Su Yun's pretty face turned red, and she followed Johnson into the car and headed straight to the east gate of Gongti. The little deer was jumping in her heart, lowering her head and saying nothing, not knowing what she was thinking about.

Johnson doesn’t care. Today I was going to go to Oyster Talks, the best place to eat oysters in Beijing. It’s too boring to find a beautiful woman to eat with you.

The taste buds are becoming more and more developed, and the food enjoys itself as much as men and women, and even more than anything else!

Xia Long is usually responsible for collecting good restaurants. Siduo oysters are the earliest in Beijing and are also the oyster specialty store with the richest variety and highest quality.

It is said that it provides more than 20 fresh air-freight exotic oysters every day. From selecting the source of goods, handling freshness to opening oysters, it maintains a highly professional technical level, ensuring that every oyster is fresh and delicious.

When we arrived at the store, the waiter brought Johnson and Su Yun to the private room and introduced: "We can enjoy the freshest oysters of the day. Professional oyster developers can also recommend preferred flavors for guests and share with you the best way to taste oysters."

After SC Johnson wiped his hands with a towel, he asked: "It's better to ask an experienced chef to come here in person. My taste is a bit slick."

The waiter nodded and left. Seeing that Su Yun was a little restrained, he smiled and said, "I heard that the boss and executive chef is Liang Jiajun, a senior foodie from Hong Kong Island. He studied oysters for more than 20 years. He has been searching all over the world and is committed to the promotion and dissemination of oyster culture."

I picked up the menu and read it once. There were at least a dozen kinds of oysters, and I had never heard of them. I was very looking forward to it.

The waiter came back and ordered the dish: "French oysters, Canadian Cooxi, Irish Sea Heart, French Black Pearl, Iberian Little Hosai, and Icelandic Scallops, all of them are available.

"The main dish is Wellington King Salmon, served with dried sautéed wild mushrooms with hot spring eggs, and two roasted French spring chicken with black truffles..."

"Choose dessert... pan-fried foie gras with caramel figs South GM puree, this is the first."

After the waiter finished the meal, he said politely: "Okay, according to your request, our chef Simon will serve you in person in the future. Please wait."

"I heard that this French oyster is Berlon oyster, which is of a heavy taste level. If you don't like it later, you can ignore it."

While studying the menu, he explained: "Gourmet is my first hobby. You have to be polite. The more I eat, the happier I am."

Su Yun slowly relaxed and finally felt the life of a rich man. She completed her dreams for many years with one phone call, and a random meal of thousands or tens of thousands, which was simply...

The blonde Simon pushed the dining cart in, said hello in fluent Chinese, and began to process the oysters. He pried the live oysters open, washed the oyster meat and oyster shells with clean water, drained and set aside.

The oysters are delicious and the shell is hard to open. Simon only needs a small sharp knife, pick up the oysters, hold the oysters in one hand in the palm of the palm, and hold the knife in the other hand. Before Su Yun could see clearly, the tip of the small knife was quickly inserted into the oval shell.

With a gentle press of your wrist, the clear and milky oyster meat was exposed, making it plump and fragrant, making people appetite-willing.

Immediately place it on the disc, covered with crushed ice, and carefully decorated with a few slices of cut lemons. Send it to the table without adding any seasonings, just drizzle a few drops of lemon.

Johnson nodded and greeted Simon, picked up the oysters and said, "French oysters are large in size, fine in meat and juicy. When salvaged, they must be purified in the seawater culture pond. After a week, they will spit out all the silt and remove unclean adhesions on the surface, then they can be certified."

"The oyster shell is flat and should be produced in the estuary of the Beron River where salty and fresh water intersects. Because it has a unique metallic smell, it is also called copper oysters."

Simon smiled slightly and said, "You are right. The Peron oysters are divided into 11 grades. According to the size and weight of the oyster shell, the smallest one is No.6, the larger one is No.5, and so on."

"After No. 1, larger ones will be rated as "0". 90 grams of them are "0", and the maximum is "00,000". If you are too small, you will have no meat, and if you are too big, you will be tough, so three or four "0" are the best food for about three to five years."

"The bite and taste are at its peak. All the Beron oysters in our store have obtained AOC's origin certification. They can definitely be eaten raw. Please feel free to taste it."

After saying that, the waiter gave him a glass of red wine, Simon explained to Su Yun: "If it is a lady who tastes it, since it is a heavy-tasting oyster, it must be paired with red wine to neutralize it. It will feel paralyzed when you first enter the mouth and it tastes full. This is why the Perron oyster is called the king of oysters."

Johnson slowly put the oysters into his mouth, and was instantly flooded by the rising tide of the sea. It was both majestic and lingering. The whistling sea breeze contained a fresh sweet and fragrant oyster smell, like a huge wave that was surging.

Then the metal texture from far to near was spreading from the tip of the tongue throughout the body as if it was electricity!

All the tastes were deeply shocked, and the lasting sense of anesthesia made people feel elated, and the feeling was too deep...

Su Yun next to her nervously took a small mouthful and coughed violently in an instant. She couldn't stand it. She blushed and said, "I'm sorry, I'm sorry..."

Johnson and Simon laughed, which was indeed a bit too exciting for women. Simon took out another kind of oyster and showed it: "If Bellon oysters are the king of oysters, then Ginado is called the Oyster."

"This is a super brand of French oysters. Each genuine oyster from Gilardo Company has a unique G-shaped seal on the oyster shell."

"Each person moved at least four or five times in his life, and after 59 breeding and refining processes, as well as the baptism of the pure ocean, it took more than four years to go public."

After processing, I delivered it to the table with both hands. Johnson picked up the oysters. Whether the oyster meat was full could be selected from the shape and weight. If the shape was deep and concave wine glass and felt heavy in my hand, it would be basically qualified.

Just pick up the oysters and you can feel the rich smell of sea water that surges out. First, the saltiness of the sea water is because the sea water in the aquaculture water is relatively rich.

But this salty is very pure and natural, so clear that it does not have a hint of astringent taste, and it is the real sea salt smell.

Next is the fresh aroma of oyster meat, with plump and firm meat, elastic and chewy texture, full of the unique umami flavor of the ocean and the complex fresh and sweet fragrance. When you savor it carefully, there is actually a subtle frankincense flavor.

The layers are clear but delicately integrated, and the slightest hazelnut smells like a naughty child, looming. The sticky piece of meat between the oyster meat and the oyster shell is slowly chewed to feel the fresh sweetness in it.

With a sip of red wine, it's amazing...

"It's so delicious!" Su Yun finally realized the deliciousness of the oysters, and her face was full of enjoyment. It was worthy of being the best for every one of them, and it was so cool!

Next is the Irish national protection of Dungarvan Bay, where the Atlantic currents meet, the heart of the Irish sea, rich and fertile, with a strong mineral flavor, and a faint citrus fragrance...

French black pearls, long oyster shells, oyster meat is plump and elastic, with a transparent texture, and a frankincense hidden in the umami flavor, which is rich and sweet...

The 48-month-old Iberian Little Hesai complements the selected white wines in the store...

The huge South African abalone is cooked very soft and glutinous with the slow cooking technique...

The first-class Icelandic scallops are thick and sweet, and you can find more surprises at the entrance...

Johnson Sachs tasted a bite of dried fried wild mushrooms with hot spring eggs and murmured to himself: "Chicken leg mushrooms, chicken oil mushrooms, black truffles... and rare brown mushrooms?"

The meat is thick and juicy and has a strong aroma. A small hose is inserted in the mushroom salad for guests to season themselves. It seems to be just ordinary olive oil, but it is actually homemade sesame oil.

Soak more than ten air-dried mushrooms in olive oil for two weeks to extract the fresh aroma of mushrooms. Before eating, drop the sesame oil in the hose into the already fragrant mushroom salad, as if the mountains and fields in the autumn were included in the plate.

The main dish is Wellington King Salmon, which is made of Wellington Steak, but it abandons the thick shell and uses thin and multi-layered pastry, which reminds people of Cantonese dessert.

The light pastry is more harmonious with the light fish meat, and the fish roe sauce and eggplant miso sauce add a bit of ocean flavor in different forms.

A spoonful of caviar is decorated next to it, and the inconspicuous concentrated sauce turns out to be eggplant miso sauce, which is refreshing.

Roasted French Spring Chicken with black truffle not only has black truffle sauce on the skin, but also has thick black truffle sauce between the skin and the chicken before entering the oven.

The three-yellow chicken is wrapped with black truffle and simmered with vegetables, and then filtered with chicken breasts. It takes three days before you can get a clear, dark red chicken soup. It is seasoned with salt and has a very mellow taste.

Remind of the poems of Mei Xiaochen in the Northern Song Dynasty:

The charcoal in the middle kitchen is burned with lace and artemisia.

I ordered the quality and cooked, but I still fled.

Take a look at the house and make a clear and simple jade paste.

In the autumn wind, I think of the bass and the crab claws are held in the frost.

It is a violent thing, and the pleasure is also a hero.
Chapter completed!