2021/10/06 Wednesday Beijing-Yangzhou
After dinner, everyone wandered to the cruise ship dock, and Wanqing arranged for us to go to see the night view of Slender West Lake. On the way, Wan Qing pulled me and said: Teacher Dong, you are the first to come to Yangzhou to see us after the epidemic, thank you very much. I said, "That's all I can do." During this time, the brothers and sisters who have been paying attention to Yangzhou have been close to forty days of suspension, which is really difficult for you. Your persistence in the epidemic has touched me and inspired me. That's why I'm coming to Yangzhou to show my respect to you in person. The intense work made Wan Qing lose fifteen pounds, listening to Wan Qing talk about the bits and pieces of the epidemic, it is really impossible to imagine how he survived such a lot of pressure. Wanqing, really a man!
Lin Zixiang's "Real Man" https://c.y.qq.com/base/fcgi-bin/u?__=7ICQzC4R @QQ music
I got up at 5 o'clock and took the bus to the airport at 5:50, it was still dark and the temperature was only 12 °C. I want to say that the stars are wearing the moon, it is raining, there are no stars and no moon. But we went.
Going to Yangzhou was decided before the holidays. Yangzhou has many good friends of mine, those days of lockdown, every day is worried about them, every day is looking forward to the day of unsealing early, can eat, chat, drink with friends in Yangzhou. In the middle of September, I discussed with Wanqing, and Wanqing suggested that I come over in October. Although the closure has been unsealed at the end of September, there are still many things to deal with, and at that time, I am afraid that I will increase the burden on my friends. One of my principles in doing things is not to cause trouble to others, and never to embarrass my friends, even if it is a good intention. After listening to Wan Qing's suggestion, he discussed the specific time with Pan Pan, so he had this trip to Yangzhou.
The plane arrived on time and Mengyuan picked us up. The goblin arrived an hour earlier than us and took the car to the guest house together. Drop off your luggage and go to the Fun Garden Tea House and see that business there has returned to its daily level. At 10 o'clock, there are still people waiting in line for morning tea. Pan Pan said that the turnover of the Fun Garden Tea House in these days is more than 300,000, which is 90% of the same period last year. Under the situation that the epidemic has just ended and people still have shadows in their hearts, it is a very good achievement for quyuan tea house to achieve this level of business. Good production is one reason, the brand influence laid down by years of serious management is one reason, and the charm of Yangzhou city is an important reason. "Yangzhou is a good place" is the best promotion language of Yangzhou tourism, beautiful scenery, drinking and eating, long history, many scenic spots, it can be described as "the world is three clear moon nights, two points of rogues in Yangzhou", a good place naturally attracts people to play, to eat.
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When I set off, the temperature in Beijing was 12 °C, and the temperature at 31 °C in Yangzhou was still summer, and I sat outside for a while, and I quickly went into the room to blow air conditioning when it was hot. Eating at 12 o'clock is the taste of Yangzhou that I am familiar with and like.
Yangzhou brine old goose head
Stewed butterfly meat with sour radish
Stir-fried anchovies with green onions
Crab yellow tofu
Braised taro
Pork blood is burned with lard residue
Tao Xiaodong personally cooks mindong one-fish yellow croaker.
Large yellow croaker
Added watercress and cooked together, very tasty.
Hairy crabs in Baoying Lake
A double hemp shortbread that you can't get tired of.
High-post pepper silver silk noodles
Eating the authentic Yangzhou taste on the shore of Slender West Lake, I have had this experience many times, but this time it has a different meaning and is particularly precious. In the past, it was a daily routine of singing and dancing, but this time after experiencing hardships and tribulations, Wan Qing and his team defeated the epidemic, defeated the impact of the epidemic on morale and psychology, and let the food banner of Quyuan Tea House fly high in the sky of Yangzhou cuisine.
For dinner went to the mountain restaurant in the eighth building of the Guest House. This is a new Huaiyang cuisine restaurant created by young and up-and-coming chef Zhou Yi and his team. Opened in October last year, it has become a place for many catering people to learn, and it is also a holy place for many Internet celebrities to punch cards. In addition, this time, I have eaten at the mountain restaurant about four times, and each time I can feel the improvement of the restaurant, and the service and dishes have improved. This time it is more obvious, zhou Yi designed several dishes more mature, taste, presentation can enter the level of first-class restaurants. If you don't run out of time, you can definitely be part of the Black Pearl restaurant guide. (Yangzhou is a third-tier city, the current Fun Garden Tea House, Yangzhou Banquet, Yechun three black pearl restaurants, Fun Garden Tea House or two diamond restaurants, to the mountain restaurant can also be shortlisted for the Black Pearl Restaurant Guide, it can be seen how strong the foundation of Yangzhou cuisine is.) ）
During the meal, Zhou Yi came over to toast, and he asked me how the dish "Taji pot dry baked silver cod" tastes? I said, "It's delicious." The pumpkin inside was especially delicious. Zhou Yi said: "Teacher, when you first ate it, you criticized the pumpkin for being too vapory and not good in taste, which also affected the taste of silver cod. We later changed the pumpkin to have the luscious taste that we have today, so thank you. "Listening to Zhou Yi's words, I was very moved. I don't remember this incident, at that time, I may have just casually said that Zhou Yi was a person with a heart, remembered and made changes. It makes me happy and even more gratifying.
This meal was very beautiful, there was a dish I gave a little advice, Zhou Yi said with a smile, some of the things in this dish were taken from other restaurants. I also smiled when I listened to it. Because from this meal, I saw Zhou Yi's progress, and I saw his advanced cooking concept. Fundamentally, it is the basic logic of cooking that is clear, and it is natural to produce a good dish. Taste taste, the Tao is in front, the Tao is fully understood, and the taste will not be bad. In terms of cooking, Zhou Yi pursues so natural, and gradually understands the reason why he wants to do this, in time he has mastered more knowledge of Chinese dishes (can know more about it), new dishes, good dishes will continue to be introduced. This day is worth looking forward to!
menu
Light shadow fish fillet
Flower carving cooked drunken shrimp
Sweet bean pomegranate packet
Orange fragrant Iberian ribs
Fresh abalone with pepper flavor
Warm stomach wheat winter lamb cup
Black Garlic Boston Lobster (Must-Order)
Taji pot dried baked silver cod
Salt-marinated tofu crab casserole
Serve slowly in a bowl. Soup fresh crab sweet tofu beautiful.
Australian veal in Huai sauce. The thin and crispy bottom of the meat is very thoughtful, and the effect is good.
Grilled duck with caviar
Don scorched shrimp soup like plucking mussels. The shrimp soup is really delicious.
Delicious and good-looking dish.
Truffle catfish belly stuffed meat
Sautéed salt step autumn eggplant.
Chives and beef radish dried fried rice. It's such a delicious fried rice.
Tiramisu
Fruit platter, frozen persimmons were delicious.
Zhou Yi and his chef
Everyone took a group photo to commemorate the occasion. Come back later, take this group photo to find Zhou Yi.