Living in Wuhan for more than two decades, the perception of East Lake has always been repeatedly overturned and reshaped.
It is a popular water park in childhood, the first place to seek tranquility when you grow up, it is a popular scenic spot for tourists, and it is also a quiet back garden of the city.
This complex sense of contradiction is felt more deeply after frequent visits to East Lake on weekdays and weekends. "Is the temperament of east lake moving or static?" It became a haunting doubt.
To explore this question, we must delve into the nature, architecture and people in the East Lake - in the unique geographical environment of the East Lake, a building and the people in it shape the soul and temperament of a land.
After stumbling upon the newly opened "Chu Tao Art Museum" in Dali Village, this idea was even more certain. What kind of power will an art museum restaurant exert in the confrontation between the movement and stillness of the East Lake? Follow Xiaodong and go to see it together.
The combination of cement gray, vine green, cylindrical and straight lines, calm colors and original patterns leads you from the blue sky and white clouds of Da Li Village to the end of the deep cave dwelling.
Slowly passing through this short passage, the verse of "Peach Blossom Origin" jumped into the mind, and then, a brick-red world with a completely different atmosphere from the atmosphere outside the wall appeared in front of the eyes.
Red bricks, gray walls, clay pots almost as wide as two people hugging each other, and maple poplar trees with abundant fruits enclose a deep courtyard with a strong local atmosphere. Water gushes in the pottery, green plants cover the gray walls, red bricks and wood, dirt reflect each other, everything is natural and harmonious.
More than a dozen permeable caves, laid side by side, extending deeper, each hole is effective for its own use. Chutao exhibition hall, dining area, art exhibition cabinet, in the future there will be cultural and creative, camera hall and other different projects stationed.
Architecture, nature and people, blend here.
This side of the land, originally an abandoned yard, has been transformed by ecological materials and traditional crafts to restore the original appearance of the land and the countryside. Buildings grow and change over time, moss grows in the cracks of bricks, greenery grows on the slopes, and the colors of the floor and walls fade under the wash of rain.
The white buildings in the innermost area are more pure and elegant against the background of red bricks. Inside the European-style arch, the wrought iron chandelier and the wooden door of the Republic of China are combined to build an old house, which has the style of the old concession in Hankou.
The dining room, named after the pottery-making steps in "Tiangong Kaiwu", is not made, kneaded mud, can be mountained, thickened, glazed, and colored, which coincides with the name of the Chu Pottery Art Museum.
It is called "Chu Pottery Art Museum", and Chu ware is indispensable.
The pottery of Hanchuan Makou Kiln, Macheng Caijiashan and Puchun Butler Kiln is known as the three major pottery in Hubei and has a history of more than 1,000 years. The wife of Hu Zhe, the director of the Chu Pottery Art Museum, is a Hanchuan native, and the first time he saw Chu pottery in his wife's hometown, he liked this simple and rugged artifact.
Most of the Chu pottery furnishings in the store are Hu Zhe's personal collection, and he hopes to use this as an outlet to let more people understand and fall in love with Chu pottery culture.
In the Chu Pottery Art Museum, you can see a variety of poetry pots, wine pots from the late Qing Dynasty, and even utensils and tableware for serving vegetables, all of which are custom-designed pottery. It's fun to keep an eye on the research.
Late at night, the lights in the courtyard came on quietly, quietly and softly, taking people into another art gallery for the wonderful night.
It was getting late and the aroma began to waft from the kitchen. As an "art gallery" restaurant, in addition to the viewing utensils, of course, you must also taste it.
The chef picks ingredients for dinner in the vegetable garden on the rooftop
Chef Yang Donglin, who has been practicing for more than 30 years, studied under Chinese culinary master Lu Yongliang, who once served as a chef in a well-known five-star hotel, and has a great reputation in the field of Hubei cuisine.
Can't wait to taste Chef Yang's craftsmanship, without further ado, serve.
One by one, red tomatoes are on the table, and the red is bright and pleasant. Clamped up, the weight is not clear, and only then did I find that there was a dry kun inside.
Inside each tomato, there is a filling of amber peach kernels and beef grains, which are bitten down, bursting with juice, and the nuts are full of aroma.
This wonderful combination brings a taste of unexpected surprises. The tomatoes are refreshingly sweet, the amber peach kernels are crispy, rich in oil, the beef grains are slightly spicy, and the tip of the tongue ends with a shallow stimulus, and I did not expect that a cold dish made with simple ingredients is so rich in layers.
When it comes to Chu cuisine, the most representative ingredient is Wuchang fish. Before dinner, the manager Hu Zhe told us that Chef Yang could make several tricks of Wuchang fish, and it was delicious.
If you say it or not, you will know it by tasting it yourself. The first thing that comes up is the crispy Wuchang fish, listen to Master Yang's introduction, the process is complicated, you need to take the fish belly part, after 8 hours of salting, air drying, and then frying, each step must be strictly controlled to ensure the flavor and taste.
After taking a bite, I realized what the so-called flavor was. The fish is fragrant, crisp, crisp, and in the gaps, the freshness of spices accompanied by the thick freshness of the fish penetrates between every crevice in the mouth.
Liao ginseng, Wuchang fish, the combination of the two kinds of fresh products, people are looking forward to.
Liao ginseng stewed until soft sticky, the fish meat is also delicate and soft, dipped in a little thick soup, dangling on the chopsticks is tempting.
Freshness is the first feeling of food entering the mouth. Liao ginseng and fish meat are wrapped in a sweet and salty sauce and walk around the lips and teeth, instantly becoming countless figurative adjectives such as mellow, smooth and sticky. The sweetness in the sauce is not like the honey of Jiangsu and Zhejiang cuisine, but just uses a little sugar to stimulate the freshness of the two flavors of the river and the sea, and everything is just right.
Fresh catfish maw from Shishou City, Hubei Province, with good taste and high nutritional value, has become a popular ingredient in the past two years, and it is said that high-end restaurants in the north, Shanghai and Guangzhou are rushing for goods.
Chef Yang grills Tibetan yak beef with skin and catfish maw, and serves it in a small pot full of collagen. The taste of catfish maw is between the skirt of ordinary fish bubbles and turtles, it is fat and smooth, the skin of yak beef is soft and sticky, and the aroma of beef is long.
There is no need to hook up, the gum of the two ingredients themselves has been precipitated in the long firing process, becoming shiny and sticky, one bite, it is difficult to give up.
As soon as the golden soup came up, it aroused an appetite.
Black truffles are piled up like money into hills, and large catfish bellys are located in the middle, dotted with lotus seeds with bitter cores. As you can see, the soup is viscous and smooth, and in the mouth, there is a slight salty taste, and more or the freshness of the ingredients themselves. The fragrance of lotus seeds and the fresh sweetness of catfish belly are like drinking nectar.
Zhoushan's Rushan oysters, chef Yang uniquely uses the Japanese tempura method to fry it, the appearance is crispy, but the inside is still full of juice and sweetness.
On the top, with the Chinese sturgeon caviar produced in Hubei, the combination of the ocean and the river, the collision of fresh and fresh, bringing the ultimate deliciousness of 1+1 greater than 2.
The final dessert looks a lot like an egg.
Break it with a small spoon, and the tender yellow "egg liquid" flows out, quickly dying the bird's nest on the plate yellow. Different from the general coconut bird's nest, this dessert is made of mango juice to imitate the egg liquid of the egg, with white chocolate as a shell, with bird's nest, there are more fruits of fragrance and freshness, cold and cold, very summer.
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Beyond nature, the gathering of people and the diversity of architecture give East Lake a distinctive soul.
Whether it is the rose garden of East Lake 177, the Romanesque mud house of Pompeii Western Restaurant, or the cave and red brick of Chu Tao Art Museum, the change and change, difference and similarity, let Dali Village have more people to explore, but also let East Lake have more beautiful tranquility.
As for the answer to movement and stillness, perhaps only if you visit in person can you personally feel the East Lake at this moment, whether it is idyllic or lively.
- Chu Tao Art Museum, East Lake Banquet -
address
East Lake Scenic Area Lu Mo Road In Dali Village
(Navigate to Chu Pottery Art Museum, East Lake Banquet Direct)
Phone
87776188
business hours
10:00-14:00 in the morning
17:00-21:00 pm
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/ East Lake Welfare /
Meals for two worth $800 * 2 servings
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