1980 My literary era

Just like how cars are given license plates in later generations, bicycles also had to be plated and stamped in the 1980s.

It was not until the 1990s that the supervision of the Vehicle Management Office gradually slackened, and unlicensed bicycles gradually began to be driven on the road in a serious manner. This situation gradually existed in name only.

More than a year after arriving in the 1980s, Lin Weimin finally changed his mind and rode a two-wheeled vehicle, feeling a little uneasy.

In an instant, he began to despise himself again.

It's true that a dog can't hold two ounces of sesame oil in his stomach, so he just rode a bicycle and it actually drifted away. It was useless.

It was already noon when we came out of the vehicle management office.

Lin Weimin said to several people: "Originally, everyone came out to play today, but the time was wasted on my business. I'll treat everyone to lunch."

Everyone readily agreed.

After all, these foreign students come from countries with richer material life than China today. Since they are going to treat, they must treat them to something special.

Lin Weimin thought for a moment, then pedaled his bicycle, "Everyone, follow me!"

Six bicycles were speeding on the streets of Yanjing. No one except Lin Weimin knew their destination, but this scene made several foreigners very interested.

The bicycle rode all the way to the door frame outside the front door.

Lin Weimin feels that if one has to choose a delicacy among Yanjing delicacies that can be widely accepted by the general public, roast duck can be considered one, and the other must be considered delicious.

The snack of fried tripe first appeared in Yanjing in the late Qing Dynasty. People from Ludong who came to Yanjing to make a living set up stalls selling fried tripe in the Dong'an market. At most, there were seven vendors selling fried tripe, but eventually it became a trend and people chose a shop. Yes, there are only Exploding Belly King and Exploding Belly Feng.

Since there is a shop, of course it must have a brand name. Baodu Feng's brand name is "Jin Shenglong".

Due to the public-private partnership that began in 1956, Paodu Feng and several other old restaurants in Yanjing City were merged into Tongxi Restaurant in Menzhan Hutong, while other stalls and shops were merged into the state-owned teahouse at the west entrance of Dashilar.

Lin Weimin led several foreigners into Tongxi Restaurant, which immediately attracted the attention of employees and diners in the restaurant.

These days, foreigners are rare in China, even in the capital of Yanjing. They have to be surrounded by everyone and watch them like monkeys.

Ignoring the many strange looks in the store, after a few people took their seats, Lin Weimin briefly introduced the origin of Baodu Feng to them.

When several foreigners heard that what they were going to eat today was "offal", they did not show any abnormality. They had been in China for almost a year and were used to eating in Yanda's canteen. Naturally, they were also used to Chinese food. As for food, they became extremely curious about what Lin Weimin called "explosive belly".

Lin Weimin ordered food for several people, and everyone was chatting and waiting for the food to be served. Unexpectedly, a middle-aged man with a stout body came over leading a woman who looked to be in her fifties or sixties.

"Welcome some foreign friends to our Tongxi Pavilion!" the fat middle-aged man greeted enthusiastically.

The fat middle-aged man claimed that his surname was Tong and that he was the manager of Tongxi Restaurant.

Mark Meng and others were confused and could only deal with it with "mud howl" and "mud howl".

Lin Weimin found it interesting to see Manager Feng's behavior. He first said hello to everyone, and then introduced the women around him to everyone.

It turns out that the woman is the third generation descendant of the Feng family of Baodu. Since the public-private partnership was established in 1956, she has been in charge of the Baodu stall in Tongxi Guan.

Listening to Lin Weimin's introduction that the woman in front of him was the descendant of Baodu Feng, which had been passed down for nearly a hundred years, Mark Meng and the others were in awe.

When the fried belly was served, Manager Tong did not leave, and took the initiative to introduce the knowledge of eating fried belly to everyone.

"Our tripe is divided into wooly tripe and sheep tripe, which is the stomach of sheep and cows. According to the different parts, it is divided into many types. Hairy tripe is divided into two types, hairy tripe and beef tripe, while sheep tripe is more colorful. Divided into nine types.

If you are an ordinary eater, you don’t even know how to eat this. Today I happen to introduce it to you.

Sheep tripe is divided into food, gourd, grass tooth, fungus, mushroom tip, shady tripe, sunny tripe, sheep powder, and tripe collar.

Although the hairy tripe and sheep tripe are divided into such fine pieces, it sounds cumbersome, but the five types that are really popular among everyone are beef tripe, beef tripe kernels, Yangmian tripe plate, sheep tripe collar, and sheep tripe pills.

Let’s talk about the type of tripe, and let’s talk about the method.

The time to burst the tripe is all about the word "explosion". If it is overcooked, the taste will be bad and the texture will become hard. Cut the tripe into thin strips and burst it with boiling water. The water flow should be large. Bring to a boil. The fire should be strong. Place the pot in the pot. Put in the ginger and green onion segments, and put the food into the grates. Depending on the food, the "explosion" time period is different. To give some examples, about 5 seconds is enough for Yang San Dan, and 7 seconds for Sheep Tripe Board. , for mushrooms, it takes 8 seconds, and the majority is about 4-6 seconds.

In addition to paying attention to "explosion", dipping sauce is also indispensable. The seasoning formula of our Baodu Feng is unique. It is a special seasoning that has been used for a hundred years. It is slightly different from the seasoning for shabu-shabu. This seasoning has a strong and refreshing taste, which expresses the flavor of the belly. The fragrance of the baby food does not affect the delicious taste of the belly. Enjoy it while chewing, it's crispy and delicious, and it makes a sound in your mouth when you chew it.

The taste is so beautiful! "

Manager Tong kept introducing the benefits of belly fat, regardless of whether the foreigners present could understand it.

It was difficult for Lin Weimin to help translate. He was fluent in conversational English. Manager Tong’s introduction contained too many professional terms and he was powerless.

Although they could not understand what Manager Tong said, the foreigners present fully felt the enthusiasm of Manager Tong.

Thanks to Manager Tong's enthusiastic knowledge, it seems that even the food in your mouth has become a little more delicious, and inexplicably has a little more rich heritage.

Finally, seeing that everyone had almost eaten and their faces were full of satisfaction, Manager Tong said smoothly: "It is rare for foreign friends to come to our store. If you don't mind, can you take a photo together?"

It turned out that this was the purpose, and Manager Feng's mind was quite vivid, Lin Weimin thought to himself.

It was not a trend at this time for business premises to take photos with foreign guests and celebrities to increase their reputation. If people could think of this trick at this time, it is not for nothing that the manager is here.

After taking the photo, Manager Tong was satisfied and sent Lin Weimin and his party out with a smile.

"This meal is really interesting. It's the first time I've eaten such food as to burst my belly." Yin Geli said excitedly.

"In the beginning, I wasn't really used to the taste of fried belly, but I don't know why. As Tong talked, I felt that the fried belly in my mouth seemed to be getting more and more delicious, although I couldn't quite understand what he said. What exactly is it."

Ma Po said and turned to Lin Weimin and said: "Lin, thank you, this lunch is really impressive."