如果你能改变人们观看的方式，就有可能改变他们思考的方式。我们观察到，碎片信息爆炸和强调飞速发展的时代，人的感觉已被碎片记忆影响、控制，而当我们用清晰可感知的纯粹的形体，让人感受到整体并能自我渗透时，人们会体验到个体的鲜活和完整性，所以重回事件的“整体性感受”是这次设计初始的出发点。

Perhaps you will reshape the way people think, if you can change the way they see theworld. We observed that in the era of fragment information explosion and rapid development,people’s feelings have been influenced and controlled by fragmentmemory. When we adopt clear and perceivable pure form to make people feel the whole and self permeate, people will experience the freshness and integrity of the individual. Therefore, returning to the “whole feeling” of theevent serves as the initial starting point of the design.

▼室内空间概览，overview © 廖鲁

鲍鱼和鸡是中国人的传统美食，有着特别的烹饪方式，认为这两个食材是对人的健康是有帮助的，对于品牌选址的城市——中国长沙，离海很远的内陆城市，所以鲍鱼尤为珍贵，那对于鲍鱼生长的环境——大海，赋予空间的不仅是地域文化的移植，更是面对一片海的辽阔、深远、纯粹与沉思，无论是有没靠海边生活的人们，海的语境总能与人共情，让人有无限想象的空间。

▼空间生成，Dynamic model analysis © 水木言设计机构

Enjoyinga special cooking way, abalone and chicken are considered as traditional Chinese food. They are believed to be helpful to people’s health. For the brandlocation of the city – Changsha, China, far from the sea inland city so abaloneis particularly precious. For the abalone growth environment, the sea, givesspace not only for the transplantation of regional culture, but also for thevast, far-reaching, pure and contemplative sea. Whether there are people livingby the sea or not, the context of the sea can always empathize with people andoffer people with unstinted imagination.

▼入口吧台，bar at the entrance © 廖鲁

在传统文化里，宇宙、自然和人可以是合成一体的，三者可以等于一，一是万物的起始点，有一生二、二生三、三生万象之说，所以对于设计的表达，虽然是纯室内空间，我们希望空间的顶面、立面、地面是一个整体，它的界限是模糊的，它合成一个整体，犹如海天一色的连接和纯粹，当人步入已完成的这个空间时，因为界限的模糊和层次的变化，人们对于空间大小的判断都会超出实际面积，这也是能在“小中见大”的人的整体观。

In traditional culture, the universe, nature and human beings can beintegrated into one. One stands as the starting point of all things. There is asaying that two in one, three in two, three in all. So for the design, althoughit is pure interior space, we hope that the top, facade and ground of the spaceare as a whole. Its boundary is fuzzy, and it forms a whole, just like theconnection and purity of the sea and sky. When people enter the completedspace, because of the fuzzy boundary and the change of the level, people’sjudgment of the size of the space will exceed the actual area, which is alsothe holistic view of the people who can “see the whole picturefrom the small part”.

▼入口旁的弧形卡座，the arc-shaped card seat area © 廖鲁

▼材质搭配，the materials © 廖鲁

这些海浪般翻卷、叠加的形体，随着步入产生位移与变化，并划分出前厅、就餐区、吧台、包房等功能区，弧形引导人逐步往里探索，弧形的卡座区、中央水吧台、架空的包房，因在不同区域设置不同的功能，丰富了空间的层次和流线。

These objects like rolling, superimposed shapes, changed along with the movement anddivided into the front hall, dining area, bar, private room and other functionalareas. Arc guides people to explore step by step. The arc-shaped card seat area, central water bar and overhead private room enrich the level and streamline of space due to different functions in different areas; Waves, reefs and volcanic rocks give the space a sense of strength and human texture, the trajectory of the stars on the top stretches the sense of scale, and evokes people’s yearning and love for nature in an abstract form.

▼中央水吧，the central water bar © 廖鲁

▼开放用餐区，the open dining area © 廖鲁

▼内含不同功能区，different functions in different areas © 廖鲁

▼透过墙上窗洞看就餐区，view of the dining area through the window © 廖鲁

而这抽象的形态，则构建出和谐、宁静、活力、刚硬的美，释放出人们在各自生活戏剧中曾经体验到的感情震荡，再次重拾对自然、世界的向往和热爱。当人们面对这样一个尺度的空间时，在就餐之余希望能产生这样的思考，空间将指向何处？人会走向何处？生命会走向何处？

This abstract forms the sence of harmony, tranquility, vitality，rigidity.it releases the emotional shock that people have experienced in their life and raises their passion and love for the world and nature.When peopleconfronted with such a scale of space, when dining, they will think with suchquestions：where will the space stretch? Where will people go? Where will lifego?

▼丰富的流线型天花板，the streamlined ceiling © 廖鲁

特别值得一提的是对于建筑内部空间的改造，这是一个多次被重复利用的空间，经历过非常多的业态，不同的业态在离开后留下的空间的结构和痕迹都不一样，原空间本身又是临街面很窄，进深很长，结构柱立在厅中，原来就做过的夹层和厨房等投资方希望能再次调整利用等一些不利因素。

Inparticular, it is worth mentioning that the transformation of the internalspace of the building, which is a space that has been repeatedly used, haswitnessed many a formats, and the structure and trace of the space left bydifferent formats are different. The original space exists a narrow street front, a long depth, and the structural column stands in the hall. The investors hope to adjust and utilize the mezzanine and kitchen and other unfavorable factors.

▼旋转楼梯通向二层，the spiral stairs leading to the second floor © 廖鲁

▼二层平台，the platform on the second floor © 廖鲁

▼从二层看一层公共空间，view of the public dining area from the second floor © 廖鲁

重新梳理过的空间利用收银台、水吧台、夹层等功能的设置形成由外而内的“分段式”空间，以避免一览无余过于直白造成空间失去神秘性。部分柱体被消化在水吧台及墙体里，形成一个看上去无柱体的空间。

The reorganized space uses the setting of cash register,water bar, mezzanine and other functions to form a “segmented” spacefrom the outside to the inside, so as to avoid the loss of mystery because of too straightforward view. Part of the column is digested in the water bar andthe wall, forming a seemingly columnless space.

▼二层包房，the private room © 廖鲁

当我们有机会随机采访当地来体验的客人问他们的感受时，得到最多的回复是“这是一个让人惊喜的体验”。惊喜的言外之意是超出自己的一般性经验，而对于一个生活工作节奏很快的城市，客人平均就餐时间超过了70分钟，我们想这个可能是因为“整体性感受”让人能安静下来。

When we interview the local guests randomly and ask them how they feel, the mostcommon reply is “this is a surprising experience”. The implication ofthe surprise is beyond our general experience. For a city boasted a rapid paceof life and work, the average dining time of guests accounts for over 70minutes. We reckon that maybe “overall sensuality” makes people feelpeaceful.

▼细部，details © 廖鲁

▼剖面图，sections © 水木言设计机构

▼平面图，plans © 水木言设计机构

Project Name: Abalone Chicken

Design scope：interior design

Location: 327, section 3, Furong Middle Road, Yuhua District,Changsha City, Hunan Province, China

Area: 360㎡

Design Company: SMY

Space Interior Design Studio Chief Designer: Liang Ningjian Assistant Designer: Li Xinli、Sun Piao Design Cycle: October 2020 Completion time: February 1, 2021 Main Materials: micro cement、metal plate、volcanic stone、natural gneiss、rock plate Photographer: Liao Lu Design Editor：Jin Xuepeng