On March 28th, 29th and 31th, 2121, sponsored by Sichuan Gourmet Association, co-organized by Huaxi Dushi Bao/Cover News and Chengdu Faner, and supported by China Service Committee of World Chinese Food Federation, Sichuan Cuisine Development Research Center of Sichuan Tourism College, Chengdu Cuisine Association, etc., the 11th event of "Chengdu Top Ten Famous Banquets" was created and promoted, and it entered the "Yinlu" restaurant of Tianfu Food Island.

Master and expert guests

Media and some catering enterprises guests

Catering enterprises and some experts guests

China culinary masters Wang Kaifa, Zhang Zhongyou, Lu Chaohua, Lan Qijin and Xiao Jianming, chief expert of Bashu culture, Tan Jihe, professor of Southwest University for Nationalities Qi Hehui, dean of Cuisine College of Sichuan Tourism College, and well-known media people, He Ping, Yuan Xiao, Chen Yiran, Sun Peike and Chang Yang. Other well-known catering enterprises that founded Chengdu famous banquet, including Chai Men, Nanbei, Xujiacai, Zifei, Nantangguan, Chongdeli, Chengdu Banquet, Songyunze and Luxuan, Hunan famous cultural expert who came to Chengdu to inspect Sichuan cuisine, Peng Zicheng, editor-in-chief of Hunan Cuisine Grand Ceremony, and Chen Jing, honorary president of Hunan Cuisine Industry Promotion Association, also attended.

In order to create an immersive experience atmosphere, Zhou Ziling, the owner of Yinlu, personally made a guest appearance in "Life of Song People"

Song people pursued the ultimate elegance, which was manifested in ordering tea, burning incense, arranging flowers and hanging pictures in life. Yinlu restored this elegance.

Guests began to visit the lake after signing in.

Kunqu opera performance after the opening ceremony.

Shadow dance performance was interspersed in the middle of the banquet.

Dance appreciation in the garden after the banquet.

Boating and blowing in the lake of the garden.

Guzheng performance in the garden.

The dinner ended. A shadow dance performance designed by the guests from other places

Sanlian Life Weekly has published two cover stories of "Millions of copies sold and watched by millions of people": "Why do we love the Song Dynasty" and "Those people, scholars and morale in the Song Dynasty", which aroused great repercussions among readers and even set off a "Song Dynasty fever" in China. Mr. Chen Yinque, a famous historian, once said: "The culture of the Chinese nation has evolved for thousands of years and reached its peak in the Zhao and Song Dynasties."

It seems that the Song Dynasty is a part that we have to learn and understand deeply, whether from the standpoint of life or from the perspective of history and culture. We can't help thinking, why did the dynasty, which was about 1,111 years away from us, still receive everyone's pursuit and nostalgia? What is everyone obsessed with the Song Dynasty? What kind of life inspiration does the aesthetics of life in Song Dynasty bring us now?

Chinese-style courtyard restores oriental aesthetics and exquisite life

"tile walls with bright windows and clear springs and green tea. Enjoy tea and flowers, talk about ancient times and today. Talking about the fleeting time and cooking smoke in Sang Ma ",Yinlu Restaurant, located in Tianfu Gourmet Island of Luhu Lake, is built along the lake, with beautiful environment and unique charm of modern Chinese courtyard. Looking out from the room, the dining environment that blends with the natural landscape makes people feel calm physically and mentally.

"Live like Song people", Zhou Ziling, the owner of Yinlu, thinks that in the increasingly impetuous moment, everyone should have a Song-style space, let go of the noise and busyness, and give urbanites an elegant and enjoyable spiritual habitat. Yinlu "restores the oriental exquisite life aesthetics in the name of Song Dynasty", and hopes to restore a "Song-style" exquisite life experience in an immersive way through all-round creation such as decoration design, functional collocation, personnel clothing, ancient cooking and multi-sensory mobilization, and bring gourmets and gourmets a thousand-year charm and elegance.

After thousands of years, the Silver House of Luhu Food Island takes you back to the Song Dynasty.

If food is a dream, it is the most wonderful part. The Song Dynasty was the most prosperous era of economy, culture and education in China's history. Except for papermaking, four great inventions of ancient china was invented by Cai Lun in the Eastern Han Dynasty, the other three major inventions-movable type printing, gunpowder and compass-were all invented in the Northern Song Dynasty. In the Song Dynasty, the country was rich and the people were safe, and the culture was prosperous. No ancient dynasty knew more about life and beauty than the Song Dynasty.

The pursuit of beauty is not only a romantic song poem, but also a lifestyle. "Life is emotional and the soul is poetic" can be described as the cross motto of Song people's life aesthetics. Reading and painting, drinking tea and playing the piano, burning incense and ordering tea, and traveling with hairpin flowers … are the flavoring agents that run through the life of Song people. Elegance is the only beauty that will not fade, whether in the Song Dynasty or today after a thousand years.

Tea room space for experiencing flower arrangement, hand-made tea and fruit

The elegant Song Banquet started from chasing dreams, and finally "directed" an elegant affair that spanned thousands of years after numerous historical materials consulting, consulting and visiting, and experimental deconstruction. At the entrance, there was a "maid" holding lanterns to welcome guests, and at the places where people entered the room, they touched by tarpaulin embroidery, fiddling, flute playing, incense burning and fiddling.

The tabletop of the Song Banquet against the background of a thousand miles of mountains and rivers

After entering the theme of the banquet, the tabletop and space are landscaped by the famous painting of the Song Dynasty, the menu is presented by non-legacy paper-cuts, and the tableware is designed by experts who have studied the Song Dynasty according to the simple style of the Song Dynasty lines and sent to the China Porcelain Factory for firing. The whole table presents the effect of simplicity, exquisiteness, ingenuity and pleasing to the eye. The dishes are displayed in ancient ways and exquisiteness, and the snacks are made by "Song-style cooks" (. The special surprise is that when the guests are enjoying delicious food, the red goldfish freely shuttles through the corridor space made of transparent glass above the room, and is projected on the indoor aisle through light and shadow, following the silhouette of the fish swimming, and the guests' body and mind also reach the realm of freedom.

After the banquet, there will be garden activities. During the performances of guzheng, flute playing and long-sleeved dance, the guests can talk at will, or they can have snacks to reward the taste buds who are still unsatisfied. At the end of the whole dinner, a shadow dance performance with paper-cut effect was also set up at the guest farewell place, which made people feel moved when they left, and felt the deep affection and proper care of the host family.

former vice governor Wang Hengfeng (middle) spoke highly of the banquet

The elegant Song Banquet was highly recognized and praised by China culinary masters, experts and scholars. Ba-Shu cultural experts Tan Jihe and Qi Hehui wrote and improvised poems for the elegant Song Banquet. Yuan Xiao, a well-known media person, wrote a poem: "Under the curtain, the song was sung and the banquet was held in the curtain, and the shirt of the Song Dynasty was once again made up. Yin Lu Ya gathers Sichuan flavor, and Hua Deng waits for a feast and makes a good wine. " Everyone thinks that this is a typical banquet of Sichuan cuisine and Oriental cuisine, with Chinese flavor and oriental flavor, which embodies the charm of blending Sichuan cuisine culture with modern aesthetics. It not only follows tradition but also innovates and breaks through, and more such banquets are needed to show national self-confidence and cultural self-confidence.

Mai Jianling, president of Sichuan Gourmet Association (second from left) and Chang Yang, a media person (first from right) joined in the interactive session.

Mai Jianling, president of Sichuan Gourmet Association, commented that "Elegant Song Banquet", one of the top ten famous banquets in Chengdu, was the "Song Feng's last charm" embroidered by the hostess of "Yinlu" with ingenuity, showing the beautiful life picture of folk customs in the Song Dynasty-oil painting. Classical Sichuan cuisine, as a national cuisine, was known only in the Song Dynasty, and it was recorded in Dream of Tokyo that the "Sichuan Restaurant" had opened in Kaifeng, the capital of the Northern Song Dynasty. In the Song Dynasty, folk customs were simple, life was quiet, poetry and painting were pursued, and singing and dancing were peaceful.

tea-ordering, tea-fighting, picnic and midnight snack are popular, and delicacies have exquisite pursuits and various patterns. What curling treasures, soup bursting plums, lactose lions … and so on, invented the three-meal system, ham, bean sprouts, hot pot (for summer) … banquets are limited to four seasons and don't eat from time to time. Spring is refreshing, summer is ripe, autumn is fresh and fragrant, and winter solstice is mellow. As the inheritance and revival of traditional culture, "Yinlu" is at the forefront.

Tan Jihe, the chief expert of Bashu culture

Wang Li 'ai (right), the developer of Tianfu Food Island and the head of Luhu Commercial Development Co., Ltd.

Peng Zicheng (right), the editor-in-chief of Hunan Cuisine Grand Ceremony, and Chen Jing (left), the honorary president of Hunan Cuisine Industry Promotion Association, also participated in the interactive experience enthusiastically

Yang Er Chelam, a well-known artist, came to the event site for a banquet

. After enjoying the painting, you can drink tea soup with a feather in your hand to clear your mind. Before the banquet, this link represents four sensory experiences: mouth, eyes, nose and heart.

The "Qiqiao Brand" which runs through the banquet is made of Shu brocade and wood blocks, representing a small game and seven chapters of the banquet. Finally, a poem "and a jade plate of dainty food calls for a million coins" is composed.

Waiters dressed in imitation Song costumes serve food for the guests. After the banquet, you can take away

Appreciation of elegant Song banquet dishes

Three-color pomegranate bag: this dish can be traced back to the Song Dynasty. Before pepper entered China, pepper was one of the more commonly used spices. The green pomegranate bag is flavored with green pepper and scallion juice to make pepper chicken taste, while the red pomegranate bag is the collision of Chinese toon buds and white meat with garlic paste. The white pomegranate bag is the embodiment of spring rolls, made of shredded carrots, shredded green bamboo shoots and shredded kelp. Colorful spring should be a small ensemble with many flavors (the order of eating is green, red and white).

The garden is full of spring scenery: Chef Yinlu selects green wheat juice+broad bean paste+bamboo shoot juice+Toona sinensis bud with caviar, which shows the scene of warm spring in bloom in the field, and chooses seasonal vegetables to make the freshness and tenderness of spring bloom between lips and teeth.

Butterfly Bamboo Sun Soup: a martial arts secret in Sichuan cuisine. This butterfly bamboo sun soup is famous for its beauty. It was personally taught by Master Zhang Zhongyou, a generation of Confucian chefs and former head chef of the Permanent Mission of China to the United Nations. It made chicken breast dishes with vivid butterfly shapes, and vegetable juice was contaminated to form colorful butterfly clothes. In the high-grade clear soup of Sichuan cuisine, there is quite an artistic conception of "flying slowly with water" in Su Shi's mouth.

Luo Wei reflects the moon: Fourteen generations of sake is used to soak goose liver, frozen crab and sweet shrimp, and bamboo shoots and secret sauce are used to soak in the fragrance of pepper and wasabi. In modeling, rice products are wrapped in semi-ice hockey, and candles simulate the moon, which can be eaten directly, freehand brushwork the poetic realm of the Northern Song Dynasty poet "Luo Wei reflects the moon, jade grinds raw ice".

Furong Snowflake Chicken Baked: This dish combines two unique skills of Sichuan cuisine, one is "Snowflake Chicken Nao", which has the reputation of China molecular cuisine, and the other is Sichuan rice products, which can be traced back to Mr. Lin Jiazhi, a master of the first generation and a top noodle maker. Rice products are an endangered skill in Sichuan cuisine, and were handed down from Master Lin Jiazhi to Master Zhang Zhongyou. Zhou Ziling, the owner of Yinlu, took over the baton and was inspired by the profoundness of Sichuan cuisine. He was fortunate to learn from Master Zhang Zhongyou and carry forward rice products in Yinlu. As a whole, the dish presents a delicate and blooming "hibiscus" flower, which is a tribute to the flower of Chengdu. Above it is a snowflake-like chicken with a soft and smooth entrance. The petals are at the bottom of rice products. This dish is a typical representative of "meat and vegetables become interesting accordingly".

beef with slate and dried tangerine peel: a very classic dried tangerine peel flavor in Sichuan cuisine. The original stone (each piece is different) is found in the valley of Qingcheng Mountain, and it is slowly roasted in a micro oven. The dish is more participatory and has richer taste.

Boiled abalone: selected abalone from Tasmania for more than 31 years, supplemented by fresh Vitex negundo, green pepper, Toona sinensis seedlings, etc., combined with on-site oiling, it is full of flavor and fragrance.

Home-cooked unicorn fish: This delicacy, unicorn fish, is made by carefully selecting garlic, soaked ginger, bean paste and other seasonings. The crispy fish skin is covered with fresh sauce, which makes the fish taste stronger, spicy and sweet. It is a very classic old Sichuan dish.

Jin Mu fire, water and soil: a vegetarian food made up of five-color vegetables. According to Huangdi Neijing, cyan enters the liver; Red color enters the heart; Yellow enters the spleen; White enters the lungs; Black enters the kidney, corresponding to the five elements in ancient philosophy, healthy and healthy.

Plum Blossom Soup Cake: a hot soup dish from the classic song dynasty cookbook "Shan Jia Qing Gong", which is a common literati food in the Song dynasty. The dough is made into plum blossom-shaped slices and cooked in tea soup.

Lunar New Year's Eve Flower Festival: The ending dessert "Lunar New Year's Eve Flower Festival" is based on Lin Chun's painting "Bird Map of Loquat Mountain" in the Southern Song Dynasty. Loquat, birds and lotus cakes are used to simulate the scene in the painting, and the delicious food corresponds to this beautiful banquet, which is the Lunar New Year's Eve Flower Festival in this scene. Paired with the representative of Chengdu tea-covering a bowl with three flowers, it is sweet.

build an elegant room outside the hustle and bustle of the floating world, just next to the charm of mountains and rivers, with books in your hand and a pot of Zen tea, and enjoy yourself.