On May Day, I went to Fuhehui, a high-end vegetarian restaurant in Shanghai with one Michelin star and two black pearl diamonds. Today I’m going to write about what it’s like to taste vegetarian food that costs a thousand yuan per person~

The entrance of the restaurant is not eye-catching, and the location of the store name is not particularly eye-catching.

As soon as we entered the restaurant, we were guided to take the passenger elevator to the private room on the third floor.

Looking out the window, you can just see the green bamboo planted.

The cover of the wine/tea list is made of wood grain and linen, which are combined in a ratio close to the golden section. Echoing the materials used in the interior space.

What we tasted was this year’s spring set menu. There are nine dishes on the menu and four teas to accompany the meal.

The first appetizer tea: white tea - spiced eight-treasure tea

Different from the sun-dried Fuding white tea, this eight-treasure tea is based on shade-dried Yunnan white tea. In addition, Xinhui tangerine peel, mint, dill, lemongrass, lemon leaves and vanilla are added. The freshness and beauty of the plants tease the sense of smell. When the tea enters your mouth, it is clear and slightly cool, and you immediately feel refreshed and refreshed. Spring has quietly entered the house, and the breeze is blowing.

The tea utensils are also carefully designed, and the tea should be held and drank, so that while tasting the tea, you can still smell the fragrance of the plants.

As someone who doesn’t usually drink tea, this appetizer tea really surprised me. Not only were I surprised by the appearance and taste of the tea, but I was also surprised by the ingenious connection between the tea and its creative inspiration. The last time I had this feeling of inner excitement was when my former boss asked me to design a concept for a coffee shop, and we finally won the bid for the project.

At the same time, I previously wrote the "Spring with Blooming Flowers" series in "Zhanzhanhao", so I observed many flowers and plants and felt that they were familiar and friendly. This time, plants and spring are painted on the dining table, which is surprising and pleasant.

Complimentary pre-dinner snacks

Green flowers, kiwi crisps holding guacamole, and sprinkled with hazelnuts. Yellow flowers, pickled radish crisps hold radish puree and radish juice, and are sprinkled with lemon powder.

The waiter suggested that we eat the sweet and sour green flowers first, because the sour taste of kiwi fruit is more appetizing, and then drink a sip of appetizing tea, and then taste the yellow flowers.

The green flower tastes crispy at first, followed by the sweet and sour taste of kiwi fruit, plus the grainy texture of hazelnuts. I personally like avocado very much, but I felt that the sweet and sour taste of the kiwi slices was too strong, covering up the flavor of the avocado.

The smell of yellow flowers is amazing. This is the first time I have eaten such thin and crispy white radish. The pickled crispy slices make the original flavor of the white radish even stronger. The soft radish puree neutralizes the crispness of the radish slices, making the whole flower richer in taste, and the overall taste is very sweet.

For such a beautiful snack, I asked the waitress if it had a name. The answer I got was: The chef didn’t give it a name, just call it snacks. All the dish names here are the names of the ingredients.

Not making any arbitrary definitions is the greatest respect for the ingredients themselves and nature.

Appetizer - Lily

The main ingredient is fresh lily from Lanzhou. Lanzhou lily seeds are sown in January and August every year, and then seedlings mature in three years. They are planted in the soil for another three years. After six years of hard work, a white lotus blooms on the dining table today.

Planted in sandy soil at a high altitude of 2,000 to 2,500 meters, coupled with some growth environmental factors such as drought and large temperature differences between day and night, Lanzhou fresh lilies have a tender, crisp and slightly sweet taste. It is different from the soft, waxy and slightly bitter taste of ordinary lilies.

The lily blooms like a lotus and is as white as jade. The entrance is very crisp and the taste is slightly sweet. Paired with the lily puree and slightly sour apple juice below, it increases the richness of the taste and the layering of taste, which is very appetizing.

Ningxia’s freeze-dried wolfberry is hollow and has a slightly bitter aftertaste.

Soup - Lettuce

Lettuce girl "Dumpling" from Sichuan, wearing a cabbage flower on her head, thin green clothes as thin as gauze, carrying arrowhead mushrooms and lettuce silk, Nestled in the arms of thousand-layer cabbage, lying in the clear soup floating with lettuce leaf oil, lazily enjoying the spring day, the breeze is blowing, and you are content.

The taste of lettuce is refreshing and pure. I thought that the clear soup would be equally fresh and peaceful, but unexpectedly, the sour and spicy taste of the clear soup hit my taste buds, like a gentle stream of water suddenly flowing down. Vegetables and clear soup, one by one, open the door to the taste buds and welcome the long-awaited main character - maitake mushroom.

The first hot dish - Maitake mushrooms

The chef’s creative inspiration comes from some things that happened in the beginning of 2020, including the Australian forest fires some time ago and the epidemic that has swept the world. . The chef created this dish with a vision of the world being full of trees, lush and lush, restoring life.

The maitake mushrooms are pickled in advance, and the pickled sauces include smoked sesame and shiitake mushrooms. It is pickled and then baked to resemble a tree crown. Maitake mushrooms can be dipped in "soil" to enhance their flavor. The grainy soil brings a triple taste experience of salty and fresh aroma.

The fresh green part on the tree is the sweet pepper sauce, and the trunk is the enoki mushroom. The soil is made from dried maitake mushrooms pickled in sauce.

The maitake mushrooms taste fat and thick, with a smoky aftertaste following the flavor of the marinade. The dried enoki mushrooms are crispy and fibrous, and the original flavor of the enoki mushrooms is concentrated in them.

The second tea pairing - Oolong tea? Zhangping Shuixian

Zhangping Shuixian is the only oolong tea pressed tea cake in the world. Zhangping is located in the south of Fujian, with a subtropical monsoon climate, hot and humid winds, abundant rainfall, no severe cold in winter, and no scorching heat in summer, which provides a unique growing environment for Zhangping Oolong.

When the oolong tea leaves are still moist after rolling, they are put into wooden molds and then pressed by hand to form square tea cakes. During the pressing process, you need to be careful with your hands, because pressing too tightly will prevent the inside of the square cake from being heated evenly during baking. After the tea cake is formed, it needs to be wrapped in raw paper and baked continuously for 30-40 hours.

China's six major tea series are mainly different in production process: white tea, sun-dried or shade-dried, the tea tastes more natural and pure. Green tea, fried or roasted. Yellow tea is based on the production of green tea and adds a yellowing process. Black tea is a fully fermented tea. It is fermented after rolling and then dried. Oolong tea, also known as green tea, is a semi-fermented tea, and the baking process is very important for oolong tea. Dark tea, Pu'er tea belongs to dark tea. The basic technological process of dark tea is greening, initial kneading, layering, re-kneading and baking. Among them, Wodui is crucial to the formation of tea color and aroma.

The second hot dish - peas

This dish is inspired by Shanghainese dish - bean paste. The base of the vegetable puree is made of pickled green vegetables and broad bean wedges, and is topped with a layer of freshly peeled peas. Five pounds of beans are peeled and one pound of rice is peeled, and then the chef selects the tenderest and most juicy ones for cooking. The dish also comes with a Shanghai mini scallion pancake.

The container for serving dishes is "Sancai Bowl", also known as a covered bowl. The cover represents the sky, the support represents the earth, and the cup represents the human being, implying the favorable time, place, and harmony. The container for holding scallion pancakes is the lid.

The beans are full of juice and have a crisp and tender texture. It feels like walking among the green grass, with the breeze blowing in your face, and your mouth is filled with the taste and smell of the green leaves sprouting in spring. The bean paste adds a silky texture.

The mini scallion pancakes are crispy on the outside and soft on the inside. Coupled with the aroma of scallion oil, the taste is amazing.

Later I asked the waitress if I could order an extra order of scallion pancakes. The lady said that the kitchen prepares dishes according to the number of reservations every day, so if you need it next time, you can tell us in advance. Fu He Hui’s scallion pancake has a more layered texture than Ah Jia’s, and it has become a taste I will never forget.

The third hot dish - tomato

The tomatoes are cooperated with the farm in Chongming. The shy Miss Tomato wears an emerald green wheatgrass hair ornament and a floor-length skirt made of beetroot and tomato juice.

She looks cute and cute, but she reads a lot of poetry and books. Quinoa, corn and zucchini are all witnesses of her rich connotations.

Tomatoes have a dense taste, slightly sour and sweet. Then, the red sauce brings a sour taste; when you bite into it, the sweetness of the corn appears again. The taste is on a roller coaster and it’s a joy.

The fourth hot dish - tofu

This dish uses organic soybeans from Shandong, and the tofu is homemade in the store. Served with soy truffle soy sauce and fermented bean curd also made in-house.

The waitress scooped out the tenderest parts on the top and center for us, and then poured soy sauce on them.

I personally like to eat soy products such as soaked tofu and tofu skin, but I don’t like tofu. Either the texture is too dry and old, or it is too watery and has no taste, and it has a smell. Beany smell.

This tofu tastes very tender and smooth, with a faint bean aroma, and it slowly melts away after chewing for a few mouthfuls. Mom said it was like steamed custard. The tofu dipped in soy sauce has a subtle sweetness. The texture of bean curd is very creamy and smooth, which brings a fresh and salty taste to the tofu. The Tofu Trio is very popular with me. This is also the largest piece of tofu I have ever eaten.

The third tea pairing - black tea Lapsang Souchong

Smoked Lapsang Souchong from Wuyi Mountain. "Zhengshan" means authentic, and "Suchong" refers to the small-leaf tea tree variety. Local tea farmers use masson pine to directly smoke and dry the tea leaves, so the original Lapsang Souchong has a smoky aroma of pine smoke. In 1689, Wuyi tea flowed into Britain. Although Wuyi tea was black tea, it was smoked into black, hence the name black tea, which is still used today. As the tea-making process becomes increasingly sophisticated, today's souchong no longer requires direct smoking and drying, so it no longer has the smoky flavor.

This tea pays homage to the craftsmanship and aroma of the most original Lapsang Souchong. It uses agarwood from Nha Trang, Vietnam, and ignites the whole piece of oil and smokes it on site. The choice of container is also very particular, and the shape of the gourd matches other gourd elements in the restaurant. The tea is on the bottom and the cigarette is on top. The lock at the waist of the gourd can lock the cigarette in the container for a maximum period of 3-4 hours.

The tea tastes thicker and smoky. Tea lovers will probably like it, but as a non-tea drinker, I can’t quite accept the taste.

Staple food - Bamboo shoots

The rice used for crispy rice is Wuchang rice from Northeast China, which is cooked freshly from the moment I place my order. Stir in the chrysanthemum, spring bamboo shoots and matsutake sauce.

The casserole is still hot, and when stirred, the rice makes an attractive sizzling sound.

The rice is moderately soft and hard, with distinct grains. It is accompanied by the crispiness of the crispy rice and a rich flavor. Maybe the other dishes are too good, but the staple food is a little ordinary.

Hide menu - Shepherd's purse dumplings

I usually like to eat shepherd's purse dumplings and shepherd's purse wontons. So this time I also ordered the shepherd’s purse steamed buns on the hidden menu. In my opinion, this xiaolong is better than the main dish of rice. Its outer skin is crystal clear and its interior is plump and filling.

The skin of the Xiao Long is very thin, and when you pick one up with chopsticks, you can feel its elasticity. The shepherd's purse filling is mixed with sesame oil and is juicy. When you take a bite, the aroma of oil and shepherd's purse blend together, giving you the moist feeling of oil and the fiber of shepherd's purse.

The first dessert - Sea Buckthorn Ice Cream

Sea buckthorn fruit is orange in color and has high vitamin C content. It also has the effects of relieving cough and reducing phlegm, promoting blood circulation and removing blood stasis. This dessert uses Gansu sea buckthorn. The orange flowers blooming on the black soapstone are bright, delicate and graceful. The petals are carrot crisps, the center is sea buckthorn frost and vanilla custard, and the stamens are carrot powder. ?

The carrot slices taste like the sweet and crisp texture of the candied haws shell. The sea buckthorn ice cream brings the illusion of mango flavor, melting into the mouth and cooling the heart and soul, while the vanilla custard sauce brings a milky aroma and smooth taste.

The fourth tea pairing - rice soup jasmine tea

Inspired by rice, it is mainly used to match desserts and after-dinner snacks. This tea uses Wuchang rice, and only uses the clearest rice soup after boiling water to moisten dryness and nourish the stomach. Then add jasmine tea in a certain proportion to add floral fragrance and make the rice soup lighter.

When I saw this cup of tea, it reminded me of Margarita with a rim dipped in salt. The rim of the cup is stained with powder ground from Xinjiang red dates. The red date powder brings a hint of sweetness to the light rice soup tea.

The second dessert - water chestnuts

Qingdao's Gelidium is rich in natural algae colloid. The chef made the colloid into a bright moon and served it with water chestnut and white fungus juice. Season to taste.

The utensil is in the shape of a lotus leaf. Looking from the edge of the shorter plate, you can see the moonlight on the lotus pond, with bright light and shadow. The whole Gelidium embedded inside the moon is still very much alive.

The gelatinous Gelidium is as elastic as jelly. But for us who are not from Shanghai, this dessert is too sweet. Fortunately, it is paired with rice soup and jasmine tea to balance out the sweetness.

Snacks to accompany the meal - Qingtuan walnut cake

The Qingtuan is filled with ten-year-old Xinhui tangerine peel and the store’s homemade red bean paste. The exquisite walnut cake is carved by hand and filled with walnuts, cashews, peanuts, sesame seeds and pine nuts.

The walnut cake tastes crispy and has a silky texture. These two snacks are not very sweet, and the walnut cake is especially good.

It took two and a half hours to finish the entire meal. We listen to the stories behind the food, understand the origin of the raw materials, savor the various flavors, and maximize the happiness and pleasure that food brings to people.

The entire set of dishes is designed with great care, from the refreshing tea drinks and appetizers that open up the taste buds, to the hot dishes and tea pairings that stimulate the taste buds, to the snacks and rice soup that soothe the taste buds. The taste buds calm down after reaching the climax. The tableware used is also very particular. Basically, one set of tableware is required for each dish, and the plates used to serve the dishes are also heated to ensure the taste and temperature of the ingredients. I am also very grateful to the waiters and ladies for their considerate service and explanation.