Go back to the valley to farm

Chapter 2 Beancurd Rice

Chapter 2 Bean Curd Rice
Taking the riverboat from Yuzhou City to Manzhou City, along the Yangtze River, Li Junge sat on the second deck of the riverboat, and asked the waiter to make a cup of Sanhua, which is the third-grade jasmine tea that people in Shudu Province often drink. , Blowing the river wind, admiring the bamboo forests and streams on both sides, the strange rocks on the river beach, watching the people coming and going at the pier when stopping halfway, picking fish and buying shrimp, I feel very cordial and interesting.

Stopping and stopping along the way, the riverboat finally stopped at Jiachuan, and Li Junge disembarked carrying his small luggage.

Going up the stone steps and out of the pier, the scene in front of Li Junge made him a little dazed.

In recent years, Jiachuan County has undergone great changes, and Binjiang Avenue has been built along the river.

Now the water level of the river is very low, exposing a huge river bank.

On the opposite side of the avenue, row upon row of high-rise buildings blocked the line of sight. After walking a few steps, two two-way six-lane roads intersected into an intersection. There were shops and businesses on both sides of the road, which was very lively.

"Fuck me, do you have to bring back my buddy's dish pigeon nickname?" Li Junge tried his best to compare the scene in front of him with the Jiachuan Old Street in his memory for a long time, but he couldn't match it, so he had no choice but to He took out his phone and dialed a number.

"Hello! Baba, what, I'm back, where am I? I don't know where I am. I just got out of the pier and walked a few hundred meters to the intersection. Oh, okay, I'll wait for you here .”

He put away his mobile phone and stood on the side of the road for a while. A gray Pentium B50 stopped beside him. A guy jumped out of the car. Ba Feng was still, wearing a white shirt, black trousers, and a pair of black leather shoes that were polished to a shine.

The visitor went straight to Li Junge, hugged him, and shouted excitedly: "Li Erpi! You Guier finally remembered to come back! I haven't seen you for so many years!"

Li Junge was also very excited, and slapped the visitor on the back, "Brother Wang! You're doing well, you look like a dog, with your hair shape, even a fly would slip when standing on it! The car is also on the way." , the unit provides it, right? Very good, very good.”

Ba Po Wang stared wide-eyed, "Get lost! Don't call me by my nickname anymore. I'm a civil servant in a government agency now, you know. Pay attention to the influence! Call me Wang Congjun! And your unit uses this broken car? This is Lao Tzu’s private car, now it is strictly forbidden to use the public car for private use!”

Li Junge had a hippie smile on his face: "Oh, my great director, thought I wouldn't know you when I put on a vest? Hurry up and take the uncle to dinner. The boat was full of three flowers, and I was so hungry that my chest stuck to my back. We ate and chatted , you pay the bill."

Wang Congjun's family has little influence in Jiachuan County. This child was in the same class as Li Junge who was admitted to the county middle school in high school.

At that time, Li Junge lived at Wang Congjun's house basically during school days, and Wang Congjun lived at Li Junge's house during vacations.

Focus is not separated from Meng Meng is not separated from focus.

After this guy graduated from university, his family got him into a government agency. Now he is the deputy director of the government office, and he is one of the better students in the class.

Wang Congjun laughed, and said: "It's not my turn to pay the bill today, I just called Zhu Erchong, he said to meet at the place for dinner, and asked me to take you there, with him as a local tyrant, we can eat openly. "

Li Junge opened the car door, and while getting into the car, he said: "Liuhe bean curd rice, even if you eat it to death, it won't cost him a few. This meal can't be counted, so hurry up, I'm drooling when I talk about it."

Liuhe bean curd rice is a specialty of Jiachuan, and its origin is from the boat gangs and caravans of the old salt road.

In Jiachuan, I received the well salt from Ziliujing Gongjing in Yandu, and the boat gang went to Yuzhou, and the caravan went to the south of Guizhou. Therefore, Liuhe Douhua Rice still has the characteristics of fast food, fullness, hunger, and deliciousness. .This is the first meal for Jiachuan people returning home.

Soon, the car stopped at the entrance of a restaurant. The restaurant was not big, but there were quite a few diners. There was a small wooden signboard hanging on the entrance, with the words "Liuhe Yaochun" written in small regular script.

The so-called "Liuhe Yaochun" also has a name, that is, a bowl of bean curd, a plate of dipped water, a bowl of cellar water is the water for cooking the bean curd, a bowl of rice, a plate of small kimchi, and a small pot of wine. This is collectively called "Liuhe Yaochun".Of course, with the changes in the dietary structure of residents, meat has also begun to be introduced, mainly divided into "big steamers" and "small steamers".

"Big steamer" refers to a plate of steamed vegetables, which are steamed in a large steamer with a diameter of more than one meter. Generally, two large steamers are stacked together and can hold seventy or eighty dishes of steamed vegetables. The shape of the centimeters is mainly sweet and salty. There are no more than eight slices of meat on each plate, which is just enough for one person to eat.

"Small Steamer" is also called "Bai Long Long Er", which is actually a small steamed meat in a small cage.

A wooden basin is turned upside down on the cauldron, and several steam holes are drilled in the wooden basin. On each steam hole is a stack of small steamers. The steamer is only the size of a small bowl. The dishes are different, generally there are steamed fatty intestines, steamed pork ribs, steamed beef, and steamed mutton. Diners can choose according to their own taste.

Another feature of the small steamer is the technique of Xiaoerge.

Each stack of steamers has to control the heat at any time. The control method is that the younger brother will adjust the cages on the upper layer to the lower layer for a while, and then adjust the cages in the middle layer to the upper layer. It is all controlled by memory and timing to ensure that each steamer "Bream cage cage" tastes just right, neither runny nor dry.

The little brother's movements are crisp and neat, like flowing clouds and flowing water, which amazed the diners.

The "Liuhe Yaochun" shop was booming, so they even set up small wooden tables on the side of the street. A fat man dominated a small table. Seeing Li Junge and Wang Congjun get off the car, he quickly got up and greeted them.

"Hahaha, pig bug, why did your baby gain weight again? Now it really lives up to its name." Li Junge immediately burst into laughter when he saw the person coming.

Zhu Erchong's name is Zhu Chao'an, and he is also a classmate of Li Junge. His family owns a construction company. After graduation, he worked in the family's company. Now he is considered a small celebrity in Jiachuan County.

Li Junge received him several times when he was in Yuzhou, and introduced him to several design colleagues. He occasionally helped review drawings, design community gardens, etc., and did not discuss money. Every time it was just a matter of a few bottles of old wine. They both thought that they could make friends with each other, and their friendship after graduation was deeper than that in high school.

Zhu Chaoan smiled bitterly at Li Junge and said, "Hey, I feel inferior every time I see you two. There is almost no way for fat people to survive in this world. You said that Baba Wang and I are doing receptions every day. His baby is not long. I But it’s like blowing air, it’s not infuriating!”

The three of them didn't take a seat, but went straight into the store and began to mix bean curd with water.

There is also a particular point here. The Jiachuan Liuhe bean curd dipping sauce is very complicated. The soy sauce is boiled with spices. In addition, there are minced shallots, minced ginger, minced garlic, minced kohlrabi, dried chili, bad chili, fried chili, sesame oil, and pepper oil. , lettuce oil, wood pulp seed oil, chili oil, coriander, cornus coriander, spiced oil, sesame, ground peanuts, pork stew, chicken essence, monosodium glutamate, salt and other condiments, and there are twenty or thirty kinds of sugar.

Due to the variety of seasonings, the tastes that can be produced are also very complicated, so the owner of the bean curd shop usually only makes a bottom plate, which is the few seasonings that everyone will use, and the rest are added by the diners themselves.

It is also a major feature of Liuhe Douhua.The dipping dish made by old diners has a long aftertaste, which is far from being comparable to new diners.

The three of them are old Jiachuan, familiar with each other, and chatted while adding seasonings to their plates, Zhu Chaoan said: "Erpi, how long are you going to stay when you come back this time? You haven't been back for several years. "

Li Junge picked some cornel coriander and put it on the plate, and said, "I don't know, anyway, I quit my job in Yuzhou, and I'm going to take a good rest, I think at least half a year."

Wang Congjun said: "Actually, it's not very exciting to work in big cities. We always say that our pace of life is slow. In fact, people in big cities have to waste two hours a day in traffic. We just spend these two hours on leisure, so it seems It's just slow, hahaha..."

"Now the county is developing well, and many migrant workers are unable to return home. I heard that there is a shortage of migrant workers in Guangdong Province. I have contacted the labor export company in the county several times this year, but the county still cannot organize them. Enough manpower."

Zhu Chao'an also said: "That's right, what can't be done, don't say anything else, with your ability, brother, if you are willing to submit to my company, why can't a deputy always get away. Erpi, do you think about it?"

Li Junge said: "Let's talk again, I'll rest for a while, if I don't go out anymore, maybe I will rely on you, brother."

The three returned to the table with dipped water and sat down. The boss had already served three bowls of bean curd and three bowls of rice. When the core is removed, put it in a steamer and steam it. This kind of rice is loose and fragrant, and the grains are separated. It is suitable for bean curd.

Douhua is gall water bean curd, which is made by using "Danba", that is, the residue after salt is extracted from brine, dissolved in water as a coagulant, and solidified when poured into soy milk. In line with the taste of Jiachuan people.

Li Junge picked up a piece of bean curd, dipped it in water, put it on the rice, took a bite into his mouth, chewed it for a while with his eyes closed, and then opened his eyes and said, "Lettuce oil, cornus coriander, um, it's all in dreams." It’s been a few times, but the taste of my hometown is still good.”

Whether you are a regular eater or not, you can tell by looking at the dipping plate after a meal. The more you eat, the drier the plate will be, so as to ensure that the dipping water has the same concentration from beginning to end.

But for new diners, the more they eat, the thinner and thinner they are, until the plate is full of crushed bean curd and cellar water, and the salty taste is gone.

Zhu Chao'an was full of sympathy, and said in an unpleasant way: "Look, look, what kind of torture people are in the big cities, eating bean curd rice is like crying."

Li Junge stared, "Get out, I'm eating nostalgia, you don't understand."

Wang Congjun ordered two more steamed fish cages, one salty boiled white, and said to Li Junge and Zhu Chao'an, "I have to go to work, so I can't order a single bowl, do you two want some?"

Liuhe Douhua Rice originated from the Yanbang. After a rest in Jiachuan, the Yanbang went west to Yunnan, south to Guizhou, and east to the Three Gorges. Neither road is a good one.

It was very early in the departure time and the weather was cold, so two taels of white wine are usually served with meals, one is to keep out the cold, and the other is to be strong, so it is also one of the customs here to pair early bean curd with wine.

Drinking it for one person is called "Zao Dan Bowl", and for two or more people it is called "Thun Dou Jiu".

People in Jiachuan live a leisurely life, and it is common for them to come out for breakfast at [-] o’clock. In the bean curd restaurant on the roadside, you can often see old men having a sip of bean curd, a sip of wine, and a breakfast until noon.

Li Junge said: "Let's forget about it today. I have to go home by boat in the afternoon. I'll be dizzy after drinking wine."

(End of this chapter)