Lang Xu is located on the top floor of a long-established art gallery in Shamian. After passing various paintings and sculptures, he walked up the rooftop along the narrow old wooden ladder and came to a folk courtyard similar to the rooftop of a Chinese unit dormitory building. Luolang was planted here with vegetables and spices. Many of the ingredients used in the restaurant are grown by Rollan himself, and some pickles, rice vinegar and stew are produced on this elegant rooftop. Dinner is cooked by Luolang himself. The theme is Lidong. There are two seals on the handmade paper, one is Luolang's private, and the other is the "Lidong Seal" in the 24 solar terms. Every dish Luolang wrote his own piece of insight, which is the text that makes many people sweat. A Jew growing up in the United States, mercifully quoting the gorgeous words of the Book of Poetry, the Book of Lie, the Qi Min to shu, slowly wrote what he saw and heard during his trip to the Chinese countryside. And the creative mind of the dish. Using the food standards of Luolang's good friend Mr. Liang Wendao, Luolang belongs to the typical "collection pie", and the style of the Danish Norma restaurant is somewhat similar. Luolang's food list has no gorgeous and expensive ingredients, and the selection is all the flavors that can be seen everywhere in daily life. But Rollan poured a truly talented chef's heart into each dish, producing a strange quality change. It's hard to imagine someone cutting it into a cucumber and then weaving it into a net, but Rollan did. Crab orange is a famous dish in Huaiyang cuisine in China, but an American shows us a new version of the combination of lime dumplings and sea crabs. The shrimp bran that only appeared in the old Cantonese cuisine had a "replacement" in Rolang's hand. The dumplings became a supporting role to provide fragrance. The main character of the dumplings was shrimp, but the aroma of Icelandic mandarin shrimp made people return to the pastoral scenery of Cantonese cuisine. But the aromatic crayfish has another classic herbal fragrance. Can you imagine a foreigner obsessed with Hainan's vinegar? Carving with salmon is the craft of the Chinese chef, but also carving fresh coconut green meat, to fake and true mixed with salmon, this is Roland's mischievous. Hainan chicken rice was also re-deconstructed, the smell of citrus permeated in the rice grain, the deboned chicken made a delicious meat frozen, then I reacted, eating Hainan chicken rice the most important tasting element is temperature! I was born in Honghe, Yunnan, the only Hani Autonomous Prefecture in China. I saw the Hani beef with red rice on the menu, and my feeling was only shock. Hand-scratching the stew and using the juice from the steamed stew to make crab porridge, Rollan explains his cooking philosophy: the food given by nature is delicious enough to make the food mix with each other, is the most essential taste. For Luolang's creativity, we can only describe it as amazing, even a fish-flavored eggplant, Luolang also ingeniously condensed the bald butter that the Chinese often eat into a wax-like solid, and then used truffles to dip crab yellow oysters on the eggplant. This home-cooked dish, which has been circulating in China for thousands of years, suddenly looks different. The atmosphere of eating in Langyu is harmonious and quiet. Everyone is infected by a gastronomic flow. The moonlight is clean and the heart is quiet. There is a silent ensemble of people and food.

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