After staying in the room for a while and calming down, Zhang Feng appeared in the Italian restaurant with the equipment and a bag on his back.

The appetizer is a traditional Italian vegetable soup, and just seeing the red tomato soup base, Zhang Feng feels full of energy. And the fact is even more so, when the lycopene in the soup goes down Zhang Feng's throat into the stomach pouch, it seems that he can see that he is not in South Africa, but in the countryside next to the Mediterranean Sea in Italy, on a sunny summer day, pick up the ripe tomatoes on the vines next to him, put them in his mouth and take a bite! And the hodgepodge of other diced vegetables, radish, potatoes, and cauliflower has transformed himself into a big farmer in the Mediterranean.

Wonderful, sometimes, the picture is so convincing that words may not be able to describe that satisfying time, the heartbeat of every detail.

The main course is pork and tomato pasta, which is a tomato duo! The most primitive game and the sour flavor of this tomato collide to create the best dish. The pork balls are like a big hairball on the carpet, sprinkled with a little black pepper, swallowed in one bite, and in the process of chewing in the mouth, you can imagine the wild boar in the mountains rushing into your tomato field, enjoying it and rolling comfortably in the field, and at this time, Zhang Feng, who is behind the yellow finch, eats all this into his mouth.

Pasta, sauce, meatballs, this simple combination can perfectly satisfy Zhang Feng's taste buds.

[Anchor, you are definitely a to. 】

[I can't stand it, why do you want to pick on the knots I just finished eating?]

[I'm so scared when I think about it, I'm so hungry!]

……

"It really feels good, the temperature is a bit low today, it feels just right. Zhang Feng said seriously.

Finally, there is the strawberry crème brûlée for dessert, and you can smell the rich aroma of the caramel when you bring it to the cup. The small spoon for desserts can pierce the hard shell of the top layer of the pudding with a little force, and then the soft pudding is underneath, and the pudding is unexpectedly mixed with a layer of cappuccino, which should be to prevent the pudding from being too sweet, plus the condensed milk next to it is also a good way to eat, strawberry crème brûlée instantly transforms into a creamy crème brûlée, one meal and two meals, a very unique idea.

Zhang Feng felt full of happiness experience, especially when the pudding was bitten, juice rushed out, and he felt that the whole person was about to fly.

……

Next stop, oysters.

Suddenly, my father saw two gentlemen inviting two beautifully dressed wives to oysters. An old sailor, dressed in rags, took a knife and pried open the oysters and handed them to the two gentlemen, who in turn handed them to the two wives. They ate the oysters in a very elegant manner, holding the oysters with a small handkerchief, with their heads slightly stretched forward so as not to stain their robes, and then, with a slight movement of their mouths, they sucked the juice into it and threw the oyster shells into the sea. It is a fragment of "My Uncle Hule", one of the most famous stories of the famous French short story master Maupassant, and it was the oyster eating method of the French high society at that time.

Fresh oysters are freshly removed from the reef and served with lemon juice, pepper and hot sauce as desired. Then use a small fork to shovel the shellfish into your mouth, and the ingredients are matched with the unique sweetness of the oysters. Not to mention the South African white wine specially prepared to bring out the umami flavor of the oysters.

Blue sky, sea, yachts, oysters, fine wine, Zhang Feng experienced a unique sea and sky feast in a foreign country.

Not luxury-***, pure gastronomy, pure cellular experience, spiritual enjoyment.

Dinner on the second day will be served at the most luxurious, meticulous and sophisticated restaurant in the Van Coult Hotel, Herry hite. The first floor of the building is a restaurant, and the second floor is a private residence for members. In addition to the restaurant, there are also bars, study rooms, leisure rooms and other places in the whole building.

And entering the restaurant, the long table of the Western-style dinner makes people imagine that 100 years ago, these Western aristocrats talked and laughed here, easily controlling those complicated etiquette, Zhang Feng also tried some etiquette in his memory, but it was too complicated, Zhang Feng chose to give up.

The appetizer is a French tomato mushroom vegetable roll with black pepper sauce.

Unlike the Italian food on the first day, French food, as the birthplace of Western food, is better than other Western cuisines in terms of color, aroma and flavor, and the exquisite presentation makes the whole dish a work of art, like a finely carved architectural garden, and each small building is surrounded by equal proportions around the middle.

There's nothing better than this in one experience.

The main course is pork belly baked in French country sauce.

Fatty pork belly, which is not welcomed in China, is a valuable guest in South Africa, and pork here is worth more than beef. Gently cut off a piece of pork belly with a knife and fork and put it in your mouth to melt in your mouth. Then pair it with a little broccoli and olives, a little bit of bitterness and a greasy feeling in the mouth.

The apple and passion fruit puree next to it is even more delightful, with a little sweet and sour taste like adding lemon juice to seafood.

"Remember not to eat meat and drink as much as in China, but to taste the ingredients slowly and feel the layering in your mouth, which is the best way to eat. Zhang Feng said to the camera.

For dessert, Valrhona chocolate cake with chestnut passion fruit ice cream.

"There's no doubt that it's a work of art! Zhang Feng said.

"Is it the Oriental Gate of Suzhou, the Sheraton Hotel in Huzhou, the Big Pants in Kyoto, the Capital Gate of Abu Dhabi? ”

Cutting a piece of cake, plus a little ice cream, put it in your mouth and the excitement brought by the explosion of ice and fire is incomparable, which makes the expression on Zhang Feng's face rich to an extreme.

"This dessert of cake, fruit, ice cream and chocolate is absolutely superb. ”

[Really?]

[I feel full of happiness!]

[I really envy the anchor. 】

……

chatted with the audience, Zhang Feng drew a perfect end to this Western food, and deeply buried today's experience in his mind.

In South Africa, you can eat Chinese, French, Italian, American fast food, Indonesian, Indian, Japanese and other Southeast Asian foods, as well as indigenous African meals.

"I hope to eat all over South Africa one day. ”

……

A successful travel itinerary should have ups and downs, ups and downs, starting with soothing but surprising locations, followed by a smooth and pleasant middle, and finally ending with a majestic atmosphere.

Now, Zhang Feng is still looking for a majestic ending to end his trip to South Africa.