第五道菜是山孤手擀面。
装面的容器是一个藤黄色的大碗,碗很大,面很少。
小姐姐开口介绍到“山孤手擀面,全手工制作出来的手擀面,手擀面在煮熟后离开放入凉水中,让面变得劲道。
手擀面上的野生的松茸,吃之前将手擀面和松茸拌匀即可。“
这份山谷手擀面的分量也不多,大概也就三四口的样子。
拿起快子把松茸和手擀面拌匀,一口吃下手擀面非常劲道。
松茸经过煎炒,松茸特有的香味被完全释放出来,口感也非常爽脆。
三两口就把山孤手擀面吃完,李潇还感觉有些意犹未尽,这个面的味道实在是太好了,可惜美中不足的是份量太少。
很快说服小姐姐就把碗扯下去。
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接着是第六道菜。
穿着酡颜(tuó yán)色旗袍小姐姐端上了菜。
酡颜,喝酒脸红的样子,也泛指脸红,也称酡红。
己时,隅中,又名日隅过隅未中,故为隅中。
此时日光将盛未盛,
将暖未暖犹如饮一杯薄酿
醉倒在漫漫天光里
满面酡颜
诗人苏轼也曾有诗,
酡颜玉碗捧纤纤,
乱点余花吐碧衫。
歌咽水云凝静院,
梦惊松雪落空岩。
清秀的女子
山间的白雪
和氤氲的茶气
相映成了醉人的景致
己时的光景
正是醉人的酡颜红
第六道菜是麻婆豆腐
麻婆豆腐装在驼红色的的小碟子中,红的辣椒,白的豆腐,黄色的圆角碎,绿色的葱花颜色非常好看。
白白女敕女敕的豆腐上面铺着一层浅浅肉末,拿起白色的勺子舀起一勺带着肉沫的豆腐。
勺子放进口里,肉末经过豆瓣酱煸炒,椒香浓郁,豆腐爽滑女敕滑可口。
麻婆豆腐的分量同样不多,很快就被吃了个一干二净,碟子被旗袍小姐姐端了下去
第七道跟着上来了。
午时,又名日正。
一日之内
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午时为日头最盛之时
如同胭脂烈色,
胭脂,为多情之色
午时捣花成色
色如美人面
色入良人眼
花多情,美人多情
世间万物亦是多情
胭脂色和服小姐姐放下第七道菜。
第七道菜牛菌松茸汤,
胭脂色的小汤碗,金色的小勺子,装着清澈见底的牛菌松茸汤,半个牛菌孤浮在汤碗中间,牛菌孤上面撒了细碎的白松茸,像是湖中的一座孤岛上,落满了细碎的白雪。
菜意境是真的美,非常美,味道也确实不错,怪不得这间店在网上的评价会这么高。
李潇拿起金色小汤勺,舀起一勺清汤。
汤虽然散发热气,但是温度已经不会很高,正好入口。
汤一入口的第一感觉,就是鲜,非常非常的鲜,是食物本身的鲜味,绝对不是添加了什么奇怪的增鲜剂,味道很醇厚,风味也浓郁。
李潇眯起眼睛,在舀起一勺子,汤进入口中,李潇的舌头在口腔内打转,这道牛菌松茸汤异常好喝。
汤很清,味道却异常鲜美,新鲜的牛菌孤加上风味浓郁的松茸,简直就是绝配。
姜映雪比了一个大拇指“好喝,相当不错的一道汤,太鲜了,我从未想过一道素的汤,可以做出肉汤都没有的鲜味。”
因为没有放肉,所以没有肉类特有的腥味,这汤里面没有放姜去腥,味道非常干净。
白松露的风味很特别难以形容,不过真的很棒,“
李潇点点头,赞同道“没错,我从没有想过,一道全素的汤可以这么好喝。”
后面的菜品继续。
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第八道菜,穿着水天碧的和旗袍小姐姐把菜端了上来。
天水碧,浅青色。古代丝帛染色名,相传为南唐后主李煜的姬妾所染。
五代《五国故事》卷上:天水碧,因煜之内人染碧,夕露于中庭,为露所染,其色特好,遂名之。
浅青色的盘子中间放着手掌大小的葱油饼。
这块葱油饼虽然比较迷你,但是金黄色的葱油饼上点缀了青绿色的葱花,放在了浅青色的盘子里。
像是一片金色的落叶放在了草地上一样,确实很好看,不过,真的太小了。
李潇夹起葱油饼,塞入口中,外皮很酥内里很软,口感,味道都十分不错,除了太小,这块葱油饼没有什么问题。
吃完葱油饼,第九道菜,也出来了。
这次端菜的是一位穿着秋香色的旗袍小姐姐。
秋香色,也就是浅橄榄色,是一种融于黄绿之间的奇妙之色。
如午后日色将跌未跌之时
温暖而安谧
申时也称为哺时
故而暖暖日色下
重见炊烟起
属于申时的第九道菜,酒酿圆子。
九颗酒酿圆子,一颗不多,一颗也不少。
浅橄榄色的圆盘,一层浅浅的澹白色的酒酿里,静静地躺着九颗白色的只有小拇指大小的丸子。
丸子上面撒着一层金黄色的桂花,像是黄昏时,屋顶上冒气缕缕炊烟,金色的落叶划过团团炊烟。
拿起长柄的白瓷的小勺子,一勺刚好一颗,不多不少,最多只能留下少许的酒酿,以及一两颗金黄的桂花。
丸子有点硬,可能是为了保持形状,牺牲了口感,酒酿还算不错,酒味不算浓重,即使不喝酒的人,也可以浅尝几颗。盘子被端下去,第十道菜上来了。
小姐姐穿着青花色的旗袍,带着第十道菜,莲藕盒子来到李潇身边。
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日落江湖白
潮来天地青
此时的天地由昼入夜
日色逐渐沉下去
鸡栖于时
牛羊下来
暮色降至
莲藕盒子的分量也不多,只有小小的两片,一片叠在另一片上面。
李潇夹起一块莲藕盒子上咬了一口,仔细咀嚼了几下,才露出一个满意的表情
“面粉湖调的不错,很酥,莲藕用的是脆藕,咬下去非常清脆,内里是一些土豆泥以及红萝卜碎,糯糯的,非常不错,不错挺好吃的。”