# Start keeping a diary # 12 13 Da Dong's lunch and Ming Lan Road's dinner.

Master Lan came to Beijing, and I visited Master Dadong with him. Sitting down to chat, Lan saw the book "Twenty-four Solar Terms" by Master Dadong, so he asked for a book. Master Dadong took this photo when he wrote an inscription. In one episode, Master Da Dong called Brother Lan, and Lan said no and asked Da Dong to write another one. Lan got two signed books because of a name. He said, a treasure and a book are in Mobike's studio. Ha ha.

The master stayed for dinner, saying that he wanted to have a working meal and a home-cooked meal. The dishes are coming one after another, which is not homely at all. It's delicious.

Roast beef with orange.

Horse dung sea urchin with kaluga caviar

The mullet and egg soup looks like a cup of coffee.

Fresh abalone with figs and cherries. Master Lan marveled that fresh abalone was so delicious.

King crab curry.

This is the rice killer

Stir-fried beef river There are more beef than rice noodles.

I specially applied for a book cover meat pie. Let yourself eat too much at once. This meat pie is delicious.

Persimmons harvested last autumn have become such beautiful desserts in summer.

Every time I eat in Dadong, I can have a new experience. Going with a master cook like Lan and listening to him discuss the gains and losses of dishes with the chef is a vivid cooking method class. Perhaps an unintentional word between them can awaken my long-thought-out doubts. Such an opportunity should be cherished.

Go home for a while at noon, wake up by the phone when you want to sleep, and then all kinds of WeChat. I didn't sleep for a while before I went out at half past four. At five o'clock, I arrived at South Beauty International Trade Store, where a dinner was being arranged. Today, Mr. Lan will present a Sichuan-style feast here with his team and the South Beauty team.

I am honored to represent the Sichuan cuisine in Ming Lan Road.

Have some caviar before dinner.

Please come to Minglan Road and meet everyone.

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

Cold dishes present five different flavors of Sichuan cuisine.

Simple soup, simple swallowing. Wax gourd without foundation is difficult to make well.

Dry-roasted wild Liaoshen

Strange taste and beef granules

Fish-flavored East Star Point. Crisp, tender and fragrant, fish sauce tastes balanced and slightly spicy, with obvious aroma of onion, ginger and garlic.

An ice bowl with a clear mouth. Master Lan said that he had eaten from a penny until now, and the street was already ten yuan a bowl. This is a childhood snack memory of a Sichuanese.

Kaluga caviar snow chicken brain.

White asparagus Morchella. Everything is delicious.

Packed in the box with food are Sichuan-style pork, Mapo tofu and fried bamboo shoots. Eating two bowls of rice is not a problem.

Sichuan veal coke cake, sugar and oil fruit, big foot board. They are snacks that can be seen everywhere in urban and rural areas of Sichuan.

Dandan Noodles. Be sure to take a few minutes to mix well, so that the noodles are covered with minced meat and soup, and it is best to eat the soup at the bottom of the bowl.

The delicious food at the dinner party made everyone want to eat more. I specially discussed with Ming Lan Road to add a Sichuan-style boiled beef, which everyone has been expecting. Looking at photos makes my mouth water.

Look at the kitchen.

Pay tribute to the chef!

Lan believes that traditional Sichuan cuisine has 23 flavors, while modern Sichuan cuisine is still developing, and the flavor of roasted peppers is the product of the new era. With the development of society and the convenience and closeness of communication, Sichuan cuisine will produce new flavors in the Sichuan cuisine series with the richest compound flavors. This is the law of the development of cuisines, which always brings forth the new through communication and integration, and constantly iterates and changes. Compared with the past development speed, it can be said that it is changing with each passing day. In this situation, only by maintaining the flavor of Sichuan cuisine and understanding the tradition can we better adapt to the present and move towards the future. The dishes on Ming Lan Road tonight have a solid flavor foundation and a wide selection of ingredients. They use ingredients from all over the world to interpret the taste of China and Sichuan cuisine. I once said in an article that Ming Lan Road is a node figure that can't be ignored in the inheritance and development of Sichuan cuisine, and this view was proved at this dinner.