Today, the editor will share with you this "Master's Tavern" selected from the "Special Issue" of "City Monsoon" - "In Minhang, Meet Shanghai", and let's take a look at what the barbecue restaurant opened by the jade carving master is like?
Master's tavern
Yao Jiani
Turn into Guanghua Road from Humin Road, walk forward more than 100 meters, and you will come to the "Master's Tavern" located at the entrance of 79 Yiku. The blue and white waves are painted all over the ground at the door, and every step on it has the feeling of chasing the waves. The two-story building is hand-painted all over the walls, revealing a strong tropical rainforest color......
The boss Chen Shenle has many identities, he studied fashion design in college in his early years, and later became a famous master of Shanghai-style jade carving, and his works have won various awards such as "Shengong Award" and "Hundred Flowers Award", and he is also a professional wine taster in his spare time...... Every trade sounds high-end and elegant, and barbecue, but the number one name in the dark cuisine of the night market, is really the vulgar of the Riba people. I can't help but wonder: what is this combination of elegance and vulgarity, what kind of barbecue restaurant opened by the jade carving master?
At the beginning of the lanterns, the originally quiet 79 Yiku Park gradually became lively because of the flashing neon and big screens of the tavern. Walking into the store, the green of the wall and the full sense of forest come to your face, which is perfect for imagining yourself wandering in a forest far away from the hustle and bustle. When I came to the bar, Chen Shenle showed me a variety of wines, and then asked me to look at the brick wall with great interest, only to find that it was not wallpaper after a closer look. He proudly introduced: "I painted it myself, is it okay?" The decoration of the store, from the overall design to the small ornament, even if it seems to be inadvertent, all reveal his aesthetic taste. The rice wine jar at the top of the staircase was actually used to plant triangular plums.
I picked a seat in front of the store, with floor-to-ceiling windows and overhead heating lights, like the open-air seats of a European café. The projector's screen is an entire wall across the tavern, beating a 100-inch (2.54 m) screen. Recently, it was the World Cup, and the wall was filled with sports highlights from the pre-tournament. It's a great experience to sit here, look down and eat the food on the grill, and look up to see the world in the distance.
The boss directly ordered the guy to serve me some dishes. Didn't look at the menu, what awaited me was a big blind box. The tavern, naturally, came to drink first, and Chen Shenle, with the eye of a sommelier, ordered me a glass of passion fruit craft beer. I took a sip and couldn't help but praise the deliciousness, it didn't feel like drinking, more like drinking juice, but there was no lack of mellow wheat aroma like beer, it was really a beer that completely hit the girl, I loved it.
Artists are not satisfied with copying and similarity, and this is especially true of Chen Shenle. Most barbecue restaurants on the market use frozen meat, which can be preheated on the same day, browned and sprinkled with seasonings to cover up the lack of freshness of the ingredients. Chen Shenle said that he doesn't want to be routine, and the ingredients in his barbecue restaurant should be fresh and the dishes should be special. The lamb on the bamboo skewers is cut to a good size, and the taste of the lamb is very strong - the boss said that it is hot mutton, go to the market in the morning to buy fresh, and then cut it out with a knife. The roasted beef tendon meat is fragrant as soon as it is served, and the fresh meat does not need to be overseasoned or burned, and the flavor of the meat can already be compared to any kind of seasoning. Roasted corn was a bit of a surprise, with a small row of corn kernels skewered on a bamboo skewer. The taste of corn is different from that of ordinary vegetables, soft and glutinous, with a little cumin powder, and there is a hint of meat when chewed, but it is not a large piece, but a small one. Suddenly, I felt that if this dish was renamed: roasted "pearl rice", it would be more delicate in Shanghainese. The toast was right in my heart, browned, crunchy, with meat and sauce, and to be honest, it was the first time I had eaten toast at a barbecue restaurant.
Another unusual approach of Boss Chen is to sell not only beer, but also hot rice wine. The barbecue in winter is not very friendly, it is hot when it is just grilled, it is warm when it is picked up, it is cold after a little word, and the cold beer is refreshing in summer, and it is somewhat embarrassing in winter. The owner said that he bought an alcohol stove in particular, and at the same time launched a warm rice wine. I feel that eating barbecue here, you can talk slowly in the sky, and you can drink wine slowly. "If a store can satisfy customers, it will raise people. He said. In fact, in addition to the temperature, some local diners feel that beer and seafood can cause gout, so he launched rice wine as a solution. Chen Shenle said: "This is called fun, to meet the needs of different customers. "He doesn't seem to be afraid of problems, and likes to solve them one by one, just like encountering a piece of seed material that is not perfect, maybe there are blemishes, maybe the color is not clear enough, but he can always find a way to cleverly turn decay into wonder.
At this time, the waiter brought a plate of roasted oysters. I carefully use chopsticks to remove the oysters from the shell and eat them in my mouth, which is smooth and juicy. Oysters are the bistro's signature dish, and the owner has set the price very affordable. While eating, he told me about a customer who, every time he came, he only ordered six oysters when he sat down, two glasses of beer (or the cheapest 15 yuan a cup of German wheat), and a 20% discount on the card, and he came to eat several times. Listening to this story, I couldn't help but ask him whether this kind of "golden ordering method" would make the restaurant lose money? In this regard, the boss has his own judgment, or jokes: "It will not be a loss, but it seems that it is quite happy to be taken advantage of by such a knowledgeable customer." My friend said that you have to be able to survive a barbecue restaurant. I can survive the things!"
Late at night, there were more customers who came into the store to watch the ball, and I was about to get up and leave, the smell of barbecue and passion fruit beer between my teeth had not subsided, and I recalled Chen Shenle's words: "I like my name more, music, I will have fun." I hope this place has fireworks and a lot of friends to come over. Friends gathered and gathered, and without this wine, without this food, people left. "I think that's the philosophy of jade carving that he incorporates in his tavern: carve carefully, grow slowly, and enjoy it.
City Monsoon has been published for 10 years since its inception in 2013. Integrating culture, life, fashion and information, it interprets the urban culture with rich heritage from a high-grade, all-round and multi-perspective perspective, and tells the story of the city in the development process. "Urban Monsoon" is a story about water and salt, "with which comes the spoonful of salt that dissolves in the water and disperses in the air, or the old and the present, or the breath of the past and the present." If this evokes a faint memory of that little spoonful of salt for you and me, it is already the deepest part of this monsoon that it has managed to reach.
Ten years have passed, and now we are starting again, walking in the streets and alleys of Minhang, walking through the gaps of time, and writing the "special issue" of "City Monsoon" with a new perspective and mentality - the book "In Minhang, Meet Shanghai", and finally hand over the key to Minhang to you. It is hoped that through these words, readers will have a new understanding of Minhang, understand the civilization and cultural genes of Minhang and Shanghai, revisit the genetic inheritance and urban spirit of Shanghai, and look forward to more readers falling in love with this city by walking into Minhang.
Source: Minhang Today