Crab powder dumplings, date paste, koi... In the long-established restaurant Green Wave Corridor, such a set of exquisite and delicious "full of garden spring" lunch, so that Cambodian King Norodom Sihamoni and his party who came from afar could not help but praise during the banquet: "Very delicious, very beautiful, this is the taste of Shanghai." ”
Sihamoni arrived in Shanghai on the 15th, and in the past three days, he not only tasted the classic Haipai cuisine, but also gained an unforgettable cultural journey. At noon today (17th), he dined in the Green Wave Gallery to bring his trip to Shanghai to a successful conclusion.
Lu Yaming, general manager of Green Wave Gallery, unveiled the "Spring Colors in the Garden" lunch dish for reporters: 6 cold dishes, 4 hot dishes and 10 dim sum.
There is a relationship between Sihamoni and the Green Wave Gallery. On February 19, 1973, his father Prince Sihanouk and his wife visited Yu garden, at that time, Lu Yaming's father Lu Goudu and the famous chefs of major restaurants in Yuyuan Formed a team and worked together to make 14 dim sum, which satisfied the prince and his wife. The good story of "one point feasting on the world" also promoted Yuyuan To open a restaurant that gathers special dim sum and Haipai dishes in 1979 - Lubo Lang Restaurant. Walking up the stairs of the restaurant, there are still photos of the prince and his wife eating on the wall, as well as the full name of "14 Dim Sum" engraved on the bronze plaque.
"1973", a figure of special significance, also became the name of a private room on the third floor, which contains a photo of Prince Sihanouk and a background introduction. This time, Sihamoni dined in the box, and he listened with relish when the staff talked about the furnishings in the house.
This lunch specially "follows" five dim sums that Sihamoni's father once tasted, "originally made". One of the "special handmade jujube pastes", Lu Yaming's team had to complete several processes in advance: it took 10 hours to burn the Shanxi Maya dates with "big fire" and "small fire", and then manually peeled and pitted, and then used 3 hours to stir-fry until the dates were fragrant and then collected.
The remaining five "new" dim sums are derived from dishes that have been widely acclaimed for many years when Green Wave Gallery receives foreign guests, and are innovative in combination with the characteristics of the season. For example, in koi fish, Lu Yaming uses shrimp and celery as a "filling", soaks dragon juice in the dough, wraps it in the outer skin with the ground pumpkin puree, and uses a straw to "press" layer by layer on the surface of the fish to form a circle of fish scales. At the right time, Lu Yaming also made fresh bamboo shoots and grass heads into "vegetable buns", which means "inviting to taste the taste of spring".
This menu underwent many modifications, and finally decided to "reduce the dishes and add dim sum" to maximize the flavor of Haipai. The serving time is also repeatedly "rehearsed in advance", and the chefs pinch the table to accurately calculate when each dish should be cooked, when it should be potted, and when it should be delivered.
"My father used to help his father make snacks, and now I'm in charge of cooking for him. This shows that the friendship between China and Cambodia has been passed down from generation to generation, and so is our friendship. Lu Yaming said emotionally.
Author: Zhan Yue
Photo: Courtesy of Yu Yuan and Ni Dengjie
Editor: Wang Wanyi