The welcome luncheon prepared for Wang Xincheng was orchestrated by Song Yiming.
Appetizers, cold dishes, dishes to accompany the drinks, main courses, dishes to go with the rice, soup, fruits, and desserts—all were present in full variety.
The pairing of dishes alone, by their colors and luster, stirred one's appetite, offering flavors that were fresh, sweet, sour, spicy, and aromatic.
It included both mountain delicacies and seafood, yet it did not come across as overly luxurious or vulgar.
Ordinary people often talk about "color, fragrance, and taste" when describing the appeal of dishes. But beyond "color, fragrance, and taste," there is another concept: "conception, form, and nourishment."
"Conception" refers to the artistic conception, where the dish's name echoes its ingredients and presentation; "form" is about the dish's presentation, the plating; and "nourishment," as the name suggests, is about health, with a balanced combination.
