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Chapter 857
Chapter 857: The Quintessence of Spanish Culture




Translator: Lan_ Editor: Efydatia

If one didn't have tapas during their visit to Spain, everyone would laugh at them . It would be like coming out of a bank vault with bare hands . Even if they watched the boldest, most unrestrained flamenco dancer, or fought with the most violent bull, that disappointment would still be irreversible .

Tapas were the quintessence of Spanish food . They could be found everywhere, from gorgeous restaurants to small cafés .

There were two completely different stories about them in Spanish legends .

The noblest one was that an ancient Spanish king had bad a big appetite and disliked European dinner, but preferred simple snacks instead . Thus, the royal cook had made him small dishes of different tastes that could stimulate his appetite . The king had been really happy when he'd tried them .





There was also a more realistic legend . Back in the era when carriages had been widely used, tired passengers and cart drivers had had no time to sit down and enjoy a good meal . They had usually stood at the entrance of restaurants or by their carts and eaten dry loaves of bread in a hurry . Thus, some smart restaurant owners had divided larger portions of food into smaller ones and sold them to those people so they could save time . That was the origin of tapas .

The legends always talked about their good taste though .

Qin Guan entered a restaurant by following his foodie intuition . A crowded restaurant had to be a good one .

There were 50 different kinds of food sitting on the tall tables with toothpicks on them . They seemed to be crying, "Don't eat me! Don't eat me!" They looked lovely .




Qin Guan walked over to them with a giant white plate in his hands . Tiny Vienna sausages were wrapped in Spanish rye bread, creating rolls that were smaller than ping-pong balls .

The half-boiled eggs with orange caviar looked like tiny suns . There were several small fried chicken legs behind them . White smooth fish was stuffed into red bell peppers . There were also various barbecued vegetables . One could even ask the cook to grill some pineapples and cucumbers .

If someone thought they were too rich and elegant for these plain ingredients though, the seafood would satisfy them .

King crab meat had been peeled off and mounted on plates, and light, delicious truffles were waiting in large bowls . There was also tuna that had been caught that very morning in the bay . The cook had cleaned it and cut it into pieces .

One could take anything they liked and enjoy their food slowly . There was a label on each toothpick, so the waiter would look at it before the customer paid .





One toothpick cost one to two euros, and about five dishes could usually satisfy a girl . Of course, this wasn't enough for Qin Guan . When he had finally dined and wined to satiety, it took the waiter a full five minutes to count his toothpicks . Wang Liying wished the floor would open up and swallow her .

Qin Guan had eaten enough food for three adults . The waiter, who was not that good at math, felt completely lost as he counted the toothpicks .

53, 52, 53…

"You have 53 toothpicks, sir . That's . . . 53 euros . Thank you . "

That sounds strange .

Wang paid the bill quickly and pulled Qin Guan away from the tables . They left the Spanish restaurant without hesitation . If they spent any more time there, Qin Guan would try everything and die from food overdose before the film festival even opened .

That was why he needed a reliable agent . Xue Wanyi had found the perfect successor .

In July, the sunshine looked like splendid gold in Spain . The White Shell Bay was really beautiful . Although the Saint Sebastian Festival was not as influential as the other three famous European film festivals, it had a history of more than 50 years, so it was still very important among the small European film circle .

It also showed a preference to Chinese films . In 1994, Ning Jing had won the Best Actress Award there . That was why Xu Jinglei was so confident about her work .

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