Punch: From third-rate anchor to top chef

Chapter 419 419. Improved 'Dark Cuisine'

Rich foam, mixed with champagne-colored liquor into the mouth.

The taste is very refreshing, and the air feeling brought by the foam is very light.

The fragrance of orange peel and the fruity aroma of almonds pass over the taste buds on the tongue along with the slightly sweet champagne.

Li Xiao nodded in satisfaction, the champagne tasted very refreshing.

Then the first cold dish was delivered to the table by the young lady after the aperitif.

"Mr. Li, Ms. He, this is Canadian sweet shrimp sashimi, please take it slowly."

The portion is not much, and it is also one per person.

But the size of the shrimp is very big, only two fingers thick, ten centimeters long.

On top of the red and white shrimp meat, there are plump and light green caviar, which are neatly spread on the shrimp meat.

Carefully clamp the body of the sweet prawns so that the caviar on the prawns does not accidentally fall off.

The entrance is very sweet and refreshing, and the sweet shrimp does not have any fishy smell.

The shrimp body is very dry and there is no feeling of stickiness on the tongue.

The caviar on it was very light in salt. Although Li Xiao couldn't easily tell which caviar came from, the price was definitely not low.

After all, its fishy and salty taste is too light.

After the plump caviar exploded in the mouth, there was even a faint fruity aroma.

The fresh and sweet taste immediately fills the tip of the tongue.

The sweet prawns were eaten by the two in one bite, and the cold dish was brought up by the young lady immediately after:

"Hello, this is a specially improved bagna cauda, ​​please use it slowly."

A dish that looked like a poached egg was served on the table, and beside the poached egg was a small handful of brown-yellow particles piled up finely.

bagna cauda is a typical dish of Piedmont, Italy.

cauda is "hot" and bagna is "sauce soup" and is spicy.

Translated into the language of the Han Dynasty, it is hot spicy soup.

This made Li Xiao a little puzzled, after all, what he was eating now was the cold dish?

How come there is a hot soup?
Just when Li Xiao felt that the other party was wrong, wisps of air-conditioning floated out of the plate.

!!!

Is it really a cold dish?

Only then did he remember that the young lady had indeed said just now that this was the improved dish of the other party.

Seeing Li Xiao's hesitant expression, He Ruochu had a playful smile on his face:

"Mr. Li, don't you have a date in the afternoon or evening?"

???

What's the situation, isn't this question a bit weird?
Does this Miss He want to ask me out?

How should I refuse?

But before Li Xiao could think about it, He Ruochu said:
"This dish will have a richer taste, so you can skip it if you have a date in the afternoon or evening."

"Strong taste?"

While repeating what the other person said, his nose twitched slightly, but this dish didn't have a strong smell.

He first picked up the small brownish-yellow particles next to the 'yolk'.

A rich burnt flavor floods into the mouth, garlic, butter, black olives, marinated anchovies.

The rich taste burst in the mouth instantly.

Li Xiao's eyes widened instantly, this feeling was too exciting.

The sauce tastes plain on the outside, but it has a powerful impact.

Now he understood why he said he couldn't eat this dish if he had a date in the afternoon or evening, because the aroma of garlic was too strong.

Accompanied by the rich sauce aroma of anchovies, this sauce tastes even stronger.

After eating it in the mouth, there will be no way to dissipate it for a while.

However, Li Xiao didn't care. After all, although there were activities in the afternoon, they were only broadcast live online and would not have much impact.

Li Xiao also scooped up a little bit of egg white-like sauce on the side with a spoon, and tasted it.

Unlike the brown sauce, this milky egg white-like sauce tastes very smooth.

It is a frothy cream sauce, with a light milky aroma and the airy feeling brought by the foam, which makes people feel very fresh.

And the egg yolk in the middle is ice cream made of sweet peppers.

The bell peppers are not overly spicy, in a rich and creamy flavor.

The spicy taste of fresh and refined sweet pepper is mixed in it, and the taste is very refreshing.

After all, Li Xiao had never eaten spicy ice cream before, and some crushed salted egg yolk was added to this sweet pepper ice cream.

It makes the taste taste salty, salty and sweet, with an indescribably weird feeling.

However, this taste is rather strange. After the ice cream is dipped in garlic-flavored anchovy sauce, the taste has improved a lot, but it is still a long way from normal food.

If Li Xiao was live broadcasting, I'm afraid he would have to start complaining.

But when he saw He Ruochu opposite, he ate very happily.

He could only pinch his nose and eat the whole bagna cauda.

Fortunately, the portion is not much, otherwise it would be an unforgettable torture.

After eating this ghost and animal dish, which is close to dark cuisine, the second meal wine appeared in front of Li Xiao's eyes.

"Hello, both of you. The second table wine is the famous Chablis William Fèvre. Today's one is the white wine of Petit Chablis, which is a 14-year-old new wine."

After the young lady finished introducing the wine in her hand, He Ruochu said:
"I put this wine here specially, and it tastes pretty good."

"It's very refreshing and low in alcohol, so it's perfect for a drink before going to bed at night."

"Of course, it's also quite good to drink before eating. Try it if you like it. If you like it, I'll give you a few boxes."

Li Xiao didn't directly refuse either, after all, neither he nor He Ruochu.

There is not much difference between giving one or two cases of wine and ordinary people giving one or two cases of soda.

So he nodded:
"Okay, then I'll wait and see how delicious the wine Miss He is talking about."

While the two were chatting, the waitress took out a bottle of green white wine emitting air-conditioning from the dining car.

On the wine bottle, there is also a device full of technology.

Coravin, an artifact of wine extraction: It claims that you can drink wine without opening the cork.

This device is a device researched and manufactured by Gregan Pochet, an atomic energy engineer in the Free State.

This nuclear engineer, although unknown in his professional field, has a very famous name in another.

He is the third largest private wine collector on the west coast of the Free State.

It has more than 1 bottles of various alcohols, most of which are wines.

And this set of equipment was also developed because he loves wine.

Once the wine is opened, it is easily damaged, and it cannot be stored for a long time, and there is no way to maintain the original flavor.

So he designed a device that can directly get the wine inside without opening the cork.

Constructed of stainless steel and aluminum, this wine remover removes the wine by inserting a long, thin, durable straw into the cork without opening the bottle.

When the Coravin is turned on, the wine will flow into the glass along the straw, but oxygen cannot enter the bottle.

At the same time, the device will inject argon (an inert gas) into the bottle to replace the wine that was taken out.

This inert gas can prolong the storage time of wine, and at the same time delay the flavor.

When the straw is removed, the cork snaps back, leaving the rest of the wine in pristine condition.

With this special corkscrew, wines that would otherwise only last a few days or even a few hours after opening.

It can last up to several months now.

(End of this chapter)