# Started to keep a diary #503 had two practical meals.

When I met Master Lin Quancheng, he was also the executive chef of Beijing International Trade Hotel. One day, Chunhui, the Zen master of oyster sauce who sells soy sauce, invited some friends to have a snack in a restaurant with good trotters in Guijie Street, and invited me to sit there. When paying the bill, several people scrambled to pay the bill. Master Lin, who didn't talk much or eat much at dinner, said, I bought it. In this way, I met and remembered Master Lin. Later, we met several times. Once in Kunming, he introduced me to Zhang Hong, who made tableware. Zhang Hong gave me a big bowl, which was big and beautiful. Now we use this big bowl to drink soup or stew vegetables at home. Later, I left the International Trade Hotel and went to Shanghai, Shenzhen and Malacca. Although there are few meetings, there are frequent interactions on WeChat. When I went to Macau to attend the Black Pearl List, Master Lin saw me. Xiaoxiao told me that he was next to my hotel and had an appointment to meet for dinner. It is very happy to meet friends in other places.

Participate in the launch of the Black Pearl List, stay in the hotel provided by the organizer, and have dinner at the hotel. The organizer gave me the right to sign the bill. Breakfast is not needed, and dinner is exclusive, so this 1500 yuan is only used for lunch. I tried it once, and it felt just so-so. Chatting with the chef, he said that the food in the casino restaurant has two characteristics, one is fast and the other is salty. People who come out of casinos generally have low requirements on the taste of food. Most of them just want to serve food quickly, finish eating quickly and get back to the gambling table quickly. At the same time, when gambling, I pay attention and feel anxious about winning or losing, so the taste feels bad, and it feels a little salty and heavy. So the products of casino restaurants are a little salty for people who are not gamblers. In this case, although I have the right to sign the bill, I don't want to eat in the hotel.

Nostalgic dry fried beef river in Paris hotel restaurant

Master Lin, as the chef of the Chinese restaurant in the Venetian Hotel, naturally knew the routine of the casino restaurant, so he invited me to lunch and cooked some dishes that were not on the menu of the restaurant. Naturally, the seasonings were not adjusted according to the number of casinos. These dishes make my friends and I feel very comfortable. They have always been rated as much better than the dishes produced by Xuan.

The menu looks like this:

appetizer

Northeast auricularia auricula, cucumber and safflower mixed with aged vinegar,

Pan-fried arhat goose

dessert

Original shrimp dumplings wild mushroom dumplings

soup

Stewed sea tiger wings with cloud legs

hot dishes

Xiyue crackling Diao roast chicken

Black garlic Wei Hui lobster pot

Pan-fried garlic, black pepper and beef

Boiled organic cabbage sprouts with medlar ear porridge

Fried rice with abalone and seafood and black pine.

dessert

Protein raw material ground almond tea sweet orange crisp with global fruit

Cucumber fungus with northern flavor

Jiangnan original goose

Shrimp dumplings and vegetarian dumplings

Fried beef granules

Abalone rice

dessert

I had four lunches in Macau this time, and this one was the best.

Teacher Zhou Xiaoyan and I are introducing dishes.

Take a photo with the host and remy Martin (Macau) brand ambassador. The two nights of cooperation were very enjoyable.

Photo taken with Master Zhang Zhicai of Four Seasons Hotel Macau.

Sichuan cuisine master LAN xiansheng

It is the last night to enjoy tonight's dinner. I am already familiar with the explanation and have a tacit understanding with the host. Both sides are satisfied with the successful completion of the task, so I am very practical. However, a set of menus must have lost my appetite after eating for three nights, so I basically didn't eat it, waiting for Master Lin to have a midnight snack at night.

I wanted to eat Portuguese food after midnight snack, but after making some phone calls, the restaurant was closed. It seems that eating Chinese food is more reliable. I traveled across the ocean to Fisherman's Wharf and sat down in a restaurant that cooked Shunde food.

Night view of fisherman's wharf

Mrs Chen is cooking in Shunde. It is said that a big hotel invited them to stay, but they were refused. The boss said it's ok to do it here, and he didn't want to put too much pressure on himself.

Master Lin asked me to order, looked at the menu and ordered some delicious dishes. I ordered a pot of golden scorpion tea, drank the tea, watched the ball with the sea breeze, and waited for the dishes to be served. The first thing that comes up is the palm wing pot, which is crispy and delicious. I ate a few pieces before I put down my chopsticks.

Black bean sweet potato

Fried spring rolls

Fried fish mouth

According to the Cantonese saying, some dishes are "angry", but I just like this kind of dish with strong fragrance. The smell of leek and fat pork in spring flower rolls is too much for my appetite. There is not much meat in the fish's mouth. It is delicious only when it is fried thoroughly and chewed up.

I didn't eat the big dish in the dinner, so I ran to the food stall by the sea to eat some spicy stir-fry dishes. I'm afraid many people who love to eat will have a choice. The food stalls are unrestrained, and no one cares about wearing T-shirts, shorts and slippers. It's much more comfortable than eating big food in business. Leisure and delicious, it must not be a banquet dish in an evening dress or something delicious in a food stall.

The French team won, and we finished eating. Go to the street and call a taxi. Looking around, you can see the neon lights in Macao, and there are only sporadic lights in Zhuhai. I'm leaving tomorrow, so I need a good sleep tonight.