It is said that a good meal is not afraid of being late, but in fact, a good meal is not afraid of being far away.

To say that it is really not a loss, Hong Yanwu and Chen Liquan have been thinking about it for several days. It is not a shame that they followed "Zhang Dascoop" all the way from the South Second Ring Road to the North Second Ring Road.

This meal, that meal is really different, long insight, enjoyment, decent.

So where the hell do they eat?

Hi, No. 259, Andingmen Nei Street, Recreation Restaurant.

According to "Zhang Dascoo", the special thing about this restaurant is that it is co-founded by four couples, and the two female chefs are in charge, and the dishes are close to the people, and naturally have a simple taste of home-cooked food.

Second, because these people are from all over the world, they have been able to integrate the characteristics of Fujian, Yunnan, Sichuan and other places on the basis of the flavor of Jiangsu and Zhejiang, and have created their own unique flavor.

It can be said that their eight signature dishes are both traditional and innovative, which is quite unique.

For this, he has been patronizing intermittently for decades, from No. 25 Xinkai Road, where the family first opened, until they moved to Chunshu Hutong.

Last year, "Kangle" moved again, and people specially informed them of the new address.

It's just that he doesn't think it's a long way and hasn't been there.

Then even if I fulfilled the contract this time, I just went to meet my old friends, and by the way, I also took Hong Yanwu and Chen Liquan to taste something new.

In this way, I listened to the casual introduction of "Zhang Dascoop" along the way.

In the minds of Hong Yanwu and Chen Liquan, they have a general impression of a small restaurant that started from three tables, relied on cheap and high-quality products, meticulous workmanship, and hard innovation, and maintained a good reputation for decades.

It can be said that it is really unexpected, that day, the three of them inquired about everything, and they were dumbfounded when they arrived at the place.

Because the size and atmosphere of the restaurant are completely different from what they imagined.

In front of him was a new three-story brick building.

There are high steps in front of the door, on which there is a cypress bonsai, and the magnificent four gates hang a horizontal plaque on the upper room.

On the one-meter-high red three-dimensional character on the eaves, there is also a dazzling neon sign "Jiangnan Flavor".

And when you go in, it's even more amazing, dozens of tables upstairs and downstairs are all full, and there are dozens of waiters who are in full swing.

Among the people waiting in line, there are even many foreigners, which shows the popularity.

Where is this still like a small restaurant? It's completely a big restaurant, and the scale has caught up with "Judequan".

Not to mention Hong Yanwu and Chen Liquan, even "Zhang Dascoo" took the initiative to inquire with the waiter again, for fear that he was looking for the wrong place.

But that's exactly what I asked. As soon as I talk about what's going on, I say who to look for, and this treatment is different.

The waiter immediately went to report it. Soon, an old lady dressed in a gabardine uniform came down from upstairs to greet them herself.

There is no need to wait, go directly upstairs to the private seat, and give them a private room prepared for the leader.

Through further polite greetings between the two people, Hong Yanwu and Chen Liquan were honored to know that this was one of the two female chefs of the "Recreation Restaurant", Chang Jing.

But to be honest, the most surprising thing is "Zhang Dascoop".

Because it's only been two years, the "Recreation Restaurant" is indeed not as good as before.

First of all, "Zhang Dascoop" learned that the old manager of the restaurant and another female chef from Fujian, Luo Hui, had retired due to illness.

Secondly, he also learned that because British and Hong Kong newspapers have published relevant reports, recommending this "three-table restaurant" overseas.

In addition, Chang Jing participated in the cooking competition held by "Ajinomoto" in Japan last year and won the gold medal.

The government intends to support "Recreation" as a first-class restaurant and share the task of receiving leaders and foreign guests.

In the past year, not only has the building been allocated for "recreation", but also through the transfer of support from other restaurants, the number of staff has been expanded several times, and Chang Jing has been promoted to the manager of the restaurant's technical department.

In other words, today's "recreation" has really become a rookie in the catering industry in Beijing.

But at the same time, it is also a matter of things and people.

The old friends that "Zhang Dascoo" recognized back then are almost all gone now. This can't help but make people feel a little sad.

Fortunately, after all, Master Chang Jingchang has not left, and they have not come in vain this time.

No, "Zhang Dascoo" casually said four dishes and one soup, and he didn't even look at the menu, so the chef, who had not been in charge of the cooking for a long time, took the initiative to go to the kitchen to manage it.

Due to the special channel, it didn't take long for the dishes to be served on the table.

The dish that came first was particularly interesting.

In front of me is a plate of fried and browned pots, and a bowl of steaming tomato-colored soup.

When the hot soup was quickly poured into the plate, I saw the bubbles floating in the bowl, and the sound of "zizizi" in my ears was suddenly fragrant and full of bright colors......

It's a treat for the eyes, ears, nose, and mouth.

Chen Liquan's eyes widened, and Hong Yanwu called out "Pot squid",

But he was stunned when he moved his chopsticks then.

Because in the mouth, there is only the deliciousness of green shrimp, the crispiness of fruits, and the sweetness and sourness of tomatoes...... Where's the squid?

At this time, "Zhang Dascoo" said unhurriedly, "If you don't understand, don't talk nonsense, this is Chef Chang's work that won an award in Japan based on the traditional dish of 'flat ground thunder'." The sauce is made with green shrimp, porodin, diced apples, diced lychees, tomato paste, egg whites, and cooked lard, and the dish is called 'Peach Blossom Fan'. ”。

In a word, Hong Yanwu couldn't help but be embarrassed.

But at the same time, I also feel that the dish of "Peach Blossom Fan" is simply amazing.

Not only does it sound elegant and noble. There is a sense of peach blossoms and petals.

In the art of cooking, the ingredients, skills, and meanings are all skillfully integrated into the poetry and painting of peach blossoms, adding to the beauty of the dishes.

It is pleasing to the eye and at the same time the index finger moves, and it is impressive.

But then again, he remembered that "a thunder on the flat ground" seemed to be called "bombing Tokyo".

It's ...... to win an award in Japan with this anti-Japanese dish It's kind of interesting.

And just when Hong Yanwu was pondering, the second dish "diced pork with sake lees" was served again.

Fujian Province's specialty red dregs, with glutinous rice as the main material. It is made by fermenting steamed glutinous rice and then filtering. Bright red color, a certain amount of alcohol and a unique aroma.

Therefore, seasoning with red grains is the characteristic of Fujian cuisine.

This dish requires that when cooking, not only should the red lees fully penetrate into the diced meat to increase the aroma, but also not change color and have a red luster.

The red diced meat and turquoise fried cucumber look very eye-catching, and they are also a great accompaniment to the snack.

The third dish is called "shiitake mushroom patty", and the beauty lies in the extraordinary skill.

It is made by wrapping the meat with shiitake mushrooms, like making an eggplant box and lotus root, fried first and then stewed.

After the dish is served, you can see at a glance that the surface of the brown shiitake mushrooms is golden under the hat, and it is accompanied by magnolia slices next to it.

Obviously, this dish originated from "roasted two winters", but it is even better, and it is really unimaginably ingenious.

The fourth dish is "Brown White Mouthpiece".

The white dish is a fine dish, and the mouth strip is pulled out with wide juice, which is matched together, which is a bit of a halal restaurant, which is smooth and tender, rich in flavor, and can be eaten the most.

As for the end, it was another "jade soup" created by Master Chang to wrap up.

In this dish, finely chopped spinach leaves are boiled in a green dish with chicken broth.

At the same time, it is made with chicken puree and egg white, and boiled into a white soup.

Then put two kinds of soup in a basin.

When it was served, Master Chang was placed in the shape of "Tai Chi".

Green and white complement each other, not only beautiful, but also distinct tastes, such as the blend of flavors, there are actually three flavors to choose from.

Of course, if you compare it with the first course "Peach Blossom Pan", it will be even more interesting.

Think about it, one hard and one soft, one red and one green. The most rare thing is that they are so elegant and romantic.

If it weren't for the female chef's creation, I'm afraid it would be really difficult to have such a wonderful dish in the world.

Others don't say it, at least after Hong Yanwu tasted it once, he was convinced by the "Peach Blossom Fan" and "Jade Soup".

At least in his opinion, these two dishes are already the best dishes with both color, flavor and shape.

The second group has been opened, group number: 608640021

(End of chapter)