Ling Yuxin and Yan Sihai were also conquered by the wonderful taste, and they closed their eyes one after another, indulging in the passion of cheese and wine colliding with each other.

"Sir is right!"

Hu Jianmin opened his eyes and said excitedly: "It's the first time I've paired it like this, and I originally drank it with Tussauds Manor, but it always felt a little out of tune." Finally found the perfect match today, thank you sir!"

Now he is convinced, needless to say, not to mention the incense, even the red wine field that he has studied for many years is not Wen Yiming's opponent!

Wen Yiming smiled and said nothing, after this period of time, after the theory of evil supplements, he also has some experience in red wine. There is a killer feature of super smell, like a tiger with wings, and the invisible pretending to be the most deadly!

He casually picked up another bottle of red wine and said, "For example, this bottle of galleon, Dragon Boat Manor, treasured in 1999." This wine is known for being a very delicate, elegant and smooth wine, which has now become richer and more flavoury thanks to the addition of more Cabernet Sauvignon in the blend. ”

"It goes well with Swiss cheese Gruyere, semi-soft and light cheese Lebrochon reblochon, served with roast lamb and wild bird meat, and the taste is superb. ”

Yan Sihai took another sip and couldn't help but sigh: "Today is really an eye-opener, I didn't know much about red wine, I thought it was just a vassal and elegant thing for foreigners." I didn't expect the taste to be so worth savoring, it's worth the trip, it's worth the trip!"

Hu Jianmin laughed and joked: "With Yan Lao's comment, it's worth it!"

Everyone laughed, wine is the best lubricant for human affection, after several gatherings, Ling Tiancheng, Hu Jianmin, and Yan Sihai are all successful people, each with their own areas of expertise, and a small circle with Wen Yiming as the core has gradually formed.

"But I still don't understand how ordinary grapes can produce such complex and varied flavors."

After listening to Yan Sihai's question, everyone looked at Wen Yiming together, expecting his explanation. Wen Yiming put down his glass and explained: "Where does the aroma of wine come from? I think its aroma can be divided into three categories: the first aroma mainly refers to the fruity aroma of the wine, which mainly comes from the grape variety. For example, Cabernet Sauvignon has a distinct blackcurrant flavor, Pinot Noir has a classic strawberry flavor, and Gewürztraminer has a lychee flavor. It is not easy to maintain for a long time, and will disappear or transform as the wine ages. ”

"The second type of aroma comes from the fermentation process, where yeast produces a lot of aromatic substances in the process of converting sugar into alcohol. ”

"The three types of aromas refer to the aromas that slowly form after the wine is bottled and aged, and in white wines, aromas such as roasting, smoking, honey, biscuits, toffee, nuts and so on can be revealed. Aged red wines are more varied, with notes of leather, tobacco, autumn leaves, chocolate, coffee, mushrooms and even salami. ”

A few people nodded and were taught, everyone chatted while tasting wine, with cheese pairing, dissolving alcohol, even Ling Yuxin drank a lot, and was addicted.

"It's not early, the wine has passed three rounds, and the following dishes should be over five flavors!"

Hu Jianmin stood up, his face flushed and said, "I invited a chef, Chef Liu of the Cantonese Restaurant back then, how about we try his skills today?"

Several people nodded in agreement, Hu Jianmin ordered to go down, let Master Liu prepare as soon as possible, and everyone came to the restaurant together to continue chatting and waiting.

As he was talking, the maid sent a stack of delicate small plates, the bottom of the red plate was matched with golden yuba, a few pieces, and the fragrance was overflowing, attracting everyone's index fingers.

Wen Yiming picked up the yuba and put it in his mouth, but he didn't expect the yuba to melt in his mouth, and the faint bean fragrance filled his mouth, full of relish, and a sweet impact on the taste buds.

Then I picked up another slice and dipped it in some green mustard and soy sauce, the slightly pungent taste of wasabi increased the level of yuba, and the special soy sauce was not too salty, full of umami, and it was more suitable for matching.

"It's also a must to be able to make ordinary yuba into such a realm!"

Hu Jianmin heard Ling Tiancheng sigh and said with a smile: "Master Liu is the best at using daily ingredients to cook delicious dishes, which can be described as unique and creative!"

The maid pushed open the door and came up with the second dish, Hu Jianmin introduced: "One of Master Liu's signature dishes, Lei Tofu!"

Ling Yuxin was stunned for a moment, looked at the colorful dishes in front of her, and couldn't help but say, "Thunder tofu?"

Wen Yiming picked up the tofu, sniffed it and said with a smile: "The fresh and tender tofu squeezes out all the water, with a kind of burdock, plus shrimp, mushrooms, minced meat, carrots, and stir-fried with sake." ”

"Wonderful!" Hu Jianmin clapped his hands and applauded after hearing this: "Mr. is really a gourmet, he can even eat burdock!"

"The fire is stir-fried, the iron pot and the spoon keep colliding and roaring, this is the origin of thunder tofu!"

Everyone picked it up and tasted it, it was fragrant and refreshing, fresh and silky, and it was worthy of being a signature dish. One dish after another, there is cold salad, tofu spread with shredded bonito and spinach. Then there is egg tofu, which is not as fishy as eggs, and it is more fragrant than ordinary tofu, which is also a delicacy.

"This is Chef Liu's self-created fried tofu based on tempura, and it's one of my favorite dishes!"

"Tempura?" was slightly surprised to hear that it is a deep-fried food in Japanese cuisine, where fresh fish, shrimp and seasonal vegetables are coated in batter and fried in an oil pan until golden brown. When eating, the juice made by dipping it in soy sauce and radish puree is tender and delicious, fragrant but not greasy.

Unlike the dough coat of Chinese cuisine, the tempura has a thin coat that resembles golden silk, especially tempura made with vegetables, which is not only thin, but sometimes there is almost no paste on the other side of the leaves. In this way, the tempura can have an oily aroma without absorbing too much oil, which can affect the refreshing original flavor of the filling.

Not only Wen Yiming, everyone is eating tofu tempura for the first time, only to see the boxy milky white tofu is wrapped in golden noodles, the skin is crispy, but the tofu inside has been smothered by high temperature, completely turned into a sweet juice, as soon as you bite down, it instantly bursts out, sweeping the mouth, hot and sweet, making people want to stop.

"Good!"

Yan Sihai couldn't help but admire: "Being able to bring out the taste of the most ordinary ingredients to the extreme, Chef Liu is worthy of being a chef, this is the magic in the plain!"

One sentence resonated with everyone, everyone here is well-informed, what high-end dishes have not been eaten? On the contrary, this kind of light and delicious, creative and unique dishes can conquer everyone, and the profound skills of the chef can be seen in the plainness.

A few seemingly simple hors d'oeuvres aroused everyone's appetite, and the refreshing taste swept away the aftertaste of the wine, and everyone looked forward to the following dishes even more.

"Is this boiled cabbage?"

Ling Tiancheng looked at the first main course, a pool of clear soup in a large white porcelain basin, which was filled with green baby cabbage, and nothing else?

"Yes, it's boiling cabbage!"

Hu Jianmin smiled and said, "It's another signature dish, please taste it!"