Rich foam, mixed with champagne-colored wine enters the mouth.
The taste is very refreshing, and the airy feeling brought by the foam is very light.
The fragrance of orange peel and the fruity aroma of almonds, along with the slightly sweet champagne, pass over the taste buds on the tongue.
Li Xiao nodded with satisfaction. The taste of this champagne was very refreshing.
Then the first cold dish was brought to the table by the young lady after the pre-dinner drinks.
"Mr. Li, Ms. He, this is Canadian sweet shrimp sashimi, please use it slowly."
The portion is not much, one per person.
But the shrimp is quite big, only two fingers thick and ten centimeters long.
On top of the red and white shrimp meat are plump light green caviar, which are neatly spread on top of the shrimp meat.
Carefully pick up the body of the sweet shrimp to prevent the caviar on the shrimp from accidentally falling off.
It is very sweet and refreshing in the mouth, and the sweet shrimp does not have any fishy smell.
The shrimp body is very dry and there is no sticky feeling on the tongue.
The caviar above has a very light salty taste. Although Li Xiao can't easily tell which caviar it comes from, the price is definitely not low.
After all, its fishy and salty taste are too weak.
The plump pieces of caviar even have a faint fruity aroma after they explode in the mouth.
The fresh and sweet taste immediately fills the tip of the tongue.
The sweet shrimp was finished by the two of them in one bite, and the cold dish was brought out by the young lady:
"Hello, this is a specially improved bagna cauda. Please use it with caution."
A dish that looked like a poached egg was served on the table, and there was a handful of brownish-yellow particles scattered around the poached egg.
Bagna cauda is a typical dish from Piedmont, Italy.
cauda means "hot", while bagna means "sauce soup", which is spicy.
Translated into the language of the Han Dynasty, it is hot spicy soup.
This made Li Xiao a little confused. After all, what he was eating now was cold dishes?
Why was there just hot soup?
Just when Li Xiao felt that the other party was wrong, wisps of cold air floated out of the dish.
!!!
Is it really a cold dish?
Only then did he remember that the young lady had indeed said just now that this was the other party's improved dish.
Seeing Li Xiao's hesitation, He Ruochu's face showed a playful smile:
"Mr. Li, you don't have a date in the afternoon or evening?"
???
What's going on? Isn't this question a little weird?
Does this Miss He want to date me?
How should I refuse later?
But before Li Xiao could think about it, He Ruochu said:
"This dish has a richer taste, so you can skip it if you have a date in the afternoon or evening."
"Strong flavor?"
As he repeated the other person's words, his nose twitched slightly, but this dish did not have a strong flavor.
He first picked up the small brown-yellow particles next to the 'yolk'.
A rich, burnt flavor floods into your mouth, including garlic, butter, black olives, and marinated anchovies.
The rich taste bursts into your mouth instantly.
Li Xiao's eyes widened instantly. This feeling was too exciting.
The sauce tastes ordinary on the outside, but it has a powerful impact.
Now he understood why he couldn't eat this dish if he had a date in the afternoon or evening because the smell of garlic was too strong.
Along with the rich sauce aroma of anchovies, the sauce has a richer taste.
If you eat it in your mouth, it won't dissipate for a while.
However, Li Xiao didn't care. After all, although there were activities in the afternoon, they were only live online and would not have much impact.
As for the egg white-like sauce on the side, Li Xiao also scooped a little bit with a spoon and tasted it.
Different from the brown sauce, this milky white egg white-like sauce tastes very smooth.
It is a foamy cream sauce, with a light milky aroma and a sense of air brought by the foam, which makes people feel very fresh.
The middle, which looks like egg yolk, is ice cream made from bell peppers.
The spiciness of the bell pepper is not high, but it has a rich and creamy flavor.
The spiciness of fresh and refined bell peppers is mixed in, and the taste is very refreshing.
After all, Li Xiao has 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 and sweet, with an indescribable weird feeling.
However, this taste tastes strange. After the ice cream is dipped in garlic-flavored anchovy sauce, the taste becomes much better, but it is still far from normal food.
If Li Xiao is live broadcasting, I'm afraid he will have to start complaining mode.
But seeing He Ruochu opposite, he was very happy to eat.
He could only hold his nose and eat the whole bagna cauda.
Fortunately, the portion is not large, otherwise it would be an unforgettable torture.
After finishing this dish, which was close to dark cuisine, the second dish of wine appeared in front of Li Xiao.
"Hello two, the second table wine is from the famous Chablis winemaker William Fèvre. Today's wine is a white wine from Petit Chablis, and the vintage is 14-year-old new wine."
After the young lady introduced the wine in her hand, He Ruochu said:
"I put this wine here specially. It tastes quite good."
“It tastes very refreshing and has a low alcohol content. It’s perfect for having a drink before going to bed at night.”
"Of course, it's also very good to drink before eating. Try it and see if you like it. If you like it, I'll give you a few boxes."
Li Xiao did not refuse directly, after all, neither he nor He Ruochu.
In fact, the difference between giving one or two boxes of wine and ordinary people giving one or two boxes of soda is not that big.
So he nodded:
"Okay, then I'll wait and see how delicious this wine Miss He said is."
While the two were chatting, the waitress took out a bottle of green white wine that exuded air conditioning from the dining car.
There is also a technological device on top of the wine bottle.
Wine retrieval tool: It is said that you can drink wine without opening the cork.
This device was researched and built by Greg Lambochet, an atomic energy engineer from a free country.
Although this atomic energy engineer is unknown in his professional field, he has a very famous name in another aspect.
He is the third largest private wine merchant on the west coast of the Free State.
It has more than 10,000 bottles of various liquors, most of which are wine.
This set of equipment was also developed because of his love for wine.
Once the wine is opened, it is easily damaged and cannot be stored for a long time, nor can it maintain its original flavor.
So he designed a device that could directly obtain the wine inside the cork without opening it.
Made of stainless steel and aluminum, this wine dispenser eliminates the need to open the bottle and removes the wine by inserting a slender, durable straw into the cork.
When opened, the wine will flow into the cup along the straw, but oxygen will not enter the bottle.
At the same time, the equipment will inject argon (an inert gas) into the bottle to replace the wine that was removed.
This inert gas can extend the storage time of wine and also delay the flavor.
When the straw is pulled out, the cork snaps back into place, leaving the remaining wine in its original state.
With this special bottle opener, wine can only be stored for a few days or even a few hours after opening.
