Return To 1977 Chapter 779: Good food

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It is said that a good meal is never too late, but in fact, a good meal is never far away.

It's true that Hong Yanwu and Chen Liquan have been thinking about it for several days. No wonder they followed "Zhang Dashao" all the way from the South Second Ring Road to the North Second Ring Road.

This meal is truly unique, informative, delicious, and decent.

Then where do they eat?

Hi, No. 259 Andingmennei Street, Kangle Restaurant.

According to "Zhang Dashao", the special thing about this restaurant is that it is jointly run by four couples and run by two female chefs. The dishes are friendly to the people and naturally have a simple taste of home cooking. .

Secondly, because these people are from all over the world, they were able to combine the flavors of Jiangsu and Zhejiang with the characteristics of Fujian, Yunnan, Sichuan and other places to create their own unique flavor.

It can be said that their eight signature dishes are both traditional and innovative, and are quite unique.

For this reason, he has been patronizing the restaurant intermittently for decades, starting from its earliest opening location at No. 25, Xinkai Road, until it moved to Chun Shu Hutong.

Last year, "Kangle" moved again, and they even notified the new address.

It’s just that he thinks it’s far away and has never been there.

Then this time I have fulfilled my contract, I just happened to go to meet my old friends, and by the way I also took Hong Yanwu and Chen Liquan to try something new.

Just like that, I listened to "Zhang Dashao" casual introduction along the way.

In the minds of Hong Yanwu and Chen Liquan, they had a general impression of a small restaurant that started with three tables and maintained a good reputation for decades by relying on low prices, high quality, fine workmanship, and hard work on innovation.

It can be said that it is really unexpected. That day, the three of them asked around here and there, and they were dumbfounded when they arrived.

Because the size and atmosphere of the restaurant are completely different from what they imagined.

Facing us was a brand new three-story brick building.

There are high steps in front of the door, with green cypress bonsai on them, and a horizontal plaque hanging on the upper room of the four magnificent doors.

There is also an eye-catching neon sign "Jiangnan Flavor" hanging on the one-meter-high red three-dimensional artistic characters on the eaves.

It's even more amazing when you go in. Dozens of tables upstairs and downstairs are all full, and there are dozens of busy waiters.

There are even many foreigners among the people waiting in line, which shows how popular it is.

Does this look like a small restaurant? It is completely a big restaurant, and its scale has already caught up with "Judequan".

Not to mention Hong Yanwu and Chen Liquan, even "Zhang Dashao" took the initiative to inquire with the waiter again, fearing that he was looking for the wrong place.

But this is the question. As soon as I talked about what was going on, I asked whoever I was looking for, and the treatment was different.

The waiter will report it immediately. And soon, an old lady wearing a gabardine uniform came down from upstairs and came to greet them personally.

There is no need to wait, just go upstairs to the private room, and a private room reserved for the leaders is given to them.

After further polite exchanges between the two people, Hong Yanwu and Chen Liquan were honored to know that this was Chang Jing, one of the two female chefs of the "Kangle Restaurant".

But to be honest, the one who was most surprised was "Zhang Dashao".

Although it has only been two years, "Happiness Restaurant" is no longer what it used to be.

First of all, "Zhang Dashao" learned that the old manager of the restaurant and another female chef from Fujian, Luo Hui, had both retired due to illness.

Secondly, he also learned that the British and Hong Kong newspapers had published relevant reports and recommended this "Three Tables Hotel" overseas.

In addition, Chang Jing participated in a cooking competition held by "Ajinomoto" in Japan last year and won another gold medal.

The government intends to support "Kangle" as a first-class restaurant to share the task of receiving leaders and foreign guests.

In the past year, not only has this building been designated for "recreational" use, but also by drawing support from other restaurants, the manpower has been expanded several times, and Chang Jing has been promoted to the manager of the restaurant's technical department.

This means that today's "Kangle" has really become a new star in the catering industry in Beijing.

But at the same time things are different and people are different.

Nearly all of the old friends that "Zhang Dashao" recognized back then are gone now. This can't help but make people a little sad.

Fortunately, Master Chang Jingchang has not left yet, so their visit this time was not in vain.

No, "Zhang Dashao" casually mentioned four dishes and one soup. Without even looking at the menu, the chef, who had not been cooking for a long time, took the initiative to go to the kitchen to take care of the dishes.

Due to special channels, the dishes began to arrive on the table in a short time.

The dish that came first is particularly interesting.

In front of me is a plate of fried crispy rice and a bowl of steaming tomato-colored soup.

When I quickly poured the hot soup into the plate, I saw bubbles floating in the bowl, and there was a "sizzling" sound in my ears. Suddenly, the aroma was fragrant and the color was overflowing...

It is simply a multiple enjoyment for eyes, ears, nose and mouth.

It was so beautiful that Chen Liquan opened his eyes wide, and Hong Yanwu was so fragrant that he called out "Crispy Squid",

But when he moved his chopsticks, he was stunned.

Because there is only the deliciousness of fresh shrimps, the crispiness of fruits, and the sweetness and sourness of tomatoes...where is the squid?

At this time, "Zhang Dashao" said calmly, "Don't talk nonsense if you don't understand. This is Master Chang's award-winning work in Japan based on the traditional dish 'A Sound of Thunder'." Shrimp, diced apples, diced lychees, tomato sauce, egg whites, and cooked lard are used to make the sauce. The dish is called 'Peach Blossom Pan'."

In a word, Hong Yanwu couldn't help but feel embarrassed.

But at the same time, I also feel that the dish "Peach Blossom Pan" is simply amazing.

Not only does it sound elegant and noble. There is a sense of seeing ten miles of peach blossoms with flying petals.

In the art of cooking, the ingredients, techniques, and meanings are all cleverly integrated into the poetic and picturesque atmosphere of peach blossoms, adding to the beauty of the dishes.

It is pleasing to the eye and moves the index finger at the same time, leaving a deep impression.

But having said that, he remembered that "a thunder on the ground" seemed to be called "bombing Tokyo".

Winning an award in Japan with this anti-Japanese dish is... quite interesting.

While Hong Yanwu was thinking about it, the second dish of "Diced Pork with Liquor Grain" was served again.

Red glutinous rice, a specialty of Fujian Province, is mainly made of glutinous rice. It is made by fermenting steamed glutinous rice and then filtering it. Bright red color, a certain amount of alcohol and a unique aroma.

So using red lees for seasoning is a characteristic of Fujian cuisine.

This dish requires that when cooking, the red grains should not only fully penetrate into the diced meat to increase the flavor, but also not discolor and have a red luster.

The red diced pork and green fried cucumbers look very eye-catching, and they are also the best dishes to go with wine.

The third dish is called "Shiitake Mushroom Patties", and the beauty lies in the extraordinary skill.

The meat stuffing is wrapped in shiitake mushrooms, just like making eggplant boxes or lotus root. It is fried first and then stewed.

After the dish is served, you can see at a glance that the surface of the brown mushrooms is golden, and they are paired with magnolia slices.

Obviously, this dish originated from "Shao Erdong", but it is even better. It is really unimaginable and ingenious.

The fourth dish is "Wild Rice Noodles".

Water bamboo shoots are a thin vegetable, and the bite strips are scooped out with wide sauce. When paired together, it feels a bit like a halal restaurant. It is smooth, tender, and rich in flavor, and is best served with rice.

As for the end, it is another dish of "Emerald Soup" created by Master Chang to finish.

This dish is made by boiling finely chopped spinach leaves with chicken soup into a green soup.

At the same time, add chicken puree and egg white to make a white soup.

Then put the two kinds of soup into one basin.

When it was served, Master Chang arranged it in a "Tai Chi" shape.

Green and white complement each other, which is not only beautiful, but also brings out the beauty of dark green jade, and the taste is also distinct.

If you add a seasoning, there are three flavors to choose from.

Of course, it would be even more interesting if you compare it with the first dish "Peach Blossom Pan".

Think about it, one hard and one soft, one red and one green. The most rare thing is that they are all so elegant and romantic.

If it hadn’t been created by a female chef, there would probably be very few wonderful dishes like this in the world.

Let alone others, at least Hong Yanwu was convinced by the "Peach Blossom Pan" and "Emerald Soup" after trying it once.

At least in his opinion, these two dishes are already the best dishes with a perfect combination of color, flavor, meaning and image.