A store that focuses on seafood, the store environment is tall, black looks high. The service is still very good, after all, the service has to keep up with the environment and price. Dong Shi onion roasted sea cucumber, one of the signature dishes in the store, the selected materials are really good, the taste is very good, the soft oysters are a little strong, and the side dishes are also good-looking and delicious. June drunk crabs are also very recommended, and the value of finger meals is also very high.

Gastro Esthetics at DaDong

一家主打海鲜的店，店里环境高大上，黑色显得高规格。服务还是很不错的，毕竟服务得跟的上环境和价格。董士葱烧海参，店里招牌菜之一，选的材料确实不错，口感很好，软糯加点点劲道，配菜也好看也好吃。六月醉蟹也非常值得推荐，手指餐的颜值也是非常高了。

人称&ldquo;大师傅&rdquo;的大董老师应圈中好友陈黄鱼先生所托，精心设计了一席以黄鱼为主题的欢聚宴，全国各地美食圈的翘楚巨擘开年欢聚在大董美食学院里。南新仓&ldquo;美-大董海参店&rdquo;2楼的大董美食学院堪称中国民间饮食文化交流的圣地，业内同仁以到此打卡为荣，而在此品鉴美食，更能领略一番大师傅的创新之道。创新在当下成为一个热门词汇，但为什么要创新如何去创新，却依然争议未定，有人把创新当做业绩考核的方式，而在大董老师这样的行尊泰斗这里，创新又变成了一种常态。不仅仅是运营发展的需求，也是一个人不断实现自我迭代的修为。许多人把创新当做了同质的复制或者简单的嫁接，而我以为，真正的创新是要以一种认知方法论的突破为内核，所有的形式不过是&ldquo;真意&rdquo;的外延而已。大师傅的黄鱼宴开篇是一道&ldquo;傅拥军牡丹黄鱼生&rdquo;，据大师傅介绍，这是他在傅拥军先生的宴席上吃到了一道达配潮汕普宁豆酱的鱼生，获得了灵感启发，于是用红菜头汁调染爽韧的黄鱼脊肉，演绎出了一道国色天香的鱼生。大师傅急公好义，乐于提携同行，更尊重业内的知识创新，菜名冠于傅拥军先生的名字，便是一种对创作的价值尊重。师承经典鲁菜的大师傅为黄鱼宴研发的两道菜却颇具江南的风韵，一道是醪糟蒸黄鱼，另一道则是借鉴了安徽臭鳜鱼的做法，酥炸半发酵黄鱼。内地与沿海，塞北与江南，常常被认为是味觉无法逾越的天堑。而大董师傅这些年以一种躬身入局的姿态，多次走访东南沿海和江南水乡，在中国意境菜的&ldquo;董氏美学&rdquo;里，大漠孤烟与小桥流水，同书一卷。而当晚真正把我惊艳的是一道&ldquo;蓝纹芝士臭鳜鱼汁烧长海鲍鱼&rdquo;。这道菜真正做到了&ldquo;破相&rdquo;与&ldquo;出圈&rdquo;。新鲜鲍鱼味道清淡，大师傅的妙处在于把蓝纹芝士和臭鳜鱼这&ldquo;东西双臭&rdquo;共冶一炉。所谓的&ldquo;臭&rdquo;，不过是蛋白质发酵过程中分解氨基酸时所释放的一些氨味，倘若驾驭得当，所谓的臭，不过是&ldquo;香&rdquo;的另一重镜像。但长期以来。我们只在西餐的芝士拼盘上可以邂逅让人&ldquo;爱憎分明&rdquo;的蓝纹芝士，把西餐奶酪入馔中餐，这需要的不仅仅是食材特性的认知，更需要一种审美情趣的拿捏得当。乳制品的氨基酸分子和鳜鱼不同，多种氨基酸的复合入味，不仅使鲍鱼的味型丰富了许多，更神奇地将鲜味放大了数十倍。我喜欢这道菜的复杂深邃，激赏那种敢于打破形式障眼法的创新。美食的真意，天下大同，美美与共。

The big Dong teacher, known as the &quot;master&quot;, should be entrusted by his friend Mr. Chen Huangyu, carefully designed a yellowfish-themed party, and the leaders of the food circles across the country gathered in the big Dong food college. The Dadong Food College on the 2nd floor of Nanxincang &quot;Mei-Dadong Sea cucumber Shop&quot; is a holy place for Chinese folk food and cultural exchanges. The industry colleagues are proud to punch in here, and taste the food here, and they can appreciate the innovation of the master. Innovation has become a popular word at the moment, but why innovation and how to innovate is still controversial, some people regard innovation as a way of performance appraisal, and here, innovation has become a normal. Not only the needs of operation development, but also a person constantly realizes self-iteration repair. Many people regard innovation as homogeneous reproduction or simple grafting, and I believe that real innovation is to be cored in a breakthrough in cognitive methodology, all forms are merely extensions of &ldquo;true intentions.&rdquo; The opening of the master&#39;s yellow croaker banquet is a &quot;Fu Yongjun peony yellow croaker raw&quot;, according to the master, this is his dinner at Mr. Fu Yongjun ate a fish raw with Chaoshan Puning bean sauce, got inspiration, so with red vegetable head juice dyed refreshing and tough yellow croaker spine, The fish of a national color and Tianxiang was deduced. The master is anxious and righteous, willing to carry his colleagues, and more respect the knowledge innovation in the industry. The name of the dish is named after Mr. Fu Yongjun, which is a value respect for creation. The master of the classic Lu cuisine of Shicheng is the two dishes developed for the yellow croaker banquet but quite the charm of the south of the Yangtze River, one is the steamed yellow croaker, the other is to learn from the practice of Anhui stinky croaker, fried semi-fermented yellow croaker. Inland and coastal, Saibei and Jiangnan, often considered insurmountable taste of the sky. Master Dadong has visited the southeast coast and Jiangnan water town many times in a bowing attitude these years. In the &quot;Dong&#39;s aesthetics&quot; of Chinese artistic conception cuisine, the desert is lonely smoke and the bridge flowing water, the same book. What really surprised me that night was a &quot;blue cheese stinky cod sauce roasted sea abalone&quot;. This dish really did &quot;break the scene&quot; and &quot;out of the circle&quot;. The fresh abalone tastes light, and the master&#39;s beauty is that the blue cheese and stinky cod are &quot;stuffy&quot; together. The so-called &quot;odor&quot; is just some of the ammonia flavor released by the decomposition of amino acids during the fermentation process of protein. If properly managed, the so-called smell is just another mirror image of &quot;odor&quot;. But for a long time. We can only make people &quot;love and hate&quot; blue cheese on the western cheese platter, and put Western cheese into Chinese food, which requires not only the recognition of the characteristics of the ingredients, but also an aesthetic taste. The amino acid molecules of dairy products are different from that of salmon. The compound flavor of a variety of amino acids not only enriches the flavor type of abalone, but also magically magnifies the flavor dozens of times. I like the complexity of this dish and appreciate the innovation that dares to break the formal barrier. The true meaning of food, the world is the same, beautiful and common.

我对南新仓的这家&ldquo;大董&rdquo;颇有感情，这是我认识大师傅的地方，那时候的大师傅还是一头飘逸的长发，宛如足球明星，后来又在这里拜访了惊艳不已的&ldquo;大董美食学院&rdquo;，这一次&ldquo;大董&rdquo;的升级是期待已久的升华，这当中包含着的是一种从业的信念，一种对时光的承诺。这一夜的&ldquo;大雪宴&rdquo;秉承了&ldquo;大董菜系&rdquo;因应时节的文化传统，几道据说还在内部研讨论证的新菜，让我回味不已。作为&ldquo;大董海参店&rdquo;，海参自然是店里的压轴主打。虽然南派粤菜擅长做各种海鲜干货，但在海参的烹饪上，以鲁菜为代表的北派师傅更能彰显功力底蕴，师承鲁菜泰斗的大师傅烹饪海参自然已得心传，在之前的多次大董聚会上，少不了一份浓油赤酱的&ldquo;伙食海参&rdquo;。然而这次端在我面前的却是一份素颜清雅的&ldquo;牛油果山葵白卤水海参&rdquo;。这一道海参没有传统滋味那种咸鲜甜的饱和冲击，却能感受到一种草本的芬芳轻盈和静谧。一个真正在做菜的人，不是在烹饪食材，而是在表述自己的心境。更适合搭配香槟的素颜海参，让我的脑海里浮现出四个字：繁花若素。&ldquo;膏脂高白鲑&rdquo;看上去是潮汕鱼饭的精装版，但细细品味，顿觉别有乾坤。潮汕的鱼饭用的都是海鱼，这一道来自西域的高白鲑却是冰川水滋养的淡水鱼。大师傅经年笔耕不辍，我以为文化的符号密码都隐藏在文字里，这道菜的破解线索便是在&ldquo;膏脂&rdquo;二字当中。通常的鱼饭我们只觉其味鲜，偶遇冬季乌头之类才有机会领略那种&ldquo;凝脂若膏&rdquo;的丰腴肥美，大师傅的&ldquo;膏脂&rdquo;二字所指，是烹饪环节的微处理，每一块鱼肉都以一片肉冻进行封印，入口如啫喱般婉转鲜滑，这才是对吃鱼饭的精气神提炼。&ldquo;大雪宴&rdquo;上的一道&ldquo;醪糟蒸岱衢族大黄鱼卷&rdquo;别有深意，江南的黄酒讲究一个&ldquo;逢冬造&rdquo;，糟香的穿透力不仅能收敛鱼肉的肥腻，更能伴生一种持久的幽香。真正的硬菜是一道&ldquo;秃黄油大排翅&rdquo;，这道菜的奢华不仅仅表现在三五万元的食材成本，绝妙在生拆了六十多只大闸蟹做成的新鲜秃黄油，大师傅强调了秃黄油的鲜尤于现场生拆为美。新鲜的蟹黄蟹膏除了极鲜，还藏着一丝清甜。细品大师傅的秃黄油大排翅，清晰可辨地咀嚼到了大闸蟹的白膏，有着怡人的黏糯，也吃出了心仪的那一份清甜，小确幸成了大满足。大师傅的新菜有着不拘一格的挥洒自如，中国意境菜不是标榜，还是一种自我鞭策，餐饮的美学并非堆砌，而是思辨。

I have a lot of feelings for this &quot;Dadong&quot; in Nanxincang. This is where I know the master. At that time, the master was still a long hair, like a football star. Later, he visited the amazing &quot;Dadong Food Academy&quot; here. This upgrade of &quot;Da Dong&quot; is a long-awaited sublimation, which contains a belief in practice, a commitment to time. This night&#39;s &quot;big snow banquet&quot; adhering to the &quot;big Dong cuisine&quot; in response to the cultural tradition of the season, several new dishes are said to be still discussing the certificate internally, which makes me feel aftertaste. As a &quot;big Dong sea cucumber shop&quot;, sea cucumber is naturally the main focus of the store. Although the southern Cantonese cuisine is good at making various seafood dry goods, in the cooking of sea cucumbers, the northern master represented by Lu cuisine can better show the heritage of strength. The master of the master of the master of the cuisine of Lu cuisine Taidou has naturally been passed on. At the previous gatherings of many big Dongs, A &quot;food sea cucumber&quot; with thick oil red sauce. But this time in front of me is a plain-looking &quot;avocado halibut sea cucumber&quot;. This sea cucumber has no traditional taste of salty sweet saturation impact, but can feel a herbal fragrance light and quiet. A person who is really cooking is not cooking the ingredients, but expressing his own mood. More suitable for champagne-colored sea cucumbers, let my mind come up with four words: flowery Ruosu. &quot;paste high white oyster&quot; looks like a hardcover version of the tide fish rice, but tastes carefully, and feels unique. The tidal fish rice is used for sea fish, this high white oyster from the western region is a freshwater fish nourished by glacier water. The master has been ploughing for years. I thought that the symbols and passwords of the culture were hidden in the text. The clue to the crack of this dish was in the word &quot;paste&quot;. Usually, we only feel that the fish rice is fresh, and we have the opportunity to enjoy the rich and fatty &quot;ret-like cream&quot; in winter. The master&#39;s word &quot;ret-like cream&quot; refers to the microprocessing of the cooking link. Every fish meat is sealed with a piece of meat frozen, and the entrance is as smooth as a sputum. This is the essence of eating fish rice. &quot;The snow feast&quot; on a &quot;steamed rice yellow croaker roll&quot; has a deep meaning, Jiangnan yellow wine pays attention to a &quot;winter made&quot;, the penetration of the fragrant can not only converge the fatty fish, but also accompany a long-lasting fragrance. The real hard dish is a &quot;bald butter row wings&quot;, this dish&#39;s luxury is not only reflected in the cost of 35,000 yuan of ingredients, wonderful in raw dismantling more than 60 hairy crabs made of fresh bald butter, the master emphasized that bald butter fresh on the spot is especially beautiful. In addition to the fresh crab yellow crab paste, there is a trace of sweetness hidden. The bald butter of the master&#39;s fine taste, the white paste of the hairy crab, has a pleasant sticky, and also ate the sweetness of the favorite, Xiao is fortunate to be a big satisfaction. Master&#39;s new dishes have an eclectic style of sprinkling, Chinese artistic conception dishes are not advertised, or a self-flagellation, the aesthetics of catering are not stacked, but thinking.

末伏已过，暑去凉来，夏秋安康，不辜生活，不负自己。做职业汽车与地产主持人已经6558天了，话筒是通电的，冷冰冰的；而人心和脑子则是永远活络和热烈的。感恩一次又一次美好际遇。 #值得一看的演出

The end of the Fu has passed, the summer has gone cold, summer and autumn are healthy, live up to life, live up to yourself. It has been 6558 days to be a professional car and real estate host. The microphone is electrified and cold; and the heart and brain are always alive and warm. Thanks for the wonderful encounter again and again. #A performance worth seeing

卡露伽携手大董团队研制山海珍馐鱼子酱月饼礼盒，首创常温控糖鱼子酱月饼。传统中点与西式风味的融合，礼盒包含白兰地鱼子酱、黑松露鱼子酱、芝士鱼子酱与奶黄鱼子酱四种风味。时光流转，弯月逐圆，卡露伽山海珍馐鱼子酱月饼礼盒共飨月圆合聚时刻。 #中秋月饼

Kaluga and the Dadong team developed the Shanhaizhen caviar moon cake gift box, the first room temperature-controlled sugar caviar moon cake. The traditional mid-point and Western flavors of the gift box include brandy caviar, black truffle caviar, cheese caviar and milk yellow caviar. Time flows, the moon is round, and the kaluga mountain and sea treasure caviar moon cake gift box is a time for the moon to gather together. # Mid-Autumn Festival moon cake

来北京务必码住的5家米其林一星餐厅🍴餐厅环境、口味、服务都很不错唯一的缺点可能就是排队时间长大家可以依据口味自行选择~&middot;拾九（东三环中路店）新京菜的传统与创新，在保留传统味道的同时又迸发出一些新元素。环境设计采用现代简约又精致的装饰风格，更加讨喜。东三环中路辅路与光华北一街交口第一家、麦乐迪对面🕐营业时间：11:30-14:30,17:30-21:30🌟推荐菜：绝味鱼头、山楂鹅肝、茉莉花香烤鸭🗺️周边景点： 景山公园、天坛公园、前门大栅栏&middot;🍽️美&middot;大董近几年随着菜单改名加入不少新菜式，但烤鸭仍然是店内招牌菜，东四十条甲22号南新仓商务大厦1-2层🕐营业时间：11:00-22:00🌟推荐菜：大董酥不腻烤鸭、董式葱烧海参、芥末手剥鸭掌🗺️周边景点：景山公园、 什刹海、 富国海底世界&middot;🍽️晟永興（三里屯店）餐厅装修简洁却不失大气，特别适合商务宴请。俄罗斯鲟鱼子酱铺在处理好的鸭皮上，菜式口味不厚重也不花哨，力求呈现食材本身的味道。新东路甲5号🕐11:30-14:30,17:30-21:00🌟推荐菜：鱼子酱烤鸭、松露焗大虾球、枣酥香烤鸭🗺️周边景点：富国海底世界、景山公园、 雍和宫、 南锣鼓巷&middot;🍽️彩逸轩连续五年蝉联北京米其林指南一⭐，餐厅大气装潢的同时保留了古韵京城的风貌，无处不透露出低调奢华的质感，每道菜出品都很稳定。亮马桥路48号 北京四季酒店2层（近亮马河畔）🕐11:30-14:00,17:30-22:00🌟推荐菜：黑松露鲍鱼红烧肉、广式烧鹅、黑蒜大千爆虾球🗺️周边景点：雍和宫、南锣鼓巷&middot;🍽️富春居同时拥有米其林与黑珍珠双料称号，餐厅装修以黑色和金色为主，整体略暗。菜单会根据时令进行更换，午市除了菜品还有各种广式小点心。王府井大街1号璞瑄酒店3层🕐11:30-14:30,17:30-21:30🌟推荐菜：潮州四年老鹅公头、南乳荔浦芋头扣肉🗺️周边景点：景山公园、 北海公园、天坛公园&middot;#携程旅行定制

The 5 Michelin-star restaurant that must live in Beijing 🍴 The restaurant environment, taste and service are very good. The only drawback may be that the queue time is long. You can choose according to your taste. &middot; Shijiu (East Third Ring Road Middle Store) New Beijing cuisine tradition and innovation, While preserving traditional flavors, it emits new elements. The environment design is more pleasing with modern, simple and exquisite decoration style. The first one at the intersection of East Third Ring Road Middle Road and Guanghua North 1st Street, opposite Melody 🕐 Business hours: 11:30-14:30,17:30-21:30🌟 Recommended dishes: Absolute fish head, hawthorn foie gras, jasmine roast duck 🗺️ Surrounding attractions: Jingshan Park, Temple of Heaven Park, Qianmen Dashilan 🍽️ Mei Dadong has changed its name with the menu in recent years. Many new dishes are entered, but roast duck is still a signature dish in the store. Nanxincang Business Building, No. 22, Dongshitiaojia, 1-2 Floor 🕐 Business hours: 11:00-22:00🌟 Recommended dishes: Dadong Xuan is not greasy with roast duck, Dong-style onion-burned sea cucumber, mustard-hand peeled duck palm 🗺️ Surrounding attractions: Jingshan Park, Shichahai, Phu Quoc Underwater World &middot; 🍽️ Yuan Yongxing (Sanlitun Store) restaurant is simple in decoration but not atmospheric, especially suitable for business banquets. Russian cod caviar is spread on the treated duck skin, and the dishes are not heavy or fancy, and strive to present the taste of the ingredients themselves. No. 5, Xindong Road 🕐11:30-14:30,17:30-21:00🌟 Recommended dishes: caviar roast duck, truffle shrimp ball, jujube sandalwood roast duck 🗺️ Surrounding attractions: Phu Quoc Underwater World, Jingshan Park, Lama Temple, Nanluoguxiang 🍽️ Cai Yixuan has been in Beijing Michelin Guide for five consecutive years ⭐, The restaurant&#39;s atmosphere is decorated while retaining the style of ancient charm Beijing, and the texture of low-key luxury is revealed everywhere, and each dish is very stable. 48 Liangmaqiao Road, Beijing Four Seasons Hotel, 2nd floor (near Liangma River) 🕐11:30-14:00,17:30-22:00🌟 Recommended dishes: black truffle abalone braised pork, Cantonese roast goose, black garlic big thousand burst shrimp ball 🗺️ Surrounding attractions: Lama Palace, Nanluoguxiang 🍽️ Fuchunju also has the title of Michelin and Black Pearl. The restaurant is decorated in black and gold, and the whole is slightly dark. The menu will be changed according to the season. In addition to the dishes, there are various Cantonese snacks in the afternoon market. 3rd floor of the hotel, No. 1 Wangfujing Street 🕐11:30-14:30,17:30-21:30🌟 Recommended dishes: Chaozhou Four-year-old Goose Head, Nanru Lipu Tarotou Buckle Meat 🗺️ Surrounding attractions: Jingshan Park, Beihai Park, Temple of Heaven Park &middot;# Trip Travel customization

南新仓||南新仓位于北京市东城区东四十条22号，是明清两代的皇家粮仓，始建于明永乐年间，已经有600多年的历史。元朝之前，供应京师的粮仓，大多数建在通州。通惠河开浚后，京城建了大批#大好河山我来罩 粮仓，北太仓就是当时的一座。明永乐时代，在当时北太仓的基础上改建为南新仓。乾隆时代京城有13座粮仓，南新仓是最大的一座，有廒房76座，现仅存9座，是全国现有、北京规模最大、保存最完好的古仓廒群。储粮的仓库称为廒，每廒三间、五间不等。仓廒与城墙一样，全部用明朝大城砖砌成，厚厚的墙体下宽上窄，上部有窗，廒顶也有窗户透气。现在的南新仓已经改为文化区，有南新仓文化博览馆、茶馆、餐饮店、影视艺术馆等等。

Nanxin Cang||Nanxin Cang is located in Dongshi 40th No. 22, Dongcheng District, Beijing. It is a royal granary for the Ming and Qing generations. It was built in Mingyongle years and has a history of more than 600 years. Before the Yuan Dynasty, most of the granaries that supply Beijing teachers were built in Tongzhou. After the opening of Tonghui River, Beijing built a large number of #Dahaoheshan I came to cover the granary, Beitaicang was a one at that time. In the Mingyongle era, it was converted into Nanxincang on the basis of Beitaicang at that time. Qianlong Times Beijing has 13 granaries, Nanxin warehouse is the largest, there are 76 boulders, only 9 are left, is the existing, Beijing largest and best preserved ancient warehouses in the country. The warehouses for grain storage are called boulders, and they range from three to five. Cangyu is the same as the city wall, all built with Ming Dynasty bricks, thick walls are wide and narrow, there are windows on the upper part, and the dome also has windows for ventilation. Now Nanxincang has been changed to a cultural area, with Nanxincang Culture Expo, Tea House, Food and Beverage Shop, Film and Television Art Museum, etc.

Gastro Esthetics at DaDong

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