[Memory] Unforgettable meal Banquet ‖ Iron Stream

Unforgettable meal

Iron

In 1956, I was edited in the Chengdu Daily Literature and Art Group. The old newspaper Chen Zekun was a gourmet. Several comrades in the upper group went to Yaohua Restaurant in Chunxi Road.

The newspaper is a place where intellectuals are piled up. Many things that people talk about are related to knowledge. There are almost nothing vulgar and low -level things, that is, eating and speaking is different from ordinary.

One day, Chen Zekun led him to ask 6 people in Wang Yan, Yang Bei, and the financial and trade group to go to the spring of Chunxi Road Yaohua Restaurant to taste the dishes made by the Rongyuan Paradise.

Rongleyuan is a century -old shop, known as the originator of Sichuan cuisine, and began during the Yongzheng period. People who can go to this place to eat are not expensive, but also more rich people. Generally, the people never dare to ask. It is said that the utensils in the store are mostly silver, and the cups and dishes are all good porcelain in Jiangxi. The chopsticks are all heavy golden silk nanmu.

Lan Guangjian was a disciple of Chuanzong. At that time, he was more than eighty years old and had no specific cooking, just guidance. There is a column "Treasure Caipan" in our deputy publishing "Jinshui". In each issue, he invited him to introduce the cooking technology of two or three Sichuan cuisine.

Chen Zekun is the supervisor of this column, and naturally has a close friendship with Blu -ray Jining. Due to the deep relationship, Blu -ray Jian decided to make a meal for us in person. Except that I am an authentic grassroots, they are all gourmet people, and they can say one or two or two for any served dishes.

That day, I followed them to Yaohua Restaurant, a seat in the house, three steps from the kitchen. After Blu -ray schedule arranged us, he was sitting on a tall wooden chair in the window to the window to direct his apprentice how to choose the material, move the knife, throw a pot, and fry. After a while, a few bowls of delicate dishes were put on the desktop. A unique delicious flavor stimulated people's nostrils. The reflection of gastrointestinal motility made people full of fluids, and a strong sense of appetite spread throughout the body.

其实摆在桌上的菜肴名称极其普通，诸如白油肝片、爆炒腰花、宫保鸡丁、红闷海参、脆皮猪头、冬笋烧肉、魔芋煨鸭、仔姜姜煎肉、玉液Vegetable soup, and so on. It can be eaten in your mouth. The fresh and crisp taste is unparalleled, the color and fragrance are moderate, and the chewing is endless. There is "this food should only be in the sky, how many people can you get it?"

After a meal, Master Lan Guangjian asked someone to send a pot of jasmine tea, while chatting while tasting. He asked: "What is the taste of the vegetables today? Welcome to mention the opinions."

Fan Jinyi was a well -known gourmet, with a delicate mouth and wide eyes. He ate through the Chengdu restaurant as early as the "Industrial and Commercial Herald". Any good wine that he has identified always goes in Hongrong City and burst into Chengdu; all the dishes he thinks are bad will close the door without March. But his comments never contained personal spirit, the father -in -law is Zhengzheng, and the spring is like spring water. At this time, he was full of wine and meals. While using a toothpick to pick his teeth, he chased the tea, and he didn't want to laugh, "Master Lan, today is the most fragrant and best meal I have been in my lifetime. A big mouthful of blessings. In the past, I often heard people say that you are the ancestors of Sichuan cuisine and disciples, and I still don't believe it. It's really better to see it. Today it is a led. It's refreshing, put it into the intestines without the teeth in the mouth, and there is no such stunt without the hard work of the fire. Besides, the palace baptis chicken is even more crisp and tender like a crispy cake. Turn into incense juice, strange! "

Wang Yan came from the old district. He was more out of the door to cooking technology than me. After Fan Jin expressed his feelings, he pushed the jade liquid and cabbage soup to say, "How did your soup be so delicious? Look at it? It is a pot of water, and the whole body is crispy and fragrant. The taste is really beautiful! I do n’t know how you made it? "

Yang Bei shook the small sandalwood fan in his hand quietly, and his cheeks were always glowing.

Yang Bei shook the small sandalwood fan in his hand quietly, with a shallow smile on his cheeks, a naturally -born ladylike. After Wang Yan's words settled, she opened her thin lips, and said softly: "Sichuan cuisine is one of the four major cuisines in our country. This table of Sichuan cuisine made is authentic. It is slightly spicy and fragrant, like hemp and refreshing, not only the refreshing of more cuisines, the thickness of Lu cuisine, and the tenderness of Cantonese cuisine. ","

Blu -ray Jian (left) and Chengdu well -known journalist Che Tie (middle) and other photos

After listening, Chen Zeun turned his head and asked me, "Xiao Huang, what do you think?"

I couldn't answer a little bit, and I turned the topic smartly: "The Sichuan cuisine made by Teacher Blue is simply art.

Wang Yan agreed with me very much, and said: "Art is not only poetry and art, but also art in the world. However, it is difficult to inherit by text. It is a pity to learn to teach a large number of apprentices to teach. "It is a pity to lose."

Lan Guangjian sucks the leaves, listening to everyone's praise seriously, and seemed to be excited, blushing, and said with a smile: "The teachers are too well -known. Lan is just a chef. Since everyone is invited to taste the craftsmanship, I will just ask me, so I will, so I will, so I will just ask me, so I will, so I will, so I will just ask me. You have to do it seriously. There is a sentence in our line: three -point knife workers, three -pointers, three -pointers, and one branch. . "He continued to say after his tea tea:" You only know that Gongbao Chicken is crispy and tender, and the fried waist flower is imported, but I do n’t know how many chickens you eat and how many pork waist? " how to answer.

He smiled and scratched with his fingers.

After everyone listened, they called out in the same way: "Have you eaten so much?"

He nodded seriously: "Ten sons chicken necks are so large on the neck of dumplings, and the two ends of the twenty pig waist are pointed, otherwise how tender is it? This is called the selection of materials. In addition, it has to be exploded."

Everyone nodded in a convincing place and agreed.

Lan Guangjian and his wife Zhang Chengru

"How did the jade liquid soup burn out?" Wang Yan didn't forget the umami taste of Qingshui Decoction. It seemed to be echoing in his mouth so far, and he couldn't help but ask what happened.

After taking the last bite of the leaf cigarette, the smoke rod was knocked on the shoe gang. After the cigarette butt fell to the ground, I laughed mysteriously: "This is my three generations of single transmission, never telling others. Today, everyone is the editor of the newspaper and reporters, so I will make it public. The soup first chooses the fat and large hen. After four hours, use sand cloth to filter them in the sea bowl three times. Cabbage is the kind of roll -hearted white, leaving only a small core in the peeling skin. After the chicken soup is boiled, then pour it down and put a little salt. It looks like a clear water soup.

Everyone can listen to it, and at this time, Fang understands the luxury and preciousness of the meal. The delicious food in the world comes from the fine work, choose thousands of choices! Kung Fu can't be sloppy! Exactly:

The famous teacher is a high apprentice,

Inheritance is art.

Sichuan cuisine culture,

Qianqiu is in Bashu.

Tieliu (front middle) is close to friends

Source: Sichuan Provincial Local House Work Office

Author: Tieliu (real name Huang Zerong, pseudonym Xiaofeng, famous writer, former famous reporter from Chengdu Daily)

Picture: Fang Zhi Sichuan

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