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第五道菜是山菇手擀面。
装面的容器是一个藤黄色的大碗，碗很大，面很少。
小姐姐开口介绍到“山菇手擀面，全手工制作出来的手擀面，手擀面在煮熟后离开放入凉水中，让面变得劲道。
手擀面上的野生的松茸，吃之前将手擀面和松茸拌匀即可。“
这份山谷手擀面的分量也不多，大概也就三四口的样子。
拿起筷子把松茸和手擀面拌匀，一口吃下手擀面非常劲道。
松茸经过煎炒，松茸特有的香味被完全释放出来，口感也非常爽脆。
三两口就把山菇手擀面吃完，李潇还感觉有些意犹未尽，这个面的味道实在是太好了，可惜美中不足的是份量太少。
很快说服小姐姐就把碗扯下去。
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接着是第六道菜。
穿着酡颜（tuóyán）色旗袍小姐姐端上了菜。
酡颜，喝酒脸红的样子，也泛指脸红，也称酡红。
巳时，隅中，又名日隅过隅未中，故为隅中。
此时日光将盛未盛，
将暖未暖犹如饮一杯薄酿
醉倒在漫漫天光里
满面酡颜
诗人苏轼也曾有诗，
酡颜玉碗捧纤纤，
乱点余花吐碧衫。
歌咽水云凝静院，
梦惊松雪落空岩。
清秀的女子
山间的白雪
和氤氲的茶气
相映成了醉人的景致
巳时的光景
正是醉人的酡颜红
第六道菜是麻婆豆腐
麻婆豆腐装在驼红色的的小碟子中，红的辣椒，白的豆腐，黄色的圆角碎，绿色的葱花颜色非常好看。
白白嫩嫩的豆腐上面铺着一层浅浅肉末，拿起白色的勺子舀起一勺带着肉沫的豆腐。
勺子放进口里，肉末经过豆瓣酱煸炒，椒香浓郁，豆腐爽滑嫩滑可口。
麻婆豆腐的分量同样不多，很快就被吃了个一干二净，碟子被旗袍小姐姐端了下去
第七道跟着上来了。
午时，又名日正。
一日之内
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午时为日头最盛之时
如同胭脂烈色，
胭脂，为多情之色
午时捣花成色
色如美人面
色入良人眼
花多情，美人多情
世间万物亦是多情
胭脂色和服小姐姐放下第七道菜。
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。”