Unity Lake.

"This roast duck is absolutely amazing. Yang Yukang stretched out his thumb, "I don't like to eat roast duck, I think it's delicious." ”

Zhang Chen picked up a piece of roasted crispy duck skin and dipped it in some white sugar, "Yang is always from Shanghai, and it is normal not to like roast duck." It used to be a state-run restaurant, specializing in roast duck, called Beijing Roast Duck Restaurant. I came here once in the first two months and thought it was good. I chatted with the chef here, and when I heard that this was going to be restructured, I asked my mother to take it down and give the chef some shares. After the New Year, it will be renovated, focusing on artistic conception dishes, and then Yang can always come again and taste the taste of new dishes. ”

Yang Yukang is curious, he has also eaten and seen people, and he has been to a lot of Michelin stars, but he has never heard of any artistic conception dishes.

"What kind of cuisine is the artistic conception cuisine?" Yang Yukang couldn't help but ask.

Before Zhang Chen could speak, the chef who had just slipped the duck came to the table with another plate of dishes: "Smoke warm Feng Yao Cao." Jinjing Biwu chick phoenix. Citronella pigeon, Mr. Zhang, Mr. Yang, two slow use. ”

Yang Yukang looked at the things on the plate and couldn't help but be amazed.

Chinese food is all about color and aroma, and this color also includes plating. The traditional way of plating, although it is also beautiful, is only craftsmanship in the end.

This dish is different, completely breaking through the limitations of traditional plating and carving, two roasted golden pigeons lie on the tender green lemongrass, like a chirp waiting to be fed, looking up to the sky and waiting to sing. What is particularly rare is that Yang Yukang saw the composition and artistic conception of Chinese painting on the plating of this dish.

The word artistic conception is difficult to translate in English, and it is a feeling that belongs to East Asian culture, which can only be understood, not spoken. Yang Yukang never thought that he could feel the artistic conception from a dish.

Zhang Chen shook his head slightly: "That's all that can be done now, this is only the initial stage of artistic conception cuisine, and it is still a superficial article." In my mind, Chinese food is not only beautiful and delicious, but also closely integrated with Chinese culture, integrating the essence of Chinese culture with dishes. Chinese food culture has a long history, but its status in the international community is not high. We Chinese people often put gold on our faces, saying that Chinese cuisine has more connotation and is more delicious than French food. But in fact, there is not a single Michelin restaurant in mainland China now, and even the status of Dongying cuisine is not as good. It is true that we can say to ourselves that foreigners' judging standards do not apply to Chinese cuisine, but it is undeniable that our catering industry is too reckless in terms of research spirit and refinement. ”

Yang Yukang nodded approvingly, he has studied abroad for many years, so he naturally knows the status of Huaxia catering abroad. There are often people in China who say that when foreigners eat Chinese food, they are so shocked that their tongues are about to swallow it. This does happen, but it's really not universal.

The general impression of foreigners on Chinese cuisine is that it is cheap, unhygienic and unhealthy, and it is really impossible to talk about how delicious it is.

Over the years, so many authentic or inauthentic Chinese restaurants have been opened in the West, and in the end, the most recognized by Westerners is actually a dish of Zuo Zongtang chicken, which is not a traditional Chinese dish at all.

The so-called Chinese catering does not need the recognition of foreigners is just a self-comforting Ah Q spirit, as long as it is a person, there is a desire to be recognized, only when it is not recognized, it will comfort itself that it does not need to be recognized.

"This has a lot to do with the poverty and weakness of our country in the past 100 years, and only after you are full will you have the heart to study the taste. For more than 100 years, Chinese people have just lived a good life for a few years and gradually began to get rid of poverty, I believe that with the improvement of people's living standards, they will become more and more picky about food, and Chinese catering will also change from extensive to fine. Yang Yukang smiled and took a chopstick fish ball, "This dish just seems to be called two yellow orioles and green willows? ”

"Mr. Yang's theoretical skills are really profound. Zhang Chen stroked his palms and laughed, "The economic foundation determines the superstructure, and this is indeed the truth." ”

Yang Yukang smiled and said, "I really didn't expect you to talk so much about opening a restaurant, it's just a small business, right?"

Zhang Chen said: "Mr. Yang, you are wrong when you say this, eating is the most important thing in life." Two thousand years ago, Confucius said that you never get tired of eating. The requirement for food reflects the degree of civilization of a country and a nation. I just don't accept it, the 2,000-year-old food culture of Chinese civilization will be defeated by a small country like France. ”

"Chinese people now not only want to eat enough, but also eat well, eat scientifically, and eat healthily. I have to enter Michelin, and I don't know one, within 10 years, I will have at least 10 Michelin certified restaurants. Let everyone in the world know that high-end catering is not only French and Japanese, but also Chinese cuisine is the most delicious and culturally tasteful!"

"Mr. Zhang, what you said is really good. The tall chef on the side spoke in a pure Beijing accent, "What you just said made my blood boil, don't worry, it doesn't take much time, give me three years, I will definitely turn this Beijing roast duck restaurant into the first restaurant in China! ”

Yang Yukang laughed when he heard it, this chef is quite interesting.

Zhang Chen also smiled, "This is Master Tong, the current general manager and head chef of this restaurant, and the duck and these artistic conception dishes we eat are made by him." ”

Yang Yukang stood up and shook hands with the head chef, "Hello Master Tong, the roast duck here is really good, the duck skin is crispy but not greasy, it is the best roast duck I have ever tasted." ”

Master Tong was flattered: "Look at what you said, but it's not that I'm boasting, our roast duck has been improved by us for four years, not only the roasting method, but even the duck is specially raised, and the fat is a little lower than that of Quanjude's duck." ”

Zhang Chen said: "Crispy but not greasy, that's right, Master Tong, in the future, our roast duck might as well be called crispy and not greasy." ”

Master Tong was stunned for a moment, then reacted and praised repeatedly: "Good name, good name, crisp and not greasy, image, good to hear, easy to remember." ”

At this moment, Wu Tian at the door walked up to Zhang Chen with a phone, Zhang Chen smiled apologetically at Yang Yukang, "I'm sorry, Mr. Yang, I'll answer the phone." ”

Yang Yukang smiled understandingly, and as soon as he finished laughing, his mobile phone rang.

"Mr. Yang, the new Rakshasa Prime Minister Kiriyenko and the Rakshasa Central Bank announced that they will expand the floating of the ruble exchange rate, and postpone the repayment of domestic debts and freeze part of the foreign debt, pay the frozen period of more than 90 days, and do not allow foreign investors to invest in ruble assets with a repayment period of less than one year. After the news came out, Reuters analyzed that the United States will definitely take action, should we also pay attention to it?" Yang Yukang's subordinate quickly reported on the phone.