Chen Yiping, senior reporter of The Paper
On March 17th, when Shanghai was warm and cold in early spring, the Jiuqu Bridge in Yuyuan Garden was as lively as ever, and the national grand restaurant by the bridge, LuboLang, welcomed an important guest, King Norodom Sihamoni of Cambodia.
Huang Zhen, chairman and president of Yuyuan Co., Ltd., introduced the history of the Green Wave Corridor to King Xihamoni. The picture of this article is provided by Yuyuan Shares
Here, King Sihamoni enjoyed a delicious luncheon consisting of 6 cold dishes, 3 hot dishes, 10 dim sums, and 1 soup. "Delicious and beautiful, next time I want to come!" Sihamoni said this about his dining experience. This made Lu Yaming, the general manager of The Green Wave Gallery, the chef in charge of the spoon that day, very pleased.
The national special restaurant by the Jiuqu Bridge in Yuyuan Garden - Green Wave Gallery
In fact, lu Yaming and King Sihamoni's gastronomic love affair can be traced back to their father's generation, after nearly half a century, the delicious taste is still the same, and the friendship between China and Cambodia is closer in the inheritance.
Reminiscing about the culinary love affair of my father 48 years ago
At about 11:00 a.m., King Xihamoni came to the bank of the Jiuqu Bridge in Yuyuan Garden.
"The Birth of the Green Wave Corridor was born precisely because of the visit of Prince Sihanouk and his wife." Pointing to the old photos, Huang Zhen, chairman and president of Yuyuan Co., Ltd., told the story between Prince Sihanouk and The Green Wave Corridor, and King Sihamoni stopped to listen and nodded frequently.
Prince Sihanouk and his wife in Yu Garden
It turned out that as early as 1973, King Sihamoni's father, Prince Sihanouk, dined with his wife in Yu Garden. In order to let the prince experience the delicious taste of Haipai cuisine, the "elite soldiers" of many restaurants in the Yuyuan Garden area were specially selected, including Su Bang Dim Sum Taidou Lu Gou Du, as well as Zhou Jinhua, Xie Chichuan and other famous chefs, these masters will work together to make 14 dim sum, hoping to be better in quantity and taste.
14 dim sums, delicious but not too much energy, the chefs make these dim sum only small and exquisite, one bite at a time. As a result, the "miniature dim sum" with Haipai characteristics came out. Dim sum sandwiched with dishes is jointly introduced, and this serving method is commonly known as "sleet".
Green Wave Gallery "1973" private room.
Prince Sihanouk was so satisfied with the delicacies he had tasted in Yu Garden that evening the chefs were informed that he wanted to send two more boxes of each variety by 10 a.m. the next morning. The good story of "a little feast for the world" comes from this.
The visit of Prince Sihanouk in 1973 led directly to the idea of opening a restaurant in Yu Garden with specialty dim sum and Haipai dishes – in 1979, the Green Wave Lounge Restaurant was born. Lu Goudu and a group of other famous chefs who were in charge of the spoon when they feasted on the prince also stayed in the Green Wave Corridor. The "sleet" serving method has also become a major feature of the Green Wave Corridor after this feast.
Green Wave Corridor "1973" private room scene.
Menu for Prince Sihanouk in 1973.
King Sihamoni listened to the story as he walked into the Green Wave Gallery. Walking slowly up the stairs along the photo wall inside the restaurant, he stopped from time to time. There are too many memories to be found in this long-established restaurant, not only of the Green Wave Corridor, but also of the Cambodian royal family: the menu for Prince Sihanoukville in 1973 was made into a bumpy bronze plaque, the cursive menu of 14 Haipai famous points is full of a strong sense of age; the most striking position on the staircase wall, you can see the photo of Prince Sihanouk and his wife tasting tea in the Yuyuan Huxin Pavilion, the prince in the photo is radiant; there is a private room on the third floor of the Green Wave Corridor, named "1973". The name commemorates The visit of Prince Sihanouk in 1973...
The luncheon of King Sihamoni was arranged in 1973.
Lu Yaming and his father Lu Goudu.
10 dim sum: there is heritage, there is innovation
On that day, lu Yaming, general manager of Green Wave Corridor, presided over the luncheon of King Sihamoni. After learning that Lu Yaming's father had made dim sum for Prince Sihanouk, the king spread his hands in surprise and laughed.
Mr. Lu said that in preparing a luncheon for King Sihamoni, a special guest, he did not copy the 1973 menu exactly, but instead blended tradition with innovation. "Crab flour dumplings, vegetarian buns, jujube paste, eyebrow puff pastry, and Ningbo tangyuan are all dim sums made when I received Prince Sihanoukville 48 years ago; the five dishes of gourd crisp, pear fruit, walnut balls, downwind leaves and koi fish are not available in the old menu. Presenting these 10 dim sums, we hope that King Sihamoni can not only taste the taste of his father, but also appreciate the innovation of the Green Wave Gallery. In addition, the dim sum is also accompanied by hot dishes such as black truffle crisp lotus tender beef and orange chrysanthemum rich fish, reflecting the characteristics of the "sleet" dish served in the green wave gallery.
Green Wave Gallery is part of the dishes prepared by King Sihamoni.
Lu Yaming recalled that the king basically ate all the dishes. After the luncheon was over, he went up to ask the king how he was feeling, "The king used the word 'stunning,' and he said that the dishes were very amazing, and each dish was perfect, exquisite, delicious and beautiful." Lu Yaming said proudly, and the king smiled and said, "I can't eat it, next time I want to come!" ”
In fact, this time to prepare a luncheon for King Sihamoni, Lu Yaming led the team to spend a lot of thought. For example, vegetarian buns are not made of traditional ingredients, but are made of spring fresh grass heads, spring shoots and other ingredients, which are full of spring flavor. Another example is a dim sum called koi fish, in order to make the "carp" image vivid, the master uses dragon fruit and pumpkin puree to color the dough, and uses a half-cut straw to poke out the shape of a piece of fish scales on the dough.
After the meal, King Sihamoni offered to take a photo with Lu Yaming.
Today, the snacks prepared by the Green Wave Corridor for the king can also be eaten by ordinary people. Lu Yaming said that preparing a luncheon for the king does not pursue the expensive and rare ingredients, but pays attention to the inheritance of craftsmanship and the guarantee of taste, and at the same time pins on the good wishes of the distinguished guests.
"I'm honored to be in charge of the King's luncheon, and 48 years ago my father also made dim sum for King Sihamoni's father. I think this is the best embodiment of the friendship between China and Cambodia that has been passed down from generation to generation. Lu Yaming said.
Editor-in-Charge: Gao Wen
Proofreader: Shi Gong