Lijiang is often associated with the word "literature and art", and this Lijiang-themed restaurant named after "one sit and forget" is not exempt from vulgarity. In fact, One Sit and One Forget is one of the earliest Yunnan restaurants in Beijing to play the art card, the first store was founded in 2006, and was once regarded by the industry as the vane of Yunnan cuisine in Beijing. Since then, "Sitting and Forgetting" has opened branches in Shanghai, Tianjin, Hangzhou, Shenzhen and other places, and has become a leader among local Yunnan restaurants in every city where it has landed. Like other branches, Hangzhou's One Sit and One Forget also carries a large number of "literary and artistic" plots and humanistic feelings.
The founder of Sit and Forget is not from Yunnan, in the formulation of the cuisine, Sit Forget has a unique outsider's perspective, and the flavor elements that are either taken for granted or unknown in Yunnan are absorbed into the dish system of Sit-forget, and the well-known mainstream Yunnan flavor and regional niche dishes are all involved. For example, the pork ribs used in the Lijiang pork rib pot come from Lijiang's well-known bacon merchants, and the restaurant's Shiping tofu is also provided by local tofu workshops that have been passed down for generations. From the kitchen, management to waiter, the restaurant is almost all Yunnan people, trying to restore the local flavor of Yunnan.
The menu of the Hangzhou store has simplified the previous dishes of Beijing and other restaurants, leaving only dozens of classics. The cold dishes of Lijiang chicken bean flour, mint beef rolls, Yijia beef cold slices, Lijiang toast rolls, Jingpo ghost chicken, etc., have their own characteristics, among which mint beef rolls are the most popular, this dish is not a traditional dish, but the Yunnan commonplace mint and air-dried beef are organically combined, refreshing and delicious, rich in taste, spicy sauce is moderately spicy, and lightly the taste buds. Another beef cold dish, Yijia beef cold slices, the muscles are not firewood, the meat is dry and fragrant, and the seasoning is remarkable. Jingpo ghost chicken is the traditional ghost sacrifice of the Jingpo people, with mountain grass and wild vegetables mixed with shredded black chicken, the acidity is extremely high, and wrapped in the bitter taste brought by lime seeds, the taste is cool, but the strange taste of sour and bitter is by no means all diners can laugh at it. The chicken bean flour rich in Lijiang characteristics can usually be eaten cold and fried, and it is eaten cold, and cut into small pieces, the taste is smooth like a cold skin, there is a different fragrance of chicken beans, and the seasoning is slightly mediocre.
Among the hot dishes, tilapia grilled with lemongrass is the most popular, with a fragrant flavor, fine meat and rich flavor. Mushroom steam pot chicken is also a representative work in Yunnan cuisine, and the steam pot uses the local clay steam pot in Jianshui in southern Yunnan, which is quite sincere; The soup is light and delicious, but the chicken taste is slightly dry, and the soup and meat are not blended, the soup is soup, the meat is meat, and the product is only decent. Spicy mint artichoke, sauerkraut fried Tai'an artichoke chips, both of which are seasoned authentically, fresh and spicy and easy to eat. The production of braised ginger gourd with cloud leg is not at the level, and it has little taste. It should be noted that some of the hot dishes have similar flavors, such as grilled tilapia, pulp tofu, mint artichoke, etc., so it is recommended to avoid repeating the flavor when ordering.
Among the staple foods, Dongba copper pot stewed rice is the artichoke stewed rice that can be seen everywhere in Kunming, and the exquisite container once again adds points to the dishes, and the amount of handmade copper pot in Wuhu is not small, the ingredients are rich, but the cloud legs are less, and the oil fragrance is weaker. Pineapple rice and Banna fragrant bamboo rice are both made of glutinous rice, both of which are sweet, and the fragrant bamboo rice has a bamboo coating coating, which can make the rice not disperse in shape, and the taste is decent. This dessert originates from Southeast Asia, with fresh milk, shredded coconut, sago, red beans, ice powder and a few pieces of dry bread. In addition, you can also try the Dai rice wine in the drink. Every quarter, the team travels deep into Yunnan and launches limited-time thematic menus in addition to the fixed menu, which are usually off-the-beaten-path dishes with local specialties or replicated from popular items from local restaurants.
The location is a low-rise podium on the side of the Kerry Centre, with a calm and elegant environment. The atmosphere of the restaurant is full of literature and art, with green plant wall decorations, Dai paper-cutting, oil paper umbrellas, copper lamps, etc., giving the restaurant a natural and fresh ethnic atmosphere, and the waiters are all dressed in Dai costumes. The restaurant service is in place, but the service is not very motivated. The special menu of each issue is presented in the form of a special magazine, and the content is mostly a record of the humanistic food of the restaurant team when it was collecting wind in Yunnan, which is beautifully made, and can be taken away free of charge by diners after a meal.
