Food Exploration/Photo by Xu Yilin/Dai Shulin's elegant dishes stimulate not only the dishes with elegant appetite, but also ingenious ideas, so that diners can have more associations besides "endless words and endless meanings" while eating, thus gaining greater aesthetic pleasure. Wouldn't it be better if more dishes related to Hangzhou's beautiful scenery could be produced in Hangzhou's cuisine? Speaking of elegant dishes, Ding Qiang, a gourmet in Hang Cheng, has an idea. He said that the shape of this dish is primary, and the key is to have cultural connotation. For example, there is a dish called "Xishi in Suiyuan", which is actually a ladle of soy sauce poured on tofu, which is simple and simple, but it is delicious and reminiscent of beauty and the owner of Suiyuan who is lustful and delicious, and has a kind of leisure. It seems that it is the first step to connect dishes with scenery, with time, with poetry and painting. What is more difficult is coincidence, which requires aftertaste and extension. It is said that there is a dish in Cantonese cuisine called "Birds Return to Luan Nest": sparrows and quail eggs lie in a "bird's nest" surrounded by shredded green vegetables, and at the bottom of the dish is a stream of water borrowed from chicken juice-behind the dish is the lingering complex of "Hu Bugui in the countryside", a traditional intellectual in China ... There is a dish called "Su Causeway Chunxiao", a willow painting bridge and a curtain. Sure！ There is a dish called "Su Causeway Chunxiao"! Chen Lehui, the chef of Shanglinyuan in Botanical Garden, is the creator of this dish. Cut the wax gourd into the size and thickness of Dongpo meat, pour vegetarian seasoning on it, and stew for half an hour to an hour, so that the wax gourd pieces are rotten and not collapsed, and neatly packed into one. Sprinkle with petals and chopped green vegetables, and lean against the small bridge carved by radish. In addition to this winter melon embankment and radish bridge, we can borrow a Su word from the point of the appearance of Dongpo meat, and it will become "Su Causeway Chunxiao". Apart from "Chunxiao in Su Causeway", the names of many other dishes in Shanglinyuan are also quite elegant, and they are accompanied by the four-season scenery of Hangzhou, such as "Tea in Longjing", "Exploring Plum in Lingfeng", "Autumn Moon in Pinghu" and "Lonely Mountain Nighttalk" and so on. Like the "Autumn Moon in Pinghu", although there is a word "autumn", it is actually a seasonal dish in spring. The main ingredient is sweet-scented osmanthus fish in the West Lake. After the head and tail are removed, the fish is placed in a deep white plate in a ring shape and soaked in vegetarian soup covered with spinach leaves. In the middle of the plate is a crescent moon made of pumpkin mud. Green soup is like a quiet lake-the whole dish looks very eye-catching. It is a traditional way to improve the artistic taste of Chinese food that there are many original dishes named by Xizi Lake with good names in addition to color, flavor and shape. For example, the famous dish "Buddha jumps over the wall" comes from the poem "The altar is full of meat and fragrance floating around, and the Buddha hears that he abandons Zen and jumps over the wall". There are also many dishes with beautiful names in various places, such as "Hundred Swallows Holding an Umbrella" in Anhui cuisine, "Three Folds in the Yangguan" in Shandong cuisine, "Magpie Climbing Plums" in Yunnan cuisine, "Golden Monkey Lying in the Snow" in Henan cuisine, "Lotus Lotus Offering Buddha" in the Buddhist Birthday Banquet in Wutai Mountain, "Goldfish Playing Lotus" in the Manchu-Han Banquet and so on. Some cooking materials often have nice nicknames, for example, white egg white bubbles are often compared to "snow", slender snake eels are often compared to "dragons" and so on. No, this towering "cloud" is the egg white bubble in the "Twin Peaks in the Cloud" made by Master Chen. The "peak" is mashed potatoes with chicken juice poured with spinach leaves. I thought there should be a lot of elegant dishes in Hangzhou's cuisine, but I didn't find many after a circle. On the contrary, there is a dish called "Garden Picking up Cuisine" in Shanwai Mountain Restaurant, which is reminiscent of the phrase of Zhang Xian, a poet in the Northern Song Dynasty, "Fangzhou picks up Cuisine and forgets to return at dusk, and Xiuye is uncertain." And more restaurants focus on the freshness of spring ingredients. Many chefs think that delicious food is the most important, and the name is just taken by the food.