by： Xingna
Per capita consumption is 1200¥
Black Pearl Restaurant Guide Chef Club I rubbed into a master class again. This time, I came to the Da Dong Food Academy and attended a lecture on "Culinary Colorology" taught by Mr. Da Dong himself, and my friend asked, Are you going to open a restaurant? Think about it either. But the notes were memorized for a whole page, perhaps because there were many interviews that year, and it was sloppy like recovering muscle memory. Teacher Da Dong is right to say that color science cannot actually be practiced in one day, nor can it be completed in one class. #Beijing Headline#
One session at a time.
After the lesson, a small feast was like the best annotation for the lesson. Color, is not piled up, people's aesthetics are constantly upgrading, in the end what kind of banquet is suitable for the moment? According to the old custom, 4 dried fruits, 4 preserves, 4 main dishes, 4 small stir-fry, 4 snacks, first cold and then hot, first salty and then sweet, first cooked and then stewed. A good banquet is like a symphony. #Boom boom over the year#
Well, from a diner's point of view, maybe you're more concerned about what the chefs of the Black Pearl Restaurant Guide are eating? Turning over the menu called "Summer Dream", it seems to open the list of the best ingredients of the season and say a few favorite dishes. Pudding in bean sauce as a starter is very Beijing-specific, elevating a commoner snack to the feast. Ginger pine flower eggs are very popular, this time with wattle mustard, jing mustard is the favorite of the people in the Central Plains, it is said to have a summer mosquito repellent miracle effect, feel is the magic of the small fragrant leaf series of ingredients. #This is the taste of the year#
The main dish is the big red Zhejiang vinegar stewed flower glue, with nine years of raw Gansu lilies, Kaluga caviar and sago, this color is also too cute to love it, lilies are crisp and sticky, half-raw sago has a trembling taste, flower glue as a very important member of the sticky kingdom, but this time it plays the role of wanting to talk back, Zhejiang vinegar makes the broken silk more neat, full of high-grade sense.
Bacon food sea cucumber uses Anhui's knife plate incense, which is definitely one of the best knife plate incense that has been eaten so far, bacon is different from the fearlessness of fresh meat, but is full of indifference that has seen a little bit of life, the aroma is swirling around the sea cucumber, sticky and tough, with five permanent rice, but let the protagonist sea cucumber become bGM, want to stand up and applaud the kind of delicious. The matching peach ice cream is very refreshing, there is a kind of transparency, called the kind of coolness after eating the frost.
Flaming snowflake beef with rape flowers, I have eaten a main dish before, but I did not expect that the rape flowers in this season seem to be better than in early spring. After the four small stir-fry is interesting, the coriander stung headband is very much like a cold dish hot, but it is very energetic, the state of the tape is very good; the golden hook cabbage reminds me of the taste of home; the three shrimp shrimp cat ears are very cute, the combination of north and south, but it is very harmonious; the home-cooked bamboo shoots are also tender.
The Big Dong Crispy Roast Duck has been upgraded to 5.0, and with Kaluga caviar, you can ascend to heaven in one bite. Roast duck burritos, I like to pair with garlic paste and sweet noodle sauce, the traditional combination can eat radical roast duck, has been improving, has been upgrading the roast duck, this is the spirit of Beijing. Eating near the end, thinking about the daughter who is still hungry at home, hurrying away, and meeting again next time.
