热巧克力的最赞饮用方式

寒冷的冬天抱着一杯热气腾腾的热饮会让人幸福感飙升。热巧克力是冬天大家经常craving的热饮之一。评价热巧的好坏有很多。用新鲜牛奶泡制，可可质量好，不过甜，够暖，这些在我看来都很重要。

 

估计很多人想到热巧克力，联想到的是类似以下普遍烂大街的冲泡粉。又甜，又不新鲜，还卡路里飙高。

或者，也可能是以下。咖啡店做出来的热巧克力。大部分用的确实是新鲜牛奶，但是为了方便制作，巧克力的部分一般都用的是超级无敌甜的巧克力酱。

亲你知道么，一杯星巴克的grande热巧克力，要用5大pump的超级sugary的巧克力酱。根本就不是质量好的巧克力哟。

最赞的热巧，那当然要用真实的高质量巧克力制成，比如以下。这家店把各种味道的巧克力固定在一个木勺上，有好几十种味道可以选择。

选好巧克力，店员会给你热杯滚烫的新鲜牛奶，然后就是把木勺放到牛奶杯子中等巧克力融化就好咯。

是不是看起来既传统又新鲜。这种传统热巧克力感觉现在已经快消失了。

在家DIY这种热巧很容易。小时候曾经用过超市里的德芙巧克力做，最后就是很悲剧，味道不够纯，巧克力很硬很难融化。所以切记要高质量巧克力，推荐用比较软的易化的比如chocolate truffles。

Keep warm in Winter! 

New Logo

Getting Excited for New Logo!!!

Official New Domain -- croissantdimsum.com

Good day people! I have got some news that I have changed my blog name to Croissant Dim Sum and have created my own website domain: www.croissantdimsum.com. Croissants are my favorite western breakfast food and dim sums are my favorite eastern ones. My blog will be just like the name that I will combine western and eastern culture together by featuring foods/restaurants in Europe, America and Asia. Hope you'll like it! 

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It's the first snow week here and I have made this 3-hour slow boiling chicken and red dates soup for warming up the body in this cold weather. Slow boiling (also called slow fire or old fire) soup is Chinese Cantonese traditional way of cooking soup. It exacts all the nutrients from the ingredients into the liquid soup itself. People usually just drink the liquid soup and leave most of the ingredients uneaten. There're so many different ingredient recipes for different types of slow boiling soup. They are all simply healthy and delicious. 

烤芝士配土豆火腿 -- 欧式冬日传统派对美食

在国内大家一般都听过或吃过芝士火锅Fondue，但可能对烤芝士Raclette并没有很了解，今天就来讲讲它的做法和吃法。Raclette是源自于阿尔卑斯山脉地区的美食，现在是欧洲尤其是瑞士和法国的冬日传统佳肴。类似于国内冬天吃火锅一样，Raclette很适合冬天一群亲朋好友聚在一起一边聊天一边暖暖的享用，也是开冬日派对的首选食物。它的食物主料其实很简单，就是不同味道的特定芝士切成一片片，煮土豆以及各种不同的火腿肉。奶酪烤化浇在土豆上，再配上火腿一起吃，实在是又温暖又美味。

烤芝士就类似国内火锅一样，是需要专业器皿的。下面照片的这个仪器就是烤芝士专用的烤架。可以看出它有两层，上面一层是一个加热的电炉类似物，把煮好的一锅土豆放上去一直加热。下面一层是电烤炉，用来烤芝士。

把煮好的一锅土豆放在烤芝士架的上层，可以一直加热。

下面这个就是一种专门的烤芝士专用芝士片。它和一般的芝士不同的是，它味道更淡，质地偏软一点, 很容易烤化。博主对各种奶酪并不是很了解，具体它的制作过程有什么特殊之处，就不深究了。烤芝士的cheese有各种不同的味道，比如咸的，辣的，熏肉口味各种各样味道的都有。就像火锅有不同汤底一样，烤芝士也可以不同味道的换着吃。

并搭配不同的火腿肉。

素食主义者还可以搭配烤蔬菜。

下面的是每人一个的烤芝士小铁盘和小木铲。

把芝士放在小铁盘里，然后放在第二层的烤架中，等芝士在铁盘里完全融化后浇在土豆上。再配上火腿一并放入口中。温暖感十足！

不知道目前国内有没有法餐餐厅可以吃到，吃不到也没有关系，刚好找个借口冬天来欧洲旅游！

Mei Lanfang's Mansion -- Dine in History in Beijing

Mei Lanfang is the world most famous and legendary Peking Opera singer historically. One of his traditional mansions in Beijing is turned into a fine dining restaurant by his son featuring Huaiyang style Chinese cuisine. 

Don't know who Mei Lanfang is? Here is a brief introduction: https://en.m.wikipedia.org/wiki/Mei_Lanfang

Introduction of Huaiyang Style Chinese cuisine: https://en.wikipedia.org/wiki/Huaiyang_cuisine

The mansion's door. 

The menu written every morning in Chinese traditional calligraphy 

Cold dishes with pear tea. 

The signature Chicken congee. 

Walnut Shrimp

Pork ribs. 

Shrimp and veggie stew. 

Veggies. 

Traditional desserts. 

The mansion itself is just like an art gallery. It has many Mei Lanfang's old pictures as well as many traditional art pieces. I felt so close to the history when dining and touring this hundreds year old Bejing traditional hutong mansion. 

If you want to get to know the traditional side of Beijing, it is great to walk around this historical residential area outside the restaurant. Houhai (Shichahai) lake is just 2 minutes walk outside the mansion. The hutong mansions around the lake are all historical houses with many historically famous figures lived in it. 

Really old bricks with historical factory stamps. 

Restaurant's information:

Mei Fu JiaYan

Da Xiang Feng HuTong 24, Beijing China

http://www.tripadvisor.com/Restaurant_Review-g294212-d3351314-Reviews-Mei_Fu_JiaYan-Beijing.html?m=19904

Dinner at the Old Temple? -- Temple Restaurant Beijing

An abandoned temple converted restaurant in Beijing's old hutong community serving French cuisine. Great interior design combining restaurant and art gallery together. Also good for lunch and brunch.