The bus to Zhu Zhu is restricted, so I have to get up early to be a driver. Although it was the first time to go to her new company, with the navigation, the journey was smooth. I really want to thank the mobile internet, which makes travel much more convenient. I used to like reading maps. There are many atlases at home, as well as provincial maps that can be hung on the wall (the house is not big). I will read it when I have time, and I will buy a traffic atlas when I don't have a car. Looking at the map, I dream of driving to distant places. Up to now, I don't think there is any poetry in the distance. What attracts me is the food in strange areas, and I am always curious about things I have never eaten or seen.

There is no time to look at the map now. With the mobile internet, there are all kinds of mobile phone maps. You can see a map of an area anytime and anywhere. Drive on the road, turn on the navigation, and you can basically find your destination. The progress of science and technology has made life much more convenient, which is the convenience when driving on the road. A few days ago, I read an article in Huige, Guangzhou, saying, "Although we couldn't eat the pork belly at that time, we know from this description that the stewed pork belly is more delicious than before. In terms of diet, today's people are definitely better than the ancients! " Brother Hui said this passage very well! In terms of diet, we are really much better than our predecessors.

Today is the opening day of Shijiu Blue Harbor Store, and friends from all walks of life have arrived in Beijing one after another. I set up the opening congratulations group, and all my friends gave me face. Studying in various places, local friends are very enthusiastic. When they came to Beijing, I also arranged for everyone to have a meal. I ate roast whole sheep in ninety-nine yurts yesterday, and I ate some stir-fry at noon today. After discussion with Zhao Weihua and Xiao Peng, we decided to invite everyone to the Sanyuanqiao Hotel for dinner. MUGUR PETRU CIUBANCAN has always attached great importance to it. He came from Taiyuan early in the morning and sat in the city, while Xiao Peng checked the food overnight to ensure the best effect. The wine is matched with red wine from Yanjing Eight Scenes Maotai and Mu Tong Winery, and the menu is also carefully designed.

I'm glad this meal was named "Dong Keping Table". My honor is closely related to this meal. Because I have eaten a lot of food here, I think it is delicious, so Xiao Peng wrote it on the menu. So I want to endorse my tongue.

People were divided into two tables, and the dishes came one after another, and everyone had a good time. Shuai Shuai said he would give up drinking, but he didn't resist all kinds of persuasion, but he still drank a lot, which shows people's sincerity. MUGUR PETRU CIUBANCAN always goads me on both sides to make everyone try to drink. Just because there is a big drink at night and you drink too much at noon, you will have no fighting power at night. Anyway, you should save some wine for the evening. Duan Yu can still drink a lot.

Pictures of some dishes of Beijing banquet for lunch

Green juice grassland beef omasum

Lei Chili preserved eggs

Sunshine, dew and sweet bamboo shoots

Classic hair weaving

Sweet-scented osmanthus vermicelli with dried mushrooms

Steamed mindongyi fish large yellow croaker with wine-flavored Tricholoma matsutake and cloud legs

Dongting lake huitou fish fried fish belly

Steamed Dongting Lake fish head with two-color mixed noodles

Steamed salted fish with lobster sauce and fresh pepper in Liuyang

Mei dried vegetables dangjia store rou

Roasted old pumpkin with onion flavor

Tri-color thumb bag

Solicit opinions in private, and everyone gave a good evaluation. They all said that the banquet in Beijing is very different from the past, with rich dishes, improved quality and delicious taste. This year's efforts have paid off, thanks to the Beijing banquet team, especially Xiao Peng. He resigned as general manager and was demoted to director of production department. His explanation is that he will have more time to study vegetables. People always think that enterprising chefs are worthy of respect, and Tucki is one of them. I am also willing to share my experience and knowledge with him, hoping to cook many delicious dishes.

After two o'clock, the banquet was over and I went home to have a rest. At 4: 30, Xiao Peng picked me up and went to Shijiu New Store in Blue Harbor. This store was originally opened after the Spring Festival, but after two outbreaks, the opening time was pushed back again and again. After a delay of half a year, it was finally opened today in August 19. During the trial operation, Shijiu's business was good, and some new dishes in Duan Yu were very popular. I said in my speech that Duan Yu's concept of new Beijing cuisine is remarkable no matter how long it takes to make it. Beijing cuisine is the result of integrated development, especially today's Beijing cuisine. As a passage I wrote to Duan Yu said, "The development of diet has always been inherited and innovated through integration. In the 40 years of reform and opening up, great changes have taken place in Beijing, and the diet is more diverse and mixed. After the baptism of time and market, it enriches the connotation of Beijing cuisine and becomes an important part of new Beijing cuisine. Duan Yu's efforts in Shijiu Restaurant stem from the traditional courage to innovate, the tolerance of new Beijing, the consciousness of absorption, the harmony of integration, the interpretation of tradition with fashion, and the exquisite expression of integration. In my opinion, this is an effective way to express the new Beijing cuisine, and Duan Yu has contributed! "

I recorded what happened last night in my circle of friends: "My feet hurt and I can't stand it. I have to say goodbye to my friends and go home early. The opening ceremony, which was postponed for six months tonight, can finally be held. After two shocks of the epidemic, it stubbornly persisted for a long time. Therefore, it will be very prosperous in the future. I didn't eat anything in the evening. I basically greeted my friends and thanked them for taking the time to come. Dozens of friends from Shantou, Guangzhou, Shanghai, Hangzhou, Nanjing, Chengdu, Chongqing, Qingdao, anniversary and Taiyuan. Come from all over the world to celebrate and witness the brilliant sailing of Shijiu Blue Harbor Store! Qu Hao, a master of Duan Yu, and I opened an altar 19 carving together, and raised a glass to you, wishing you a prosperous and long-lasting business. Thanks again to my friends and congratulations to Duan Yu again. "

Open a can of 19 carved wine.

Teacher Qu Hao made a speech.

Taste carefully

The chef is in the midst of intense work. Pay tribute to them!

Shijiu team