The second dish is called Xiangfu (which is often referred to as the first dish).

In Western food, this dish is considered an appetizer, but in Lu Xihua's heart, it is the first masterpiece on the table of the Chinese wedding banquet, and most of the content is mainly cold dishes. Lu Xihua still remembers attending a colleague's wedding banquet, and their family invited an unknown country chef to make a 'family portrait', which was very delicious.

This dish, he still remembers that it is made of dried shrimp, shredded squid, lean pork, pork skin, carrots, mushrooms, fungus, onions, celery, sausages, bean curd, gourd gourd, enoki mushrooms, shallots, tea tree mushrooms, green peppers, these 16 kinds of raw materials are mixed with sesame oil, curd **, balsamic vinegar, delicious and refreshing, unforgettable, it is really the best quality.

In Japan, on the other hand, seasonal sashimi is served with rice and main soup. The instructions specifically explain that when eating, you should put the rice in front of your left, the main soup in front of the right, and Xiangfu in the farthest place. From here, even if you start eating, you can eat sashimi with rice and soup.

In this direction, the shop uses thinly sliced Akashi sea bream, wild vegetables with abalone, and arctic shellfish.

Migratory sea bream, caught in the turbulent waters of the Akashi Strait, is one of the most expensive sea bream species in Japan, and is extremely expensive. The toppings of the restaurant are Tosa sauce and shiso sprouts blended with dried bonito and dashi, and the utensils used are Nanjing landscape paintings.

Fresh wild abalone in the summer is in season, but it is not the main attraction of this meal, and can only be enjoyed in the first dish with the delicious and sweet Arctic mussels, served with grapefruit juice.

"The world is full of fragrant flowers in April, and the peach blossoms in the mountain temple are in full bloom. Bai Juyi's poem is extremely beautiful, but it is reflected in this bowl of rice.

In the summer, the cherry blossoms are in full bloom in most parts of Japan, and not only the cherry blossoms in Kyoto, but also the Senbon cherry blossoms in the Yoshino Mountains. However, because Koyasan is surrounded by mountains and the terrain is cold, the cherry blossoms by the wild stream in the forest have just bloomed, so naturally there is a bowl of cherry blossom rice in front of you.

The pickles in the rice are wrapped in cherry blossom leaves and pickled, giving them a faint fragrance from the inside out. The water used to cook the rice is also soaked in cherry blossoms, and there are cherry blossom petals scattered inside, and the top is covered with a layer of crispy fried cherry blossom shrimp from Suruga Bay, Shizuoka Prefecture.

The eyes are full of spring, the mouth is full of spring flavor, and the nose is full of spring breath.

Unlike the soup in the regular Japanese course meal, the main soup has a strong flavor and stimulates the appetite.

The white miso soup is boiled gluten and served with taro seedlings, and a small amount of wasabi is added to the soup to stimulate the taste to increase the flavor. The soup vessel is a small red bowl called Takayama Temple Eitsu, which is made of wood, and the inside and outside are vermilion, and the outer wall depicts the scenery of the spring bird building a nest in mud with fine ink.

Lu Xihua secretly thought to himself, when would the ordinary people in the three worlds under his command be able to use such fine utensils in their lives at will, and he would be worthy of his heart.

The soup is milky white, the gluten is elastic, and the taste is acceptable.

The third course is boiled, which is generally made with plain colors and light flavors, and is also considered a main course.

The dish is served with roasted matsutake mushrooms and poached oysters with thinly sliced Tajima beef.

The conger eel is wrapped in starch, then blanched in water, put in a cold broth, served with roasted matsutake mushrooms, lovage, and seasoned with shredded green grapefruit peel. Because the taste of Duhuo is a little numb, but after adding green grapefruit peel shreds to taste, this deficiency is immediately covered. Lu Xihua nodded, the little Japanese chef was attentive.

In another dish, the chef combines two thin slices of Tajima beef with boiled oysters and serves them with celery tuers.

Two thin slices of beef with different fats and oysters from the sea are combined to create a completely different new taste. A fat piece is mellow and heavy, a thin piece is refreshing and firm, and the flavor of oyster meat spreads out between the Tajima beef, and the celery sauce is mixed into it, and the beautiful scenery of the sea and land is presented in my mind. I can't help but wonder how beautiful the place where such delicious ingredients are born.

Ms. Sakurai seems to like this dish very much, and even her eyes are closed when she eats it, and her long beautiful eyelashes line her fair skin, which is extremely moving.

The fourth course is fried vegetables (called yakiniku in Japan), and after the light main course, the common types of fried dishes are fried fish and fried dried fish, which are salty and serve as the first course to be eaten as an accompaniment.

The restaurant uses pan-fried dried sea bass with a thick meat, seasoned with dried big-leaf shiso and crispy rice wrapped in charcoal-grilled red alfonsino sead.

Lu Xihua picked up his beer glass, took a sip of draft beer, and picked up a piece of pan-fried dried sea bass. The thick gravy is locked in the crispy skin of the sea bass, and the bite is fatty and delicious, and the rich malt aroma of the draft beer makes it a good harvest.

This alfonsino is not simply grilled over long carbon, the chef wraps a layer of crispy rice on the outside, and grills it over charcoal to make it golden as well. In the mouth, the crispy and charred aroma of the crispy rice contrasts with the warmth and juiciness of the sea bream meat, which in turn combines on the tongue to create an unforgettable taste sensation.

The fifth course is a mixed boil, made with more flavorful ingredients, which is more suitable for sake, and you should raise your glass frequently to drink here.

The shop chooses small taro, pumpkin, steamed octopus, prawns, lotus root and okra diced, cooked, sprinkled with grapefruit powder as a seasoning, the amount is always used, and it is served in a small purple casserole, the shape is simple, and it is a bit of the Tang and Song Dynasty relics.

The sixth course is the cold bowl, famously served in chilled containers.

The restaurant serves red crab and cold somen noodles from Hokkaido, Japan, and the sauce is tomato and plum jelly.

Peel the boiled crab legs, tear the leg meat into thin strips, and slice the okra on top of the noodles to garnish. Tomato juice is served with plum jelly, and the tomato juice shop does not use the stirring directly, but the ripe tomatoes are squeezed directly into a crockery, and the juice with seeds gushes out.

This dish contains three flavors: sweet and sour, and it is very delicious.

The seventh course, called Eight Inches, is a seasonally themed dish, usually sushi, combined with a few smaller side dishes, and is considered a very formal accompaniment to the sake, and the variety must be varied and not repeated.

The main course is deep-fried and crispy seaweed wrapped in Hokkaido's finest anglerfish liver sushi, served with the finest red scallops, and served with green onions and miso yellow wasabi sauce. The side dishes are charcoal-grilled marinar sushi, grilled barracuda with marinated fish roe, rock pear, dry-fried river prawns, pickled ginger sprouts, and lime for seasoning.

The main course was smooth and tender, especially the delicious taste of anglerfish liver, an ugly fish from the deep sea, which had such a rich connotation, which surprised Lu Xihua.

Rock pears are one of the few native plants in Japan, and they grow only on mountain cliffs, and the ripe fruit is larger than a fingernail, has a pear fragrance, and is very expensive, with three pieces per set.

The eighth course is fragrant, which is usually a seasonal pickled vegetable.

Fresh scallops marinated in vinegar are seasoned with cucumbers, lotus and umeboshi, and topped with a vinegar sauce made with rice vinegar, sugar and soy sauce.

Lu Xihua is not interested in this dish, in his opinion, it is better to eat a bowl of hot and sour noodles.

The last course of the course is water. The names of many things in Japan are Chinese combinations, and you can only look at the meaning of the text, which is very shallow. So what is this dish called Mizumono? It is an after-dinner dessert, which is usually made from sweet and juicy traditional high-quality fruits such as honeydew melons, grapes, and peaches (which is what the Japanese believe).

Although the ingredient is very ordinary in Lu Xihua's opinion, the chef has spent a lot of thought, which is peaches.

The peach juice is blended into a thick sugar juice, and then the sugar blowing technique is used to make the fresh and tender peaches with a vivid appearance. This technique is the stuff that Lu Xihua saw when he was a child on Huaxia Street and saw the old man blowing candy on the street, and after being learned by the Japanese, he immediately changed his appearance and made it taller, and became a means of making high-end desserts.

After the sugar peach is successfully blown, it is immediately put into the freezing equipment and frozen at minus 196 °C. The slightly condensed hoarfrost on the skin resembles the peach hairs on the outside of a peach.

When tasting this thing, a spoonful crushes the upper part to reveal the snow-white icing inside, and then pours peach jam with a temperature of up to 90 °C. Savoring this dish means the end of the main meal.

"I'm done eating~" Izumi Sakurai let out a sigh of relief and touched his stomach without reservation, not caring at all about his image in front of Lu Xihua.

After enjoying such a complex Japanese delicacy for the first time, Lu Xihua still misses the crispy chicken in China. The cumbersome Japanese set meal is not as enjoyable as tearing the chicken thighs yourself.

"What about that song?" Izumi Sakurai spread out his little hands and asked Lu Xihua about what he had promised before.

Lu Xihua naturally did not deny it, and handed over a few pieces of paper, which were the theme song of the "Slam Dunk" animation "I want to say I love you out loud". This sports-themed manga drawn by manga artist Yuhiko Inoue has been serialized in Weekly Shonen Jump this year, but it hasn't caused a sensation yet.

"I'll go back to the house to rest first~" Izumi Sakurai's face was full of smiles, and he got what he wanted, this refuge-style vacation was really worth it, "If you want to go out in the afternoon, you can come and call me, but I have to make up for sleep now, I don't sleep well, but it affects my skin a lot." ”

Lu Xihua waved his hand, not caring about Izumi Sakurai's invitation.

Izumi Sakurai called the store to come and pick up the dishes, and after cleaning up the scene, the guest room of Renhua Dingyuan was clean again, and only the cicadas on the trees told about the unknown anxiety.