Venice appeared only by waterways, but the scenery of the streets and alleys is very special, some waterways are narrower than the small hutongs of Beijing, and two boats cannot go together, but can only travel alone.

The streets are lined with old houses, and the ground floor is mostly a boathouse for residents. Connecting the two sides of the street are a variety of stone or wooden bridges. They stretch high across the middle of the street and do not obstruct the boat at all. The bridges and water streets of Venice crisscross and criss-cross, running through on all sides, people replace the car with boats, replace the road with bridges, land and water, tourists are bustling, pigeons and seagulls fly together, forming a unique life interest in this world-famous water city.

Among the many bridges in Venice, the Riad Bridge, which leads to the city center from the train station, is the most famous, also known as the Commercial Bridge, which is made entirely of white marble and is the symbol of Venice.

Venetian cuisine is also an Italian cuisine, very rich, thousands of dishes, in addition to the familiar pizza and pasta, seafood and desserts are famous, from the twelfth practical beginning, the chefs have to research and develop cooking skills and have culinary skills to show their strength and power, and take this as honor and glory.

Therefore, at that time, the common people thought that as long as they could become masters of cooking, they would have the opportunity to be in the aristocratic circle, so that the whole country was permeated with the fun of research and development of cooking skills, and the development of the catering industry was pushed to its heyday, and then the sacred status of "the mother of Western food" was established. and influenced most of Europe, known as the "ancestor of continental European cuisine".

Venice is not lacking in delicious cuisine, the name of the city of water gives the country more ingredients and fun, and if you are lucky, you can even catch a fish in the Grand Canal and teach the restaurant to handle it, and you can enjoy the best seafood dishes for a small fee.

However, compared to Western food, it is best known for pizza and pasta, and Italians are famous for their love of pizza. In no way inferior to the British obsession with potatoes. It's a fight with Canadian doughnuts.

According to statistics, there are more than 20,000 pizzerias in Italy, including 1,200 in the Naples area. Most Neapolitans eat at least one pizza per week, and some eat it almost every day for lunch and dinner. Diners are rich or poor. It's customary to fold the pizza. Hold it in your hand and eat it. This has become one of the bases for judging the quality of pizza craftsmanship. Pizza must be soft and hard. Even if it is folded like a wallet, the outer layer will not break.

Interestingly, the origin of pizza. It is not recorded that it actually came from China.

The famous Italian traveler Marco? Polo's favorite thing to eat when he travels in China is a popular scallion oil pie in the north. When he returned to Italy, he always wanted to be able to taste it again, but he couldn't bake it. One Sunday, he was at home with friends, and Marco? Polo called one of the chefs from Naples to his side and painted a chive pie from northern China.

The chef pressed Marco? Polo depicts the method of production. But after a long time, I still can't put the filling into the dough. Mark? Polo proposes to eat the filling on top of the pie. When the chef returned to Naples, he served it with local cheeses and sauces, which became so popular that the word "pizza" spread.

So riding on the boat, Sikong Yao found that most of the people on the streets on both sides were holding a hand-rolled pizza in their hands, which was enough to see how deep the people in this place were obsessed with pizza.

However, compared to these popular delicacies, the restaurant they are going to this time is much more upscale, which is a two-star Michelin-starred restaurant, Menton Lemon.

Located in the Riyadh Bridge business district, the shop's signature is to drop melon juice mixed with sodium alginate into calcium oxide to get something similar to salmon caviar, and the drop has a fruity aroma and a "gaseous" appearance. The restaurant is a collaboration between two people, one of whom is the head chef and the other is a microbiologist.

Speaking of Menton Lemon, it can be said that it is the signature of the Riyadh Bridge, and the molecular dishes sold at this restaurant, although they cost up to 100 euros, are still very popular, and you can't eat them without a reservation.

Of course, as a restaurant under the International Gastronomy Association, the councillor and Sikong Yao and his party do not need to make an appointment to enjoy molecular cuisine.

With geographical advantages, Menton Lemon is a garden-style western restaurant, the decoration design should highlight the fresh and natural charm, in the restaurant you can even see the Grand Canal water flowing under the floor, pavilions, winding paths, corridors, small bridges and flowing water, these ancient architectural styles and modern art atmosphere are perfectly integrated together, very poetic and picturesque.

The sweet mist that constantly spits out around you also makes you feel like you're in a fairyland.

But these façade efforts are far less fascinating than the molecular cuisine served at this restaurant.

Molecular cuisine must be made with modern equipment, and Menton Lemon has a projector that shows the birth of molecular cuisine, and they use magnetic resonance imaging technology to marinate meatballs, and record the internal changes of meatballs during marinating, and even use a four-stage laser gun in tuna cooking.

After seeing such high-tech equipment, diners are also forgiven for the high price of 100 euros, after all, the cost of these equipment is ridiculously high, and it is really good that someone can think of using these high-tech in cooking.

Of course, the people who dare to come to Menton to consume lemons are not ordinary people, 100 euros is not a big amount for them, and the world of rich people is always different.

It's not uncommon to see big scenes like this in molecular cooking, but it's the next one that comes next, where the chef pours black sesame paste into a vacuum tank and fills it in the freezer to let the nitrogen press the particles finer under the vacuum, or puts the champagne-flavored lemon sorbet in liquid nitrogen to condense and crunch into a small-like French cookie shape for 150 euros.

Sikong Yao swallowed a mouthful of saliva, this is just some black sesame paste, it can be sold so expensive, 150 euros can almost wholesale a whole car of black sesame seeds.

But despite this, Sikong Yao didn't need to pay any fees for this, because all the councilors were responsible, which was their reward.

After all, the fact that these five people were able to win awards at the international dessert exchange competition means that if there are no accidents, they will play a certain role in promoting the dessert industry in the next few decades, so the judges will not be stingy to make some investments in them now, all for the sake of the future of the culinary industry.

In fact, although molecular food sounds unattainable and high-end, in fact, there are still many so-called molecular things in life, such as agar, which is used to make jelly.

Agar is mainly a polysaccharide extracted from the cell wall of red algae, and has a wide range of uses in the food industry, and we can see it in the production of ice cream, yogurt, and cheese. It is also an important ingredient in the current popular molecular cuisine, which can be used for gelatinizing hot and cold foods. Agar is a soluble polysaccharide that stabilizes, thickens, emulsifies, and gels the tissue structure of liquids.

In addition, alginate and calcium lactate are more out-of-the-way, which are polysaccharides extracted from the cell wall of brown algae, which are usually by-products of iodine production, and can also be used in the production of ice cream and pectin in industry. Calcium lactate is a type of salt that is extracted by the separation of microscopic organic matter from milk. In molecular cuisine, alginate and calcium lactate are used to make fruity or vegetable-flavored caviar and juice dumplings or vegetable juice dumplings. Algin's viscosity increases exponentially when it encounters calcare. This property makes it possible to make caviar in a variety of flavors. When alginate is dissolved into fruit juice or vegetable juice and then dropped into a calcium solution, the surface of the liquid will form a gelatin, and the shape and structure will be stabilized, like a caviar. On the contrary, the calcium-containing fruit juice or vegetable juice is slightly frozen into a ball, and when it is put into the alginate solution, the same surface will form a gelatin, and because the frozen ball of this method is generally the size of a spoon, the liquid inside does not touch the alginate, and will retain the liquid state, which becomes a juice dumpling. Both alginate and calcium lactate are harmless to humans.

Soybean lecithin is obtained by evaporation of soybean oil, and it is also widely used, such as the production of bread and chocolate. Generally speaking, oil and water are incompatible, but with the help of soy lecithin, the oil and water components can be integrated to achieve innovative harmony, such as coffee and fish soup. Stirring a liquid containing soy lecithin with a high-speed blender can produce a structurally stable foam. Milk foam is relatively stable, but if we want to make vegetable juice as rich and stable as milk foam, we must use soy lecithin. Soy lecithin is not only harmless to health, but also has an antioxidant effect.

These four ingredients are the starting materials for molecular cooking, and other commonly used ingredients include: pectin, maltodextrin, sodium citrate, albumin, and so on.

Therefore, although molecular cuisine sounds very high-end, in a simple way, it is actually to extract the elements of the ingredients and then recombine them to form new ingredients with different effects and tastes.

Of course, molecular gastronomy must follow the principle that the extracted ingredients must be harmless to the human body. (To be continued......)