"How wonderful!"

Ma Dingxiang slapped his thigh and said excitedly: "My friend's eyesight is extremely admired! Maintaining a good smoking rhythm plays an important role in keeping the tobacco burning. The rhythm itself, even the art of smoking pipes."

Ma Dingxiang took out another pipe and pointed to the pattern on it, saying: "The noble pipe must contain three types of wood grains: the flame pattern that rushes upwards; the straight wood grain, natural dark color, and the fine lines are vertically distributed on the four ring patterns of the pipe; the last are bird's eyes, flame patterns, and the two ends of the straight lines, like knitted bird's eyes."

"Collection-level pipes require no defects in heather nodules. For example, the dunhill production area is guaranteed to use only the first choice. There are multiple white dots marked on the pipe. Because of this white dot, each pipe is 100 to 200 US dollars more expensive than other brands."

"The nodule tumor has defects, regardless of size, and is classified as inferior. If there are multiple defects and fillers, those who need to be filled are classified as third-class. Among the one thousand tree tumors, there are only two or three who can be regarded as the first choice."

"This is a pipe tobacco pipe. Among the few first choice heathurite root tumors, the number of which can cut the tumor is even smaller. This double first choice of tumor is called plateau. It is usually only carved and damaged, and then handmade after the buyer personally identified it."

"The rarest material is dead roots. The century-old heather naturally dies. The nodules left behind are naturally dry underground. This nodule is a rare treasure. All the myths in the eyes of smokers can only be purchased at a sky-high price."

Ma Dingxiang picked up the first corn cob pipe again, put it in his mouth, leaned it lightly on the back of the chair, and said comfortably: "The light bucket is the most expensive, and the good fighting produces smooth and smooth smoke, no water accumulation and no odor, and the hand feels delicate. This is my first bucket, a bucket with low materials, but sometimes I will use it, and the feeling of the arc of the corners and the contact between the hands cannot be forgotten."

"The pipe is warm in your hand, and there are shallow teeth marks on the mouthpiece. The e-liquid gradually seeps out of the bucket wall, elegant black. When you hold it, hold it in your mouth, and take it away again, the smoke pot turns red, and Mars spread evenly in the tobacco, and the soft white ash accumulates thick."

"Sometimes I don't know whether I am obsessed with tobacco or pipes. To be precise, I am obsessed with burning tobacco slowly with pipes. I like to organize pipes in the sun because I can't see the light flashing when the sun passes through the pipes on rainy days. Like antiques, the same bucket looks different when used by different owners."

"The world leaves us less and less bored time, so we have to give up those inefficient fun and just seek the greatest pleasure in a short period of time. But I am afraid of too fast speed, full enjoyment and not relax. I would rather stay in a rattan chair and put a pipe of cigarettes on it."

"I don't have to show my attitude, and I rarely use pipes in public. I prefer to use pipes at home, a place where I can be bored with peace of mind. From the perspective of pure physiological pleasure, pipes are not as satisfying as cigarettes. But from another perspective, using pipes to free smoking from a mechanical habit and become specific behaviors, an interesting activity."

"So pipes are for smoking!"

These pretentious words shocked everyone. Ling Junsheng laughed and scolded: "Good guy, can you study metaphysical philosophical meaning when smoking a cigarette?"

Ma Dingxiang straightened his body and said seriously: "Of course it is a philosophy of life. There is another benefit to smoking a pipe. When the pipe is slightly hot and you want it to drop in temperature, use the pipe to gently massage the eyebrows and the sides of your nose, and then walk back and forth in the bags of your eyes and temples on both sides."

"Continuous micro-warm heat therapy, coupled with the fine surface and round angle of the pipe's natural wood, is this something that any face massage equipment cannot do. Isn't it a secret recipe for health?"

Speaking of this, he put a pipe in his own hands and handed it to Ling Junsheng and said, "I haven't listened to you for so many years. Let's have a mouthful today?"

"Forget it, my heart can't stand this kind of stimulation!" Ling Junsheng waved his hand and said helplessly: "You can live a few more years without sucking. I don't have the good fortune of you."

Everyone laughed, and Ma Dingxiang took out two new pipes to entertain guests, put them on Wen Yiming and Ling Tiancheng to try the effect.

After some snoring clouds and mist, Ma Dingxiang said with satisfaction: "Today, the distinguished guest is here. Not only will he meet old friends for many years, but he also meets Wen Xiaoyou so well. How wonderful!"

He raised his hand, looked at the time, took out the phone and dialed it and said a few words, and explained: "A chef from his hometown is named Su. He is also a magical figure in our hometown. He cooks a lot of delicious dishes. Everyone tastes it."

As soon as he finished speaking, a person came in at the door, not tall, and greeted with a smile: "Old Ma, are you choreographing me again?"

"Hahaha, you are here just right. I am promoting your great achievements. Come and introduce you to you."

Ma Dingxiang stood up, pulled Chef Su affectionately, and briefly introduced to everyone. Chef Su dared not be negligent. It would be extraordinary to make Ma Dingxiang party at home. Everyone said a few polite words. It was not too late, so the chef turned around to prepare the meal.

Seeing the other party leave, Ma Dingxiang sat down again and smiled and said, "He has many specialties. My favorite is the fat, tender and crispy scalloped suckling pig, small bowl of rice dumpling chicken, and a bear paw. Boil the buffalo hooves out of the old shell, wash them, add a secret recipe and stew them repeatedly, and they are as plump as sea cucumbers. I pour a spoonful of fragrant trash before serving the table. I can eat it all over the country and abroad, and it is unheard of."

Everyone talked and tasted tea. Finally, the first dish was served. Sure enough, Chef Su brought it to the plate with him and let everyone taste it.

Wen Yiming picked up a piece of oily skin, trembling and elastic, put it in his mouth and melted in his mouth. The extremely fragrant soup hit the taste buds, which was impressive.

I couldn't help but exclaim: "Shao wine, soy sauce, vinegar, rock sugar, ginger slices, scallion, cinnamon, fennel..."

Chef Su's face changed drastically. He stared at the youngest guest present incredibly and exclaimed: "How do you know the secret recipe?"

Even Ma Dingxiang looked at Wen Yiming with great curiosity. Ling Tiancheng laughed and interrupted, "You don't know anything. As long as it's the smell, there is no one who is not proficient in Yiming!"

Chef Su showed surprise on his face. Chef liked to meet a friend the most. He waved his hand and asked someone to serve the second dish, looking at everyone looking forward to it.

"Three sets of ducks?" Wen Yiming chuckled: "The wind has disappeared, and the fish market has not been collected after the rain."

"Wuhu is the hometown of fish and rice. Historically, there was a water-filled Yushi Street, Puffer River Lane, Luoshui Lane, and Dried Fish Lane outside Changhong Gate in the south of the city. The most famous Wuhu Sanxian is rich in swordfish, anchovies, and crabs on the Wuhu section of the river."

"The Qingming Festival is hung with knives, the Dragon Boat Festival is served with anchovies, and the golden chrysanthemums and fragrant crabs. Unfortunately, the ecology is deteriorating now, and the top two of the three fresh foods are on the verge of extinction. However, Wuhu's fish, turtles, shrimps, crabs and other aquatic products are still extremely abundant. Not to mention the many names of fried, stewed, fried, stewed, sweet and sour, silky, and steamed fish. It is just a traditional delicacy, crab roe buns and shrimp noodles. When it comes to the name, it makes people feel very excited and they are almost self-sustaining."
Chapter completed!