Sit down and the food will be served. They are all old friends, and there is nothing to be polite about. Fried chicken, grilled shrimp, fried rice cake with rock garlic, boiled bean noodles with sand garlic and other favorite dishes are coming up one after another. The food was delicious, the snacks were good, and they soon got down to earth. Eiko served a drunken crab in the kitchen, which was in June yellow this year. It was very novel. The crab is not big, it has turned yellow. Although not as full as hairy crabs in autumn, it is still fresh in early summer. There are not many dishes for lunch, all of which are classic dishes that Xin Rongji will think about after eating, so this lunch is naturally enjoyable.
Drunk and dreamy in June.
Boiled bean noodles with garlic paste
Baked conch with salt
Fried rice cake with rock and garlic
Roasted shrimp
Pepper and salt gurgled
Fried chicken
After dinner, I went home to rest for a while, got up and went to Taifu Hotel to participate in the tasting of "Romance-Life is as Brilliant as Summer Flowers".
menu
This spring, Cai Dongmei, general manager of Taifu Hotel, took her team (Chinese food, Japanese food and western food) to Dalian and Yunnan successively to find ingredients for tonight's tasting, which triggered creative inspiration. They found wild sea cucumber and abalone, as well as the first crop of Tricholoma matsutake and boletus this year, which were presented at the tasting tonight.
Abalone with black garlic sauce
Sea cucumber soup with pine mushrooms. This is the matsutake in the first season of this year.
Fried boletus. This dish has been praised by everyone. Boletus is thick and delicious, with accurate frying temperature, surging mushroom fragrance, rich taste and lasting aroma after eating.
Yellow croaker in the East China Sea. This is the work of teacher Yu Bin in Hangzhou, and it is the best dish tonight.
Champagne vinegar sea urchin Bai Zi tofu
Kaluga roe salad with crab meat and tomato gel.
Snacks: Truffles are hacked. Snacks can also be said to be desserts. Beautiful appearance, the combination of Yunnan truffle and black sesame and the role of truffle oil make it smooth and tender.
After incision
Cognac drunk Argentine red shrimp
Australian flavor and slow stewed beef steak with Morchella
Cucumber aloe
Emerald cubilose
Erhai begonia
This dessert is a classic in the wonderful tasting of Taifu Hotel tonight. Wonderful conception, ingenious design, good taste and good effect.
The organizer asked me to choose the best two dishes. I chose low-temperature smoked East China Sea yellow croaker and dessert nut ice cream with milk chocolate. In fact, I also want to add fried boletus, but there are only two options, so I have to agree to give up what I gave up.
"Meeting-Life is as Brilliant as Summer Flowers" is an experiment of combining Chinese and Western, but I prefer those innovative dishes based on China's taste. We have been talking about building cultural self-confidence, and diet may be a breakthrough. China's food culture has a long history, extensive and profound, and it is a living culture. It has been flowing around people's tongue and teeth for thousands of years and has become a symbol of us as China people. Finding the right way to express the taste of China internationally and considering Chinese food (China taste) in the new era from the perspective of globalization is an indispensable link to build cultural self-confidence. Chinese food should not only become our favorite diet, but also be enjoyed by more non-China people and become an important part of international mainstream catering. This is true cultural self-confidence. All this is inseparable from the innovative development of Chinese food and finding the correct expression of Chinese flavor. The tasting meeting of "Encounter-Life as Brilliant as Summer Flowers" made a useful attempt.