After returning to Beijing, I stayed at home. I went out for two meals today. I went to Sheng Yongxing for lunch and Beijing Jirongji official food for dinner.

Lunch is wrapped in an appointment, and Wang He is here. When the boss comes, the meal will be easy. Basically, you can order whatever you want. Wang He asked me, and I said something light. I don't know why these days, I can't eat greasy food. If I don't eat much, I feel like I can't eat it after a few bites. So I ordered two cold dishes, crisp mushroom salad and vegetable salad. For hot dishes, I ordered sweet and sour large yellow croaker, bean curd in soup stock and fried pea tips. The staple food was actually related to the dishes: fried sea cucumber with onion, bibimbap, and a spicy and beef granule, which I couldn't eat when I came up.

Stir-fried pea tips

Sea cucumber bibimbap

Jinjia large yellow croaker

Spicy and beef granules

Crispy mushroom salad

Bird's nest avocado ice cream

I don't feel like eating recently, especially the thick dishes are full as soon as I eat them. Sheng Yongxing's food tastes good, and I also ate a lot. But compared with before, there is still less food. I like beef and beef very much, but after I came up today, I wanted to eat but I lacked stomach power. I just looked at it and put down my chopsticks. It's a problem to stay at home, have foot disease, have no exercise and eat.

During the dinner, I chatted with Wang He about the operation of the restaurant and the direction of dishes in the future. I said my own thoughts during this period of time, hoping to help him. Right or wrong, Wang He can choose according to the actual situation of enterprise management. As a friend, I should know everything and say everything.

Xinrongji opened official dishes in Beijing Jirong Pai in Ritz-Carlton, Hua Mao, and Zhang Yong invited me over for dinner. I made an appointment with Yinyin and other friends to go there for dinner. After drinking some wine, I may have had a little too much. I haven't drunk for a long time, and I feel a little dizzy after a few mouthfuls.

Originally, I thought that the official dishes in Beijing season were made in the north, but I didn't know that Zhang Yong had adjusted its direction until I ate them, and sent official dishes mainly to the south. (I have no idea what the official dishes of Nanpai are like, and I have never rarely heard this statement before. ) Ask Zhang Yong about this. Simply put, it is good ingredients, and do it seriously. Basically, it is based on Cantonese cuisine, and the good ingredients are interpreted as good taste. I think this is in line with the temperament of the new honor, and it can also be compatible with official dishes at the source. Xin Rongji's creed is "food must seek truth, then beauty", and good ingredients are the decisive factor. The ingredients used in official dishes in Beijing season are all carefully selected, and the best ones are selected. The practice of most dishes can see the shadow of Cantonese cuisine, which is also a tradition of Xinrongji. Speaking of official dishes, the famous one is Nantan Beitan. Nantan refers to Tan Yuanlv in Hunan, Beitan refers to Tan Jiacai in Beijing, and the home dishes of Nantan and Ertan are all rooted in Cantonese cuisine. The reason is that Mr. Tang Lusun once introduced it in detail in his food anthology "Eating in China", so I won't say much here. Interested friends can look for it. From this point of view, the official cuisine in Beijing season is the official cuisine of the Southern School, which has a historical basis and is well documented. On this basis, it adds contemporary elements, and it is customary that "delicious is the last word". Recessive historical genes and dominant delicacies are probably the conception and pursuit of official dishes in Beijing season.

Welcome wine, with Jingji logo on the ice.

Skirt mixed with kale seedlings

Scallop with red oil

Crispy fried French cod

Stewed old pigeon with orange in Huazhou

The soup is clear and moist.

Fried bird's nest with Chinese toon and crab meat

Steamed crab with chicken oil and carved wine, Chencun powder

Stewed air-dried mutton with white radish

Stewed with scallion, Sichuan aconite is what Shandong people call mackerel.

Bai Zi Mapo tofu with rice.

Scallop balls and boiled cabbage

Jiaozi stuffed with Spanish mackerel

Stewed chinese forest frog with Gexianmi

After the meal was taken down, everyone drank a little whisky and served a plate of crispy air-dried mutton, which went well with the whisky with peat flavor.