2021/10/20 Wednesday Hangzhou-Nanjing
There are happy things and sad things on this day. Sadness made me cry, and happy made me clap my palm red. I don't know how to write the diary for this day, and I hesitate to know it until now. There are often such bridges in TV dramas: a good news and a bad news, which one do you listen to first? Choose only two, not three, and listen to the good or the bad, or none of them. Which one do I remember first?
Get up at 6:30, pack your bags and go to breakfast, leave the hotel at 7:45 and take the high-speed train to Nanjing. This train departed from the city station, and I can't remember what year it was the last time I came to the city station, at least twenty years. Compared with the East Railway Station, the facilities of the City Station are much behind. With the high-speed rail station, the original station is obviously dilapidated, perhaps now by high-speed rail travel is mostly the East Railway Station, the city station passenger flow is reduced, lack of power for transformation.
The 100-minute drive passed intermittently and confusedly, and when passing through Liyang, I remembered a past event, which was also a rainy and cold weather, which was very similar to today. I took a picture of the station, went back to my seat in a daze, and after a while, Nanjing arrived.
Got off the bus and went to the Longyin Jiupin Huacai Tiandi Store, had lunch early, and drank tea with huahua and chatted. Yi Long deliberately rushed from Shanghai to accompany me and was moved. Yesterday morning, Yi Long flew to Shanghai, I flew to Hangzhou, and this morning we met again in Nanjing. I am very grateful to Yi Long for working hard for his friends, a real good friend.
And Hua Hua, Yi Long, Xiao Wei together to discuss the composition of the restaurant menu, I said my understanding of the per capita consumption of about 500 restaurant menus, Yi Long also said his own experience, after all, is the manager working in the front line, Yi Long said more reliable than me, I hope our opinions can help Hua Hua. To my friends, I know everything, although it is superficial, but it is also based on the experience of going to many restaurants. I try to share what I see and think with my friends, and I will be happy to be able to contribute a little to my friend's progress.
Ji always hosted us for lunch and prepared a lot of dishes. I was very happy to eat at the beginning, and a few dishes were really good. The main dish Buddha jumping off the wall is of a standard, the material is sufficient, the material is good, the taste is fragrant, and the high-end atmosphere is served on the grade, which can be suppressed as the main dish.
Grilled sea cucumber with catfish is also a good dish, it is cooked thoroughly and has a fragrant taste.
At this time, I learned that my friend Liu Xin had left last night due to acute myocardial infarction, and my mind was blank for a moment, and I couldn't believe the news. Look at the circle of friends, send the circle of friends, hold back the tears several times, can't help it, run to the bathroom and quietly shed tears for a while. How could a prosperous brother suddenly be forever separated? Yesterday was still sending a circle of friends, the other day was still eating together, why can't you answer my question today? He was so young, so talented, so passionate about the work of a chef, was it because God was hungry and looked for Liu Xin to cook for him? I don't know, I just don't think he should go, he still has a lot of things to do!
Liu Xin brothers, all the way! [Tears] [Prayer]
Check in at Shangri-La Hotel at 15:00. This time with a few friends to Nanjing to participate in the 7th anniversary celebration of Shangri-La Hotel, Nanjing, in 2014, Hou Xinqing left the China World Hotel in Beijing to do Jiangnan stove at Shangri-La Hotel, Nanjing, and seven years have passed in the blink of an eye. I said in the circle of friends: In 2014, I took Hou Xinqing's hand and reluctantly sent him away from Beijing, seven years later, Jiangnan Stove has become a template for Chinese luxury hotel Chinese restaurants. Shangri-La Hotel, Nanjing has made Hou Xinqing brilliant again, and Hou Xinqing has also used his own efforts and colleagues to paint the brilliance of the hotel. Teacher Xiao Kuan's pair of couplets left in Master Hou Xinqing's studio said it was too good: "Life does not eat Hou Xinqing, and it is useless to eat all over Jiangnan." ”
In the evening, I attended the "Grateful for You, The Future Can Be 'Qi'" Nanjing Shangri-La Hotel's seventh anniversary celebration dinner, not only ate Hou Xinqing's latest interpretation of Yangzhou's famous banquet "Three-Headed Feast" (boiled silver carp head, stewed lion head, grilled whole pig head), but also met many old friends. With friends gathering and food, it's a night out of joy.
From left: Hou Xinqing, Yu Xuerong, President of Jiangsu Catering Association, Mr. Lin of Shangri-La Hotel, Suzhou Park, Jiangsu Provincial Cadres, me, Mr. Wen, Vice President of Shangri-La Hotel East China, Mr. Lu, Director of Catering at Shangri-La Hotel, East China.
We came together.
Dinner menu
menu
Appetizer: Sauce duck tongue kale
Appetizer soup: sauerkraut taro puree.
Starter: Colorful autumn charm.
Soup: Stewed turquoise yellow fish lion head.
Orange crab powder caviar tofu
Qiandao Lake fish head simmered abalone with sesame oil steamed bun tomato jelly
Tomato jelly
Truffle juice hibiscus stewed crab tongs
Pork face of sea cucumber roasted
Fried spring rolls
Large sachet of crab meat
After cutting.
Nanjing colorful rain flower stone tangyuan
Smell the scent and ask about the recipe.
The three heads (fish head, lion head, pig head) are all reflected, but they are not the original appearance, not only the appearance has changed, but the raw materials and ingredients have also changed greatly. The ingredients have been upgraded, the taste has been enriched, and the traditional three-headed feast has a new brilliance. Inheriting the tradition, innovating the old, absorbing the hundreds of rivers, learning from the integration, and making its own characteristics with the fashion trend, Hou Xinqing has done it!
Serve a big dish!
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At the end of the dinner, Chef Hou led the service team and the chef team to the stage to thank the guests for coming, at this time the audience remembered the warm applause, thanked them for their hard work, and wished The 7th Anniversary of Shangri-La Hotel, Nanjing. I clapped my palms red, Hou Xinqing has been working hard for more than ten years, every time I can see his progress, I am willing to cheer, shout, applaud, cheer for such a friend!