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【内容简介】田螺7月出门吃了几家餐厅，在几家风格完全不同的餐厅里居然找到了共同的创作底色。回想一下，这个套路似乎也不算非常罕见了，于是我们讨论了一下主厨们创作时给菜式打上什么样的时间戳会真正戳到食客。【本期时间轴】0:33 松弛吃饭，松弛喝酒~2:36 去了趟日本，甚至找不回三年前吃饭的感觉7:00 天香楼，找到一个世纪前的菜单记忆19:42 VEA，你做糖葱饼，我想糖油饼28:43 Hansik Goo，没有交集的家庭料理34:27 好蔡馆，同一个家庭的两种料理风格39:05 料理的原点不是故去的时间【其他提及餐厅和主厨】松川（东京），鮨あらい（东京），玉泉饭庄（天津），蔡昊（好酒好蔡主理人），Jason（Ling Long主厨），江振诚（廊桥前主厨）
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