe to stew repeatedly, like sea cucumbers, pour a spoonful of fragrant grains before serving the table, and spare you to eat all over the world, which is also unheard of. ”

Everyone tasted tea while talking, and finally the first dish was on the table, and sure enough, it was a bear paw, and Chef Su personally served it to everyone to taste.

Su Yuan picked up a piece of oily skin, trembling and elastic, put it in his mouth, melted in his mouth, and the extremely fragrant soup hit the taste buds, which was impressive.

I couldn't help but admire: "Shao wine, soy sauce, vinegar, rock sugar, ginger slices, green onion knots, cinnamon, large and small fennel, ......"

Chef Su's face changed drastically, staring at the youngest guest in disbelief, and exclaimed, "How do you know the secret recipe?"

Even Bai Jing looked at Su Yuan with great curiosity, Ling Tiancheng laughed, and interjected: "You don't know anything, as long as it's a smell, there is no one who is not proficient!"

Chef Su was pleasantly surprised, Chef liked to meet his bosom friend the most, waved his hand to serve the second course, and looked at everyone expectantly.

"Three sets of ducks?" Su Yuan chuckled: "The wind is gone, and the fish are not harvested after the rain." ”

"Wuhu is the land of fish and rice, in history there are fish market streets, puffer fish lanes, snail lanes in the east gate of the city, and there are dried fish lanes outside the Changhong Gate in the south of the city. The extremely prestigious Wuhu three fresh, rich in saury, anchovy and crab in the Wuhu section of the river. ”

"Qingming hanging knife, Dragon Boat Festival anchovies, golden chrysanthemum fragrant crab rocks. It's a pity that the ecology is deteriorating now, and the first two of the three fresh are on the verge of extinction, but the fish, turtles, shrimps, crabs and other aquatic products in Wuhu are still extremely abundant, not to mention the cooking taste of those fried, simmered, fried, stewed, sweet and sour, silky, and steamed fish, just the traditional delicacies of crab roe buns and shrimp noodles, mentioning the name makes people's appetite move, and they are almost uncontrollable. ”

As soon as these words came out, not only Chef Su, but even Bai Jing couldn't help but give a thumbs up and sighed: "Mr. is worthy of the ancient and modern, and the old man admires him!"

Su Yuan put down his chopsticks and said indifferently: "But when it comes to Wuhu, I like local snacks the most, it is really a variety of tastes, thousands of styles, color, fragrance, and taste, no matter what season you come here, you will have a surprise." ”

"In early spring and February, you don't know which one to choose, the crisp spring rolls fried in a frying pan, the celery shredded meat filling, the bean paste filling and the duck blood tofu filling. ”

"In the summer, there is a white shaved powder, and the seller of the cold powder uses a small copper powder planer, and scrapes it lightly for a few weeks on the white as snow, slippery as a fat refining powder, and some thin white noodles gush out of the colander, put it into a bowl, pour soy sauce, rice vinegar, sesame oil, water chili, garlic juice, shrimp soup, etc., and the bottom of the heart is cool at a glance. ”

"In autumn, there is dark purple lotus root porridge cooked in a copper pot, and there is a hungry and moist duck soup, and in a white porcelain bowl is a plump duck leg, underneath which is padded with vermicelli and several stems of watery green vegetables. ”

"In winter, there are more variety, such as omelets, beef noodles, thin-skinned ravioli, potstickers with duck blood soup, and smooth and sweet red bean paste...... The most affectionate, of course, is to sit in the shelter of the streets and alleys on a cold night, facing a bowl of wine and making Lantern Festival, sucking vigorously, and a warm face lingers on the bottom of my heart and cheeks. ”

"Okay!" Chef Su clapped his hands and said excitedly: "Your guest is really a gourmet, Su admires it!"

After finishing speaking, the third dish was served, red and white, it was actually fried lotus root balls, Su Yuan's nose moved slightly, and he smiled: "Flower lotus?"

Chef Su nodded secretly and introduced: "In our hometown, there is a polder area surrounded by the Qingyi River, Gufeng River and Zifu River, and there are many fish and shrimp and water chestnut lotus. Of course, it's my hometown!"

"Clear clear water pond, Tiantian lotus leaves, green cover turned blue, red clothes flying clothes. The dense lotus leaves spread out from near to far to connect the sky to the ground, and the wind turns the leaves and the white waves surge, forming a clear and blue world. ”

"After the heat of the lotus, when the lotus blooms, pick up the lotus root like a baby's arm, we call the flower fragrant lotus, white and tender, watery, crisp and crispy, the meat is tender and sweet, and the entrance is without a trace of dregs, which is comparable to the best fresh pear. ”

"And when the winter wax year is approaching, the lotus leaves are exhausted, the lotus pond is drained, the fish and shrimp are caught, and the fat and rich lotus root is dug up. All kinds of special lotus root dishes are easy to present on the table: fried lotus root with red pepper, oil lotus root hooves, stewed lotus root, glutinous rice steamed lotus root, and the most is fried lotus root balls before the Chinese New Year. ”

Su Yuan put it in his mouth, his mouth was full of fragrance, and he commented: "The fried lotus root balls have the mellow flavor of the lotus root itself, and the entrance is smooth because of the starch. Accompanied by minced meat in the lotus root mud, the fried lotus root balls are crispy and compact, slightly browned in the green brown, and the lips and cheeks are particularly refreshing after eating. ”

Everyone tasted it separately, and sure enough, the flavor was unique, and Chef Su sent the fourth dish, which seemed to arouse Bai Jing's infinite sigh, and recalled: "Salted duck steamed glutinous rice, in my childhood memory, at the end of each winter wax year, the waxed goods hanging under the eaves of every household are smoked by the warm sun during the day, and the taste is dried and frozen by the wind at night, and even the color is so hearty and intense. ”