Please confirm that you are at least 18 years old before browsing
When was the last time you saw a big, round moon? Or rather, the last time you looked up at the moon, when was it?
Such topics, about the time, rarely appear in social situations, because the answers are unclear and uncertain, like a line of fish hooks thrown into a waveless lake, waiting for a long time, and may not be able to catch a fresh fish.
After all, in today's era, those who look up at the bright moon are not as good as those who look down at their mobile phones.
【Sincere Heart Guest House】・Wine and meat are not taboo
▼
-Slow Appreciation-
However, this is a question that I am happy to answer.
The Mid-Autumn Festival is the season for appreciating the moon, but for me, the moon viewing is not necessarily the moon of the moment, but rather the opportunity to spread out the moon colors collected in the past in the heart to dry - the most recent one was in Dunhuang in June, on the westbound road, and any scenery was lost to a round of moonlight in the wilderness.
It was after experiencing a scorching sun, the pores of the whole body were scorched, the mood was weak, and there was no heart for the past, on the way back from the Yadan Devil's City, the night was getting darker and darker, and the surrounding area suddenly became foggy, and I saw the moonlight with great personality.
It was a hairy moon, slit by the fog, rising from the wilderness like a dark dream. One moment it feels desolate, the other moment it makes people feel trance--this scene, stripped away all human factors, is quiet, and the moonlight cuts through the sky, like the universe opening an eye.
But there are also unique ways to see the moon, such as a friend who buys an electronic telescope to aim at the moon, and then carefully observes a realistic moon full of craters from the picture transmitted by the computer.
Looking at the moon, the final landing point lies in nourishing the heart. Only by slowly experiencing it can we get rich feelings. It's like the fast-paced multitasking processing system in your mind, suddenly being pressed a stop button, clicking, a moment of silence, and the world is back to innocence.
In my understanding, "slow" may not only be a way of life, but also a state of mind that is calm.
-Slow Product Abundance-
Moon viewing is always appropriate for drinking, not only slowly in tune with the rhythm, but also to make this mood full of rhythm.
The moonlight is the most pleasant, and the wine is soothing. The two are automatically paired, Li Baikan is the endorsement, although there is no scientific reason to speak, but the elegance of life has emerged from here.
In such an atmosphere, on the occasion of the Mid-Autumn Festival, the cooperation menu jointly launched by Sugden Single Malt Whisky and Shanghai Pudong Shangri-La's Chinese Restaurant - GuihuaLou can be described as very considerate, sugden, known for its rich craftsmanship, and Huaiyang cuisine that pays attention to "slow work and fine work", the same journey, together present a slow and rich feast, and present the reunion and abundance.
All along, Sugden has been very serious about the "slow" thing, very serious. Slow brewing is not a slogan here in Sugaden, the three-way slow brewing process of "slow saccharification, slow fermentation, slow distillation" is the source of its rich taste, although this operation is twice as long as other whisky distilleries, but it also creates A unique style in Sugaden - complex layers, rich floral and fruit aromas, and rounded taste, which are the rich taste realms opened up by time.
Huaiyang cuisine, which is light and not dull, also comes from "slow".
The first layer of "slow" is that things are slow between the stoves, a dish, often complicated processes, each step, are very exquisite. The second layer of "slow" is that this set of kung fu between the stoves is slow to learn, and the requirements for knife work and opponents are high, and it is not advisable at all.
This slow feast on the spot is a silent kung fu trick.
After the cold dish, the crab meat winter melon swallow, the winter melon is cut into strips wrapped in powder and fried, chilled into crystalline silk, and then take the seasonal crab meat to hang fresh, bird's nest embellishment, a light fragrance, full of moist mouth. The appetizer of Huaiyang cuisine is a silent moisturizer, ironed and comfortable.
Where is the kung fu? The winter melon is not broken and scattered, the entrance is still clearly lined, in fact, it is the same as the Wensi tofu soup, and this skilled knife work, without years of hard training, is about impossible to get out of the teacher.
Then the mini eight treasure gourd duck, starting from the whole duck boneless, fried, stuffed, stewed, a set of processes down for several hours, has always been a hard dish. Peeling the duck skin, the abundant duck oil has been soaked, and the fierce ingredients such as sea cucumbers, abalone, yaozhu and ham have been dowred for the soft glutinous rice, and the fragrance is overflowing.
Enjoying this miniature Eight Treasures Hulu Duck, it takes a cup of Sugden for 21 years to get a god assist. In the field of table and wine collocation, The Eight Treasures Officinalis Duck is a bit picky, seafood, ham and duck meat, with three dimensions of fresh, salty, fragrant, rich and rich taste, only with a variety of taste levels of rich wine can complement it.
Inheriting The classic taste of Sugaden,magedin's rounded and balanced taste, which is favoured by Asians, it is based on a layering of more luscious sweetness, a beautiful spicy aroma, and a charming wood and chocolate flavor. Sugden's 21 years of rich taste characteristics, holding the fresh aroma, pressing the oil, in addition to making people unconsciously feast, accidentally eat three or five bites, the other is perfect.
In the slow feast, the soup of pearl yellow fish is also a kung fu dish. Bone removal, is a unique dish in Huaiyang cuisine, soup pearl yellow fish, peel off the whole fish bone from the gills, and then use the fish balls made of yellow fish meat and crab powder into the fish belly, cooking took the traditional steaming method, eat a bite of tender fish meat, and then a spoonful and pearl fish balls with crab powder, the fish meat is soft and smooth and the fish balls are strong, both personalities, have to be slow to feel interesting.
This dish is also extremely true of Sugden's 21 years. In the world of table and wine pairing, if it is one realm to complement each other, then complementarity and mutual promotion is another realm. Obviously, the soup pearl yellow fish and Sugden belong to the latter for 21 years, and they hate each other late.
A mouthful of delicious soup yellow fish, a bite of Sugden 21 years, the seasoning expression is just right, the wine aroma and fish aroma intertwined, the umami is hung high, after the umami, dried fruits, spicy aromas appear one by one, a variety of rich flavor fusion variations, the end from the tongue moss taste buds overflowed a hint of caramel-like sweetness, the aftertaste is long.
Such a large dish, from beginning to end, Sugden has shown great taste tolerance in 21 years, and also showed the rich flavor strength of the aggregator of Sugden's iconic style.
And this strength comes from the brand's profound blending skills. Sugden 21 years by the chief blender Maureen Robinson small batch of barrel selection, from the distillery million oak barrels only less than 0.5% of the cellar manually selected, with PX Oloroso oak barrels as the main line, with European oak barrels, secondary filling of the American Bourbon barrel fusion concerto, together to shape the class of Shirley temperament.
In the industry, Sugden 21 years is known as the "Michelin-level Shirley style". Such a reputation, in addition to appreciating its taste expression - the aroma is extremely rich, the smell is fragrant, the entrance is clear, the overall feeling is very soft, so the aftertaste is also more open, it seems to be a metaphor for its catering strength.
Although the trend of whisky paired with Chinese food represented by Sugden has long become popular in southern Guangdong, it now has the momentum of immersing itself in the great cuisine of the motherland. With its mellow flavor structure and full aroma level, Chinese food with a variety of flavor types can always stimulate a spark of taste like a mixture of water and milk.
Among the eight major cuisines, Huaiyang cuisine brings many problems to the wine with its "peaceful and plump" characteristics. Too strong will not work, it will steal the limelight of the dish, too dull, that can not match the breadth and depth of the dish flavor type. Under the difficulty of everyone's opinion, sugden's 21 years with "rich taste strength" are indeed the choice of left and right sources.
What's more, Sugden's "slow and rich taste" characteristics and Huaiyang cuisine, which is also known for its light and slow taste, are very compatible in temperament.
In this sense, the joint menu of Sugden Single Malt Whisky and The Guihualou, a Shangri-La Chinese Restaurant at Shangri-La Hotel in Pudong, Shanghai, is a match made in heaven. The good news is that the co-op menu is officially available for sale on the guihua building of Shangri-La Hotel, Pudong, Shanghai, from the same day (13 September).
-Moon Viewing Xiangsi-
In addition to the customized menu, Sugden also cooperated with Pudong Shangri-La Hotel, Shanghai to launch the "Slow Taste of Fengwei • Moon Appreciation" Mid-Autumn Festival Gift Box.
It includes a bottle of Sugden's 12-year-old single malt whisky, as well as three classic mooncakes.
Whisky Five Kernel Filling, Whiskey Red Bean Paste Filling and Egg Yolk White Lotus Paste Filling, the taste of the mooncake is personally selected by Chinese Executive Chef Gao Xiaosheng, while the Five Kernel Filling and Red Bean Paste Filling use Sugden single malt whisky in the preparation.
Among them, the best way to open the egg yolk white lotus mooncake must be to match Sugden for 21 years.
Egg yolks are dense and lotus paste is soft, and the salty and sweet flavors are intertwined and tumbled, the taste brought by the mooncake itself is very complex and rich, and then take a small sip of Sugden for 21 years, the complex layers of the wine body and the sweet aroma of Shirley stimulate each other, combined into one, the taste is more rich and mellow.
-Fish Moon Reunion-
This Mid-Autumn Festival, which belongs to Sugaden, plays a trio. One "Slow Tasting Feast" and two "Slow Tasting And Abundant Taste" Mid-Autumn Festival Gift Boxes, one is a combination of mooncakes and whisky, entitled "Moon Appreciation", and the other is a Mid-Autumn Festival gift box for Sugden Single Malt Whisky, entitled "Fish Moon Reunion".
Sugden's 5 family core products, all replaced by Mid-Autumn Festival clothes, combined with the brand salmon logo and the full moon, 5 gift boxes are juxtaposed, presenting a picture of the moon phase change of the clouds and the sun.
At the same time, the gift boxes of different wine styles are also equipped with Sugden's exclusive tulip cup and Mid-Autumn Moon Cup, the turquoise cup foot of the tulip cup is a unique Sugden color, and the full moon etching on the cup is also just borrowed from amber wine to make the moon color in the cup.
"Raise a glass to invite Mingyue", it turns out that it can also be solved in this way, Li Bai learned in his dream, afraid that he also had to sigh that he had been born a thousand years earlier.
[Joy is unlimited, drinking is moderate DRINKiQ.com.]
Do not share this content with minors
Thanks to Sugaden for his support of this article]
——Waiting for the idealistic hedonist——
This is the 720th tweet published by the Director
Business cooperation: [email protected]
Member of the self-media organization [Literature and Art Lianmeng].
Covering tens of millions of practitioners of literary and artistic life, we will eventually change the direction of the tide
-All rights reserved, please indicate-