You may have heard of the mysterious banquet of "Wangjing 606" in Beijing, which is the flowing water banquet set up by Huang Ke, who has multiple identities such as media person, cultural person, foodie and businessman, in a community in Wangjing. Although the visitors did not refuse, Huang Ke was reluctant to make the address public to the public. Huangmen Laozao hot pot is his brand, and Tianxia Salt is a restaurant he opened with the poet Ermao. The restaurant has been open for nearly ten years, and many people are still thinking about it after being away from Beijing for many years.

The restaurant exudes a humanistic atmosphere from the inside out. Inside is the menu, and outside is the store, menu and dining atmosphere. "Salt in the world" is the name given by the poet Zhang Zao, on the one hand, it refers to salt as the first of all flavors and is inclusive; On the other hand, Sichuan is the salt capital of China, and salt was mostly produced in Sichuan in ancient times, so it was named. The site is located on the former site of the royal granary of the Ming and Qing dynasties, and the implication is worth pondering.

The poet Ermao's mother was a famous Miao chef, who was deeply influenced since childhood, and later served as a food consultant for the "A Bite of China" column. The treasure of this store is the most praised "Huang's beef" in Huangmen Liushui Mat, and many of the other dishes are Ermao deep into the Wuling Mountains, the core of Bashu culture, looking for special dishes in the folk family kitchen, and spending a lot of thought on the polishing of the menu and the naming of the dishes. Coupled with some of his own insights on cooking, the dishes have the characteristics of Sichuan cuisine and his own characteristics.

Every important ingredient in the store is sourced from the place of origin, such as Shifang purple garlic, Shuangliu Mumashan Erjingtiao, and Qianjiang yellow ginger; The seasoning is the same, using Zigongjing salt, Boryeong vinegar, and Deyang soy sauce.

The materials of Huang's beef are particularly well chosen, fat and thin with tendons, the heat is just right, the numbness is unrestrained, and the spicy is very restrained, not the kind of spicy rough practice that people turn over on their backs. A bowl is 78 yuan, the amount of dishes is not much, the meat is more chewy, it is worth tasting, and the production is very stable.

Stir-fried chicken offal is a common dish in Sichuan. The practice of Ermao stone pot chicken offal is to stir-fry the chicken heart, chicken loin, and chicken gizzard with dried chili pepper and pepper with mixed oil, and then use homemade pickled ginger, pickled pepper, pickled radish, etc. to enhance the taste, spicy and crispy taste, which has attracted countless diners.

The "Lost Duck" is inspired by the folk "glutinous rice duck". The fried rice is flattened and has duck meat hidden inside, and the duck head is placed on one side like a compass on a wooden board, which is quite interesting. The glutinous rice is crispy, and the duck meat is soft and rotten, which is very delicious.

The iconic dish of cultural interpretation is "Wang Xian's pork ribs". Fried rib strips hang under a brush tube rack, and an inkstone holds the sauce. Ermao said: "Wang Xianzhi, the son of the great calligrapher Wang Xizhi, is thin and straight with a pen, and the abduction is like ribs. This was his idea at a Chinese calligraphy banquet 20 years ago. But the taste is nothing special, sometimes the ribs are fried a little hard, some people think that the amount of oil is large, and some are reduced to the feeling of "watching the dishes". But there is a lot of meat, and if you want to eat a lot of meat, you can consider it.

In addition to a few signature dishes, the fried spicy bullfrog, the ice cabbage with thick sesame sauce, the boiled pot fish with less oil, the sweet and sour mapo tofu, and the lotus root with salted egg yolk have their own characteristics. The taste of most of the dishes remains at the middle and upper level, and the most ordinary boiled vegetables are not inferior.

People who are good at wine, don't miss the self-brewed Ermao wine, the entrance is smooth, the aftertaste is sweet, the degree is not high, it is not easy to get on the head, it is very suitable with side dishes, and it sells very well.

Later, the branch opened in 798, and it was inevitable that the branch produced unstable embarrassment, sometimes the taste was salty, sometimes it was too busy, and the dishes were not freshly made.

The world salt decoration is elegant, with dark wooden tables with light-colored sofas and chairs, and huge chandeliers embellished among them, with simple lines and not a sense of hierarchy. On the wall, you can see a group photo of Ermao and many celebrities and writers. The Minami Shinkura store has large and small private rooms that can accommodate 6 to 12 people. There are no private rooms in the 798 store.

Serve slowly. When there are many people, the waiters are not enough, and the response is not timely enough, which affects the experience.