"Wonderful!"

Ma Dingxiang patted his thigh and said excitedly: "Xiaoyou's eyesight is extremely admirable to Lao Yu! Maintaining a good smoking rhythm plays an important role in keeping tobacco burning. The rhythm itself, or even the art of pipe smoking. ”

Ma Dingxiang took out another pipe, pointed to the pattern on it, and said: "A noble pipe must contain three kinds of wood grains: the flame pattern that rushes straight up, the straight wood grain, which is naturally dark and the thin lines are vertically distributed in the four rings of the pipe, and finally the bird's eye, the two ends of the flame pattern and straight line pattern, like a knitted bird's eye." ”

"Collectible pipes require no defective heather nodules at all, like Dunhill Guaranteed to use only the first choice, the pipe is marked with multiple white spots, and because of this white spot, each pipe is 100~200 dollars more expensive than other brands. ”

"The nodules are defective and are classified as inferior, regardless of size. If there are multiple defects, and those that need to be completed with fillers are classified as third-class. Out of a thousand nodules, only two or three can be called preferred. ”

"This is a rumor-core pipe, among the few preferred briar root nodules, and then select the ones that can cut out the rumor, and there are even fewer of them. This double-preferred tumor is called Plateau. Usually only the rough carving, waiting for the buyer to personally identify, then handmade. ”

"The rarest material is the dead root, a hundred years of heather died naturally, leaving the nodules in the ground naturally dry, this nodules are rare treasures, all smokers in the eyes of the myth, only the sky-high price can be bought. ”

Ma Dingxiang picked up the first corncob pipe, put it in his mouth, leaned lightly on the back of the chair, and said comfortably: "The bucket is light and expensive, and the smoke is smooth and smooth, no water accumulation and no peculiar smell, and the feel is delicate." This is my first bucket, a bucket with low material, but sometimes I still use it, and the arc of the corner and the feeling of hand contact are unforgettable. ”

"The pipe is warm in the hand, the cigarette holder has a shallow tooth mark, and the e-liquid gradually seeps out of the bucket wall, elegant black. When you hold it, hold it in your mouth, and take it away, the smoke pot is red, and the sparks spread evenly in the tobacco, and the soft white ash accumulates. ”

"Sometimes it's not clear whether I'm obsessed with tobacco or pipes, but I'm obsessed with burning tobacco slowly with a pipe. I like to tidy up my pipe in the sun, because on a rainy day you can't see the light when the sun passes through the pipe. Like antiques, the same bucket has a different appearance when used by different owners. ”

"The world has less and less time left for us to be bored, so we have to give up those inefficient pleasures and only seek the maximum pleasure in a short period of time. But I'm afraid of too much speed, and I don't relax when I have full pleasure. I'd rather lie in a wicker chair and fill a bucket of cigarettes. ”

"I don't have to show my attitude, and I rarely use a pipe in public, I prefer to use a pipe at home, a place where I can be bored with peace of mind. From the point of view of pure physiological pleasure, the pipe is not as enjoyable as the cigarette, but from another point of view, the pipe liberates smoking from a mechanical habit and turns it into a concrete act, a fun activity. ”

"So pipes are for smoking!"

These pretended words shocked everyone, and Ling Junsheng scolded with a smile: "Good guy, smoking a cigarette has made you study the meaning of metaphysical philosophy?"

Ma Dingxiang straightened his body and said: "Of course, it is a philosophy of life, smoking a pipe has another benefit, when the pipe is slightly hot and wants to let it cool down, use the pipe to gently massage from the center of the eyebrows to the nose, and then swim back and forth on the bags under the eyes and temples on both sides." ”

"Continuous, lukewarm heat therapy, combined with the delicate surface and rounded angle of the pipe's natural wood, is it not a secret to health that no facial massage equipment can do?"

Speaking of this, he filled a pipe with his own hands, handed it to Ling Junsheng and said, "I haven't listened to you after so many years of trying, so let's take a sip today?"

"Forget it, my heart can't stand this kind of stimulation!" Ling Junsheng waved his hand and said helplessly: "If you don't suck, you can live for a few more years, I don't have a good fortune like you." ”

Everyone laughed, Ma Dingxiang took out two new pipes, specially entertained the guests, and put them on Wen Yiming and Ling Tiancheng to try the effect.

After some spitting clouds and fog, Ma Dingxiang said with satisfaction: "Today's distinguished guests come to the door, not only have old friends for many years reunite, but also get to know Wen Xiaoyou such a master, fast, wonderful!"

He raised his hand, looked at the time, took out the phone and dialed a few words, explaining: "A chef from his hometown will come in a while, surnamed Su, who is also a magical person in our hometown, and he is full of good dishes, everyone will taste them." ”

As soon as the words fell, a person came in at the door, not tall, and greeted with a smile: "Old Ma, are you arranging me again?"

"Hahaha, you're just here, I'm promoting your great achievements, come and introduce you. ”

Ma Dingxiang stood up, affectionately pulled Chef Su, and briefly introduced to everyone, Chef Su did not dare to slack off, so that Ma Dingxiang could feast at home The guests must be extraordinary, everyone was polite, the time was not early, and the chef turned around to prepare the meal.

Seeing the other party leave, Ma Dingxiang sat down again and said with a smile: "He has a lot of specialty dishes, my favorite is the fat and crispy suckling pig and the small bowl fighting drunken chicken, as well as a bear paw." The buffalo hooves are burned to remove the old shell outside, washed and added to the secret recipe to stew repeatedly, like sea cucumbers, pour a spoonful of fragrant grains before serving the table, and spare you to eat all over the world, which is also unheard of. ”

Everyone tasted tea while talking, and finally the first dish was on the table, and sure enough, it was a bear paw, and Chef Su personally served it to everyone to taste.

Wen Yiming picks up a piece of oily skin, trembling and elastic, puts it in his mouth, melts in his mouth, and the extremely fragrant soup hits the taste buds, which is impressive.

I couldn't help but admire: "Shao wine, soy sauce, vinegar, rock sugar, ginger slices, green onion knots, cinnamon, large and small fennel, ......"

Chef Su's face changed drastically, staring at the youngest guest in disbelief, and exclaimed, "How do you know the secret recipe?"

Even Ma Dingxiang looked at Wen Yiming with great curiosity, Ling Tiancheng laughed, and interjected: "You don't know anything, as long as it's a smell, there is no one who is not proficient in Yiming!"

Chef Su was pleasantly surprised, Chef liked to meet his bosom friend the most, waved his hand to serve the second course, and looked at everyone expectantly.

"Three sets of ducks?" Wen Yiming chuckled: "The wind is gone, and the fish is not harvested after the rain." ”

"Wuhu is the land of fish and rice, in history there are fish market streets, puffer fish lanes, snail lanes in the east gate of the city, and there are dried fish lanes outside the Changhong Gate in the south of the city. The extremely prestigious Wuhu three fresh, rich in saury, anchovy and crab in the Wuhu section of the river. ”

"Qingming hanging knife, Dragon Boat Festival anchovies, golden chrysanthemum fragrant crab rocks. It's a pity that the ecology is deteriorating now, and the first two of the three fresh are on the verge of extinction, but the fish, turtles, shrimps, crabs and other aquatic products in Wuhu are still extremely abundant, not to mention the cooking taste of those fried, simmered, fried, stewed, sweet and sour, silky, and steamed fish, just the traditional delicacies of crab roe buns and shrimp noodles, mentioning the name makes people's appetite move, and they are almost uncontrollable. ”

As soon as these words came out, not only Chef Su, but even Ma Dingxiang couldn't help but give a thumbs up and sighed: "Mr. is worthy of the ancient and the modern, and the old man admires him!"