Since the stewed chicken on Sunday night last week, I started to feel that I am picky about the taste. The spiciness is prominent and the saltiness is not enough. The rice that goes with it is pearl rice, which I think is not enough to absorb the juice. I tried to think of words for the feelings I tasted. I feel that I am already in a dissatisfied state of mind. Compared with before, I may accept trying it once and just treat it as full. But now I will be affected by the taste of the food and give dissatisfaction and negative reviews.

The same goes for the barley, yam and pork ribs soup that my mother cooked last week. I don’t know if it’s a taste problem. I thought it was too greasy, so I stopped trying it. At that time, I forgot that it could actually be used to make porridge.

The same thing happened at the GOGO Food Court in University Town last night. The pork ribs curry rice and tom yum soup I ordered were both too salty. I felt that the chef did not test the taste well and felt that they were not operating well. The kitchen, at that time, was repelled by the entire food market there, and felt that the requirements for treating food there were mediocre. When I think about it, opening a restaurant is not just about running a store, it also has requirements. Basically, it must be taste. Flavor and creativity only help it to stand out quickly, but taste can keep it stable.

I also tried a few restaurants that I thought were good.

Last Friday, I went to Dongfang Baotai Hakata Iksha with guide & Ben and tried the signature pork ramen. The soup was fragrant. There is a slight meaty smell when you drink it, but it has no impact. The texture of the ramen tastes moderately soft and hard. The guide said that it is actually a bit like bamboo noodles. When I tried it again, it felt like it. The taste of half-boiled eggs is stronger than that of hard-boiled eggs. The piece of Japanese-style barbecued pork noodle soup was not too big and thin, and the taste was different from the Cantonese-style barbecued pork. It was OK. I ordered more bean sprouts, but it was actually good. Ben ordered fried chicken snacks, fried chicken nuggets, and it was delicious. It feels like a Japanese flavor. The fried skin is crispy and slightly tough, not too golden. The taste is bland but still has a slight fishy smell of chicken, which does not affect the overall taste. Feel like less spices are used in Japanese cuisine? The pork is boiled in original soup, and the chicken is dipped in rice flour and fried. It's a bit different from the usual Chinese ones and both are quite special.

After having enough food and tea, I suggested taking a walk towards the north of Tianhe. On the way, I listened to the tour guide telling interesting stories between him and his girlfriend. I felt that they both had a romantic relationship. This is probably what it feels like to be in love. Bar. Passing by the W coffee mentioned by the tour guide, I thought about finding a teahouse as a transition after ramen, so why not go with the group and order a cup of snow cap? After having a latte coffee, I went up to the second floor, sat down and looked around carefully. I found that it was a Loft decoration style that I have been very fond of recently. Part of the rough texture is exposed, decorated with wood and large floor-to-ceiling glass partitions, and part of it is covered with plants. It is simple and casual, even Yes. While drinking drinks, the topic continued, still about love. The three of them all held different ideas. Thinking about our generation still having some restraints on love, I just hope that we can let go of the previous restraints before more restraints come in the future. Meet the right person.

I took a secret trip to Tiyuxi last Saturday and ate pan-fried duck breast for the first time. I was a little surprised. When I ate boiled or roasted duck in the past, the taste of the duck breast seemed to be too much, so I had to dip it in it. The flavor of the sauce is gone, but after cutting the pan-fried duck breast, at least half of the skin still has the flavor, crispy and elastic. Although there are only three pieces, it is enough to accompany mashed potatoes and a drink, although I still drank it that night. The main item, two pieces of duck breast, a portion of mashed potatoes, half a portion of cheese spaghetti with bolognese sauce and a cup of cheese milk tea; the cheese spaghetti and mashed potatoes taste normal, although not too special, not bad; try the cheese milk tea It tastes a bit like instant oatmeal, which is okay. Coupled with the thoughtful European retro environment, I am satisfied.

Simon had a hotpot this Monday. It was Ben’s birthday and Adan and the three of them went together. Although we passed by while looking for food, I always felt that it was the kind of hot pot that requires many people to eat together. I found that it was not the case, and the amount of a single order would not be too much. That day I tried stewed lamb in clear soup, grilled lamb chops, grilled lamb skewers, garlic and coriander. What I personally like is the grilled lamb chops. The heat is just right, not too much. The meat is soft and soft, as if it has been cooked. Is it grilled just right? Seasoned with cumin, pepper and salt, it was just right; however, Ben and Adan's portions were a bit spicier, so the waiter must have made a mistake. Adan is sensitive to spiciness, so next time it's best to order consistently and taste them in advance. I stewed the mutton in clear soup. After Ben reminded me, I found that the soup tasted a little salty, and the bones and meat had been stewed until soft. It had a slight mutton smell when I drank it, but it was actually quite memorable. I ate the spicy version of the grilled mutton kebabs, but it was not spicy. I thought it was too spicy, but it was a little salty, a little crunchy, and the garlic and coriander were OK.

Later in the evening, the three of them took a walk to Taikoo Hui to shop at OLE. Ben was right. Going to the supermarket is actually about satisfying curiosity and discovering some unknown products. Among them, they found the Japanese Big Apple, which costs NT$145. It costs more than 200 kilograms (/=). We also chatted about fitness issues. After hearing what Adan said about the fitness instructor’s guidance on postures, they all felt that it was best to have some theoretical understanding first, otherwise they would avoid asking a trainer for guidance. In terms of food, Ben recommended a menu that is pretty good.

Then we went to Starbucks and found that the price/performance ratio was better than that of Starbucks. The bread at Taikoo Hui was single-digit. It looked attractive and the breakfast was optional. I was a little envious of the people working upstairs. Ordered a banana? group? (Forgot) For the chestnut pie, Ben also added lemon tea. Both pies were okay. Personally, I thought the sweetness was moderate, but Adan and Ben found it too sweet and greasy.

During this period, Ben mentioned how great the atmosphere of working in a store like Xingxing Miller is. Well, at least work and life are closely connected when working like this. Just like as a chef, work and life are both closely connected. It’s about cooking, and these two things complement each other. But I have some clarity. I want to do hard drive work, but I haven’t been able to join the circle yet and am still on the periphery. Adan thinks there is no rush and should take his time, while Ben thinks he needs to have a dedicated mind for research. He can’t see it. I'm obsessed with this. Now that I think about it, Adan meant step by step in a planned way, while Ben saw my confused side, not knowing where the next step was, so I should clearly write down a plan next.

In the end, it was OK. I tried the bakery in GOGO Xintiandi last night. I didn’t know what European bread was like, so I bought a package of fully fermented bread (is that what it’s called?) and croissants. The fermented bread is tough, and there is sour cheese inside, which is a little sweet, which is OK. When I ate the croissant this morning, I felt that the outer crust and the cheese inside were light and both were passable. I think bakeries can actually try to create the flavor of the country of origin, not just the bread itself, but also the best way to eat it. I think you can first understand the meaning of a certain method of making bread.

Sometimes I think that maybe my taste will become more tricky in the future, and I will become more and more demanding about taste, and the choices will become narrow, which is not bad, at least I know the taste I want, or because I don’t know the taste. When I am satisfied, I can pick up the spatula and bring out the flavor I want. If this is the case, life will feel interesting.