Go back to the valley to farm

Chapter 205
Chapter [-] Sichuan Cuisine Master
At noon the next day, Wuxi No. [-] arrived, and Liu Chengxian was the first to get off, supporting a fat old man.

Li Junge hurried forward to greet him, but Liu Chengxian scolded him as soon as he saw him: "You're a fucking bastard, you're so stupid, you told me that you were going to die a long time ago! Brother, you are wasting all your energy looking for ingredients!"

Li Junge said: "I'm really sorry, Brother Cheng, my dozens of acres of land is intended to supply my farmhouse entertainment. After all, it's not a thing to guard the wasteland and sell vegetables to eat, isn't it? I only found out about this yesterday. Have you had lunch? ?”

Liu Chengxian said: "Lunch must be Sichuan bean curd rice! Come on, let me introduce you. This is my master, a master of Sichuan cuisine, Jin Shang. My master was Zhang Daqian's private cook back then. Our lineage inherits Sichuan cuisine. The Fu Cuisine combined with the Dahe Gang, in the two branches, my masters are all like this."

After finishing speaking, he gave a thumbs up.

Li Junge said: "Zhang Daqian is not only a master of traditional Chinese painting, but also a big foodie. There are quite a lot of people in Shudu about his cooking. During the Anti-Japanese War, all universities moved to Jiazhou, Shudu. People in the cultural circles especially like to live in other places. It’s autumn wind, Mr. Jin, isn’t it like this?”

Jin Shang smiled and said, "Yo! Little brother, you all know this? But most of those Longmen formations are based on rumors. Usually, Master Zhang said to my dad 'I want to eat beef today' and it's done. My dad is busy with the rest. Haha Ha ha!"

Li Junge smiled and said: "It seems that this celebrity anecdote can't be inquired about by the person involved! It's boring! Grandpa Jin, don't be so polite, you can just call me Piwa, and I feel uncomfortable calling me little brother."

Jin Shang said: "That's okay, Piwa, are you raising wild geese?"

Li Junge said: "Yes, it is a swan goose to be precise, but it will have to wait until next year to become a commercial goose."

Liu Cheng didn't see Yu Xiaorong before, so he couldn't help asking, "Hey, where is Yu girl?"

Li Junge said: "We got some rice to sell on the website, but Yu girl pretended to be a netizen and bought two bags. After taking it for testing, she said it was selenium-enriched rice. So I went to Miao village with a professor from the Agricultural University to investigate."

Jin Shang and Liu Chengxian were overjoyed and said, "You still have selenium-rich belts here?"

Li Junge said: "Xuantianya is almost inseparable, because both Wujinxuemi and Jiulixiang have been tested, but we in Lijiagou don't know yet, we have to wait for Professor Yang to come down to investigate after finishing the Miao Village."

Jin Shang said: "Wait a minute, Piwa, do you think this Wujin blood rice is a kind of purple glutinous rice? If you don't remove the rice skin, it's like cooking porridge in a casserole with brown rice?"

Li Junge said: "That's right, that's how Miao people cook porridge. They use coal sand pots to cook it. In Lijiagou, there are usually sick people in the family, mothers and children, and they will find some to cook porridge."

Jin Shang grabbed Li Junge: "Let's go, let's see Mi first!"

Liu Chengxian was surprised and said: "Master, didn't you say to look at the vegetable field first?"

Jin Shang said: "You don't know. Back then, there was a division commander in the Sichuan Army who fought bravely in the Anti-Japanese War. He was seriously injured. After losing a lot of blood, he would not be able to take care of him. According to today's terms, he has aplastic anemia and low hematopoietic function."

"After Master Zhang heard the news, he invited this teacher to his residence, took out a bag of rice and asked my dad to cook porridge for him every day in a coal sand pot. After a month, this teacher miraculously recovered."

"My dad only listened to it at the time, and only remembered that Master Zhang said that the rice was called 'blood rice'. Later, the master went to Taiwan, but my dad didn't follow him. Over the years, he searched everywhere, but he couldn't find this magical rice. Mi Lai, I always regret it!"

Li Junge nodded and said: "That's probably true. I thought Xuantianya Wujinxuemi was rarely seen by the world. It turned out that it had appeared in Master Zhang's residence as early as four years ago!"

Jin Shang smiled and said: "Master Zhang is a famous person in my Shuzhou, a big foodie. Those who admire him know that he is good at it, and they also like to collect all kinds of rare ingredients for him. Back then, in his house, Xikang's Cordyceps, Huang Sheep, XZ's snow lotus, yak tail, and even the red flowers from XJ are given by people every year, so it's not surprising that there is this blood rice."

When they came to the farmhouse, Li Junge asked Liu Sanwa to take out both kinds of rice, and let Jin Shang and Liu Cheng take a look first.

Jin Shang picked up the Wujin blood rice, rubbed it, picked up the plate and smelled it, and said, "It should be ready, Xiao Liu, right? Then please boil it for us according to your method here, and we will come back to taste it at night. "

Liu Sanwa complied, and then Li Junge took the two of them to see the vegetable field.

The autumn vegetables in the vegetable field have been growing for more than two months, and many of them have entered the harvest season.

Peppers, lettuce, mustard greens, lettuce, and cabbage are all ready to be harvested, and radishes, carrots, garlic sprouts, and soybeans are growing very gratifyingly.

Li Junge was quite embarrassed: "The plants are all common goods, mainly for farmhouse entertainment. I haven't had time to build a greenhouse, and they are all seasonal varieties. I haven't had time to produce off-season vegetables."

Liu Chengxian laughed loudly: "What I want is seasonal dishes! My master's private restaurant, how can it be possible to get things like greenhouse vegetables."

Li Junge doesn't understand now, what do you mean?How did Liu Chengxian tell Wu Zhiqiu the opposite?
Seeing that Li Junge was a little confused, Liu Cheng first explained to him: "The rich people nowadays are more and more particular about their lives. Now when they eat a dish, they must pay attention to the season. They think that off-season vegetables violate the weather and are not suitable for health preservation." The way. Most of the people who can come to my master's private restaurant are these people. So it's really difficult to find ingredients for me and my master."

Li Junge sighed and sighed: "You city people are hypocritical! When we use farmyard manure, you want to promote chemical fertilizers. We use chemical fertilizers, but you want us to use farmyard manure; when we grow seasonal vegetables, you want to buy out-of-season ones. When we have got the greenhouses, you will buy seasonal ones again! Isn’t this torturing us!”

Liu Chengxian said with a smile: "I don't recite this pot with my master. It is guided by the group of nutrition experts and health experts. We are the cooks. We will cook what others want to eat!"

Li Junge asked: "By the way, I still want to ask, is this old man still not retiring at such an old age? Why did he even set up a private restaurant?"

Liu Chengxian said: "The chef, like all walks of life, is divided into many layers. The bottom one is like Liu Sanwa, who cooks around the pot every day; the upper one is the chef of the restaurant, who manages a restaurant. In the kitchen of a small restaurant, in addition to the head chef, there are also apprentices to direct his subordinates; the third floor is the executive chef, who basically does not do it himself, but is only responsible for management and giving guidance to the chef.”

"My master is a figure on the top of the pyramid. His disciples are generally at the level of executive chefs, or the boss of a restaurant. His daily work is to help the restaurant arrange dishes and arrange banquets according to the strength of the restaurant's chef team. , I usually summarize the recipes of the cuisines by myself, and occasionally develop some new dishes.”

After finishing speaking, he stretched out two fingers and said in a low voice: "Only our Hongbinlou, the annual consulting fee for the old man is this amount!"

Li Junge exclaimed: "It costs 20 yuan to move your mouth? It's amazing!"

Liu Chengxian said: "What 20, 200 million! This is still the disciple's price. When outsiders come to ask, a dish is the amount you said!"

Li Junge: "I rely on it!"

Looking at the fat old man squatting in the vegetable field to inspect the lettuce, he is really a man!
Liu Chengxian said: "Don't think that this is easy to do. Without decades of industry experience, a full grasp of the traditional context, and a deep understanding of the changes in eating habits over the past few decades, it is foolish to want to develop a new dish! There are only more than 3000 traditional Sichuan dishes, let alone cooking, a dish has a thousand words, please memorize these 300 million words first!"

"New dishes must have the spirit of the cuisine, that is, the essence. You can't talk about the color, smell, shape, that is at least a must! You have to find the traditional soul from the new dishes, and you can find it in this cuisine. The reason is that if you want everyone to eat a new dish, you have to praise it as 'authentic Sichuan cuisine'! Only when it reaches this level can this dish be passed down with confidence, otherwise it will be short-lived and cannot be included in the list."

Li Junge nodded and said: "This is 'technique has advanced', similar to calligraphy. No matter what font, there must be a set of brushwork and composition. The brushwork and composition come from inheritance, and there are only a few innovations on the basis of inheritance. , but the characters that come out can not only conform to everyone's traditional aesthetics, but also make people feel that it is a refreshing new style of calligraphy, and only such people can be called calligraphers."

Liu Chengxian listened happily, and clapped his hands in praise: "It's really easy to talk to you, that's what I mean! I have explained this truth to so many people, but no one can understand. They all think that I am flattering the status of the chef. In the future, I will Just take your statement and explain it to them!"

Li Junge continued: "It's not impossible to completely break away from Chen Ke and start a new stove. That's the way of Western modern art. All expressions are summed up by oneself. Who can do this is not a rare talent in a hundred years? And all of them It takes several generations of followers to complete the inheritance before it can be finalized. Calling yourself an innovation with just a few strokes is not innovation, it is ridiculous!"

Old man Jin stood up after finishing the dishes, laughed loudly and said, "Pi Wa can see this layer, which is already amazing. The reason why the old man wants to build a private restaurant when he is old is because he is afraid that he will not touch the stove for a long time." I got my hands dirty, and secondly, I want to explore again. The deeper I get into this industry, the more I feel that there is still a long way to go! As you said, as long as I can add one or two strokes to the Sichuan cuisine , the old man's life is worth it."

Liu Cheng first asked: "Master, how is Piwa's vegetable field?"

The old man Jin said: "There is no problem with the vegetable field. It has not been treated with chemical fertilizers or pesticides. It is very good to grow like this. Let's pick some back and taste the taste. It is reasonable to say that the vegetables grown in this way are not bad. As for the exaggeration like that girl Yu said, could it be related to water and soil or species?"

Li Junge could not say that the space improved the variety, but only said: "This is some local varieties that I collected back this year. Many of our local varieties are not known to the outside world, such as fried stalk green vegetables, oh, they are made of sprouts. The 'Erping Pile' seems to have not been planted except in Manzhou, Yizhou. There are also Wujinxue rice and Jiulixiang, which seem to be the same."

This explanation made the old man Jin feel that it was reasonable, so he nodded and didn't go any further.

(End of this chapter)