Park Hyatt Hotel annual New Year's gala dinner, and I look forward to most is almost no suspense of a meal. Bai Yue chef Ouyang Qinglong arrangements before the food is full of a disc, a superb collection of beautiful things, including foie gras mousse, Sauternes Wine Jelly, lemon teriyaki top scallop in shell sashimi, Maine Lobster cocktail snacks, fried crab cakes, Palma ham with melon, Blada tomato cheese salad...... A delicious meal, as the eight article, introduction, need to connect freely flowing style of writing, a soup the next is amazing: need for bird's nest,SpainBlack pig ham melon cup; the next is too busy to attend to all: delicious fried tuna, Italian wine simmer purebred and cattle, a plate of all kinds of cheese, a "memory" of the dessert...... A perfect dinner, then such as "large strings hummed like rain, the small strings seem like whispering. Hummed, whispered-and then were intermingled like a pouring of large and small pearls into a plate of jade.
Fat Ouyang master like a serene breeder walk around us, with us kindly chat. He asked me, what do you think of this dish? What to eat? While I admire, he politely asked: Master Ouyang, can you give me a bowl of fragrant spicy beef noodle?
This bowl is I ate a few days ago, Shannon taste has been hovering in the mouth, become the taste buds on the "nail households". To tell you the truth, I am willing to put the bird's nest, Maine lobster, scallop in shell, the top Spanish black pig ham, purebred cattle...... All into a bowl of beef noodles.
That bowl of beef noodles with the legendaryAustraliaAnd the cattle, and cattle rib meat, I called "near the bone", has a fat plump, and thin clear, three hours to simmer, entrance to ashes to ashes, everything is empty. Noodles are hand made, root out. The soup thick, slightly spicy, inside mat students baby food, a little onion, a bowl of drink, sweating forehead. If the grand banquet is evening dress, the noodles is personal small quilted jacket.
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