Life is Perfect

Immediately, Han Fudong called the waiter and began to order food. He ordered a total of four dishes, including Beggar Chicken and Gold Medal Buckle.

After ordering, Han Fudong looked at Gao Xiang and wanted to ask: Gao Xiang, what do you think of Mu Ling, but he knows that he can't be in a hurry.

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Chapter 455

After ordering, Han Fudong didn't get to the point, but chatted with Gao Xiang: "Gao Xiang, have you ever been to this restaurant before?"

"No."

Gao Xiang looked around the entire Chinese-style box, and said, "Although this restaurant is old, it still looks very good, a very tasty restaurant."

Han Fudong nodded and said, "Hangzhou today can be said to be the capital of gourmet food, but in recent years, most of the famous restaurants in Hangzhou are so-called creative restaurants, which blur the boundaries of cuisines and learn from other cuisines to make their name justifiable. It's called "Mizong Cuisine"

...The restaurant puts its main energy on the decoration of the dining environment and the presentation of the dishes.”

"But I don't think there are many authentic dishes in Hangzhou, and Jinsha Hall in Lakeside 28 and Four Seasons Hotel is one of them.

This restaurant is also the only restaurant in Hangzhou to be included in the Asia's [-] Best List."

Han Fudong naturally chatted with Gao Xiang about the restaurant's food: "No. 28 Hubin belongs to the Hyatt hotel, and the Hyatt hotel seems to have a lot of experience in controlling Chinese restaurants. Hyatt restaurants in several cities are located in the local area. Stable word of mouth, such as Newland Restaurant in Magic City, Changan One in Beijing, 188 in Shenzhen, and Harbour One, Hyatt Place and Shatian 18 in Hong Kong Island, all have good reviews among local diners.”

"In fact, doing a restaurant is similar to high investment. Only by being good at investing can you get more returns, rather than doing too many fancy things and methods."

"Um."

Gao Xiang responded aloud, "What President Han said is."

As for Han Fudong talking about restaurants and food, Gao Xiang had some doubts in his heart. He didn't know that he was so anxious to find himself to talk about food and restaurants. However, Gao Xiang was not in a hurry. Since Han Fudong didn't talk about it, Gao Xiang didn't ask.

While the two were chatting, the first beggar chicken came up.

When the beggar chicken is brought to the table, it is pushed out with an antique car, and there is a mallet at the front of the car.

"Two, who will knock?"

The waiter looked at Han Fudong and Gao Xiang and asked softly.

Han Fudong opened his mouth and said, "Gao Xiang, this is a special feature of the restaurant. The first blow of a beggar's chicken is usually done by the guests, which means "good luck will come"

,You do it."

When Gao Xiang heard this, he responded politely, "Mr. Han, you are the master and I am the guest, and you are also my elder. It's up to you to knock."

"Gao Xiang, you don't need to be polite between us, come on.

Speak again.

"All right."

Gao Xiang hesitated for a moment, then nodded, got up and picked up the mallet, hitting the beggar chicken's mud shell with moderate force.

碰.

A crisp sound sounded, including the beggar chicken beginning to crack.

Putting the mallet back, Gao Xiang sat back.

The waiter began to peel off the mud and lotus leaves, and immediately saw that the chicken was tender and full of juice, which made people quite appetizing.

After finishing the process, the waiter put a plate of beggar chicken on the table and made a please gesture: "Two people, please take it slow."

According to legend, the origin of beggar chicken was in the late Ming and early Qing dynasties. There was a beggar at the foot of Yushan Mountain in Changshu. One day, he got a chicken, but he had no cooking utensils and seasoning. The branches and leaves are piled up into a fire, and the chicken is simmered in the fire, and when the mud is mature, the mud shell is knocked off.

Finally, after hundreds of years of development, the current beggar chicken was finally formed.

"Try it, it's good."

Han Fu Dongdao.

Gao Xiang picked up a piece of chicken and tried it, and then nodded his head in admiration: "Yes, this beggar chicken not only smells fragrant in the house, but also tastes crispy and tender, with a unique flavor, very delicious."

"Well, you can also try this gold medal buckle."

Han Fudong opened his mouth and said, "Golden pork belly is the specialty of Hubin 28, and its status is as bitter as ordering fish in West Lake vinegar outside the building."

This dish is quite a test of the chef's knife skills, and it is not an ordinary pork belly.

Gao Xiang was not polite either, he used chopsticks to pick up a corner of the meat, and he could lift the whole thing up continuously.

A layer of dried bamboo shoots marinated by the chef himself is placed under the meat. The dried bamboo shoots are all taken from the tenderest part, and the roots are distinct, tender and juicy. A circle of cabbage is spread around the plate. , The contrast between the green vegetables and the reddish-brown pork belly is really good-looking, which greatly increases the appetite.

I took some buckwheat and dried bamboo shoots, combined with the freshly made chestnut cake, took a hard bite, and felt a deep sense of satisfaction.

"Delicious, fat but not greasy, soft and delicious, and the chef's knife is good."

Gao Xiang spoke again in admiration.

Han Fudong greeted Gao Xiang very warmly and tasted the delicious food at Hubin 28.

After three tours of cooking and five-flavor wine, Han Fudong finally got to the point.

It can be said that Han Fudong really took great pains to ask Gao Xiang out this time.

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Chapter 456