The word "forest" in Dalin Yuan comes from its founder, Lin Nature, who has a legendary life when talking about Chaocai, who has been involved in many industries in the first half of his life, and has completed the transformation from a gourmand to a chef in nearly half a hundred years. Although he entered the esophagus quite late, Lin naturally did not stick to the tradition, but gathered the strengths of various cuisines to actively create and innovate Teochew cuisine, and the baked crab with bean sauce, crispy ginseng, salt-baked Erke, and raw pickled hairy crab pioneered by him have not only become famous dishes in Dalin Yuan, but also imitated by other Teochew restaurants and even individual families. In 1999, Lin was awarded the Blue Ribbon by the President of French Gastronomy; In 2002, he became the head chef of the Chinese men's football team in the World Cup qualifiers. Over the years, Dalin Yuan has received guests from all walks of life, including Hong Kong gourmets Cai Lan, Phoenix Satellite TV host Dou Wentao, Liang Wendao, and "A Bite of China" director Chen Xiaoqing. In March 2017, Lin naturally passed away, and the famous Chaoshan gourmand Zhang Xinmin sent a long article to mourn his old friend, which was sincere and moving.

Dalin Garden is located in a single-family villa in Yijing Garden, and the reason why it does not take the route of large-scale expansion is not only out of the consideration of quality control, but also because of the respect for Lin Tiantian's concept of "meeting friends with food" during his lifetime. After opening for more than ten years, the fame is getting bigger and bigger, but Dalin Yuan still adheres to the form of one menu a day, and makes dishes according to the taste of guests and the fresh ingredients of the day. Dalin Yuan in the high-end villa area still maintains a bit of the casualness and vitality of Chaoshan cold shop, which is not easy. The villa's renovated Dalinyuan box is not large, but the low-key decoration is less restrained by the restaurant and more homely, and the original meaning of the so-called private cuisine may be here. The clerk is polite and attentive, but it may be a long-standing scene, and the words will subconsciously doubt the customer's spending power, which is unpleasant.

There are many exclusive dishes in Dalin Yuan, but here are just two to highlight here: raw pickled hairy crab and baked crab with bean sauce. Originally, there were only the traditions of raw pickled paste crab, deflated crab, winter crab and shrimp girl, and this dish of Dalinyuan benefited from the unique oil of hairy crab, and its aroma was different from other raw pickles; After marinating, discard all marinade and serve with a clean and translucent texture. The cool taste after freezing highlights the salty aroma and sweetness of the pickled crab, and it has a crispy and tough feeling. However, due to the domineering taste of raw pickles, the order of serving is placed after all hot dishes and before dessert, because "once you have eaten raw pickled salted crab, even if it is a delicacies from the mountains and seas, no matter how skilled the chef is, no matter how accurate the heat is, all cooked dishes will become tasteless." (Zhang Xinmin)

Another dish of baked crab with bean sauce is just right in the heat, the sauce is in a semi-dry and wet state, and the crab meat absorbs the salty aroma of the bean paste, which is full of aroma; The garlic that seems to be a supporting role is also amazing: the grains are golden, the exterior is a little crispy, but the inside is crispy and oily, and the garlic on the substrate completely blends the freshness of the crab meat and the fragrance of the bean paste, which is very delicious. Cai Lan once described the process of making this dish in his book, and one of the tricks is to "put a cup of boiling water on the edge of the wok, before putting on the wok lid, so as not to let the water dilute the soybean paste." Cook it over medium heat, the oil does not volatilize first, but let the water bake the crab meat", and finally produce the effect of "first fishy and then fragrant".

Lin Nature, who can be called a master, has passed away, but Dalin Yuan has passed on his innovative and meticulous spirit of Chaocai. Whether you care about the intimate environment of private cuisine, or miss the amazing taste of fine Chaocai, you will not be disappointed when you choose Dalin Yuan.