第五道菜是山孤手擀麵。
裝面的容器是一個藤黃色的大碗，碗很大，面很少。
小姐姐開口介紹到“山孤手擀麵，全手工製作出來的手擀麵，手擀麵在煮熟後離開放入涼水中，讓面變得勁道。
手擀面上的野生的松茸，吃之前將手擀麵和松茸拌勻即可。“
這份山谷手擀麵的分量也不多，大概也就三四口的樣子。
拿起快子把松茸和手擀麵拌勻，一口吃下手擀麵非常勁道。
松茸經過煎炒，松茸特有的香味被完全釋放出來，口感也非常爽脆。
三兩口就把山孤手擀麵吃完，李瀟還感覺有些意猶未盡，這個面的味道實在是太好了，可惜美中不足的是份量太少。
很快說服小姐姐就把碗扯下去。
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接著是第六道菜。
穿著酡顏（tuó yán）色旗袍小姐姐端上了菜。
酡顏，喝酒臉紅的樣子，也泛指臉紅，也稱酡紅。
己時，隅中，又名日隅過隅未中，故為隅中。
此時日光將盛未盛，
將暖未暖猶如飲一杯薄釀
醉倒在漫漫天光裡
滿面酡顏
詩人蘇軾也曾有詩，
酡顏玉碗捧纖纖，
亂點餘花吐碧衫。
歌咽水雲凝靜院，
夢驚松雪落空巖。
清秀的女子
山間的白雪
和氤氳的茶氣
相映成了醉人的景緻
己時的光景
正是醉人的酡顏紅
第六道菜是麻婆豆腐
麻婆豆腐裝在駝紅色的的小碟子中，紅的辣椒，白的豆腐，黃色的圓角碎，綠色的蔥花顏色非常好看。
白白嫩嫩的豆腐上面鋪著一層淺淺肉末，拿起白色的勺子舀起一勺帶著肉沫的豆腐。
勺子放進口裡，肉末經過豆瓣醬煸炒，椒香濃郁，豆腐爽滑嫩滑可口。
麻婆豆腐的分量同樣不多，很快就被吃了個一乾二淨，碟子被旗袍小姐姐端了下去
第七道跟著上來了。
午時，又名日正。
一日之內
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午時為日頭最盛之時
如同胭脂烈色，
胭脂，為多情之色
午時搗花成色
色如美人面
色入良人眼
花多情，美人多情
世間萬物亦是多情
胭脂色和服小姐姐放下第七道菜。
第七道菜牛菌松茸湯，
胭脂色的小湯碗，金色的小勺子，裝著清澈見底的牛菌松茸湯，半個牛菌孤浮在湯碗中間，牛菌孤上面撒了細碎的白松茸，像是湖中的一座孤島上，落滿了細碎的白雪。
菜意境是真的美，非常美，味道也確實不錯，怪不得這間店在網上的評價會這麼高。
李瀟拿起金色小湯勺，舀起一勺清湯。
湯雖然散發熱氣，但是溫度已經不會很高，正好入口。
湯一入口的第一感覺，就是鮮，非常非常的鮮，是食物本身的鮮味，絕對不是新增了什麼奇怪的增鮮劑，味道很醇厚，風味也濃郁。
李瀟眯起眼睛，在舀起一勺子，湯進入口中，李瀟的舌頭在口腔內打轉，這道牛菌松茸湯異常好喝。
湯很清，味道卻異常鮮美，新鮮的牛菌孤加上風味濃郁的松茸，簡直就是絕配。
姜映雪比了一個大拇指“好喝，相當不錯的一道湯，太鮮了，我從未想過一道素的湯，可以做出肉湯都沒有的鮮味。”
因為沒有放肉，所以沒有肉類特有的腥味，這湯裡面沒有放姜去腥，味道非常乾淨。
白松露的風味很特別難以形容，不過真的很棒，“
李瀟點點頭，贊同道“沒錯，我從沒有想過，一道全素的湯可以這麼好喝。”
後面的菜品繼續。
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第八道菜，穿著水天碧的和旗袍小姐姐把菜端了上來。
天水碧，淺青色。古代絲帛染色名，相傳為南唐後主李煜的姬妾所染。
五代《五國故事》捲上：天水碧，因煜之內人染碧，夕露於中庭，為露所染，其色特好，遂名之。
淺青色的盤子中間放著手掌大小的蔥油餅。
這塊蔥油餅雖然比較迷你，但是金黃色的蔥油餅上點綴了青綠色的蔥花，放在了淺青色的盤子裡。
像是一片金色的落葉放在了草地上一樣，確實很好看，不過，真的太小了。
李瀟夾起蔥油餅，塞入口中，外皮很酥內裡很軟，口感，味道都十分不錯，除了太小，這塊蔥油餅沒有什麼問題。
吃完蔥油餅，第九道菜，也出來了。
這次端菜的是一位穿著秋香色的旗袍小姐姐。
秋香色，也就是淺橄欖色，是一種融於黃綠之間的奇妙之色。
如午後日色將跌未跌之時
溫暖而安謐
申時也稱為哺時
故而暖暖日色下
重見炊煙起
屬於申時的第九道菜，酒釀圓子。
九顆酒釀圓子，一顆不多，一顆也不少。
淺橄欖色的圓盤，一層淺淺的澹白色的酒釀裡，靜靜地躺著九顆白色的只有小拇指大小的丸子。
丸子上面撒著一層金黃色的桂花，像是黃昏時，屋頂上冒氣縷縷炊煙，金色的落葉劃過團團炊煙。
拿起長柄的白瓷的小勺子，一勺剛好一顆，不多不少，最多只能留下少許的酒釀，以及一兩顆金黃的桂花。
丸子有點硬，可能是為了保持形狀，犧牲了口感，酒釀還算不錯，酒味不算濃重，即使不喝酒的人，也可以淺嘗幾顆。盤子被端下去，第十道菜上來了。
小姐姐穿著青花色的旗袍，帶著第十道菜，蓮藕盒子來到李瀟身邊。
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日落江湖白
潮來天地青
此時的天地由晝入夜
日色逐漸沉下去
雞棲於時
牛羊下來
暮色降至
蓮藕盒子的分量也不多，只有小小的兩片，一片疊在另一片上面。
李瀟夾起一塊蓮藕盒子上咬了一口，仔細咀嚼了幾下，才露出一個滿意的表情
“麵粉湖調的不錯，很酥，蓮藕用的是脆藕，咬下去非常清脆，內裡是一些土豆泥以及紅蘿蔔碎，糯糯的，非常不錯，不錯挺好吃的。”