Lijia cuisine only cooks dinner every day. If you want to eat it, you have to make a reservation a few days in advance, and the per capita price is between 298 and 2608 yuan. For this table, the whole family has to prepare from morning till evening when guests come. Another difference here from other restaurants is that you are not allowed to order here, and you can eat whatever the host does. Even so, there are still people coming here.
For side dishes, Lijia cuisine is also very particular. For example, cooking sweet and sour dishes. How much sugar and vinegar should I buy back this time? When finished, do it according to this ratio next time, and something will go wrong, because there will always be some errors between one batch and another, so you have to taste it every time to find the acid-base ratio, if you don't have some knowledge of chemistry and metrology, ok?
And cooking. For example, stir-fry salted vegetables. The ingredients are carrots, magnolia slices, mustard heads, coriander and shredded ginger in several colors. If there are more carrots, there will be more red, more parsley and more green. The proportion of several dishes should be better, and the coordination and distribution of colors should also be paid attention to. In this way, when the dishes are served, they will be colorful and present a beautiful shape. Among them, there is the knowledge that Lao Li learned in the Department of Architecture.
After the dishes are finished, you are also learned to serve. You can't just stack the dishes when they come up. Who is next to whom? How to match it well? How to size a large market and a small one? When frying, boiling, steaming, frying and frying, the colors should not be too close and the color difference should not be too big. These aesthetic knowledge were also learned by Lao Li in the Department of Architecture. The cooking skills of these side dishes are incomparable to those of other dishes.
The scarcity of "Lijia cuisine" is that diners are not allowed to order. Because of the complicated cooking process, the Lijia family has to work hard all day to make a table. There is no signboard, only a small light box with a red letter on a white background is hung at the entrance of the small courtyard with the words "Sheep House 1 1", and there are no signs related to restaurants. There is a dining table for 10 people in the dining room, which accounts for more than half of the room. There are three Chinese characters "Lijiacai" written by Pu Jie, the brother of the last emperor Puyi. Without advertising, the name of Lijia cuisine depends on the word of mouth of diners.
There are only set meals for Lijia cuisine, with a dozen sets, each ranging from 18 to 22 dishes. Braised fish wings in yellow sauce, abalone in original juice, lobster in Beijing flavor and stewed swallow vegetables are all amazing.