My system is not decent

Chapter 1671
The owner of the snuff bottle that Chen Wenzhe found was really not simple.

Because through backtracking, Chen Wenzhe discovered that he had inherited more than one top craftsmanship from the Boshan area.

He is also very good at cooking.

For example, Qingmeiju’s crispy meat jerky handicraft originated from the Western Regions and was formed in the god capital of the Qing Dynasty.

Later, Wang Wanqi, the founder of Qingmeiju, founded Qingmeiju on Xiye Street, Boshan in 1936, and began to make crispy beef jerky.

Today Qingmeiju crispy beef jerky is still produced by hand.

The products are sold all over the country through specialty stores, supermarkets and e-commerce.

Since he is good at cooking and makes a living from it, it is natural to make banquet noodles.

Therefore, the Four or Four Feasts, which are very popular in the Boshan area, are doing very well.

It can be said that this is also a traditional craft that the master was very good at.

Boshan's "four or four seats" is a kind of dish regulation that Boshan people have entertained guests for nearly a hundred years.

This kind of table can be used for four flat plates, four pieces, four rows and four meals for eight people at a table.

From the perspective of food, the "Four and Four Feast Customs" conform to the changes of the four seasons, and the ingredients of dishes and cooking techniques of Shandong cuisine change with the cycle of seasons.

This caters to the natural law of "four seasons change" and "four seasons are always fresh" between seasons;

From the perspective of beautiful utensils, the "Four or Four Feast Customs" includes the usage specifications of table utensils and wine utensils, and pursues the unity and perfection of the style of accompaniment and banquet.

"Four or Four Feasts" was established in 1919 in the restaurant of Jule Village, Boshan.

It perfectly integrates many essences of the cuisine system and banquet pattern in Shandong cuisine culture, and has become the most influential and vital provincial intangible cultural heritage representative item in the central Shandong area and even in the Shandong cuisine culture system.

Since he can even make the whole table, some unique dishes are naturally made well.

When making rice noodles, most of them are meat dishes.

So things like fried meat and barbecue will naturally be done.

Boshan's traditional fried meat making skills are one of them.

Boshan dishes are salty, mellow and unique.

Boshan fried meat is the most representative traditional delicacy in Boshan.

The browned and crispy fried meat is evenly coated with pepper noodles. Take a bite, the thin skin is crispy, and the tender meat is full of flavor.

Now Boshan Fried Meat has entered thousands of households in Boshan with its unique flavor, and it has also been included in the state banquet.

Therefore, Boshan's traditional fried meat production skills are also included in the list of representative items of intangible cultural heritage in ZB City.

In addition to fried meat, there is also Shunxiangzhai barbecue making skills.

In the early years of the Republic of China in the last century, in order to master a craft, a top chef improved on the basis of learning, grilled meat in a small oven, and carried the burden to the market. Because of its excellent quality, it was very popular with customers, and he gave "" Zhou's Shunxiangzhai" was praised, and Shunxiangzhai barbecue became famous from then on.

Boshan barbecue meat is very popular with people, and it is famous all over the mountain city because of its crispy and tender skin, fragrant smell, and not greasy when eaten.

The skin is crispy and the meat is tender, the entrance is not greasy, and it is delicious.

Add sugar to the hot barbecue, wrap it in fresh lotus leaves, and eat it. The meat is crispy, tender, and delicious;

Cold roast meat, mung bean noodles and eggs are added to make soup, which tastes more delicious;
In addition, you can also make various cold and hot platters, stewed dishes, etc.

In addition to making various talents, there are pastries and crisp pots.

Jingdedong pastry making skills are also intangible cultural heritage.

Jingdedong pastry making skills originated in Boshan, radiating ZB area, with a long history.

This kind of pastry has a variety of varieties, various styles and different tastes. It has the characteristics of crispy and soft, pure sweet and pure salty taste, and has become the memory and favorite food of a generation of taste buds.

The long-standing Jingdedong pastry making skills, whether it is from hand-crafted workshops and family inheritance to the current corporate and refined inheritance methods, or the innovation of production techniques, has condensed the wisdom of generations of laborers.

Both brand culture and traditional skills are etched with distinctive local characteristics.

Then there is crispy pot, this delicacy is now spread all over Luzhong, but this traditional dish originally originated in Boshan.

The crispy pot tastes salty at first, and it is cooked as a Chinese New Year dish in winter. A large casserole can be eaten by the whole family for a long time.

There is a folk proverb in Boshan: the poor are crispy, and the rich are crispy.

The raw materials for making crispy pots can be freely mixed and matched according to your own situation.

Wealthy House makes crispy pots, and whole chickens and fishes are placed in casserole;
Pengmen Pido makes crispy pots, fish heads and tails, and minced chicken racks are still stewed in one pot.

As the saying goes, "every family makes crispy pot, and every family has its own taste".

Chen Wenzhe feels that this time he has learned not only handicrafts, but also cooking skills.

It's also fortunate that the master lived in a special age, otherwise many of them are unique skills, why would they entrust them to him?

The 70s and [-]s were a magical era.

In that era, many secret secret recipes were likely to be circulated.

Of course, cooking is the capital of survival, you have to learn it, you have to do it.

But handicrafts are the hobbies of the old man, and now all of us know that hobbies are the best motivation for learning.

The same is true for that Lawn, his top skill is handicraft.

For example, Boshan paper-cutting, that old man is very good at it.

Paper-cutting is a folk art that uses scissors to cut patterns on paper to decorate life or cooperate with other folk activities.

In Boshan, paper-cut has a broad mass base, blends in people's social life, and is an important part of various folk activities.

Its lively visual image and modeling format contain rich cultural and historical information.

There are many styles of paper-cutting, which are generally divided into monochrome cutting and color cutting.

Each style contains a variety of kirigami techniques, and their uses are also different.

It's just that in modern times, although paper-cutting has a long history, its practicality has declined with the changes of the times.

Coupled with meager profits, the paper-cutting craft fell into an embarrassing situation with no successors.

Now that Chen Wenzhe has seen this kind of craftsmanship, he has learned a unique skill.

In addition, there are also techniques for making tiger-head hats, tiger-head shoes, stilts, dragon lanterns, and big-headed dolls that were originally used by rural children.

Of course, these Chen Wenzhe are just learning at will, after all, this is not his hobby.

Chen Wenzhe's real hobbies are porcelain, calligraphy, painting, sculpture and other crafts.

He usually learns very little calligraphy and painting, mainly because it is an indispensable craft in making porcelain.

It can be said that making every piece of porcelain is an experience of painting.

Therefore, Chen Wenzhe still attaches great importance to calligraphy and painting skills.

And that old man has the top internal painting technology.

The art of internal painting in China originated from snuff bottles, which is a comprehensive artwork integrating calligraphy, painting, and utensils.

In the course of its development, four major schools of Beijing, Shandong, Hebei and Guangdong were formed.

Lu Pai Neihua specially made a curved brush, which is inserted into the pot as small as a bean to paint in reverse.

Introducing techniques such as chapping, rubbing, dyeing, dotting, hooking, and tearing of traditional Chinese painting into the inner painting, the style is elegant, the brushstrokes are exquisite, and it has strong regional characteristics.

(End of this chapter)