On Sunday, September 5, 2119, at lunch in Shanghai

, Miao Lin, a 81-year-old law student, said that it was probably 1987 or 1988, and Lao Pan invited him to dinner at Xing State Guesthouse. The cost was 1.85 yuan for two dishes, two cans of beer and one soup. Laopan's name is Pan Weiming. He is a senior in the Chinese Department. He used to be the secretary of the Peking University Youth League Committee and then the deputy director of the Propaganda Department of the Shanghai Municipal Committee (presided over the work). Xingguo Hotel is the industry of the reception office of the Municipal Committee. Laopan must enjoy the preferential price of the leaders. Otherwise, even in 1988, it would be impossible to eat two dishes and drink two cans of beer for 1.85 yuan. Miao Lin particularly emphasized: "Beer is imported from Heineken."

From left: Me, Miao Lin, Xia Nan

At that time, we were young, full of vigor and ideals, but we had no money. It was a difficult thing to have a meal in the school's Yanchun Garden, let alone spend it in a star-rated hotel. But we also like to eat well and enjoy a comfortable life. Maybe it's because there is nothing that we talk about ideals. Well, it's called feelings now. In the final analysis, the ultimate goal of human struggle is nothing more than eating, drinking, living comfortably and having fun. There are really no two-thirds of the working people in the world who need China people to liberate themselves, so it is not easy to liberate themselves. Nowadays, eating and drinking are basically solved, and there is really no ideal. If someone asks me about my initial heart, I just want to eat, drink and be good, and I dare not expect anything else.

Because we had lunch at Wangsong Building in Xingguo Hotel today, General Manager Shi and General Manager Huang Bin made me a "Dong Keping Dining Table" for the first banquet of Wangsong Building. I am very grateful to the two bosses for their attention, and I was able to get together with my old friends in Shanghai during the Mid-Autumn Festival holiday. I said in a circle of friends: "During the Mid-Autumn Festival holiday, the second meal in Shanghai went to the Master Studio of Wangsonglou, Xingguo Hotel, Shanghai. General Manager Shi and General Manager Huang specially gave Dong Keping the first banquet show in the studio. A table of classic local dishes made my friends and I eat beaming and feasting! What's more, two seniors of Grade 81 also came to join Dong Keping's dining table. Special thanks to Donghu Group and friends who came to join us during the holidays. " Mr. Shi Yibin corrected my statement about Wangsong Building, and the correct statement should be: Xingguo Hotel Wangsong Building is the base of "Donghu Group Food and Beverage Research Association".

The private room is elegant and luxurious

For today's meal, the executive chef of Donghu Hotel was specially invited to prepare a table of Shanghai cuisine for us. In 1995, when I lived in Ruijin Hotel, I often went to a Shanghai home-cooked restaurant next to the Xinjinjiang Hotel in Changle Road, and later went to Xiaonanguo in huanghe road, where I began to like Shanghai cuisine. When I came to Shanghai one year after the filming of Taste of China, Master Li Yaoyun invited me to dinner, and specially asked his apprentice to cook some traditional Shanghai dishes for me. It was the first time I ate "herring bald lung", the first time I ate such delicious "shrimp seeds and big black ginseng", and the first time I ate the real "braised paddle". Shanghai food was really delicious.

This time, at the "Dong Keping Dining Table" in Wangsonglou, we still ate Shanghai food, which is the exquisite hotel food that retains the flavor of our gang. Xingguo Hotel belongs to Donghu Group, and there are many government reception tasks every year, so the dishes are exquisite and elegant, and the ingredients are used to make a good taste. These characteristics are well reflected in this lunch at noon.

menu

Shanghai four-flavor cold-spell

old duck whip flower soup

sauce-flavored soft-shelled turtle

stinky squid belly

crab bucket

snowflake beef

Yangtze perch treasure fish

bitter lily fried ginger-handled melon

three-color wonton

my friend Lao Botou said. As soon as the grilled crucian carp with onion in the cold dish was imported, it was the old taste that my grandmother used to cook for me, so I knew that the level of this meal would not be low.

The old duck soup is better than the ingredients. The so-called turtle sauce recipe refers to the processing of turtles with thick oil and red sauce by the sauce recipe, not really putting a piece of pork belly in it.

The belly of catfish is surprisingly big, comparable to that of flower gum. Burning it with bad grain can relieve boredom. Anyone can do a crab fight, but it is not common to do it so refreshing.

I can hardly eat any other dishes. I always feel that I should respect the chef's work and try my best to cram it. As a result, I walked several kilometers that night to digest it.

Lao Botou is from Shanghai, and his knowledge of Shanghai cuisine is certainly much deeper than that of me, a foreigner. If he says yes, it is naturally good. Of course, I also think it is particularly delicious.