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Chapter 408 Stolen Paintings

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    Eating delicious food, of course everyone¡¯s topic cannot be separated from this, and everyone becomes a gourmet.

    Wang Zhixuan said to a plate of pork belly on the table: "Speaking of it, it's not easy to eat our authentic local dishes these days. Let's just say that this plate of pork belly, although it has been cooked relatively well, it is not easy to eat.  Compared to what I ate when I was young, it¡¯s still a bit different.¡±

    "I think of the braised pork belly I ate when I was young. It was really rich in red sauce. The meat was crispy, just the right amount of fat and lean, and bright red in color. It melted in your mouth. Moreover, the distiller's grains that had absorbed the meat juice were more delicious than the braised pork. It was fragrant and refreshing.  Smooth but not greasy. The wine lees in this plate of pork belly obviously does not reach this level."

    Meng Zitao took over and said: "The key is that the heat is not in place, and every restaurant has its own characteristics, and it is impossible to cook every dish to perfection. For example, the braised large intestine and steamed lion's head just now are already very good.  With just these two dishes, this restaurant can become famous, not to mention, the steamed fish that the waiter highly recommended has not arrived yet.¡±

    Wang Zhixuan said with a smile: "It is not easy to make a plate of steamed fish. The most difficult thing is to master the heat. The types of fish vary in size and weight, and the fires used are different. Even if you can cook it, once the stove is changed, the chef still needs to master the heat again.  .¡±

    "For example, Yuan Mei, who wrote "Suiyuan Food List", dislikes overcooking fish. He said, "When fish is ready to be eaten, its color is as white as jade, and if it condenses but does not fall apart, it is still alive; its color is as white as powder and does not stick to each other.  Sticky meat means dead meat. It's extremely hateful to make the fish not fresh even though it's fresh. Let's see how the steamed fish here is in a while. If it's good, I will definitely recommend it to my friends."

    Cheng Qiheng smiled and said: "Dad, please don't do this. It would be terrible if we want to come here to eat but we can't get in line."

    Cao Cao arrived right after he said that. As soon as he finished speaking, a plate of hot steamed fish was served.

    Before everyone moved their chopsticks, the waiter introduced: "The steamed fish we have here must be eaten from the belly first. After two or three minutes, when you reach the fish bones, the thickest fish meat will be just cooked."

    Everyone was a little surprised when they heard this. If this is really the case, it would be the best steamed fish.

    Wang Zhixuan used his chopsticks and picked up a piece of fish belly. He saw that the fish meat was not the usual white color, but slightly transparent. He put the fish into his mouth and chewed it lightly for a few times. Wang Zhixuan's eyes lit up.  He quickly motioned for everyone to enjoy.

    Everyone moved their chopsticks one after another. When they ate the fish, they had the same expression as Wang Zhixuan. This steamed fish can be described in two words, tender!  fresh!

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    Sitting next to Meng Zitao and the others were an old man in his sixties and a middle-aged man. The two spoke a southwest dialect and were not locals.

    They originally came here to have a few drinks and chat, but they didn¡¯t expect the food here to be good. Although it was a bit lighter than the food in the southwest, the two of them usually ate fairly light food, so it suited their appetite.

    After eating for a while, they were attracted by the conversation at the next table.

    "These guys next door are quite interesting." The middle-aged man smiled and said, "It seems they are basically gourmets and they know a lot about food!"

    The old man nodded with a smile and said: "Speaking of which, although there are more varieties of dishes these days, the taste is not as good as before, and some good dishes have disappeared with time."

    The middle-aged man said: "There is no way, the times are changing, and some who cannot keep up with the modern rhythm can only be eliminated. In comparison, it is a pity that the ancients did not have the technology passed down."

    Speaking of this, the two heard a heated discussion over Meng Zitao.

    Just listen to what Meng Zitao said: "Speaking of which, the same is true for firing porcelain. The heat is all based on experience. A slight negligence may lead to quality problems such as 'cold' or 'overburned' porcelain due to poor control of time or heat. In serious cases,  There will also be "kiln collapse" accidents"

    "Of course, if the firing temperature is sufficient, the glaze will naturally be pleasing to the eye, especially after hundreds of years of cultivation, the precious light will shine, which is naturally different from the dazzling light of new imitations.  So a lot of people are making up their mind at this point.¡±

    "In the past, the antique industry was afraid that new imitation porcelain would be too bright, so they often used polishing methods, that is, rubbing it with sanded potatoes or animal skins to reduce the brightness. This practice often left many scratches on the surface of the porcelain. In recent years,  "Some people in Xiangjiang specialize in glazing ceramics, and it is said that they apply a chemical agent called silicone oil on them to increase the appearance of these utensils."

    Meng Zitao¡¯s words,? Otherwise, it would cause trouble, so I only showed it to my friend Yun Dingsong to appreciate it to share my joy.

    Yun Dingsong also thought it was a genuine product, and he was originally studying this area. He couldn't put it down after seeing it.

    Originally, Yun Dingsong wanted to sell his property and buy the painting, but Shi Yulin did not agree. In the end, he had no choice but to retreat and asked Shi Yulin to keep the painting at his place for three days.  The two have been friends for many years, and Shi Yulin did not refuse.

    Shi Yulin thought nothing would happen, but unexpectedly, on the third day, he received a call from Yun Dingsong, saying that the painting was lost.  He was confused when he heard this, and even more suspected that Yun Dingsong was responsible. Later, when the police found the suspect, he believed that Yun Dingsong was also a victim.  ¡­(Remember the website address: www.hlnovel.com
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