Some people say that if you have not been to a small town in Europe, you have not reached Europe. This is true.

A European town is a romantic and hazy dream for me. Sometimes, she is a delicate and unique cabin, set against the beautiful and slender silhouette of the high cathedral; sometimes, she is rolling in white sparkling wine bubbles next to her, there are dancers in costumes; sometimes, she just stared at me silently and quietly, next to her, next to the long waves of the blue Danube River. The so-called elegance never comes out of thin air, but is tempered by the years, and the warmth of the tender feelings, allowing stories and legends to become spiritual treks in leisure.

It's just that she was too far away from me... Unexpectedly, right at my doorstep, on the 8th floor of the Xidan Friendship Hotel, which is lined with high-rise buildings, she would return to the town I had been waiting for for a long time. They, even every detail, are they so similar, isn't it? Knocking down a corner of a certain European town, straight

Pick up the airdrop?

Pushing open the unique door of the flower-leaf banquet-themed restaurant, the lively and fragrant miniature version of the European town immediately reappeared in front of me. In the middle is the town square. The fountain originally placed in the center of the square has "moved" directly opposite the gate for practical reasons: But that, this is my favorite Barcelona Gaudi design, a Reappearance of the Goel Park Fountain: The colorful mosaic shape is the "infinite size" of the digital symbol. With the dancing small fountain, the elves are weird and cheerful. Although the auspicious bird above the fountain is not the original design, it is more in line with the auspicious meaning of the Orient. On the other hand, it also confirms Gaudi's words: Nature is the lover of my life.

On both sides of the town square are shops marked in Spanish, the "bank" on the street on the left is the checkout counter, and the garden square is the "water bar". In a real European town, isn't there often a corner where drinks are sold? Didn't I once get cheated of a 6-euro cup of Coca-Cola in a place like this? The best thing is that on both sides of the center of the stage, there are two huge Italian pavilions with lacy patterns. The blue Mediterranean Sea is hidden at the end of the long street?

As for the right side, although there are also logos for "Bakery","Tobacco Shop","Flower Shop" and even "Jewelry Store", hidden among them are private rooms named after Spanish cities. Needless to say,"Madrid" and "Barcelona", Pamplona, famous for its Bull Running Festival, and "Granada", famous for its Alhampotala Palace, will quietly stir up my imagination of Spain, as if I were about to put on a red dress, dance flamenco, Incarnate Carmen, who sees love as a game in Merimei's writings!

Foie gras and black truffle are among the top three delicacies in the world. I always thought that these two dishes would be very expensive in the one-flower, one-leaf banquet themed restaurant with a beautiful environment. However, I was pleasantly surprised when I opened the menu. I found that the original price of the former item was less than 100 yuan.

The latter is less than 50 yuan. If you encounter a discount again, you will simply hit the jackpot. Hawthorn foie liver, the "hawthorn" on the outer skin is pink in color, smooth and slightly sour, and the "foie liver" on the inner skin is soft and slightly yellow, fresh, fragrant, soft and tender. It is a heart-warming work.

Black truffle roast goose is topped with traditional vegan roast goose, and "diamonds on the table" black truffle sauce is added to paint the dragon's clear points. It immediately has a strong aristocratic emphasis. Chinese culinary masters with "one flower and one leaf" add the best Western ingredients to the exquisite elegance of the Yanyu Jiangnan. It is like a woman standing on a small bridge holding an oil paper umbrella but wearing a French court dress. She is creative and has amazing taste.

Luwei dry-roasted fish and frog fish head pot are said to be the two most ordered signature dishes here.

According to the staff, Luwei dry-roasted fish with a net weight of more than 2 kilograms is a famous dish of Shandong cuisine. The thick sauce formed without any thickening covers the entire big fish. There are various diced pork belly, diced mushrooms, diced bamboo shoots, dressed in bright red dance clothes, all of which are good mouthfuls that are more than every year. The slightly charred fish skin has long been mixed with the fish meat, forming a charming and provocative aroma of fish and sauce.

I heard that the recipe for this dish was specially published on BTV's "Food Map" column a few days ago. It turns out that the secret to taste is to add oil, add oil, and add oil again. Only by adding oil multiple times to increase the temperature in the pan can you make the sauce again and again. Evaporate, allowing the aroma of the secret sauce to slowly penetrate into the fat and smooth fish, and the more you chew it, the more fragrant it becomes!

The beautiful frog fish head pot is a creative and famous dish with "one flower and one leaf". I heard that hundreds of servings were once sold in one day.

In the boiling hot pot, whole bullfrogs and large pieces of fish are churning. The spicy and delicious aroma prevalent in the Jianghu, and the peppers and peppers unique to Sichuan are complementary in the characteristic hot pot produced in China Taiwan. They are fragrant but not dry. The strong contrasting taste can be said to be mild and round, or more angular. It was also the introduction of BTV's "Food Map" that I knew it. The reason why this dish has a strong and fragrant bottom with endless aftertaste is that "One Flower and One Leaf" has traveled to Sichuan many times and learned the local secret recipe of kimchi. After fermenting pickled ginger and pickled bell pepper, they are combined with dozens of spices for a long time. It is boiled over time.

At the same time, why does bullfrog fish meat last cooked for a long time? BTV's "Food Map" tells us a very simple seasoning: mung bean powder, which is thicker and more tough than ordinary starch fiber. The thin layer can not only firmly shape bullfrogs and fish meat, but also It can exude a unique fragrance.

Glass crispy roasted duck and Macao cured pot rice are said to be new products launched by this one-flower-leaf banquet-themed restaurant.

Cantonese people who love to eat all have the saying that "good taste depends on cooking". Glass crispy roasted duck is carefully made by experienced meat roasting masters from Guangdong. It hangs color, heats fire, and cuts, and every step is not harsh. Whether it is roast goose or roast duck, it combines the advantages of hot meat, crisp skin, tender meat, and delicious meat. It has the advantages of many high-quality roast meat such as gravy. The taste of the marinade is salty and light, and the skin is thin and crispy. Even the parts that are most susceptible to fire can be cooked soft, fragrant and not dry, and it also exudes the strong aroma of original charcoal fire.

Pick up a ruddy roast duck in the environment of a beautiful town in Spain, smell the aroma of oil floating in the wind, and instantly travel through time and space.

Following the tradition of roasting ducks, there is naturally no need to say much about the cured flavor of Macau cured pot rice, but a lot of work has been put into being serious about the "rice": the selected rice grains are full, but the grains are loose and distinct, just right when they are neither dry nor wet. Even the scorched rice beside the pot exudes a strong aroma.

When multiple people are dining, the waiter will carefully mix the cured meat on the top of the pot and the white rice on the bottom, and distribute it evenly to each guest, coupled with fresh seasonal vegetables. But if I enjoy it alone, I will definitely eat it from the outside inside, because the temperature at the edge of the pot is relatively high, making the rice grains drier, while the temperature in the middle is slightly lower, and residual heat is needed to evaporate the remaining water. This is what the expert told me, the knowledge of eating pot rice.

At the end of a sumptuous banquet, whether in Europe or Xidan, a cup of fragrant coffee is always the perfect ending. The chief barista of "One Flower, One Leaf" has won many international awards. The process of pulling flowers is like completing a perfect piece of art, light and free. At this time, the romantic companion of coffee is the beautiful swan durian crisp. The proud demeanor is quite similar to the Swan Lake in Lucerne, Switzerland, but the taste is pure old Beijing pastry. It is crispy and delicious, but not too sweet. It is said that every flower and leaf is the king of Beijing's noodle shops. For dim sum lovers, this is the most essence.