Inherit For Three Thousand Years

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

The theme of the third chapter is "Asia".

At this point in the dinner, everyone in the venue is basically full, and they are more appreciative of the next dishes.

The first course of this chapter is "wax-sealed black cod".

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

Lavender, honey, sesame, black cod with cucumber juice, cod with black and white sauces, take a small bite, the white sauce is a little sweeter, and the black sauce is added with black vinegar. Overall, it is tender and juicy.

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

The second dish is "Singapore Black Pepper Beef".

The mysterious environment that matches the last dish, the style of painting changes, and you enter the lively night market in Singapore.

Under the night scene of Singapore, a mysterious door slowly opened—the wind of the night market of Singapore food stalls was blowing in, and then every customer was asked to line up with their own plates to pick up the food, and each of us was actually asked to carry the food Queuing up to pick up dishes, the restaurant has really tried its best to interact with customers and visual effects, and it turns out that the effect is really good.

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

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

Seeing her eating happily, Xiao Yao raised his evaluation of this dish by one point again.

The third course is the Qingkou Xiaodian "tea - Lapsang Souchong", a somewhat weird name.

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

Originally, I thought that what was poured out of the teapot would be tea, but after a long time of effort, only some seasoning powder was poured out from the small white teapot.

Fang Suxi's temper became a little impatient, and she used a little bit of strength to pick up the teacup and almost crushed it.

take a closer look,

It turned out that under the light and shadow, the fake teacup is still a refreshing little spot similar to smoothies.

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

"The chef is really too naughty, and he played such tricks one after another. I will definitely watch it more carefully next time, and I will definitely not be fooled again." Fang Suxi said a little annoyed.

This attention jump was a nice surprise.

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

This teacup-style dessert has a frosty taste, neither sweet nor greasy, and it melts in the mouth. Xiao Yao personally likes it very much and gave it a high evaluation.

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

The waiter introduced that Chef Paul Pairet started to conceive this dish ten years ago, and after many trials and failures, he finally succeeded in making the current taste.

This dish must be enjoyed while it is hot. The fat is rich and sweet. After eating one slice, one will immediately want to eat the second slice. The cold soup and strawberry dessert on the side are used to relieve the greasy, and the effect is better when eaten together.

The roasted duck skin is crispy and slightly sweet, and the aroma of oil carries the taste of cola. It is really wonderful and not against the harmony. The chef's research and creation of this dish is very successful.

The third chapter is the main menu element, which incorporates many Asian elements, which really surprises people a lot. At this time, after drinking for three rounds, the atmosphere of the audience was pushed to a climax.

After Xiao Yao and Fang Suxi confirmed their relationship as boyfriend and girlfriend, although they couldn't talk loudly or even whisper at the dinner table, the occasional eye contact was warm and sweet enough.

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

"I heard that UV's desserts are very unique and well received. Originally, this was what I was looking forward to the most. Unfortunately, I am already full. I don't know if I can still eat the next dessert. ?” Fang Suxi was expecting and regretting at the same time.

"If it tastes delicious, then you can eat a little more. If it feels average, a small sip is enough." Xiao Yao suggested.

Fang Suxi said helplessly, "That's the only way to go."

The first dessert is the "Holy Eucharist". Although it is used as an appetizer for one bite, it can also be classified as a dessert as an ice cream.

The ice cream is cold at the entrance, followed by the sour taste of green apples, with a hint of mustard fragrance. The crunchy texture is somewhat similar to meringue, but it melts quickly, leaving only the aroma wrapped in ice crystals.

The light texture obtained by quick freezing in liquid nitrogen is perfect as an appetizer, and the clean flavor with acid as the main body is a good choice as an appetizer.

Ice cream has always been the favorite of girls, and the quantity is not large, Fang Suxi quickly wiped out all of them.

"Is it enough? If you still want to eat, I can leave this to you to handle." Xiao Yao pointed to the ice cream that he had only touched a small bite.

Fang Suxi quickly waved her hand, "I don't dare to eat anymore, I have to keep my stomach until the end, so I don't want to eat too much."

While the two were talking, the next dessert was served.

This dessert is "Tomato Love", and the shape of the dessert is always exquisite and attractive.

Put the cherry on the top half of the tomato in your mouth, and as the icing breaks, the juicy tomato overflows your lips and teeth.

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

Try drinking the soup contained in a small cup, full of sweet cherries. Although there are not many special features, no one does not like the cold cherry soup.

This is a very creative dessert, but Xiao Yao didn't think highly of it 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 think the sour taste is a bit too strong. I don't like sour food."

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

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

The next dessert was "Caramelized Carrot Cake".

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

The drink that goes with the cake is a blend of fruit juice, sweet orange, carrot and ginger, with a very balanced flavor. The main body of the cake is a caramel cake flavored with a variety of spices, served with hot orange gelatin and crispy ginger slices. The cake is excellent, with rich flavor layers and well-controlled sweetness. The addition of fruit juice stimulates richer fruits flavor.

For Fang Suxi, the process of making it by herself is very fulfilling. Although it is only a combination of prepared raw materials, it is possible to make delicious desserts with her own participation. This kind of psychological satisfaction is more important than deliciousness.

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

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

The mousse is a bit greasy, but the matching drink is very clever. The accompaniment drink is freshly brewed mint tea. For such a creamy drink, it would be perfect to pair it with refreshing mint tea.

The idea of ​​recreating oranges is very interesting. Although it is not complicated, it is still a well-finished dessert.

"Hibernation Gummy Bear" is a very creative dessert. While enjoying the dessert, you can watch the gummy bears race on the screen.

The gummy bears do not taste like fudge, but more crispy and soft, more 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 eaten before, the taste is richer, and the liquid has been evenly dispersed.

The classic "egg tart" is Fang Suxi's favorite dessert.

The small egg tart is neat and beautiful. After the extremely thin tart shell is lightly crushed, the inside is actually balled cream, which shatters in the mouth. The effect of the liquid filling is very ingenious, unlike traditional egg tarts that stay in the mouth, the strong milky aroma and sweetness burst out in an instant, without leaving a sweet and greasy feeling, which is very shocking.

In order to ensure that the egg tart can disappear instantly, I chose the tart crust like shortbread instead of the traditional baked tart crust. The advantage is that it hardly affects the design of the taste level while playing the role of the container. No need to chew, this ball The design of the stuffing is really delicate, even Xiao Yao is quite impressed.

The pursuit of egg tarts has always been a crispy outer skin and a delicate filling. This egg tart has reached the limit of this requirement in a sense. The use of spheroidization technology can ensure that the flavor will only appear when you bite it, and then 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 that Xiao Yao has tasted, this one is the one that Xiao Yao rated the highest.

The presentation of the "non-shark fin soup" is very good. A bowl of "non-shark fin soup" is served in a small glass cup, full of charm.

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

Making the fruit cold soup into shark's fin is a highlight, but the style is the same as the previous cherry cold soup, which is cool and sweet, but leaves no aftertaste after eating. Xiao Yao feels a little pity. He thinks that if the compound fruit flavor is used, it should be have better performance.

The final dessert of the evening was the "Isfahan Plates to Wash", which looked aptly named, a pile of cutlery.

Soap bubbles are sweet foam, which should be fruit juice or honey. What is left in the cup is some juice, and the plate next to it is sauce and berries.

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

And the Isfahan flavor he created is also very popular. Pierre Herme can be used as an egg as the last link of this dinner, and the chef has given this dessert more flavor Layers, overall, this dessert did not disappoint as the finale.

The French meal that lasted more than 4 hours was finally over, and Fang Suxi burped involuntarily.

Noticing that Xiao Yao was looking towards her, Fang Suxi rubbed her lower abdomen, and said embarrassedly: "I ate too much today, even if I eat it as two meals, it is far more than my appetite. I think I can't even walk now."

Xiao Yao stretched out his hand, flashed it in front of Fang Suxi's eyes, and then appeared in his palm as if by magic, a plate of Jianweixiaoshi tablet.

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

Fang Suxi took the Jianweixiaoshi tablets, took out 4 pills and ate them, "With the Jianweixiaoshi tablets, I don't have to be afraid."

Not only did Su Wenjing eat too much today, but she was also forced to eat dog food by force. She suffered 10,000 points of damage. Seeing that Xiao Yao had carefully prepared Jianwei Xiaoshi tablets, she finally couldn't help it. Fang Suxi snatched the Jianweixiaoshi tablets from her hand, and said, "Hurry up and give me a few pills, I ate too much dog food today, I must take a few Jianweixiaoshi tablets to digest and digest, otherwise, eat One night of dog food, maybe I will choke to death."

"It's obvious that I'm greedy, and I've been supported by the French feast, but I still have to find a reason. If you are envious, you should hurry up and find one." After officially becoming Xiao Yao's girlfriend, after a night of Adapting, Fang Suxi has gradually gotten used to this identity, and she can even retaliate against Su Wenjing with this.

Su Wenjing seemed to want to get to know Fang Suxi again, and said in a questioning tone: "Are you still the Fang Suxi I want to know? You were still the shy innocent girl yesterday, why did you suddenly change so much? Could it be? After the boyfriend, can he still lend you courage?"

Today's guests are very satisfied with the dinner tonight, it is a satisfying food journey, and for Xiao Yao and Fang Suxi, their harvest is even greater, not only tasted a sumptuous dinner, And also harvested sweet love, this is definitely a wonderful night worth remembering.

After Fang Suxi went back, she lay on the bed so excited that she couldn't sleep. After sending a message with Xiao Yao, it took a long time before she fell asleep with a sweet smile.

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