Sea Anemone Meditation Lotus
by Tuo Tuo Ma
Favorite
Difficulty
Normal
Time
15m
Serving
2
A few days ago, I went to Beijing to record CCTV's "Taste of China". I met many new friends and gained a lot of knowledge. Especially the mutual learning and communication between the various players made me feel very good. At that time, Xiaopang, a Beijing chef who was a few rooms away from me, admired Da Dong's artistic conception dishes in particular, and he also specially made Ben Da Dong's recipes in the room to learn how to shape and arrange dishes. I looked at it at the time and thought it wasn’t something particularly hard to find. It’s nothing more than a good-looking look. How could it be as small as a few hundred to several thousand? The cheapest dish I remember is a spoonful of tender green peas. It's just a spoonful, and it costs 68 yuan. This is still the cheapest dish. You can imagine how outrageous the price of the dish is.
In my opinion, Yijing cuisine is better than the shape and presentation. The taste is the second priority. However, if you want to look good in some things, the taste is bound to be worse. This is in the chef’s criteria, which is actually to sacrifice the last. It’s a big taboo. But now some people are willing to spend a lot of money to buy this creativity and style, in order to show their good taste, although I don't agree very much, but turnip greens have their own love, people like us can't force it?
In my opinion, Yijing cuisine is better than the shape and presentation. The taste is the second priority. However, if you want to look good in some things, the taste is bound to be worse. This is in the chef’s criteria, which is actually to sacrifice the last. It’s a big taboo. But now some people are willing to spend a lot of money to buy this creativity and style, in order to show their good taste, although I don't agree very much, but turnip greens have their own love, people like us can't force it?
