At 9 o'clock drive to Hangzhou Zixuan Resort. Yu Bin picked us upstairs to chat, Brother Biao in Guangzhou had arrived, a wave of greetings, General Manager Weng and Xiao Shuai also arrived, so the group was divided into two groups to eat. Weng Zongshuai Huangyu and Fu Yueliang were in the Zixuan Chinese Restaurant Xie Xiang Lou, Biao Ge, Xiaomi, Bao, Yuanyuan went to Sanxiao Pavilion to eat Western food.
The group was divided into two groups to eat deliberately. After eating yue in Guangzhou at the beginning of the month, I think That Brother Biao and his team should have more exchanges with Mr. Yu Bin, and the French cuisine of Sanxiao Pavilion seems to me to be a relatively excellent paradigm for the combination of Chinese and Western cuisine, and it is also an excellent paradigm for the fashion expression and modern expression of Chinese taste, which is close to the pursuit of Yue in concept but more natural and reasonable in presentation, not the stereotypical stubbornness of why and what. Therefore, I suggest that Biao Ge come to Hangzhou Yu Bin here to have a look, maybe can provide some innovative ideas. Biao Ge was very happy, bought a ticket and came, Xiaomi did not eat the French food of the Three Pavilions, and arranged it together.
Like the design of Zi Xuan Xie Xiang Lou
Bad foie gras. Smooth and delicate, with a strong aroma.
abalone
Pomegranate packet
Walnuts
Spicy stir-fried catfish maw. The whole people eat spicy, but the Jiangsu and Zhejiang regions can not eat too spicy, there is a spicy meaning, slightly spicy just right. This dish looks like a lot of peppers, but it is actually not too spicy. Somewhat similar to Duan Yu's absolutely delicious fish head, the incense is in front, but slightly spicy.
Chives baked and beef. The beef was so delicious.
Lettuce oxtail soup
Fresh lettuce this time transparent freeze, such a lettuce is the first time to see. Slippery and fun to eat in the mouth. Yu Bin said that the lettuce eaten in the past has been processed, and without natural jelly, the freshness is much worse. Some Japanese restaurants in Tokyo have this naturally frozen lettuce, and this year because of the epidemic, Hangzhou can also buy it.
White crab 5j ham steamed bamboo shoot shreds
Baked grouper
Chanterelle lobster balls
Pomfret fresh matsutake risotto
The matsutake is crisp and fresh, the pomfret is delicious, the rice is delicious, and I can't help but eat another bowl.
Today is the day of internal communication between Yu Bin's team. Many chefs returned to Zi Xuan Resort to discuss new dishes. I also cheekily asked Yu Bin to allow us to observe and learn, and incidentally made a guinea pig. After lunch, I seamlessly transitioned to the tasting stage, tried forty-two dishes in two and a half hours, and basically ate myself. However, I tasted every dish carefully and took notes.
The photos are just a part
I appreciate this way of communication, different restaurants, dozens of chefs together, each doing a new dish of their own design in the team communication, can be a good supplement to the pressure of individual team dish innovation, while the restaurant grade is different, the region is different, many dishes can be used directly, you can also change slightly to increase regional characteristics, you can also make some changes or upgrades in the ingredients or reduce the dimensions to become a new dish in the restaurant. Three stinky cobblers topped Zhuge Liang, dozens of first-line chefs gathered together, and the sparks colliding must be wonderful and dazzling. This is also one of the reasons why Yu Bin's team has always been successful and often has new dishes, right?
I am very grateful to Mr. Yu Bin for his atmospheric pattern. In our group, there are several professional chefs and restaurant operators, Mr. Yu Bin did not have the slightest reservation, let us observe and learn the whole process of internal communication, and the visitors also really learned a lot of things. The admiration for Mr. Yu Bin's pattern is not something that can be expressed by a few words of thanks, but this personality charm makes me admire, which is why I have always learned from him as an example for eight years.
The reason why I do not seek fame and fortune and spare no effort to organize exchanges between chefs and enterprises is because of the exemplary power of Mr. Yu Bin to call for and support. I sincerely believe that the more such people, the more such activities, the pace of catering progress can be faster, consumers will be more happy, and the profitability of enterprises will also increase. This kind of multi-win thing, I will insist on doing it.
Hurry up and open your room at the Xixi Kishou Hotel
After taking a little rest, I went to Zixuan Resort to continue eating Yu Bin. A few friends from Hangzhou came over and sat at a large table for dinner.