Cheng Xiaoyu ordered two vegetables and one meat in the cafeteria, and the rice was not much, he had lost a little weight recently, and he had to persevere.

Many people think that it is a bit embarrassing to sit alone and eat in a crowded place. He doesn't feel that he has always cherished the time spent alone by himself.

Just chewing and eating delicious food slowly, melodious music wafts in my ears, and there are many beautiful girls in my eyes to enjoy. Occasionally, such a simple life also makes him feel that it can be reminisced.

This made him look forward to his college life.

At this time, Wang Dongliang was a little timid at the door of Chang'an Club, and he certainly knew the four top clubs that were famous in Beijing after working hard in Beijing for many years.

The "Four Great Centers of Beijing" - Chang'an Club at No. 10 Chang'an Street, the Huaxia Club, an ancient architecture club designated by many heads of state, and the Beijing Club, which is known as the "No. 1 Rich Club in China", and the American Club, a global chain.

Chang'an Club is located on Chang'an Street, a stone's throw away from Tian'anmen Square.

The name of Chang'an Club is too loud, the threshold is too high, as a small white-collar worker from a small county, Wang Dongliang is really a little nervous, the moment he walked into the door, his heart beat fast, and he felt that he was back to the moment when the college entrance examination results were announced.

When the doorman pushed open the door for him, the splendid imitation Jinluan Hall was impressive, and the valuable rosewood screens, ornaments, etc., were full of pride. The graceful, luxurious and atmospheric court style is the first impression of the Chang'an Club on Wang Dongliang.

The greetings with the faces of the models and celebrities in the row bowed to him together, giving him the urge to turn back and leave, if he hadn't brought a girl with him. He began to worry about whether Cheng Xiaoyu had arranged the position, and began to worry about whether the black membership card was useful.

However, the first one on the left, wearing a burgundy suit, a white shirt, and a black one-step skirt, was tall and tall, and looked like a beautiful and gentle manager, and called out Wang Dongliang's name in one mouth. "Hello, Mr. Wang, your place has been arranged for you. Would you like to eat now or go to the café for a while? ”

Wang Dongliang heard this voice like a spring breeze, and secretly thought that Cheng Xiaoyu's arrangement was still reliable, and suddenly all the tension dissipated, and he pretended to be very familiar and said, "Let's eat directly, we're in a hurry." ”

The manager also had a round metal badge on the collar of his white shirt and a name tag on his chest. Su Dongliang didn't dare to look closely, and he was embarrassed to ask how to recognize him.

As a premier club, luxury is, of course, a constant theme. But top-notch service is at the heart of what makes them the core. Arranging for non-members to dine here is also a great opportunity for them to showcase their club's image.

As long as the member announces the name of the person he wants to feast, the club will naturally arrange it properly, and it is only a daily job to know the name of each member and his eating habits, and they will try to investigate the general background, appearance and hobbies of the dining staff arranged by the member in advance, and demand everyone's recognition and praise.

The beautiful female manager led them to take the elevator and pressed the ninth floor, in the elevator Wang Dongliang and Yang Siqi were nervous and did not chat, so the manager took the initiative to open his mouth and introduced the redecoration of the eighth floor to the two.

It will be one of the best Chinese restaurants in Beijing, "Qingzun Red Candle", and it is also the largest and most expensive decoration in the club.

In the hall, there are not only huge oil paintings "The Drunken Concubine", but also all kinds of classical furniture, classical lighting, and a piece of precious rosewood screens, which raise the royal style and elegant atmosphere to the extreme. In the Chinese restaurant, you can eat exquisite Cantonese cuisine and local specialties. In addition, it also has dozens of VIP private rooms, and the names are also very interesting: Yipin, Double Happiness, Sanyuan all the way to Jiuru, Shiquan.

On the ninth floor, they went to the "Nihonbashi" Japanese restaurant and the "Naples" Italian restaurant. The Japanese restaurant has not only a sushi bar, a barbecue house, but also two original tatami mats.

The head chef from Japan was once the royal chef of Japan, and the Italian restaurant serves authentic Italian cuisine and drinks.

Cheng Xiaoyu ordered Japanese food for them, and the manager took them to Nihonbashi on the ninth floor, where a beautiful girl named Dai Sakai in a kimono spoke a distinctly Japanese Chinese to serve them.

Although it is the ninth floor of a building in Huaxia, you will feel like you are in a classic Japanese garden, full of old and quiet feeling. However, the solemn Tian'an Gate outside the huge floor-to-ceiling window on the right has a violent conflict with such a Zen-like style.

It gives people the wonderful feeling of passing through the gaps of time, Sakai Dai leads Wang Dongliang and Yang Siqi through a magical journey, while softly introducing the watermill hut and other things on the left are old things from the Edo period, and they were brought from Kanagawa untouched. In front of the hut was a granite-shaped millstone-sized well filled with clean water, and green bamboo was messy on both sides of the cobblestone pavement. There was silence all around, and you could clearly hear the clatter of kimono beauties stepping on clogs.

This qiē made Su Dongliang speechless, if these are not anything in Japan, but when you look out the window at the Tian'an Gate, in a quaint and quiet courtyard in Japan, there will be a huge sense of impact.

Yang Siqi had already held Su Dongliang's arm, this luxurious and psychedelic qiē made her a little scared, as if she was in another time and space.

Dai Sakai took Wang Dongliang and Yang Siqi to sit in a traditional Japanese tatami hut.

In the room, there is a Tang Dynasty luodian rosewood five-string pipa that was awarded to the Japanese emperor in the Tang Dynasty, and the calligraphy "Le Yi Treatise" by Empress Guangming (701-760). (Fujiwara is not better than the daughter of Tachibana Sandai, named Mitsuko, Fuji Sanniang.) Buddhist)

Of course, Wang Dongliang didn't know these things that were hailed as Japan's national treasures, but he just felt that today's Qiē was full of miracles.

Sakai Dai took the recipe and asked Wang Dongliang to order, Wang Dongliang flipped it, there was no price, and he didn't know if there would be any rules, for fear of being ugly and timid. handed the recipe to Yang Siqi and asked her to see if there were any requirements.

Yang Siqi also flipped through it casually, and couldn't understand the meaning of the appetizers and bowls of kaiseki cuisine, so he wanted Wang Dongliang to call the shots.

So Wang Dongliang smiled and asked Sakai Dai to arrange it for them.

At this time, Sakai Dai knelt on the tatami mats, asked them to wait in a gentle voice peculiar to Japanese women, then stood up and bowed out, and closed the sliding door.

Not long after, Sakai Dai took two girls in kimonos with a slightly inferior posture to serve Wang Dongliang and Yang Siqi, and explained the dishes one by one.

They eat kaiseki cuisine, which is a traditional kaiseki must-have with seven-point appetizers (seven kinds of intricate side dishes), wansheng (handmade dishes with soup), sashimi, yangji (fried), boiled, yakiniku and food (rice or soup).

Each dish is freshly made after the guest orders, which further reflects the freshness and taste of the dish, because it is freshly made, so the guest generally needs to wait for a period of time after ordering (usually, the serving time from the first dish after ordering is 10-15 minutes; The transition time between each type of dish is 5-10 minutes).

(Popular science time, if you are not interested, you can skip it: Chinese people have many misunderstandings about kaiseki cuisine, and most domestic websites about kaiseki cuisine are actually false: there are both the origin of "monks are hungry and hold stones to resist hunger", and there is also the form of "in fact, it is the coarse tea and light rice of the monks in the temple"; There is the fallacy of treating kaiseki cuisine as a high-priced course simply "propped up" by rare delicacies such as foie gras caviar, and there is also the fallacy that "three-Michelin-star" sushi restaurants and fugu restaurants are classified as "the world's top kaiseki cuisine".

The origin of the name kaiseki cuisine actually comes from the sentence "It is a saint who is brown and jade" in Chapter 70 of the Tao Te Ching written by Lao Tzu in China.

Brown jade, browned, thin outside; Those who carry jade, thick inside. The surface is rough and broken, while the heart is embraced by beautiful jade. The concept of ignoring the outside and emphasizing the value of the inside is completely in line with the spirit of the Japanese tea ceremony "wabi び寂び". (Wabi Sabi, a unique Japanese aesthetic that emphasizes the inner simplicity of things without deliberately emphasizing ornamentation and appearance, and the essential beauty that can stand the test of time.)

At the same time, the spirit of Japanese cuisine is actually very different from that of Chinese cuisine: it does not add excessive seasoning and decoration, but uses careful selection of ingredients and simple cooking methods to highlight the deliciousness of the ingredients themselves. ("Cutting the main cooking" is a Japanese cooking spirit, advocating knife skills as the mainstay, cooking as a supplement, highlighting the original taste of the ingredients)

Kaiseki cuisine originated as a small dish served at a tea ceremony in the Japanese tea ceremony to "cushion the bottom" and prevent "drunken tea". As the Japanese tea ceremony gradually spread to the aristocracy, the forms of kaiseki cuisine gradually became richer, from small dishes to "one soup and three dishes": a Japanese soup, a sashimi, a boiled dish, and a fried or grilled dish. ）

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