In my opinion, the biggest feature of the creative park is that there are many plants and lush, but there are almost no tourists, which seems a bit deserted. I want to walk around and see a place I once paid attention to on the Internet. There was running water next to me. I stopped to take pictures and suddenly looked up: it was Tianshui.
Destiny takes a hand.
With the sound of running water, the iron gate was pushed open, and people dared not speak loudly for fear of breaking the tranquility and elegance. The waiter came forward at once.
The whole architectural design is mainly made of wood and bamboo. The card stands are separated by gauze transparent screens, lights are hung on bamboo, and business cards are clamped on pine cones. Lemon and vanilla water are served, and people can easily relax if there is music in their ears.
Tianshui cuisine is characterized by a menu in January, which is customized exclusively, eliminating the trouble of ordering food; Of course, everyone's food is the same.
Serving food for me is a kind sister. Serving order:
Soup-appetizer-main course-staple food-vegetables-dessert
For the last dish, my sister will briefly introduce the characteristics of the dish and the order of eating.
Soup: Bamboo leaf green litchi bamboo rice soup.
It feels like Lady Enforcers on the plateau. The soup is a little gelatinous, like Lady Enforcers, but much lighter. Bamboo beans taste tasteless. Soup is expensive and delicious.
But the material of this dish is very particular:
What is the fate of my meeting this dish?
Appetizer: The original name of the dish is too long.
This dish, so high, should be renamed:
On the layering of watermelon peel.
Sister specifically explained the order of eating, first in the middle, then in the watermelon skin, and finally in the dried jackfruit. Dried jackfruit may be dried by a raw food machine. Not very crisp, but also very moist, with a certain texture and toughness, while maintaining the sweetness of jackfruit.
But the level of subtle taste you feel is not simple: watermelon skin is soaked in wild orange honey, with frozen fruit slices and mango salsa in the middle.
Main course: roasted eggplant with white miso (* contains five spices, free of charge)
I have read the information of molecular cuisine before, and when I see this bubble, I know it is the characteristic of molecular cuisine. High energy.
This dish is the feeling of "pleasure", you know.
Eggplant should be handled carefully, and the whole feeling is too wet. Fortunately, it is not as high in calories as homemade eggplant. The smell of the nine-story tower jumped out, and the eggplant meat was rotten.
Use a knife and fork. I just want to be elegant and cut like a girlfriend fox. Actually, I really want her to cut it for me.
Episode: After I posted the picture, a bunch of people were watching all kinds of funny things. Bubble is "detergent, toothpaste foam, a lot of white saliva ..."
Chicken oil fungus, millet porridge, loofah
This dish is a surprise:
Soft and crisp, sweet and salty, homely and precious, all blend together.
So there are little interesting surprises of jumping, layering and superposition.
Why is the evaluation so high? Because, like the soup in front, there are bamboo leaves and beans, and the ingredients are precious. After eating them, they will feel delicious, and the taste requirements may not be so high.
"Yellow flowers are green and long, and white knots are covered with frost." Everyone is too familiar with loofah, a home-cooked dish that every household can see. It is amazing and the most outstanding.
I've always wondered why this dish is so sweet. Although loofah is a sweet thing, Xiaomi has no reason to be so sweet. Later, I chatted with Tianshui and found that he also loved this dish. The menu introduces the summer solstice of the day, focusing on loofah, and writes an introduction article. Only after reading it did I know that fresh corn juice was added to the millet porridge. Because the colors are the same and the tastes match, they are actually integrated and can't be felt. I appreciate the subtlety of dish design.
Roasted Hericium erinaceus with Bayberry Vinegar Satay (* contains five spices, free of charge)
Satay sauce, citronella leaves only its soul. I have eaten the lightest satay. I was suddenly moved by the smell. How many people fall in love with a dish just because the strong taste buds stimulate them to be happy for a while? If you remove the pungent pepper, you may find crayfish, seafood and other so-called delicious. It's just ... But you know, that strong taste, including frying, is just to get rid of the bad smell of the food itself. Will you still like it? (I hope this truth doesn't pull hatred)
I think food is just like people, but it is plain and primitive in extremely strong places, because it also has the real taste of a refined heart. So when chatting, it is natural to hear the word "gentleman" pop out of Tianshui's mouth without any surprise. Because he didn't pretend to hide it, this is indeed the criterion for him to deal with people and cook for them.
Hericium erinaceus has no bitterness, and its hardness is seven or eight points. Meet the needs of all meat eaters. I don't think vegetarians will forget that they are vegetarians. So a good vegetarian restaurant should be enjoyed by everyone, not just vegetarians. I have also seen food critics write articles about Tianshui. The homemade waxberry vinegar is beautiful pink, which is especially delicious. I remembered the Tong Lu Hua that Xiao Wei took me to in Xiamen (I forgot the name). It is characterized by putting all kinds of homemade delicious fruit vinegar into champagne cups to add icing on the cake. It's a pity that the shop has long been closed.
Staple food: Boletus, black beans, dried radish and zongzi.
Dried turnip boletus, hahaha, tastes good, but it feels like boletus is made up for nothing. This collocation is a combination of breaking boundaries, preciousness and simplicity. Dried radish is a little too big and tasteless, and there is no boletus.
When he mentioned it to Tianshui, he said that dried radish was dried in Yunnan, without any seasoning, and it was full of sunshine energy. It turns out that the design of the dishes is so small that I just have no feeling at all. The customer said that they couldn't eat it, so they cut it into small pieces that could give them a texture.
It seems that customers can't agree. It is also the result of compromise. The design of dishes is very considerate for customers, because zongzi is usually glutinous rice, which is difficult to digest. This kind of zongzi is very intimate. Without adding or adding a very small amount of glutinous rice, it won't be sticky in your mouth and is easier to digest.
It's convenient to make a zongzi with big leaves. It is said that it is winter leaves, winter winter. Please ask the elder sister who served the food to know. The fox told me that the steamed dumplings in Zhaoqing are also wrapped in winter leaves.
Vegetables: Fried Susan with rags.
Not a side dish. It is said that it comes from Taiwan Province Province. ...
After checking the information, this dish is very desktop, and I think fried cabbage with fermented bean curd is also our home-cooked dish. Rags can be used to make sauce, and the picture looks a bit like Tianbei. Chinese medicine says that rags can also detoxify mangoes.
Susan's full name is Susan Flower in Taiwan Province Province, which can be found in the low-altitude mountainous areas of Taiwan Province Province. That's Taiwan Province Province.
Because the food is small, smooth and crisp, and the texture reminds you of small tender banana leaves.
Here comes dessert: nut guava ice cream.
The benefits of molecular gastronomy are fully demonstrated here. You really can't tell that ice cream is guava ... the color is pink and the taste is smooth. How can you think this is vegan ice cream?
Tianshui introduced that desserts without milk are particularly difficult to make. It is easy to have a sense of smoothie, the particles are too big and the taste is not good. They also repeatedly adjusted the formula to get the good taste now.
In Tianshui cuisine, there is a touching story behind every dish.
Nuts use the bitterness of walnuts to highlight the sweetness of desserts. Personally, it is a failure. Because the bitter taste of walnuts is too overbearing, it is easy to stay in your mouth after eating, but it dilutes the hard-won delicious taste of ice cream. Raspberry and mango are slightly sour and delicious.
As soon as you sit down, the clerk will ask you if you are allergic to mangoes, and then make this dessert. Service in place.
When eating dessert, my sister brought a thick opinion book. There is a small detail: when you bring it here, the pen has written a message in the right place, so you don't need to rummage through it.
I just looked through the customer's message in front of me and found a small detail. There are three words at the end of each message: Tianshui reading.
I wrote a thousand words about the vegetarian restaurant I have admired for a long time, and I wrote two sides.
When I finished writing to my sister, I thought that since I finally came to Tianshui once in a blue moon, I could see Tianshui's respect for customers from the guest book. I really want to meet my sister Tianshui and ask if it is convenient to meet her.
Soon, a handsome young man appeared in front of me. I even had no scruples, and I spoke out my admiration for Tianshui cuisine and my evaluation of this dish.
Tianshui said that he would organize employees to read the opinions together every day. He wrote "Reading in Tianshui" to let customers know that they have read it and care about his opinion. Some suggestions will be answered below.
He also told me many stories behind the dishes, but I know more about a person's attitude and concept in cooking, a vegetarian restaurant.
Tianshui is in tea time at this time on weekdays and invited me to chat in the teahouse. I immediately promised to love tea.
Tianshui originally wanted to make ancient tree tea in Daxueshan, but he accidentally made Sanqi tea. Sanqi Tea: Three kinds of strange teas are put together: Qin 'an, Gan Yulu and Zhu Guanyin.
I feel agarwood when I drink it for the first time. It is said that it is because of Qi Nan. The back is as sweet as nectar, and the nature of sweet rain and dew must be revealed.
Tea, like a person, is persistent and stable, and also like the wind of a gentleman.
Sitting next to the shop assistant I did, a poem "Thousands of rivers and waters, cloudless Wan Li, empty Wan Li" appeared. She hardly speaks. When I asked Tianshui this and that, Tianshui answered patiently.
Then there is a particularly big contrast with He Yue. Is it too much to reflect on yourself?
Her silence is worth a thousand words. She smiled and felt the world blooming. The power of silence. So I unconsciously want to be quiet, smell tea quietly and taste tea.
I didn't know how to leave until Tianshui dumped the tea. Think of Wuyishan vegetation, I don't know the words hung in Chunzhai:
See you later.
To learn more about Tianshui cuisine, search WeChat official account:
Tianshui vegetables cuisine