第七道菜牛菌松茸汤，

胭脂色的小汤碗，金色的小勺子，装着清澈见底的牛菌松茸汤，半个牛菌菇浮在汤碗中间，牛菌菇上面撒了细碎的白松茸，像是湖中的一座孤岛上，落满了细碎的白雪。

菜意境是真的美，非常美，味道也确实不错，怪不得这间店在网上的评价会这么高。

李潇拿起金色小汤勺，舀起一勺清汤。

汤虽然散发热气，但是温度已经不会很高，正好入口。

汤一入口的第一感觉，就是鲜，非常非常的鲜，是食物本身的鲜味，绝对不是添加了什么奇怪的增鲜剂，味道很醇厚，风味也浓郁。

李潇眯起眼睛，在舀起一勺子，汤进入口中，李潇的舌头在口腔内打转，这道牛菌松茸汤异常好喝。

汤很清，味道却异常鲜美，新鲜的牛菌菇加上风味浓郁的松茸，简直就是绝配。

姜映雪比了一个大拇指“好喝，相当不错的一道汤，太鲜了，我从未想过一道素的汤，可以做出肉汤都没有的鲜味。”

因为没有放肉，所以没有肉类特有的腥味，这汤里面没有放姜去腥，味道非常干净。

白松露的风味很特别难以形容，不过真的很棒，“

李潇点点头，赞同道“没错，我从没有想过，一道全素的汤可以这么好喝。”

后面的菜品继续。

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第八道菜，穿着水天碧的和旗袍小姐姐把菜端了上来。

天水碧，浅青色。古代丝帛染色名，相传为南唐后主李煜的姬妾所染。

五代《五国故事》卷上：天水碧，因煜之内人染碧，夕露於中庭，为露所染，其色特好，遂名之。

浅青色的盘子中间放着手掌大小的葱油饼。

这块葱油饼虽然比较迷你，但是金黄色的葱油饼上点缀了青绿色的葱花，放在了浅青色的盘子里。

像是一片金色的落叶放在了草地上一样，确实很好看，不过，真的太小了。

李潇夹起葱油饼，塞入口中，外皮很酥内里很软，口感，味道都十分不错，除了太小，这块葱油饼没有什么问题。

吃完葱油饼，第九道菜，也出来了。

这次端菜的是一位穿着秋香色的旗袍小姐姐。

秋香色，也就是浅橄榄色，是一种融于黄绿之间的奇妙之色。

如午后日色将跌未跌之时

温暖而安谧

申时也称为哺时

故而暖暖日色下

重见炊烟起

属于申时的第九道菜，酒酿圆子。

九颗酒酿圆子，一颗不多，一颗也不少。

浅橄榄色的圆盘，一层浅浅的淡白色的酒酿里，静静地躺着九颗白色的只有小拇指大小的丸子。

丸子上面撒着一层金黄色的桂花，像是黄昏时，屋顶上冒气缕缕炊烟，金色的落叶划过团团炊烟。

拿起长柄的白瓷的小勺子，一勺刚好一颗，不多不少，最多只能留下少许的酒酿，以及一两颗金黄的桂花。

丸子有点硬，可能是为了保持形状，牺牲了口感，酒酿还算不错，酒味不算浓重，即使不喝酒的人，也可以浅尝几颗。盘子被端下去，第十道菜上来了。

小姐姐穿着青花色的旗袍，带着第十道菜，莲藕盒子来到李潇身边。

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日落江湖白

潮来天地青

此时的天地由昼入夜

日色逐渐沉下去

鸡栖于埘

牛羊下来

暮色降至

莲藕盒子的分量也不多，只有小小的两片，一片叠在另一片上面。

李潇夹起一块莲藕盒子上咬了一口，仔细咀嚼了几下，才露出一个满意的表情

“面粉糊调的不错，很酥，莲藕用的是脆藕，咬下去非常清脆，内里是一些土豆泥以及红萝卜碎，糯糯的，非常不错，不错挺好吃的。”