#Starting to keep a diary #1213 Lunch for Da Dong, Dinner for Lan Ming Lu

Master Lan Minglu came to Beijing, I went with him to visit Master Da Dong. Sitting down to chat, Lan Minglu saw Master Da Dong's book "Twenty-four Seasonal Dishes" and begged for the book. Da Dong master inscription, took this photo. There is a small episode, the big Dong master called Lan Minglu as a senior, Lan Minglu said not able to, then asked the big Dong to write another book, because of a name, Lan Minglu get two signed books. He said, a treasured, a put in the studio for guests to worship. Ha ha.

The big master left dinner, said to eat some work meals, home cooking. The food came up one by one, not at all homely, especially delicious.

The first time I saw this was when I was a kid, and it was a very good time for me.

Horse dung sea urchin with kaluga caviar

Egg soup with fish looks like a cup of coffee

Fresh abalone with figs and cherries. Chef Ran marveled at the fresh abalone being this good.

Curry king crab.

This is the rice killer ah

Dry Fried Beef River. More beef than rice noodles.

I specifically requested a book crusted meatloaf. I let myself eat more in one go. This meatloaf is so good.

The persimmons harvested last fall were made into this beautiful dessert in the summer.

Every time I eat at Da Dong, I have a new experience. Going with a culinary master like Lan Minglu and listening to him and the master chefs discussing the gains and losses of their dishes is a vivid lesson in cooking methods. A word between them, perhaps unintentionally, can awaken me to the doubts that I have been pondering for a long time, and such an opportunity is to be cherished.

I went home at lunchtime and rested for a while, but I was woken up by the phone, and then there were all sorts of messages, and I couldn't get any sleep before I left home at 4:30pm. At five o'clock, I arrived at the South Beauty China World Trade Center, where the store was setting up the venue for the dinner party. Today, Mr. Lan Minglu will be here with his team and the South Beauty team to offer a Sichuan feast.

It's an honor to serve Lan Minglu's Sichuan booth.

Take some caviar before the dinner starts.

Bring Lan Ming Lu up to meet everyone.

The three small dishes are wasabi, red oil, and roasted pepper.

The cold dishes present five different flavors of Sichuan cuisine.

Vegetarian Swallow in Clear Soup. Winter melon made this way is difficult to accomplish without merit.

Dry-roasted wild Liao Shen

Strange flavors and beef grains

Fish-scented Dongxing Zebra. Crisp and crisp, with a balanced flavor of fish sauce, slightly spicy as well as a clear aroma of green onion, ginger and garlic.

A clean-tasting ice bowl. Master Lan said he ate from a penny a bowl, the street has been ten dollars a bowl. This is a childhood snack memory of Sichuan people.

Snowflake chicken nao with kaluga caviar.

Morels with white asparagus. Each one is very flavorful.

With the meal in the box, there are back to the pot meat, Ma Po tofu, stir-fried Min bamboo shoots. Two bowls of rice is not a problem.

Szechuan snacks beef jiao biscuits, sugar oil fruit, big foot board. These are snacks that can be found everywhere in Sichuan cities and villages.

Dandan noodles. Make sure to spend a few minutes mixing it up so that both the bacon and the broth are coated in the noodles, and that the broth is not visible at the bottom of the bowl at the end of the meal.

The dinner was so good that we couldn't get enough of it, so I talked to Lan Minglu about adding a return dish, the Sichuan dish of boiled beef, which we've all been looking forward to for a long time. I've been looking forward to it for a long time, and I'm sure you'll be happy to see the photos.

Check out the kitchen

Hats off to the chef!

According to Lan Minglu, there are 23 flavor profiles in traditional Sichuan cuisine, and modern Sichuan cuisine continues to evolve, with the roasted-pepper flavor profile being a product of the new era. In the composite flavor type of the richest series of Sichuan cuisine, with the development of society, the exchange of convenient, close, Sichuan cuisine will also produce new flavor type. This is the law of the development of the cuisine, always in the exchange and integration of the new, iterative changes, endless. Compared to the speed of development in the past, now can be said to be rapidly changing, in this situation, to maintain the roots of the flavor of Sichuan cuisine, to understand the tradition in order to better adapt to the contemporary towards the future. Lan Minglu tonight presented dishes with solid flavor roots and a wide selection of ingredients, using the world's ingredients, interpretation of the flavor of China, the flavor of Sichuan cuisine, I once said in an article that Lan Minglu is a node in the development of Sichuan cuisine inheritance can not be ignored, and this point of view has been proved in this dinner.