"Every dish is perfect, exquisite, delicious and beautiful." At about 11:00 a.m. on March 17, the Lubo Corridor Restaurant located on the banks of the Jiuqu Bridge in Yu Garden welcomed King Xihamoni and his party. In the cornices and green tile walls of the pavilion, King Sihamoni enjoyed authentic Ben bang food and exquisite dim sum, and gave high praise.
The original site of the Green Wave Corridor was the West Pavilion Xuan Hall of Pan's Yu Garden during the Jiajing Period of the Ming Dynasty, and it was not renamed the Green Wave Corridor until 1979. To tell this story, we have to start with Prince Sihanouk, the father of King Sihamoni.
Huang Zhen, chairman and president of Yuyuan Co., Ltd., introduced the history of the Green Wave Corridor to King Xihamoni
On February 19, 1973, Prince Sihanouk and his wife visited Shanghai Yu Garden. In order to let the prince experience the delicious taste of Haipai, the elite soldiers of many restaurants around Yuyuan Garden will be specially selected, including famous chefs such as Subang Dim Sum Taidou Lu Goudu, who have worked together to make 14 exquisite dim sums such as Ningbo soup dumplings, chicken and duck blood soup, jujube mud crisp, eyebrow crisp, Nanxiang Xiaolong and so on.
It is said that Prince Sihanouk was very satisfied with the food he tasted in Yu Garden, because that evening, the chefs were informed that the prince wanted to send two more boxes of each variety by 10 a.m. the next day. The good story of "a little feast for the world" comes from this.
In 1987, Prince Sihanouk and his wife enjoyed tea at the Yuyuan Huxin Pavilion
Limited by material conditions, there were no high-quality restaurants in the Yuyuan Generation at that time, and the prince's visit directly led to the opening of a restaurant in Yuyuan Garden, which gathered special dim sum and Haipai dishes. In 1979, the Green Wave Corridor Restaurant was born, and Lu Goudu and a number of other famous chefs who were in charge of the spoon when they feasted on the prince also stayed in the Green Wave Corridor.
Nearly half a century later, King Sihamoni came to the Green Wave Corridor of Yu garden with memories of his father. It is worth mentioning that the person in charge of the reception of this banquet is Lu Yaming, the general manager of the Green Wave Corridor, who led the masters to make 14 snacks for Prince Sihanouk 48 years ago.
"I feel very honored and very happy that without that visit 48 years ago, there might not have been no Green Wave Gallery Restaurant, from Prince Sihanouk to King Sihamoni, I think this is the best embodiment of the inheritance of Sino-Cambodian friendship from generation to generation." Lu Yaming said. When King Sihamoni entered the restaurant to meet Lu Yaming and learned that his father had made snacks for his father, the king spread his hands in surprise and laughed.
Lu Yaming and his father Lu Goudu
King Sihamoni was full of praise for the luncheon, almost every dish was eaten, and after the meal, when Lu Yaming asked the king, "Today's dishes and snacks are not to your taste", the king praised it one after another, laughing and saying: "I can't eat it, next time I want to come!" After the meal, the king offered to take a photo with Lu Yaming and presented him with exquisite handicrafts to express his gratitude.
The dishes prepared for King Sihamoni this time are also very exquisite. In addition to cold dishes, hot dishes and soups, Green Wave Corridor has prepared a total of 10 dim sums, of which 5 courses were tasted by Prince Sihanoukville in that year, such as crab powder dumplings, vegetarian vegetable buns, date paste, etc., and the other 5 courses are new snacks developed by Green Wave Corridor for important receptions such as state banquets in recent years, such as downwind leaves, gourd crisps, koi fish, etc. "I hope that King Sihamoni can not only recall the taste of his father's taste, but also see the green wave corridor keep pace with the times."
Koi and other snacks prepared by the Green Wave Gallery for King Sihamoni (Photo by Wang Qingyun)
Lu Yaming told reporters that the production of dim sum strives for excellence, taking the jujube paste crisp as an example, the production of the filling core needs to be boiled for 10 hours on fire and simmered, artificially peeled and pitted, refueled and added sugar and fried for 3 hours, until it bubbles like magma, it can emit a rich jujube aroma. Vegetarian buns have also been improved, ordinary vegetarian buns generally use green vegetables as fillings, this king's visit is in the spring, the chef specially selected with spring weather grass, bamboo shoots and other materials as fillings, combining tradition and season.
Crab powder cage made by Green Wave Gallery for King Sihamoni (Photo by Wang Qingyun)
There is a dim sum called koi fish in the menu, which is the dim sum for entertaining VIPs at the first Expo, which not only means that there is more than one year, but also echoes the koi fish in the lotus pond of the Jiuqu Bridge, in order to make the carp come alive, the master uses a half-cut straw to poke out the shape of a piece of fish scale on the dough, and kneads it into the dough with dragon juice and pumpkin mud to create irregular red or yellow spots on the fish. Considering that it is currently the listing of Qingtuan, we have also specially developed emerald walnuts made of Qingtuan juice, which means and is beautiful, and the whole table luncheon is named "Full Garden Spring Color".
Ningbo tangyuan and other dim sum made by King Xihamoni in the Green Wave Gallery (Photo by Wang Qingyun)
Although exquisitely made, but the ingredients are not expensive, Lu Yaming said that the dishes and snacks on the "King's Menu" are all dishes that Shanghainese people can eat, not pursuing the expensive and rare ingredients, but paying attention to the inheritance of craftsmanship, ensuring taste, and at the same time pinning on the good wishes of distinguished guests.
More than 40 years ago, when Lu Yaming's father received Prince Sihanouk, Lu Yaming was only 5 years old, and in his childhood memories, his father and he mentioned this reception and said that he should do every dim sum with his heart and present the best works, and he felt a great responsibility, because the dim sum was made on the same day and must be ensured to be foolproof. More than 40 years later, Lu Yaming and his team received King Sihamoni with the same seriousness and meticulousness, and the reception team consisted of state-level senior technicians, and the dishes were prepared according to the standards of the state banquet. "The deep friendship hasn't changed, and the good taste hasn't changed," he said. ”
Column Editor-in-Chief: Zhang Jun Text Editor: Gu Jie Title Image Source: King Xihamoni and Lu Yaming greeting each other (Photo by Ni Dengjie)
Source: Author: Gu Jie