Pinjingxin cuisine, thinking in Oedo. Ancient Edo, today Tokyo, the epitome of the irreplaceable development history of Japan. Oedo, Japanese food store, is no exaggeration of Ningbo Japanese food industry. "Huainanzi": Long Yin and Jingyun, Tiger Xiao and Valley Feng. This Longyin Daegu, located in the first light luxury trend art shopping center in Ala Ningbo, along with the brothers' store names of roast meat and Gangyuan aquatic products, with large Japanese billboards, large crab models, and the air only faintly filled with a strong Japanese atmosphere. Created "Ningbo's Dotonbori". When the door hangs a white flag curtain, the black shop sign is elegant, the curtain door is opened, there is Japanese greeting, and the shoes are changed. The structure of the upper and lower two floors, the bar and tea position on the first floor, the square on the second floor, the middle atrium, surrounded by boxes named after Japanese names such as Kyoto and Osaka, and designed for sizes according to the demand for introverted, rustic and dining privacy of Japanese-style home. The embedded tatami box suitable for 2-10 people to eat. The whole feeling of the restaurant in terms of soft and hard decoration, a lot of use in natural materials, the interior layout is elegant and luxurious, perfect to show the elegant festival, deep Zen artistic conception, and the spatial level and three-dimensional sense are clear and not obvious. As we all know, かいせき originated from Kyoto, also known as Jingkaishi, and is admired by the world for its pursuit of natural flavor. On the same day, I tasted Lu Yuwu's Kaiseki "Matsu" set meal, by Ito Mao from Chiba Prefecture cuisine family, ha, I know the first person to study Japanese food culture, people send Ya No. "Big Food" Shimao straight road is also Chiba Prefecture yo! The fore dish consists of sea cucumber, sea urchin, 𩽾𩾌 fish liver, duck breast stew, persimmon, mushroom, jing onion, konjac silk, almond slices and other vegetarian ingredients. The disc is packed and the seasoning is light. I like the sweet and greasy persimmon cured, and the sea cucumber is soaked. The steamed bowl is a salmon soup, as the existence of "a juice" in "いちじゅうさんさい", with radish mud, white onion and hazelnut silk flavor, neutralizing the strong sea smell of salmon, drinking, warm stomach god. Chibei, tuna, peony shrimp, salmon, salmon constitute the payment, the loquat leaf pad, ice residue insulation, the overall shape is harmonious, fresh taste, the most representative of kaiseki cuisine pursues the purpose of the natural taste of food. Cooking things, recently, Ala Ningbo food circle popularized the puffer dolphin style, the restaurant can not avoid the introduction of puffer dolphin wild vegetable steaming, Phnom Penh engraved pineapple glass cups, chic to the extreme, the beauty of the puffer dolphin, no wonder the people of Beida Road Lushan sighed: "Life is not as good as eight or nine, eat the puffer dolphin, I know that it is worth being a person. "Meat cuisine, the beef thin roast as a strong dish, very Japanese representative, black Japanese-style text stove, and beef skewers roast, reasonable fire, lock juice, matched asparagus both color and detox. Meeting the body is not enough, but also to have the soul.Dorothy Day(20 the most influential American human rightsist of the century, one of the founders of the Catholic Workers' Movement.) I think I found...

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