Riding the wind of rebirth

This was getting more and more unreasonable. Zhou Zhi complained in his heart that if the Longqing blue and white dragon-patterned jar had received such treatment before, Zhou Zhi might not have had the courage to let others give it up.

After admiring the impressive Egon, which was housed in a museum-grade glass safe, the three of them sat down at the dining table.

Spencer whispered attentively, "Mr. George is our honored guest. I wonder if he is interested in trying our hidden menu. Today we have Truffe, huitre, and Escargots de Bourgogne."

"Eh? Mr. Spencer, can you say it again in English?" Zhou Zhi only understood one word, Bourgogne, Burgundy, and one word, Truffe, which should be the English word Truffle. "

Spencer showed a hint of disdain and said, "Black truffles, oysters, and Burgundy snails."

"Do you want to try it?" Zhou Zhi asked the two girls. He was afraid that they had dietary taboos, but he still advised them: "Hidden menus are amazing. In Shuzhong, they are usually dishes that are difficult for restaurant chefs to make. They are not on the restaurant menus. Only regular customers know that they can order them. I once ate a Buddha's Hand Chicken Roll at Rongleyuan, which was a hidden dish not on the menu."

"Then let's try it?" Ikedaoka was a Japanese and was not averse to truffles and oysters. Snails were also child's play for him, so he asked Zhang Siluo.

"Okay, try it. If you don't feel well, give you some pork elbow." Zhang Siluo said with a smile.

"Thank you." Zhou Zhi nodded to Spencer: "Let us have a taste."

“It is a great honor to serve you.”

After Spencer left, Zhou Zhi began to complain carefully: "It seems that he was not willing to speak English just now?"

Zhang Siluo smiled and said, "The French often say that English is just French with a wrong pronunciation. What they mean is that the British stole French across the channel and finally formed their own language. You just asked him to speak English, which might actually offend him."

"Is it that strange?" Zhou Zhi understood the whole story: "But I really don't know much about this kind of thing."

"This little episode of cultural differences is actually quite interesting." Ikedaoka said with a smile: "It's just like Westerners are not used to table culture. Before, when Elbow invited them to dine together, they all declined. This is also considered impolite behavior in the East."

"Our dinner party is probably similar to their going to a bar at night, right?" Zhang Siluo said with a smile, "But at that time, we started singing karaoke again."

Snails are the main dish. When they are served, they are shells with the holes facing upwards. Green fillings are added inside the shells to seal the holes, so that no snail meat can be seen.

The tableware was also quite strange, equipped with a pair of pliers and a two-pronged fork. It seemed that you had to use the pliers to hold the snail and the double-pronged fork to take out the snail meat and eat it.

However, there are many things to pay attention to in Western cuisine. It is said that there are distinctions between the left and right hands, and even etiquette courses are required for the posture of holding wine, except for the Queen of England.

Fortunately, Zhou Zhi didn't have to do it himself. Spencer knew that the three people in front of him might not be able to use similar tableware, so he demonstrated it to the three of them personally. He used pliers in his right hand to clamp the snail shell, and used a double-toothed fork in his left hand to pick out the snail meat and put it on the three people's plates for everyone to taste.

The dishes were very delicate and exquisite. Even Zhang Silu didn't think they were scary. Zhou Zhi smiled and said, "China also has many strange dishes. Chef Zhang from Shuzhong once told me that people are not afraid of what they eat. People are mainly afraid of not knowing what they are eating. As long as they know what they are eating, they won't be afraid anymore."

"It tastes really good." Zhang Siluo praised.

Spencer presented the three people with three tall glasses of light golden wine. "These are the freshest snails from Burgundy, delivered from the forest farm at midnight last night. Our store uses the most traditional method. First, clean the snails and boil them in water, remove the internal organs, then mix the snail meat with garlic, butter and other spices, stuff it back into the snail shell and bake until the butter is fully melted."

"In order to prevent moisture loss, we also use a paste made from cheese and vanilla sauce to seal the shell to ensure that the moisture and aroma can be retained to the greatest extent."

"Since it's Burgundy snails, it's best to pair them with Burgundy wine. Are you satisfied?" "It tastes good. It makes me look forward to the remaining two dishes." Zhou Zhi gave a thumbs up. "Oh, by the way, I seem to remember a movie in which a heroine and a hero were eating snails, and because they didn't know how to use cutlery, the heroine picked up the snail and sent it flying?"

"Pretty Woman, a romantic film starring Richard Gere and Julia Roberts." Spencer smiled.

"Yes, yes, it's a movie from 90." Zhou Zhi asked, "Spencer, are you also a fan of Julia Roberts?"

“No, but that shot was taken in our restaurant.”

"Really? I don't seem to remember that big can in the movie?"

"The boss hadn't found the jar yet." Spencer shrugged slightly.

"No wonder, if there was, I would have remembered it." Zhou Zhi was a little surprised: "If it were another restaurant, they would have hung up photos of celebrities to promote it, and would have listed this snail as a signature dish. Your boss didn't do that. This is a reflection of strength and confidence."

Spencer was proud again: "The boss said this is New York, not Hollywood."

The second dish is oysters. There is no preparation method for this dish. Just pierce the oyster shell with a knife to cut the closing muscle, open it, squeeze a few drops of lime juice on it and you can eat it.

There is no pressure to eat oysters from Zhouzhi and Ikedaoka. The feeling I get from Zhouzhi is just that they are sweet and fresh with a little bit of salty sea water, and the taste is very good.

But Spencer's action made Zhang Silu afraid to eat.

After opening the oyster shell, Spencer gently scraped the black edge of the oyster meat with a knife. The oyster meat immediately squirmed and tightened. When the lemon juice was dripped on it, the oyster meat even intensified its autonomous contraction.

Spencer said that these movements of the oysters can prove that they are the freshest, and enjoying the deliciousness of oysters at this time is the best experience.

Zhang Siluo's face turned pale as he looked at the still squirming oyster meat, and then he pushed it to Zhou Zhi, using the excuse that oysters are good for men.

Zhou Zhi was stunned. There is indeed such a saying in China that oysters are the engine of men, but he is a virgin, so his engine is completely useless? !

Forget it, after all, this thing is just protein and mostly water.

The third dish is black truffle as the main dish, but in Zhou Zhi’s opinion, this dish can be called either Japanese cuisine or Chinese cuisine.

Because Zhou Zhi is so familiar with the ingredients, in addition to the black truffle slices on top, there are pan-fried fresh scallop and scallop meat underneath, paired with morels, shelled fresh broad beans, shredded chicken, and the rest, judging by the taste, should include olive oil, butter, and a little vanilla for the visual effect.

Zhou Zhi could even tell that the broad beans and morels were cooked in chicken broth.

The only slightly special thing is green oil, which was not available in China before, but there are similar ones such as scallion oil and pepper oil. The methods of making them are actually similar, except that one is to fry block-shaped ingredients at high temperature, and the other is to blend coriander sauce at low temperature. After filtering and sedimentation, the green spice oil with aroma and color extracted is finally obtained!

If you remove the thin slices of fresh black truffle covering the surface of this dish, the rest of it looks very "Oriental", but it is indeed an authentic French dish. (End of this chapter)