In Havana, Adam's extensive network of contacts played an important role, and with his help, Feng Lao booked six double rooms at the Lincoln International Hotel near the beautiful San Lázaro Bay at a low discounted price. After resting at the hotel www.biquge.info eating some Cuban snacks, under the leadership of Feng Lao, they visited the new and old areas of Cuba until six o'clock in the evening, and then everyone returned to the international hotel satisfied, and Adam had already ordered a table full of special food in the luxurious box of the hotel restaurant.

As a chef who has worked in Western restaurants for a few years, there is certainly no one better than Adam to arrange a meal for tonight's big dinner.

The first two dishes are deep-sea creamy caviar and smoked lamb chops. This lamb chop is full of burnt aroma, is smoked by sun-dried sugarcane branches, coconut wood and pineapple wood in a ratio of 1:1:1, a mouthful, full of meat aroma, not to mention, there will be a faint plant fragrance in the mouth, if it is accompanied by a little fresh caviar from deep-sea salmon, it is full of flavor, as long as a bite, it can make people forget all the troubles and trivialities, attract saliva again and again, and instantly stimulate endless appetite.

For the next soup dish, Adam ordered pumpkin polenta with honey triangle bread and the famous Achiaco soup. The small pumpkin with very high sugar content and the fruit corn with full grains and fruity flavor are slowly cooked and stewed, and the fragrance is incomparably strong after cooling, and the selection of fresh honey triangle bags is more particular, and the honey can only be used in the honeycomb beeswax just removed from the apiary in the afternoon, and the honey is cut directly on the triangle bread by the waiter, which is no different from sucking the honey directly from the flowers.

Of course, it doesn't matter if you're young or old, whether you're tall or short, whether you're from cold Iceland or the hot Sahara, whether you're either male or female, one of the must-eat dishes in Cuba is the Achiaco soup. This delicacy is deeply influenced by Spanish history and culture, the main ingredients are fresh small potatoes, baby carrots, chicken breast and pork, not to mention small potatoes and baby carrots, this chicken breast and pork have a lot of articles, all chicken breasts must be made of brooding chickens that have just passed 20 days to ensure that the chicken is tender, and pork must be made of free-range herbivore pigs, the quality of this pig meat is not to mention the quality of the meat is carefully cooked, even if you just put it on the volcano to roast it, it is also fragrant, the index finger moves. The best ingredients are delicious no matter how you make them, not to mention that the Achiyako soup is simmered by the chef while adding fresh cream, and before it comes out of the pot, it is accompanied by a few slices of Parma raw ham.

How can you be full when you eat soup? It's okay, let's have a fruit salad to press. As a country rich in juicy fruits, there is no better way to express its natural harmony than a fruit salad. Sweet and sour pineapple, sweet mango, juicy citrus, smooth banana and crunchy fresh coconut flesh, accompanied by Cuban pine cones, fresh cream and salad dressing, stirred and chilled for half a minute, drizzled with fresh pomegranate juice, a refreshing dish of nature's bounty.

After eating this fruit salad, Li Le and his group's food journey has just begun, and the next main dishes are the real protagonists, fried dried shrimp with yellow rice, mille-feuille beef crisp, cheese baked lobster, and the names of each dish make Li Le and everyone look forward to it.

This yellow rice fried dried shrimp is fragrant and fresh, the yellow rice selected is not the well-known yellow millet in China, but the indica rice from India, this indica rice grain is slender, the rice is brittle, the viscosity is small, the tissue is fine, and the most important thing is that it is oily, which is the most suitable rice for dry frying. This indica rice is naturally cooled after steaming, and then poured with a little pineapple sweet sauce, stirred and stir-fried with dried shrimp, this dried shrimp is all composed of shrimp, very small, after removing the head and shell, it is not much bigger than indica rice, because the dried shrimp are dried, the umami is completely locked, and when stir-frying, it is accompanied by coarse sea salt, and under the stimulation of the fire, all bloom out in the dinner plate, if there are not many big dishes, Li Le really wants to wipe his mouth and have another bowl!!

The next mille-feuille beef crisp is a carefully selected beef tenderloin marinated in sea salt and black pepper and then lightly fried in olive oil on each side for 10 seconds to retain moisture. After that, the mushrooms, chestnuts, garlic, pine cones and other ingredients are mashed, and the long Parma ham is used to wrap the lumpy beef tenderloin, and then it is wrapped in a mille-feuille puff pastry wrapped in egg yolk, and after baking and mature, two drops of Cuban seafood hot sauce are dripped.

If dried shrimp and beef are the ingredients that Li Bode and Liu Hui can eat at will in China, then the Cuban black lobster used in this cheese baked lobster is the only one in the world, and this time it is a big black lobster weighing ten catties!

Compared with Australian red lobster, French blue lobster, and Boston lobster, Cuban black lobster has delicate muscle fibers and rich trace elements, and the taste is also richer. This cheese-baked lobster is first blanched in the lobster shell, cooled naturally for five minutes, marinated in white wine and coarse sea salt for half an hour, and then re-put it into the lobster shell, served with lemon juice, butter, garlic and goat cheese, and baked until browned.

After eating this, Li Le began to burp a little, and at this time, he really wanted to have a bottomless stomach that he could eat as much as he wanted, and he didn't gain weight, but slowly, the final dessert was served.

Wow~Wow~Wow~~~ The most famous fruit ice cream at the Lincoln Hotel debuts ~ Red, white, yellow, and various colors of ice cream are on the table, and before you take a bite, the rich milky aroma and fresh fruity aroma are coming to your nose.

Take a bite, close your eyes and taste, you think you're eating pineapple, open your eyes, in fact, you're eating ice cream, and then take a bite, you think you're eating ice cream, and then you open your eyes and see, in fact, you're eating ice cream......

With a full meal, naturally you can't miss the wine, "bang~bang~" two crisp opening sounds, and two bottles of the best rum that have been cellared for ten years are opened in front of everyone. As a cane farmer and wine fan, how to judge the quality of rum is a matter of seconds for him, his nose is close to the mouth of the bottle, his palm is gently fanned, Da Ge closes his eyes and concentrates for a few seconds, and when he opens his eyes, he smiles and gives a thumbs up, only sighing - good wine!