Inherit For Three Thousand Years

After a short rest, among the slowly rising candles like Kongming lanterns, everyone returned to the dining table again.

The theme of the third chapter is "Asia".

By the end of the dinner, everyone in the venue was basically full. For the next dishes, it was more of an appreciation mentality.

The first dish of this chapter is "Black Cod Sealed with Beeswax".

The giant candle in the middle turned out to be the first main course. This idea is really ingenious. The whole cod sealed in wax is treated with PP secret spices, which locks in the complete umami taste and juice, without any fishy smell. The cod is processed on-site and divided into trays, and is aged in wax trays. The flaky texture is distinct.

Lavender, honey, sesame, black cod with cucumber sauce, cod with black and white sauces, eat a bite, white sauce is a bit sweeter, black sauce with black vinegar, overall it is still tender and juicy.

Xiao Yao's taste is too picky, and his evaluation of this dish is only acceptable.

The second course is "Singapore Black Pepper Beef".

In the mysterious environment that matched the last dish, the painting style changed and entered the cheerful night market in Singapore.

Under the night scene of Singapore, a mysterious door slowly opened-the night market breeze of Singapore food stalls was blowing in, and the next thing was to let every guest take their own dishes and line up to pick up the dishes, so everyone of us was carrying the meal. Lined up to pick up the dishes, the restaurant really exhausted the interaction with the guests and the visual effects, and the facts have proved that the effect is indeed very good.

Everyone took their own plates and went to the trolley to pick up their meals.

M12 Australian Wagyu beef, seasoned with black pepper, has a natural and perfect taste. The black pepper sauce of this dish is very special, with watermelon, lettuce and rice, Fang Suxi is very happy to eat.

Xiao Yao saw her eating happily, and once again raised her evaluation of this dish by one point.

The third is Qingkou Xiaodian "Tea-Laoshan Souchong", a somewhat weird name.

The waiter asked the guests to pour all the contents of the teapot into the teacup.

I originally thought that what was poured out of the teapot was tea, but after spending a long time, from the small white teapot, only some flavored powder was poured out.

Fang Suxi's temper became a little irritable, so she almost crushed it when she lifted the teacup.

Take a closer look, it turns out that the fake teacup under the light and shadow is still refreshing and small like a smoothie.

Seeing how hungry she was wrong, Xiao Yao couldn't help teasing: "It seems that the lesson of the cigar and the cup of coffee just now is not profound enough. You have been tricked by them again."

"The chef is so naughty, he has made this kind of fake tricks one after another. I will definitely watch it more carefully below, and I will definitely not be fooled again." Fang Suxi said with some annoyance.

This attention jump is really a nice surprise.

"Try it and see how this dessert is?" Xiao Yao said, taking a bite first.

This teacup-style dessert has a frosty taste, not sweet or greasy, and melts in the mouth. Xiao Yao personally likes it very much and gives it a high evaluation.

The next dish is "Kyoto Cola Roast Duck". Before this dish is served, the oily roast duck swinging on the big screen is already mouth watering.

The waiter introduced that the chef PaulPairet had conceived this dish ten years ago. After many attempts and failures, he finally succeeded in producing the current taste.

This dish must be eaten hot. The fat is rich and sweet. One slice makes people want to eat the second slice immediately. The cold soup and strawberry dessert on the side are used to relieve greasiness, and the effect is better when paired.

The roast duck skin is crispy and slightly sweet, with the smell of cola in the oil. It is really wonderful and does not violate the harmony. The chef's research and creation of this dish is very successful.

The third chapter is the main course unit, which integrates many Asian elements, which really gives people a lot of surprises. At this time, after three rounds of wine, the atmosphere of the audience was pushed to a climax.

After Xiao Yao and Fang Suxi determined the relationship between their boy and girl friends, although they could not talk or even whisper at the dinner table, the occasional eyes of each other were warm and sweet enough.

The last scene is dessert, which is what Fang Suxi and Su Wenjing look forward to most.

"I heard that UV’s desserts are very distinctive and highly praised. Originally, this was what I was looking forward to the most. Unfortunately, I have eaten a lot now. I don’t know if the next desserts are served. "Fang Suxi looked forward to and regretted.

"If it feels delicious, then you can eat more. If it feels normal, a small bite and tasting is enough." Xiao Yao suggested.

Fang Suxi said helplessly, "It can only be done like this."

The first dessert is the "Communist". Although it is an appetizer of onebite, it can also be classified as a dessert as an ice cream.

The ice cream is icy in the mouth, followed by the sourness of green apples and a hint of mustard. The texture of the crumb is somewhat similar to that of meringue, but it melts quickly, leaving only the aroma wrapped in ice crystals.

The light texture obtained by quick freezing of liquid nitrogen can not be better as an appetizer, and the clean flavor performance with acid as the main body, it is a good choice as an appetizer.

Ice cream has always been a girl's favorite, and the quantity is not large, Fang Suxi quickly wiped out.

"Enough? If you still want to eat, I can leave it to you." Xiao Yao said, pointing to the ice cream that he took only a small bite.

Fang Suxi hurriedly waved his hand, "I don't dare to eat anymore. I have to keep my stomach till the end, so I shouldn't eat too much."

As the two talked, the next dessert came up again.

This dessert is "Tomato Love", and the appearance of the dessert is always delicate and attractive.

Put the cherries in the upper half of the tomato into your mouth, and as the icing breaks, the juicy tomato fills your lips and teeth.

With sugar-coated seasoning, the problem of insufficient sweetness of raw tomatoes is also solved, and the sweet and sour smell of tomatoes in the mouth is balanced. This "civet cat for prince" has a touch of modern cuisine.

Taste the soup in the small cup, full of cherries and sweetness. Although there are not many features, no one dislikes the cold cherry soup.

This is a very creative dessert, but Xiao Yao didn't think highly of this dessert, because Fang Suxi didn't like it very much.

Fang Suxi took a small bite and didn't want to continue eating. She said: "I feel the sourness is a bit too big, I don't like to eat sour."

"If you don't like it, don't eat it. Everyone has their own dietary preferences. If you don't like it, don't force it." Xiao Yao said.

Fang Suxi was a little disappointed with this dessert, but after the next dessert was served, she immediately became excited again.

The next dessert is "Caramel Carrot Cake".

This is an interactive session, and guests are invited into the back kitchen to participate in the production.

The drink that goes with the cake is a mixed juice of fruit juice, sweet orange, carrot and ginger. The flavor is very balanced. The main part of the cake is a caramel cake flavored with various spices, topped with hot orange gel and crisp **** slices. The cake is excellent, rich in fragrance and well controlled in sweetness. The addition of fruit juice inspires more fruit Flavor.

For Fang Suxi, the process of making by hand is very fulfilling. Although it is just a combination of prepared raw materials, being able to make delicious desserts with his own participation is more important than delicacy.

The name of the next dessert is "Orange", and it looks like an orange.

In essence, this dessert is a mousse with citrus flavor wrapped in a citrus coat. Two citrus products with different textures create a certain level.

The mousse is a bit greasy, but the drink that goes with it is very clever. The drink to accompany the meal is freshly brewed mint tea. For such a creamy drink, it is really good to pair it with refreshing mint tea.

The idea of ​​recreating oranges is very interesting. Although it is not complicated, it is still a dessert with a good degree of completion.

"Hibernating Bear Gummy" is a very creative dessert. You can enjoy the dessert while watching the gummy bear race on the screen.

Gummy bears don’t taste like gummy candy, they are more crispy and soft, but they look like lactic acid bacteria-flavored jelly. The small particles on the side are cola smoothies. The smoothies made with liquid nitrogen have a more delicate taste. Compared with the cola smoothies I have eaten before, they have a stronger taste than the evenly dispersed liquid.

The classic "egg tart" is a dessert that Fang Suxi likes very much.

The small egg tarts are neat and neat. After the extremely thin **** shell is lightly crushed, the inset is actually spheroidized butter, which is broken in the mouth. The effect of the liquid filling is very clever. Unlike traditional egg tarts, which will stay in the mouth, the strong milk and sweetness erupts in an instant, leaving no sweetness at all, which is very shocking.

In order to ensure that the egg **** disappears instantly, I chose a **** crust like a shortbread instead of a traditional baked **** crust. The advantage is that it can hardly affect the taste level design while playing the role of the container. There is no need to chew. This ball The design of the filling is so exquisite, even Xiao Yao admired it.

The pursuit of egg tarts has always been crispy outer skin and delicate fillings. In a sense, this egg **** has reached the limit of this requirement. The use of spheroidization technology can ensure that the flavor will only appear when it is bitten, and then it will flow away in the form of liquid.

Although this dessert is very common, the more common it is, the more difficult it is to achieve the ultimate.

Among the several desserts I have tasted, this is the one that Xiao Yao rated the most.

The presentation of "non-shark fin soup" is great. A bowl of "non-shark fin soup" is served in a small glass cup, full of flavor.

The red soup has a clear tomato flavor, and the transparent gel is sweet and peachy. The two match beautifully.

It’s a bright spot to make the cold fruit soup into shark fin, but the style is the same as the previous cold cherry soup, but it is cool and sweet, but there is no aftertaste after the stomach is eaten. Xiao Yao feels a pity, he thinks that if the compound fruit flavor is used, it should Have better performance.

The last dessert tonight is the "Esfahan plate to be washed", which looks just like the name, and is a pile of tableware.

Soap bubbles are sweet bubbles and should be juice or honey. What was left in the cup was some juice, and the sauce and berries on the side plate.

Food lovers who like desserts should be familiar with the name Pierre Hermé. Both he and the desserts he created have a profound impact on the gastronomy industry.

The Isfahan flavor he created is also very popular. Pierre Elme can be used as an egg to be the last part of the dinner, plus the chef gave this dessert more flavor. Level, overall, the appearance of this dessert as the finale did not disappoint.

A French meal that lasted more than 4 hours was finally over, Fang Su couldn't help but belch.

Noting that Xiao Yao looked at her, Fang Suxi rubbed her lower abdomen, and said embarrassedly: "Today I ate too much. Even if I ate two meals, it far exceeded my appetite. I think I can't walk now."

Xiao Yao stretched out his hand, shook it in front of Fang Suxi's eyes, and then conjured a plate of Jianweixiaoshi tablets in the palm of his hand.

"Hurry up and eat a few grains. If you treat it as two meals, you don't actually eat a lot. You should be fine after sitting for a while."

Fang Suxi took the Jianwei Xiaoshi tablets and took out 4 tablets and ate them. "With the Jianwei Xiaoshi tablets, then I don't need to be afraid."

Su Wenjing was not only forced to eat dog food today, but was forced to eat dog food. She suffered 10,000 points of damage. Seeing Xiao Yao even carefully prepared stomach-invigorating and digestive tablets, she finally couldn’t help it. Fang Suxi grabbed the Jianweixiaoshi tablets in her hand and said, "Give me a few tablets. I have eaten too much dog food today. I have to eat a few Jianweixiaoshi tablets for digestion. Otherwise, eat. The dog food for the whole night, if you say you don’t, you’ll be choked to death."

"Obviously, I am greedy, so I have to support the French meal, but I still have to find a reason. If you are envious and jealous, you should also quickly find one." After officially becoming Xiao Yao's girlfriend, after a whole night After adapting, Fang Suxi has gradually become accustomed to this identity, and can even use this to reply to Su Wenjing.

As if she was about to get to know Fang Suxi again, Su Wenjing said in a questioning tone: "Are you still the Fang Suxi I want to know? Yesterday, she was like that shy and innocent girl. Why did she suddenly change so much? After boyfriend, can he lend you the courage?"

Today’s guests are very satisfied with the evening meal. This is a satisfying food journey. For Xiao Yao and Fang Suxi, their harvest is even greater. They not only tasted a hearty dinner, And also harvested sweet love, this is definitely a wonderful night worth remembering.

After Fang Suxi went back, she lay in bed and couldn't sleep with excitement. After sending a message to Xiao Yao, it took a long time before she fell asleep with a sweet smile.

Xiao Yao had promised Fang Suxi and Su Wenjing to go shopping, so naturally he would not break his promise. After breakfast, he came to the school gate to wait early in the morning, ready to give full play to his ability to shop money today.