To eat out, go to the celebrity restaurant is not much, one is long past the age of chasing stars, the second is the previous to go to one or two, are relatively disappointing, whether it is the management or dishes, to the good to say that is in the middle of the road, if the real objectivity, that is, there will not be a next time. If you are really objective, then you will not be able to do it again. It takes neglect to open a restaurant, and you really can't just have money, of course, if you are not afraid of losing money, then it's a different story. But unlike Mr. Kuo, it should be a matter of course for him to open a restaurant. He has "pot" and "tank" in his name. If he doesn't open a restaurant, who will? Frankly speaking, listening to a number of his comedy segments, when it comes to eating, not seen, very professional. Had a chat with a hotel chef, he said, Guo Degang is not a former dry cook ah, how some than professional chefs know more? Guo Degang did cook or not is not known, but he opened the restaurant is really there. Restaurant name - Guo Jia Cuisine, quite a bit of "private dining" meaning. "Guo Jia Cuisine" in which I think a lot of "Gangshi" closed eyes can find, in Sanlitun, Gongtibei Road, opposite the Yaxiu clothing market, a small white detached building. De Yun She's ugly red lettering on a gold background is obvious at a glance. The wooden plaque with the words "Guo Jia Cai" is high up on the beams of a Chinese-style room, and the three words "Guo Jia Cai" were personally inscribed by Guo Degang, and they do have his style, which is horizontal and vertical, thick and simple. Although "Guo Jia Cuisine" and De Yun She Theater in the same building, but Guo Degang insisted that never engage in "dinner tickets, theater tickets" thing, "dinner is dinner, listen to the comedy on the ground to buy tickets to listen to the comedy, Sensei! No matter how big you are, you don't break this rule". "Guojia Cuisine" overall area of about 3,000 square meters, performance, dining, clothing (Deyun Hua clothing) three appropriate. Lift the green and white squatting cotton cotton curtains, the feeling inside is very Guo Degang, into the front hall, green brick pavement, wooden beams, four compartments of the patio, the traditional ornaments are reflected, the left and right for the Dewun Hua clothing display and sale area, the front hall is enshrined in the middle of the gold-plated statue of the Duke of Guan, the deep left and right for the corridor, the left hand up the stairs is the Dewunsha Sanlitun sub-theater, the right hand, turn left, that is, the Guojia Cuisine restaurant. To be precise, "Guo Jia Cuisine" is in the De Yun She new theater building on the side of the first floor, the door of the old Beijing mood, into the door to feel separated from the hustle and bustle of the outside, the heart is also a moment of quiet down. Restaurant in addition to the hall seating, surrounded by 14 ordinary rooms and 2 luxury boxes, luxury boxes for the suite, with high-grade furniture in the old Beijing style, all the rooms are named after the famous comedy segment name, very interesting. If you listen to the waiter said, "spit lotus flower" on the food and so on, do not hide, that is not to spray you spit and then give you food ha, and so you booked that room, your code name will become "spit lotus flower", in this dinner, can say that humor is everywhere! The humor is everywhere in this restaurant, so you can figure it out. It is worth mentioning that the restroom is also quite creative lapis lazuli sink brick pavement, ancient, restroom door is also quite thoughtful, did not write men and women or pipe heels and so on, but still traditionally pasted two Peking Opera villain, a young man, a blue flower girl, not a little bit of opera skills can not be recognized for a while before they dare to take a leg up, oh, is also considered to be popularizing the culture of Peking Opera. To share the dishes with the family on the stage, so that more people share, I think it should be one of the original intention of Guo Degang opened the restaurant. This was confirmed to me by Rao Jianhua, the head chef of Guo's Cuisine. In the "Guojia Cuisine" menu to see the signature dishes, such as Guojia wrestling balls, home boiled collapsed eye fish, stinky fish rotten shrimp, the teacher's wife to hit the brine noodles, and so on, most of the Guo Degang their own kitchen slowly worked out. According to Guo Degang's own words, this "Guo family dishes" is their usual home love to eat love to do the dishes, "also accumulated fling one or two hundred dishes, think this can be taken out to share, on the basis of this and add some Tianjin dishes and Lu cuisine, that is, the so-called "Guo family dishes! The so-called "Guojia Cuisine" is the main cuisine of the restaurant. Considering the surroundings of Sanlitun, in order to capture the tastes of those who wear suits and ties, Cantonese cuisine was added. As Mrs. Guo is a Muslim, Halal dishes also occupy a certain proportion here. From this perspective, the restaurant definitely deserves its name. In addition, there are some dishes that are extremely traditional and even on the verge of being lost, developed by Guo and his team of chefs, which is the same as his purpose in comedy - no matter how innovative you are, you can't let the things that have been left behind by the old ancestors be lost. I was especially curious about the chef at such a truly private restaurant. The head chef must have a deep knowledge of Guo's cuisine, or at least be a relative of the Guo family. In fact, my guess was wrong. Not only was the chef not a relative of Guo's, there wasn't even one with the same surname as him. This naturally involves a problem, I used to chat with a lot of chefs will often talk about this problem, is the boss half-understand often around the chef, sometimes obviously very good at the dishes, with the boss of the "participation", and then good at the dishes to the later don't know how to do is good. Also count me lucky, just in time for the monthly photo archive of innovative dishes here, the head chef and the photographer in the exchange of dishes shooting angle, so I also hold the mindset of trying to come forward to find out, people do not care about me, I just withdraw, and do not lose anything. Will these three dishes be on the menu in the future? Chef Rao Jianhua was very easy-going, not only inviting me to sit down, but also letting me make suggestions for new dishes, which made me feel a bit embarrassed. However, it was just what I needed to get a better understanding of Guo's cuisine. Rao chef said, Guo Degang cooking is really know, his comments and suggestions are absolutely "gourmet" level, but he will not interfere with the work of the chef, every dish here is Guo Degang and his research and development. Some of the dishes are Guo's family heirlooms, some are dishes I suggested, but the finalized ones are the ones that Guo thinks can be fully integrated with the concept of "Guojia Cuisine". "Before the opening of Guojia Cuisine, the selection of the chef took more than three months. Chef Rao said that he was favored by Guo not only because he is from Tianjin, but also because he has been making efforts to preserve and maintain traditional dishes. Despite the popularity of creative dishes, many chefs have lost much of their tradition while innovating, which is something that Guo deplored. Rao chef said, tradition is absolutely can not be lost, tradition is fundamental, so to speak, many restaurants are creative and creative as a business philosophy, then our traditional dishes to the end of the invisible is a kind of "innovation", others will not do the traditional dishes, all the traditions are discarded, we are instead the latest, the most fashionable. However, Rao chef also said, innovation is also the inevitable law of the development of the catering industry, he and Guo Degang have a **** knowledge, that is, not innovative, but no matter how to innovate, should be built on the basis of tradition and heritage, which will never compromise. Like here there is a guest click rate of high dishes, called "black and white two ways", both the name of the dish or the ingredients of the match, are very innovative, black is eel, white bet is yellow throat, but the cooking method we used to pass on the most traditional coriander explosion, after the launch of the diners gave a very high evaluation. Speaking of the name of the dish, Rao chef said he admired Guo Degang, most of the dishes on the menu are Guo Degang's name, such as the "black and white", and such as "Guo's wrestling balls," "black and white ", "Private Sesame Fish", "Guo Family Wanton Balls", "Fortune Eel Rolls", "Lifesaving Dishes "Plum Blossom Three Treasures", "Fortune and Prosperity", "Stinky Fish and Shrimp", "Beans and Beans", etc. "and so on, also positive and evil, to say innovation, this is undoubtedly also a kind of innovation, but still based on tradition, a lot of dishes in addition to here, to eat you can not find the door, really exclusive. Black and white two holy orders to Guo Jia Wang Wang ball for eating, always is the mouth of the crowd, but Guo Degang has a saying, his own mouth is very tricky, if he thinks the delicious dishes, a nirvana people should be no problem. However, for their own restaurants so say, so say sounds a little self-promoting suspicion, but I think, Mr. Guo words or quite reliable bet. It seems that I am a bit of a "to" suspicion, never mind, delicious or not, it is ultimately up to the eater to say, to know the taste of the pear, you have to taste it yourself. Just like I asked Rao kitchen, you this dish what is the most delicious ah, he said, are delicious, huh, how do I do? I'd better order a couple of dishes for myself. Guojia wrestling balls to "Guojia cuisine", "Guojia wrestling balls" is not to be ordered. This dish is Guo Degang's own research, the inspiration is said to come from the old Tianjin "Three Regrets" (similar to Beijing's old Tianqiao area), where many restaurants have this dish, but the balls are small balls, and "Guojia Wrestling Dumplings" a catty weight, absolutely! The most amazing thing about this dish is the way it's made. The most amazing or practice, pills are not with meat, but 100% pure meat, you just think about it, with meat to play pills still old Gua Gua not on the strength of it, this five meat is more difficult. Rao chef said, this dish in addition to seasoning, is the meat, absolutely no other ingredients to assist on the strength of the craft and kung fu, every day there are two chefs "wrestling pills", a wrestling at least an hour and a half, plus frying and simmering, no 5 hours is not possible. If you hear "ping pong ping pong" sound from the back kitchen during the meal, don't think it's the cooks fighting, they are wrestling meatballs it! According to the waiter, this dish is a must for every table. As for the taste, on my own feeling is fat and not greasy, slippery and slightly elastic teeth feeling, and rice flour meat is a little like, but not exactly, summed up in four words: soft and smooth, indeed good. Private twisted fish this dish should also belong to the category of kung fu dishes, just look at the appearance, if you do not tell you that this is made of fish, you will certainly think that this is the authentic twist it. The reason why the fish is called twisted fish, this dish uses fresh grass carp, scaling, skinning, bone picking, take the thorns, cut into strips, marinated and then dipped in sesame seeds, braided into the shape of a twist, deep-fried, pouring juice and become. This dish fish meat fragrant, sweet and sour mouth rich, coupled with the flavor of sesame, well, can be called a classic ah. The teacher's wife, Mrs. Guo Degang Wang Hui do brine noodles that is a masterpiece, Guo Degang's disciples did not not love to eat, which is also the origin of the name of the dish. The reason why I call this staple a dish, right because it is not only a nirvana in the sense of brined noodles, in addition to the marinade cooked with yellow flowers, fungus, mushrooms, eggs and other ingredients, there are also eight cold dishes noodle yards as well as a minimum of four hot dishes, hot dishes, including Tianjin's unique sweet and sour gluten made of sweet and sour gluten wire, spreading the yellow cabbage (scrambled eggs), dried stir-fried shredded pork, fried shrimp; noodle yards of cucumber shreds, purple beetroot julienne, mung bean sprouts, Red vermicelli, shredded carrots, shredded cabbage, and green soybeans. It's really comprehensive. Chef Rao reminds us that one serving of noodles is enough for 4-6 people, so if you are coming with two or three people, we don't recommend you to order it, but to have the Master's Fried Noodle. Listen to me say so much, for such a restaurant, you are willing to go to eat? Or are you willing to go to eat? Or are you willing to go eat it ......