The first thing they served with Wang Dongliang was the appetizer (Sakizuke): the appetizer is usually served as an appetizer, using the freshest ingredients of the season, but the selection principle of the variety is "low-key luxury", and only one or two rare ingredients in the dish are used to highlight the feeling of "brown and jade" in the whole kaiseki dish.

The appetizer is mugwort tofu: tofu made with wormwood, sesame seeds, and kudzu, served with urchin, shepherd's cabbage, and wasabi, and topped with broth. There are also appetizers in small plates such as octopus jelly and burdock beef rolls, which are small but very delicate.

Then the dishes began to be served intermittently.

Toenwa (Mukouzuke): Thin-cut Akashi sea bream: Migratory sea bream caught in the fast-flowing Akashi Strait is called "Akashi sea bream" and is one of the most valuable sea bream species in Japan. The ingredients are Tosa soy sauce and shiso sprouts blended with dried bonito and dashi. (Usually when the first dish is served, it is served with rice and main soup.) When eating, place the rice in front of your left side, the soup in front of your right side, and the head plate in the farthest place. As a first course, sashimi is often served. ）

Main soup (juice Shiru): White miso soup boiled gluten with taro sprouts: Raw gluten from Shonai is considered to be of the highest quality in Japan, and a small amount of wasabi is added to the soup for added flavor.

Boiled dish (boiled Nimono): Black fish with grilled matsutake mushrooms: The black fish meat is wrapped in starch and blanched in water, put in cold broth, served with roasted matsutake mushrooms, earth angelica, and seasoned with green yuzu peel.

Deep-fried vegetables (焼物

Yakimono): Pan-fried dried sea bass: Thick-skinned dried sea bass, seasoned with dried minced shiso.

Miscellaneous boiled (炊き合わせ

TakiAwase): Ryotei's mixed pot is topped with small taro, pumpkin, steamed octopus, prawns, lotus root, and okra, sprinkled with yuzu powder for seasoning.

Hasson: Cooked eggs and tender Scotei eggs, charcoal-grilled marinated mackerel sushi, grilled barracuda with marinated fish roe powder, rock pear, deep-fried river prawns, pickled ginger sprouts, and lime for seasoning. (It must be said that the various flavors of Ba Cun in this whole kaiseki dish actually play a role in the "brown Huaiyu" finishing touch.) One of them, the rock pear is a native plant of Japan, and it grows on the cliffs, and the fruit ripens every summer, and the fruit is only the size of a kidney bean, and has the fragrance of pear, and the price is high. If you meet a diner who doesn't understand, you may eat it as a devil's ginger nugget. ）

The last vinegar pickle(酢の物

Sunomono): Fresh conpoy and abalone marinated in vinegar, seasoned with cucumber, Minghe and umeboshi, and topped with a vinegar sauce blended with rice vinegar, sugar and soy sauce.

All the cutlery here is designed by renowned porcelain artists, and all cutlery is also fired by hand. Experienced diners will turn the dishes over to see the inscriptions on the bottom of them before opening their meals, and see if they are made by famous people.

The tableware is mainly made of porcelain, in order to match the texture and color of the ingredients. Depending on the ingredients of the four seasons, the shape and color of the utensils are different.

The rice is cooked in a black clay pot made by Tomoda-yaki in Japan, and the cutlery is colored in light colors in spring and summer to emphasize the cool feeling, and dark colors in autumn and winter to create a sense of warmth. The height of the utensils is also important, and if several dishes need to be served at the same time, they are arranged from right to left from low to high to make it easier for customers to move the chopsticks.

While tasting the food, Wang Dongliang and Yang Siqi listened to Dai Sakai introduce the history and culture of kaiseki cuisine, the methods of various dishes, and the raw grains used.

Wang Dongliang felt for the first time what it means to taste food. The snacks on the streets and alleys, the meals at home, and the big meals in ordinary restaurants can only be called "eating", far from tasting.

True tasting is not just about satisfying the appetite, but also about spiritual and cultural experiences.

When Wang Dongliang and Yang Siqi left under the escort of several Chang'an club managers, Wang Dongliang felt that the whole person was sublimated. Originally, he thought that the success in life was to buy a luxury house, enter and exit luxury cars, and hold beautiful women, but now he knows how far the real top rich people are from their lives.

When sending Yang Siqi back to the film academy, Yang Siqi was already very affectionate to Wang Dongliang, and I would be willing to have an expression if you ask me to be your girlfriend now.

Wang Dongliang was very calm, he knew that this qiē was an illusion for him, and he just used Cheng Xiaoyu's aura to put on the crown.

After sending Yang Siqi away, Wang Dongliang began to be depressed, and he didn't have the courage to ask Yang Siqi out next time. Looking at Yang Siqi's slender back, he was extremely eager to have this qiē for the first time.

Wang Dongliang called Cheng Xiaoyu and said that he was waiting for him at the school gate.

Cheng Xiaoyu sat in the bubble tea shop opposite the school gate, watching Wang Dongliang lean on a Lamborghini and smoke. He didn't rush out when he received the call, he thought that Wang Dongliang still needed time to digest this qiē.

After waiting for more than ten minutes, several girls had already accosted Wang Dongliang before Cheng Xiaoyu walked over.

Because Wang Dongliang felt that he and Cheng Xiaoyu were also friends in trouble, under the pressure of Cheng Xiaoyu's immeasurable and profound background, he never felt that Cheng Xiaoyu was a 17-year-old boy. He still doesn't know that Cheng Xiaoyu is only in high school, so naturally he regards Cheng Xiaoyu as a peer, and Cheng Xiaoyu also shows everywhere that he is an adult with mature thoughts.

Wang Dongliang stepped on the smoke, got into the car, and asked Cheng Xiaoyu with a wry smile, "Yu Shao, what do you want to do in such a big circle?" But according to your orders, as long as I do it, I will never say anything. ”

Cheng Xiaoyu smiled, looked at Wang Dongliang with a pair of deep eyes, and said, "It's not that I want you to do anything, but now you have to ask yourself, what are you pursuing?"

Wang Dongliang discovered for the first time that Cheng Xiaoyu's eyes were exceptionally good-looking, with double eyelids, eye sockets sunken behind the bridge of the nose, and large and shining eyes, like blue gems that exude a ghostly light. He heard Cheng Xiaoyu's rhetorical question, but he didn't understand what Cheng Xiaoyu meant, but his intuition told him that something big was about to happen, and Wang Dongliang asked a little confused, "Yu Shao, what do you mean?"

Cheng Xiaoyu asked softly, "How much is your current salary, a month?"

Wang Dongliang was silent, and said, "Ten thousand six thousand after tax." "His salary is high in their company, after all, it is not a big website, and it is difficult to make a profit now.

Cheng Xiaoyu smiled again and asked, "Are you going to buy a house?"

Not long after Wang Dongliang graduated, the money he saved in the past few years has bought a Volkswagen Polo. If Cheng Xiaoyu hadn't given him 200,000 yuan a few days ago, he wouldn't have had any savings, what to talk about buying a house, the prices in the capital are high, and the housing prices are rising every day, and he can't see the end at all. Hearing Cheng Xiaoyu ask like this, he really hit another sad thing and said, "Where can I buy it now!"

Cheng Xiaoyu patted Wang Dongliang's shoulder and said, "In order to seek freedom, wolves would rather have an independent personality and free thoughts, run on the prairie every day, hunt cattle and sheep wantonly, enjoy the delicious food provided by nature as much as possible, lie on the grass after eating, don't think about anything, enjoy the sun and free air, they are the masters of the grassland, they have noble dignity." But when the cold comes, they must learn to resist the cold of the blizzard, learn to look for prey under the thick snowdrifts, and often endure the pain of starvation, at any time they fear that they will freeze and starve to death. The life of a wolf can be described as half sea, half fire. The life of the dog is just the opposite, usually the dog can only eat the owner's leftover scraps of cold burning, being yelled by the owner to work everywhere, no freedom, no dignity, only wagging the tail and begging, the life of the dog is guaranteed, although it never eats anything delicious, but when the winter comes, it is not worried about starvation and cold, there is the owner's fart protection, the dogs are grateful to Dade, and swear that they will still be loyal to the master for the next life, even if the owner wantonly beats and scolds the dogs, most of the dogs dare not say a word, because obedience and tame are the signs of the dogs. If you compare people in real life, it is estimated that most of them live the life of dogs, stable and comfortable, but they can never eat enough, and they want to leave the kennel of the owner's house, but they lack the courage to break the boat!"

Cheng Xiaoyu was silent for a moment and said, "Then the question is, do you want to be a noble wolf or a comfortable dog?"

Wang Dongliang said without hesitation: "Whoever wants to be a dog wants to be a wolf! But is a wolf so good?"

Cheng Xiaoyu looked at Wang Dongliang and said, "Then do you still have the courage to dream? If you go with the flow like this, do you think you still have a chance to achieve the success you want?"

Wang Dongliang said with a wry smile, "I also thought I was very good, but the reality gave me merciless ridicule. Yu Shao, I'm not you, I don't have a prominent identity, I was admitted to Beijing from a small county, and I am already a standout in our place. I never had the luxury of wanting to get what I am today. ”

Cheng Xiaoyu turned his head to look at the deep haze outside the car window, the high-rise buildings one after another, and said to Wang Dongliang very firmly, "I will give you the opportunity to witness the miracle together, do you still have the courage." ”

Many years later, as the CEO of Xiyu Company, the third largest company in the world, Wang Dongliang, whose personal net worth has been ranked in the top 50 in the world, will always recall this moment. He smiled at the reporter of Time magazine and said, "Yu Shao may have always thought that what he did back then was very touching, and his speech was so passionate." In fact, everything he did and said was in vain. In fact, I had been waiting for him to say that he would take me to fly, and I would quit and work with him, and on the first day I could see that he was not a thing in the pool.

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