# Start to keep a diary # 1249 Yongfu banquet guest Fu Yueliang and like to collect Cao dogs.

My stomach is upset. I want to control my breakfast. It's after 9: 00, and I'm still a little hungry. I went downstairs to drink a bowl of miscellaneous grains porridge and ate four fried dumplings. I met brother Biao at dinner and naturally followed him for tea after dinner. After drinking a few cups of ancient orchid, I'm actually a little hungry.

1 That night, I met Fu Yueliang when I was eating at Xianjingtai. Manager Weng heard that Master Fu had never been to Yongfu and made an appointment to have dinner together at noon today. Manager Weng asked me to make an appointment with some friends, including He Zheng, Mao Zong, Xiao Shuai, Lai, Li Yong,,,,, and Lily. Brother soy sauce came to Shanghai, just in time, and sat down to eat together.

I have known Master Fu Moon for a long time. When I was amazed at the production of Lakeside 28, I heard the name of Fu Moon. After knowing Peter for a week, I heard Peter talk about Fu Moon many times. My good friend is now the chef of Lakeside 28, and Mr. Cheng Yu's master is Fu Yueliang. I officially met him at Park Hyatt Hangzhou in May this year. Peter held a banquet for us. In order to satisfy my admiration for Fu Moon, he specially asked Fu Moon to accompany me. Taking this opportunity, I got to know Fu Yueliang, who is famous for a long time.

Fu Yueliang came to Yongfu for dinner for the first time. Weng always said modestly, just make some home cooking and try it. After reading the menu, I know that it is very common, but it is also very unusual. Homely, basically Ningbo flavor, those dishes that Ningbo people eat every day; Unusual, lies in the exquisite selection of materials and exquisite production. Every dish has been improved and upgraded by General Manager Weng and his team. The so-called Excellence from tradition is like this.

Fish in Chili sauce

Salted baked potato

Traditional pickled wax gourd

Bai qie Qing yuan chicken

Crispy melon in midsummer

Huadiao crayfish

Stir-fried shrimp in sauce.

Braised pork noodles in white sauce

Traditional Chinese cabbage tube bone sauce

Stewed large yellow croaker in the East China Sea in soup

The fish is crisp and tender.

Stir-fried sea melon seeds with ginger and onion

Fish roe stinky tofu

Steamed razor clam with bacon

Braised taro with crab

Braised fish maw with bamboo shoots

Hangzhou bay old duck

Yongfu snack

Fried rice cake with garlic paste

Stewed lotus seeds with Xue Qin Cai.

Ningbo Tangyuan is the best in the world.

I ate a meal for two hours. I drank two glasses of whisky, while others drank white wine. Because it is noon, everyone eats more and drinks less. Although I have eaten Yongfu's delicious food many times, I still like it as always when I meet bone paste, large yellow croaker and glutinous rice balls. If you don't deliberately control your diet, I'm afraid you will trip over because of too much fat. Fine ingredients, good taste, simple and simple delicious food make you want to stop, which is the biggest secret of Yongfu to attract diners. According to general Weng, it is: don't talk about cost performance, just do it well.

In the evening, I went to Zhou She, which is Zhu Yuanzhang's restaurant, cooking Shanghai food. When I attended an activity in Shanghai the year before last, Master Zhu Yuanzhang invited me to Zhou She. I have been to Shanghai many times, but I have never had a chance. On the 7th, when we were having dinner in Fuxinghui, Master Zhou invited us again, and there was a party tonight.

There is another happy event in this party. The dog took Zhou Yuanchang as his teacher and entered Zhou's school. We were lucky enough to participate in this activity, and we were very happy to witness it.

The dog took tea as his teacher and entered Zhou's master.

Master Zhou is happy to accept beautiful women and high apprentices.

Congratulations on Master Zhou's happy apprenticeship.

When everyone is happy, there will be good wine. That night, I drank three bottles of Master Zhou's 15 Maotai, and no one drank too much. I am very happy. This is my first time to eat Zhu Yuanzhang's dishes, although I have heard Qu Hao and Dadong say Zhu Yuanzhang's dishes many times. During my recent visit to Shanghai, General Weng and Xiao Shuai also strongly suggested that I go to Zhou She for dinner. After eating Zhou She's food, I can have a general understanding of the development of Shanghai cuisine. Weng always told me seriously once that there are really too few people who are still seriously pondering vegetables at the age of Master Zhou, and this persistence is respectable. I respect craftsmen, especially those who are constantly pursuing them. Mr. Zhou Yuanchang's demeanor is an example for me to learn from.

Dinner menu

Jintan sour radish crisp thorn

Zui Donghai white shrimp

South milk salted dried cuttlefish

Braised chicken termites in shrimp oil

Abalone with sesame sauce

Young pigeon with green hemp

Matahu crisp lotus root

Chilled and cooled chopped peas

Benbang Su Xiang smoked fish

Iberian ham salad

Steamed shark fin, fish maw and abalone

Braised shrimp balls in Shanghai.

Braised fish fillets

Three shrimp lion head

Fried Chicken Head Rice with Pine Leaf Crab

Eel with black gold, garlic and purse.

Zhixiang crackling silver cod

Pan-fried eel wrapped cake

Boletus brassicae

Bird's nest egg tart

Seaweed pine nut hemp ball

Cranberry Melaleuca oil cake

Shepherd's purse small wonton

I drank some Maotai in this meal, which caused me to fall asleep when I got back to the hotel, and I added a diary the next morning. While eating, I listened to Mr. Zhou introduce the moral design concept, the source and selection of raw materials, and the taste characteristics of finished dishes. Let me basically understand every dish after listening to the introduction. Master Zhou introduced in detail the relationship between taste and knife temperature, the key steps in production and so on. Eating a meal is equivalent to a basic education of Shanghai cuisine, and the harvest is full.

Yi Long took me back to the hotel and fell asleep in my room. The wine I drank for dinner finally worked.