After booking the yacht, the three of them began to order, Liu Yifei may be a little tired, so she put down the menu and motioned for Zheng Xudong to help her order.

First of all, the aperitifs are Rye-lemon loaves, basil-sesame rolls and turmeric-fennel rolls made by the legendary bakery --- Maison Kayser, a legendary bakery in Paris, France. The butter served with bread is made on a farm in New York, and in order to maintain the perfect taste, it is kept in a cup container to maintain the optimal temperature.

The first main course is pure raw sashimi dish. According to the waiter, this is a "sashimi" style dish made from RB Pan Shell Clam, white and tender flat shellfish sashimi, sprinkled with some crushed avocado and a few coriander leaves for garnish, and finally drizzled with a sour and delicious white grape lemon vinegar for seasoning, and you can smell the fragrance of oil vinegar and fish meat when you lean over gently. The meat of the slices is very delicate, and because of the lightly marinated shellfish, the shellfish is more elastic and fresh, as if it has just been harvested from the sea, and the super crispy texture can also be eaten with a dry and charred aroma, and the sweet taste of the aftertaste is very enjoyable, of course, you can also enjoy the sashimi fillet on the crispy toast slices.

Second main course – Oysters Pearls. The menu at Le Bernardin changes daily, but only Pearl and Oyster remains the same, not only a signature of Le Bernardin, but also a classic of modern American cuisine. Covered in three layers of white porcelain plates, the dish is clasped by a shiny round lid, and the first thing that catches your eye is a mountain of swarthy and shiny caviar, made from the eggs of the longest-lived live sturgeon sturgeon from the Pacific coast of North America. The two oysters on the left, which are perfectly similar in shape and size, are Island Creek from Boston, a North American oyster farm that offers high-quality oysters, and Le Bernardin, which is supplied with 1,000 Le Bernardin oysters specially selected from 10,000 oysters by suppliers each week. The yellow sauce for soaking oysters is inspired by Italy's most famous dessert, "Sabayong", and is whipped with egg yolks, juice and Marsala wine. And buried in the bottom layer of the sauce is our more common Q-bomb sago dew.

The third course - sea shrimp. This rather expensive ingredient was once called one of the most delicious seafood in the world by RB fishermen. The three of them thought that it tasted similar to lobster, but when they ate it, they found that it has a more subtle meat and a sweeter texture than lobster, moist and soft touch, and the fresh and sweet taste constitutes a wonderful taste; a smooth and tender taste like a scallop, a fibrous feeling like crab meat and a tender fish; a taste of "fresh", "sweet", "elastic", "glutinous", "smooth", "fragrant" and "clear" permeate the entire mouth, which can not be dispersed for a long time, leaving a fragrance on the lips and teeth.

The fourth course - salmon sashimi. As soon as the dish was served, the three of them were immediately overwhelmed by the color and luster of the dish in front of them. A piece of sparkling salmon sits on a plate, while the delicate green sauce accentuates the orange salmon.

The fifth course - duck liver cold pie. The Hudson Valley is one of the most well-known foie gras farms in the East of the United States, and one of the ingredients in this dish is the "Mixed Duck", a new breed of cross between the BJ Duck (Peking Duck) and the Muscovy Duck. Le Bernardin duck liver really melts in the mouth, refining and full, with a hint of milk in the light of the wine, and when it melts like an ice cream forest, it will come out with some liver flavors, the crispy celery rhizome and crushed pear dices attached to the duck liver give off a fresh and pleasant fragrance, the thin milk flakes that seem to transmit light and the hazelnut pralines from Europe are extremely crispy, and the jelly strips made with aged Italian vinaigrette are sour and greasy, and the duck liver is incomparably harmonious.

The waiter reminded them that the dish was almost over, but Zheng Xudong saw that the amount of this dish was not enough for him to eat, so he quickly ordered Le Bernardin's traditional famous dish - fried lamb chops, if his fried lamb chops ranked second in New York, no one dared to call them first, this lamb chops are the lamb chops from Elysian Fields Farm in Orange County, California.

The waiter looked like he didn't believe they could eat as he took notes.

The first dessert after the meal is a champagne-flavored Sabayon. It is one of the most classic Italian desserts. The second course - ice cream forest roasted marshmallows. The mint chocolate vanilla ice cream is not sweet and cool, while the slightly charred puff pastry on the outside is a marshmallow that has been roasted and half melted, and the bottom is a rolled chocolate crumb. The third course - chocolate mousse. It's a dessert of chocolate, nuts and puff pastry, soft and delicate chocolate and dry nuts, and it's nothing new, but it's decent. Fourth course – Signature dessert: Coffee & Donuts. A plate of hot mini beignets is glossy with cinnamon frosting, and the delicious coffee mousse and semifreddo are hidden beneath the pretty milk foam. The deep-fried cream dough is soft and elastic and full of aroma, while the dry surface and fluffy interior with the sweet cinnamon sugar powder give off a mysteriously good taste, and the Semifreddo is thick and smooth with a hint of wine when you sip your coffee and lie on your back under the sweet milk foam. The alternation of hot and cold, the constant switching and mixing between sweet and bitter, is truly delicious.

Liu Yifei saw that Zheng Xudong had already ordered four desserts for her and wanted to order more, although her heart was sweeter than desserts, she also stretched out her little hand and grabbed his hand on the table and said: "Adong, it's almost, too many desserts make me fat and will affect the development of my career." ”

Zheng Xudong saw that she was satisfied, so he handed the menu to the waiter and asked the restaurant to pair a bottle of red wine with today's dishes.

It is worthy of a three-Michelin-starred restaurant, and the taste of the dishes greatly satisfied the already hungry stomachs of the three people. Rashid and Zheng Xudong are the main players in the main course, and Liu Yifei eats relatively little, but when it comes to the dessert part, she can no longer control her love for sweets. Half of the four desserts went into her stomach.

Zheng Xudong saw that she was very happy to eat, picked up his own tablecloth on the table, and wiped the dessert foam left on the corner of her mouth for her. And Liu Yifei saw him wipe the corners of his mouth with his dinner cloth for himself, just smiled happily. The three of them ate all the dishes they had ordered on the table. Zheng Xudong only spent $2,800 at the time of checkout. This also includes a tip for the "little ghost" before the meal. It's still relatively cheap to eat at a restaurant of this grade with a three-star Michelin restaurant.

After dinner, the three of them took a taxi to a yacht club by the Hudson River, first went to the club's shop to buy clothing and equipment for going to sea, Zheng Xudong bought himself a Nike UV protection suit, as well as pure black tight swimming trunks, goggles and headlamps for diving. Zheng Xudong told her that the sunlight could only shine about 10 meters under the sea, and that she needed a headlamp when she dived to the depths, and rented three oxygen cylinders filled with oxygen. Liu Yifei chose a bikini swimsuit with red background and yellow flowers for herself, and also chose one for other goggles. Rashid opted for pink and blue floral swim trunks and some swimming equipment. The three of them came to Rashid's cousin's slipway No. 5, and when they saw the yacht docked on the slipway, Zheng Xudong exclaimed: "It's RIVA from Italy!"

Hearing Zheng Xudong's swearing, Liu Yifei pinched him first, but didn't pinch him well, his hand hurt so much. I secretly swore that I couldn't pinch my waist in the future, it was too hard, next time I pinched the inside of my thigh, the meat in that place was tender and easy to pinch. After pinching, he asked, "Why is this yacht good?"

In order to take care of her emotions, Zheng Xudong symbolically rubbed the pinched place a few times, and then before Zheng Xudong could speak, Rashid said: "Riva is one of the oldest, most legendary and most expensive brands in the world yachting industry, and is globally recognized as the "Rolls-Royce" of yachts. I don't have a visual impression of you here, you'll know when we're on the yacht in a moment."

The little waiters at the yacht club loaded their purchases onto the yacht, took Zheng Xudong's twenty-dollar tip and turned away. Rashid went on to introduce the two of them, this is the latest 115 Athena, the yacht is 82 feet long, about 25 meters, three floors, we are now on the lowest level, which mainly has a small storage room for daily necessities, a kitchen, and a small guest room. There is also a 10-square-metre area on the foredeck outside the first floor for sunbathing. At the back of the first floor is a platform only 10 centimeters above the water, and there is a stainless steel ladder jutting into the water, which appears to be for swimmers in the sea to prepare for getting on and off the boat. There is also a motorboat on the platform, and there is a large area next to the motorboat for fishing at sea. Go up the stairs to the second floor, there is a luxurious living room and bedroom, which should be prepared for the owner, the interior decoration is simple and elegant, but you can see the elegant taste of the owner everywhere, 60-inch LCD TV, solid wood bar, the four walls of the yacht are surrounded by large glass, which is spacious and bright, the wine rack is placed with a variety of famous wines, and the long khaki fabric sofa close to the wall of the boat shows the "Gucci Gucci" logo everywhere. Inside, there is a queen-size bed in the middle of the bedroom, which sleeps three people without a problem, and the bedding is also provided by "Gucci Gucci". There is also a small bathroom of two meters by three meters in the bedroom, and the door of the bathroom is frosted, but the frosted is not "thorough", and you can vaguely see the scene inside through the frosted door. They come to the third floor, an open relaxation area, with circular sofas, a wine table, and a slightly higher convertible luxury wheelhouse at the back, which is a joint venture between Riva and Gucci, the main body of the yacht is Riva, and all the interiors are designed by Gucci.

The three of them stood on the third deck, and Rashid said: "Two, do you have a yacht driving license, if you have, you can experience the thrill of driving a yacht to chop the waves." ”

Zheng Xudong and Liu Yifei glanced at each other, and then both shook their heads. "Then it seems that I'm driving, brother, you go to the storage room or kitchen on the first floor and take a look, there must be beer, snacks or fruits in it, bring some up, we can sit in the top lounge and drink." I'm going to get ready to sail. ”

After Zheng Xudong heard it, he nodded and turned around and walked down, "Adong, wait for me, I'll go with you." ”