Artisan Carving Delight - Gourmet and Photography

Time: October. With whom: Friends. Activities: Gourmet food, photography, petty bourgeois lifestyle. Posted on 2019-10-28 07:19. Meeting friends for a meal, I thought I had walked into a small carving culture-themed museum. Brick carvings, wood carvings, and stone carvings run through the entire restaurant. The lobby has eight delicate windows. The private rooms have corridor eaves and pillars, carved beams and painted pillars, and low-hanging gauze curtains, creating a hazy atmosphere like a jade palace. [Restaurant Name] Artisan Carving Delight. [Address] L110-111, 1st floor, Xinghui Center, 328 Tian Tong Road. [Transportation] Option one: Take Metro Line 10 and get off at Tian Tong Road Station. Exit from Exit 3 and walk 550 meters to reach the destination. Option two: Take Metro Line 12 and get off at Tian Tong Road Station. Exit from Exit 3 and walk 470 meters to reach the destination. The 11 private rooms need to be reserved in advance and are basically fully booked on the same day. There are many seats in the lobby. If the weather is neither too hot nor too cold, you can also sit outside the store. While enjoying delicious food, you can also look at the beautiful women and handsome men passing by. ↑↓ Location at the restaurant entrance. ↑↓ Private rooms. ↑↓ Lobby. ↑ A semi-open kitchen surrounded by glass allows you to clearly see ducks being roasted by jujube fruit wood in an electric oven. #Yunnan Ham Pomegranate Bun# The thin dried beancurd leaves are wrapped with wild shepherd’s purse and dried beancurd to form a pomegranate shape. They are delicate and small. When served, dry ice releases a fairy-like aura. There is a feeling of returning from the mortal world. Taking a bite is extremely refreshing. #Qianlong Cabbage# Looking at this plain cold dish, the sesame paste is moderately hung on the cabbage and there is not a lot of soup. When you take a bite, the rich sesame paste has a sweet and sour taste. It is crisp and refreshing, extremely appetizing. I ate almost all of it bite by bite. This is the best way I have ever tasted cabbage. No wonder Emperor Qianlong named this dish ‘Qianlong Cabbage’ and it became a famous dish in Beijing, turning a common dish into a delicacy. It is said that when Emperor Qianlong made an incognito inspection tour, he ate it in an inconspicuous small restaurant and was full of praise. Later, Emperor Qianlong named this dish ‘Qianlong Cabbage’ because the taste must be superb. The mystery of this dish lies in the proportion of the sauce: Since the sesame paste is thick, it is better to dilute it with aged vinegar, so that the sauce can be thick. Coupled with the warmth of honey, the sauce can be evenly hung on the cabbage leaves, and the taste can be comprehensive. Second, don’t over-dilute the sauce so that it becomes thin and watery and loses its texture. Therefore, when mixing the sauce, not a drop of water can be added. #Shanghai-style Goose Lips# Usually, in restaurants, it is rare to eat goose lips, which are the soft skin around the goose’s beak. In this store, after being soaked in the store’s self-made secret seasoning, the taste of the ingredients enters the goose lips. The meat is tender and rotten but also chewy. The meat is smooth, refreshing, chewy, delicious, and lingers in the mouth. It is delicious and addictive. A small delicacy brings great satisfaction.
#Chargrilled Fruitwood Duck# The chef’s live carving and plating performance is a testament to the restaurant’s signature dish. The thin skin and tender, game-free duck meat, roasted with fruitwood, are exquisitely presented. Wrapped in paper-separated pancake layers with condiments (cucumber, spring onion, hawthorn, sugar) from the four-compartment wooden box, the balance of skin and meat creates a mouthwatering aroma that fills the mouth. #Pan-fried Buns# With a touch of vinegar, the first bite releases a burst of savory juice that flows smoothly into the throat. The juice is oily but not greasy, hot but not scalding, fresh but not overly salty. A subtle sweetness can also be detected upon careful tasting. #Green Mustard Spicy Shrimp Balls# Enjoy one while it’s hot. The initial mild stimulation of green mustard hits the palate, instantly opening up the appetite. A gentle bite reveals the bouncy shrimp meat, bringing forth a rich, lingering flavor. #Hot and Sour Crystal Glass Noodles# As the hot and sour glass noodles are served, their translucent strands immersed in a delicious broth with clam meat scattered like stars, the aroma penetrates deeply, causing an irresistible flow of saliva. Slipping these eel-like slippery noodles into the mouth, the tangy and spicy flavors dance on the tongue, playing with the taste buds between the lips and teeth. Sipping the broth allows it to seep into every cell of the body, sometimes rich and non-greasy, sometimes aromatic and filling every cell in the mouth. It’s a pity that such a taste should only be found in heaven, how few times can it be tasted on earth. #Flavored Radish# The Yunnan sandy radish, complemented by Jinhua ham, scallops, and sea cucumber, is simmered in a rich broth. The radish absorbs the flavors of the broth, transforming a mundane dish into a nutritious and appetizing delicacy. #Radish Sprouts# Fresh and refreshing, after indulging in rich dishes, a plate of radish sprouts helps to remove excess grease. #Fresh Fruit Napoleon# A meal without dessert is like a beauty with one eye missing. This post-meal dessert is a colossal Napoleon with three layers: mango on top, dragon fruit in the middle, and blueberries at the bottom. The sweetness of the fruit blends with the saltiness of the cheese, creating a rich combination of flavors in the mouth, sure to satisfy those who enjoy this dessert.

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