I returned to the city in the evening and sent Qianqian home for 80,000 yuan, and spent two days with me to sleep. The more I was considered a tip.

Retire the presidential suite and go back to Jiangnanli to take a hot bath. This trip was a full return, with beautiful scenery, food, beauty, and trinity enjoyment.

I am getting used to this kind of life more and more, having money, leisure, and hobbies. Following the food and moving along with my mood is the true meaning of the rich.

Meimei slept until she woke up naturally, came to the West Lake to run, and felt refreshed. Call Hu Hai and ask what other recommendations are there?

"Are you in Hangzhou?" An envious voice came from the other side of the phone: "If you have been to Louwailou, then go to Zixuan Jiexianglou to have a look."

"Mr. Yu Meisheng once strongly recommended that he is the executive chef and production director of Wutong Restaurant. He has a lot of experience in transforming traditional dishes, and his vision should be correct."

Hang up the phone, let Xia Long decide his position, and drive straight to the destination. It started drizzling in the sky, and slowly climbed to Bapanling Road along the lush Yanggong Dike, which is full of scenery.

The weather is beautiful, and the drizzle is drizzling. Whether it is the reeds in West Lake, the lawn on the shore, or the tall and large deciduous trees, the eyes are full of green. The fresh and moist air is all the beautiful scenery in the painting step by step.

Jiexianglou is actually a resort composed of seven retro houses. The wooden house and grass roofs combine the surrounding mountain scenery, making it look like a realistic version of the Song Dynasty landscape painting.

When he arrived at the door, he called General Manager Yu Bin and said that Hu Hai introduced him. The other party was in his early thirties, gentle and enthusiastically brought Johnson to the private room.

The decoration is simple and elegant, elegant. Yu Bin personally took out the menu and knew that the other party was a gourmet. He highly recommended a few special dishes and introduced: "I used to make Hangzhou Bang cuisine, but later I learned creativity, so I always wanted to add some new elements to it."

"My Chow has been very popular in recent years. The founder is Mr. Hu Zhongying, a cooking master and general manager of Hangzhou Restaurant. A person who regards catering as art can turn food into an art and a science."

Johnson Johnson is very interested, and I heard of it for the first time.

"To put it bluntly, it is based on Hangzhou cuisine, taking advantage of the strengths of each cuisine, using new production techniques and techniques, including combining Chinese and Western cultures, and integrating them into one, and named this innovative dish Mizong cuisine."

Seeing that Johnson was interested, Yu Bin smiled and said, "It sounds quite mysterious, but it is actually very simple. For example, restaurants no longer dry the skin because there are many disadvantages: one is to increase the work burden of chefs, the second is to occupy space and affect the environment, and the third is to be unhygienic, especially in hot weather, yellow plum weather, mold and insects are common."

"I found that the dishes after the guests were always frozen by lard when they were eaten. They improved the dishes such as salad fried steak and cooked shrimps with salad oil. Whether it was color, taste, or quality, it was no worse than those cooked with lard."

"Take a boutique route, one chef and one stove, one is both dedicated and dedicated. Ensure the cooking quality of each dish and provide an indispensable condition for innovative dishes."

"Now Mizong dishes are blooming everywhere, with the tofu sect based on Sichuan cuisine, the Hubei style mizong with the south and the north and the south. Even the Mizong dishes are also on the Korqin prairie."

After saying that, he stood up and said seriously: "Since the distinguished guest is here, it is a mule or a horse, please give me some comments."

Turn around and go out to the kitchen to arrange it. Johnson was happy to be idle. Listen for a long time, but in fact, it was just an innovative dish. It never leaves its roots. No matter how it changes, delicious food is the only standard.

All chefs hope to innovate in the combination of tradition and modernity. Their kung fu is reflected in the dishes, which is not vulgar, creative, new and positive. They can see the efforts of the producers and the serious attitude of the chef. While bringing people taste enjoyment, they also provide good aesthetic pleasure.

Before my master passed away, I also studied several innovative dishes. They tasted good, but unfortunately...

The first dish was served soon, and the essence of Rafite foie gras was collected. Foie gras was soaked in Rafite red wine. The aroma of the wine was well matched with the strong aroma of foie gras. The slight sourness of the red wine just eliminated the thick greasy foie gras, which was smooth and delicate, and the fragrance was overflowing with light gluten.

The jasmine fragrant fish cakes are very thoughtful and are amazing when served. The fish cakes in the east of Zhejiang are slightly smoked with jasmine flowers. The flower fragrant cakes are tough and fresh, which is the good taste of Jiangnan.

The red core is filled with snow, and the marshmallow is covered with red dates. It is sweet but not greasy, simple and generous.

The wild vegetables, pomegranate fresh and moist, are fresh and moist. Although it is a gathering of wild vegetables, mushrooms, the taste is very fresh and moist, and the wild vegetables are not as light as the wild vegetables. The thin skin of the beans can even be seen vaguely, which is enough to reflect the chef's craftsmanship and care.

The soup made of Qiyu Xuan'ang soup, snail head, morels, and matsutake mushrooms is made of steam pot chicken, which is nutritious and nourishing, and has a sweet aftertaste.

My favorite is the ancient secret crispy ginseng. Po ginseng is a very unpleasant sea cucumber and relies heavily on craftsmanship. After a bite, the soup is fragrant. The crispy ginseng's crispy crust is delicious. The crispy crust and soft inner form a good chewing contrast. The soup aroma and the rind are well integrated during chewing.

The wild fish from Wenling, the farmer’s fish, and the farmer’s method is just a word that cannot be resisted. Yu Bin introduced that he salvaged it at 6:30 and arrived at Jiexianglou at 12:30. When he was eaten, he was thirteen:30.

Umacata determines everything, and it is tender and impeccable.

Boil Baishuiyang tofu with snails. Baishuiyang is a town in Linhai, Taizhou. Every family in the town makes tofu. Use bacon, leeks, garlic, and add Hupaoquan water to stew the tofu into a honeycomb shape, sucking fresh juice, and taking a bite, the juice is full and fresh and timeless.

After a meal, experience the strong Jiangnan flavor and add fresh and wonderful content to the old taste memory. Each dish is full of creativity and can be found in tradition.

Ingenious craftsmanship!

Compared to Louwailou, Johnson prefers today's dishes. He adds Western cuisine's decorative art, which is full of colors, fragrance and taste, exquisite and elegant, and is worth a meal of 8,000 yuan.

Especially the Longjing shrimp, which is endless aftertaste, and asked curiously: "Is this Longjing before the rain?"

"Real Lion Peak Dragon Well!" Yu Bin said confidently: "The direct supply of tea farmers who have worked with for many years is to enhance the flavor."

Johnson nodded, ate in his mouth, and kept fragrance in his mouth. He asked for the specific address, planning to go to Shifeng tomorrow and find some real good Longjing.

The next morning, I went straight to Wengjia Mountain and was famous for its high-quality West Lake Longjing tea. It is located in Xizi Lake in the east, Wuyun Mountain in the west, Qiantang River water that surrounds the east, and north to the north and south peaks that penetrate the clouds. The surrounding mountains are covered with green and surrounded by clouds, like jade gems embedded on the banks of Xizi Lake.

It has green color, rich fragrance, mellow taste and beautiful shape, and is a masterpiece. It has five core production areas: Shi Peak, Longjing, Yunqi, Hupao and Meijiawu. Shi Peak is the best and Ming Dynasty tea is the best. Many are directly supplied to state hotels and are congratulatory gifts at the state banquet level.

Since you come here, take some more back and drink it yourself to clear heat and detoxify. It is also a rare thing to return to the capital to give it to others.
Chapter completed!