#Start to Keep a Diary#1213 Lunch at Da Dong, dinner at Lanming Road

2020/06/02 Tuesday Beijing

Master Lan Minglu came to Beijing, and I went with him to visit Master Da Dong. After sitting down and chatting, Lan Minglu saw the book "Twenty-Four Solar Terms Vegetables" written by Master Da Dong, so he asked for a book. Master Da Dong took this photo when he was inscribing. There was an episode in which Master Da Dong called Lan Minglu his senior brother. Lan Minglu said he couldn't and asked Da Dong to write another book. Because of the same title, Lan Minglu got two signed books. He said that he kept one as a treasure and put the other in the studio for guests to worship. Ha ha.

The master chef left a meal, saying it was a work meal, home-cooked food. The dishes are served one after another, not homely at all, but very delicious.

Barbecued pork with finger orange.

Horse dung sea urchin with Kaluga caviar

Mullet egg soup looks like a cup of coffee

Fresh abalone with figs and cherries. Chef Lan was amazed that the fresh abalone was so delicious.

Curry King Crab.

This is the rice killer

Dry fried beef river. More beef than pho.

I specially applied for a book-covered meatloaf. I let myself eat too much all at once. This meatloaf is so delicious.

The persimmons harvested last fall were turned into such a beautiful dessert in the summer.

Every time I eat at Dadong, I have a new experience. Go with a cooking master like Lan Minglu and listen to him discuss the pros and cons of dishes with the master chef, which is a vivid cooking method lesson. Perhaps an unintentional word between them can awaken the doubts that I have been pondering for a long time. This opportunity should be cherished.

I went home and rested for a while at noon. I wanted to sleep but was woken up by a phone call and various WeChat messages. I couldn’t sleep for a while before going out at 4:30. I arrived at the South Beauty International Trade Store at five o'clock, and the store was setting up a banquet venue. Today, Mr. Lan Minglu will lead his team and the South Beauty team here to present a Sichuan flavor feast to everyone.

It is my honor to serve as the Sichuan Cuisine booth on Lan Ming Road.

Have some caviar before dinner begins.

Invite Lan Minglu up to meet everyone.

The three side dishes are mustard flavor, red oil flavor and roasted pepper flavor.

The cold dishes present five different flavors of Sichuan cuisine.

Clear soup with vegetarian soup. It is difficult to make winter melon like this without skills.

Dry-roasted wild Liao ginseng

Strange-flavored Wagyu beef grains

Fish-flavored Eastern star spot. Crisp, tender and fragrant, the fish sauce has a balanced taste, slightly spicy and has a clear aroma of onion, ginger and garlic.

A refreshing ice bowl. Master Lan said that he had eaten it for one cent a bowl and now it is already ten yuan a bowl on the street. This is the childhood snack memory of Sichuan people.

Snowflake Chicken Chowder with Kaluga Caviar.

Morels with white asparagus. Everything is delicious.

The meals are packed in boxes, including twice-cooked pork, mapo tofu, and stir-fried minced bamboo shoots. Eating two bowls of rice is not a problem.

Sichuan beef pancakes, sugar-coated fruit, and big feet. They are snacks that can be found everywhere in urban and rural areas of Sichuan.

Dandan noodles. Be sure to spend a few minutes mixing well so that the sesame seeds and soup are all coated on the noodles. It is best when there is no soup at the bottom of the bowl after eating.

The dinner dishes were so exciting that everyone couldn’t get enough of them. I specially discussed with Lan Minglu to add an extra dish, which is the famous Sichuan dish of boiled beef that everyone has been looking forward to. Just looking at the photos makes my mouth water.

Take a look in the kitchen

Hats off to the chef!

Lan Minglu believes that traditional Sichuan cuisine has 23 flavors, and modern Sichuan cuisine continues to develop, and the roasted pepper flavor is a product of the new era. Among the Sichuan cuisine series with the most complex flavor types, with the development of society and the convenience and closeness of communication, Sichuan cuisine will also produce new flavor types. This is the law of cuisine development. It always introduces new things through communication and integration, iterative changes, and endless growth. Compared with the speed of development in the past, it can be said that it is changing with each passing day. Under this situation, only by maintaining the flavor of Sichuan cuisine and understanding the tradition can we better adapt to the contemporary era and move into the future. The dishes presented at Lan Ming Road tonight have a solid flavor base and a wide range of ingredients. They use world ingredients to interpret the taste of Chinese and Sichuan cuisine. I once said in an article that Lan Ming Road is a place that cannot be ignored in the inheritance and development of Sichuan cuisine. Node figure, this view was proved at this dinner.