In 2006, Lord of Salt Art Restaurant was born in Beijing 798 Art Zone.
Currently, Lord of Salt has opened another branch at Dongsishitiao Nanxincang Cultural and Recreational Street. It’s a perfect fusion of color, smell, taste, form, significance and Chinese contemporary art.
The dishes of Lord of Salt are divided into three categories, namely, common folk dishes, specialty dishes and cultural dishes. Among them, common folk dishes have a unique flavor of rural wilderness. After thorough surveying of the common folks and the fusion of various styles of cuisines by the chefs, such as Chuan, Qian, Xiang, Er and Yu as foundation, the “Lost wild duck”, “Sautéed sliced pork and Zhahai chilli”, etc were created. Whereas, specialty dishes are mostly guarded ancestral recipes, including “Mother’s sautéed sliced pork with pepper and chili”, “Fried Shuangcui”, “Hu pi kou rou”, etc. Cultural dishes combines tastes and color as the core considerations in the creation of dishes， base on the characteristics of various ingredients to express cultural and artistic concepts.