Riding the wind of rebirth

In addition, there are Liu Yu's "Smoke and Water" and Xia Chang's "Ink Bamboo Scroll". Zhou Zhi has only seen it in a picture album. He has long wanted to study it, but because it is rare to see it, of course he can't do it now. Let it go.

As for Tang Yin's "Scroll of Bush Xiao", Shen Zhenji's "Scroll of Viewing Waterfall in the Autumn Forest", as well as the secret color porcelain and celadon that the painters of the Qing Dynasty and Zhou Zhi originally wanted to see, they really didn't have time to take care of it this time, so they had to I made an appointment with Chen Shaochong and Duan Qihong to watch it next time.

Chen and Duan naturally agreed wholeheartedly. They were greatly favored by Zhou Zhi today.

Zhou Zhi took action to restore the most important "Spring Mountain Picture" in the Suzhou Museum to its best condition, and also spared a "Dragonfly Picture of Ru Ye Ruixiang", and also planned a restoration plan for other treasures in the collection. If it really follows the "market rules" "If you come, you can feel comfortable receiving one hundred thousand yuan.

Therefore, Chen Shaochong invited Zhou Zhi to the famous Gusu Restaurant to eat the most authentic Subang cuisine no matter what.

Gusu Hotel is a rare old four-star hotel in China. It opened in 1958. It is adjacent to the Master of the Nets Garden to the west and the Grand Canal to the east.

Yao Chong was very happy: "The person who picks Xiao Cong like this will have a lot of blood bleeding today."

Jiangsu cuisine is also one of the eight major cuisines in China. It pays attention to the original soup, sweet taste, knife skills and details, and also pays great attention to style. The presentation and decoration of many dishes in New Sichuan cuisine are actually learned from Jiangsu cuisine.

A few must-order dishes are squirrel mandarin fish, braised puffer fish, cherry meat, duck blood and vermicelli soup, salted duck and braised duck double combination, crab meat lion head, soft pocket long fish, Wensi tofu...

There is also a particularly interesting dish called General Crossing the Bridge.

The general crossing the bridge is actually a snakehead fish. The snakehead fish is so ferocious that it is known as the "General in the water." A snakehead fish is made into two dishes: fish in milk soup and fried fish fillets. One fish and two are eaten, which is called crossing the bridge.

Although Zhou Zhi is greedy and likes to eat good food, he is not picky about taste. No matter which cuisine, as long as it is good, he likes it.

Jiangsu cuisine is located next to the Grand Canal and is obviously influenced by Huaiyang cuisine. It pays attention to using the original flavor to season freshness, is good at blending with sweetness, and is very sophisticated in seasoning.

It's a pity that Zhou Zhi came out of season. The swordfish season is a bit late, the crab season has not yet arrived, and the pufferfish has finally caught up.

Today's pufferfish does not have the artificially bred detoxified pufferfish of later generations. It is all wild fresh river fish. Gusu Restaurant is very particular about making pufferfish. The master chef kills it in front of the guests, explains it, removes the poisonous internal organs, and cooks it. Taste it yourself first and then serve it to the guests.

After such manipulation, Zhou Zhi, who was not very nervous at first, became nervous, wondering if he would be able to see Jiang Shuyi tomorrow.

There is also something very particular about eating pufferfish. The skin of pufferfish is very rough and is known as a "little shoe-cleaning tool" among fishing friends. Therefore, it needs to be rolled up with the inner skin facing out before it can be swallowed smoothly.

After experiencing it, Zhou Zhi felt that the taste of this dish was not that amazing. Compared with the crab meat lion head, soft pocket long fish, and Wensi tofu, it gave him more surprises and fun.

I didn’t know that Su Dongpo would sigh with emotion after eating puffer fish, “It’s worth dying.” Zhou Zhi seriously suspected that it was because there was too little flavoring agent at that time.

Except for this dish, all the other dishes made Zhou Zhi very happy, especially the wine that went with Jiangsu cuisine, which made Zhou Zhi, who comes from a wine country, feel so good.

Zhou Zhi specifically requested to experience a Suzhou cuisine banquet with all beards and tails. Chen Shaochong did not entertain Zhou Zhi with the wine from around his hometown. Instead, he chose the local "winter wine" customized by the Suzhou Hotel in compliance with Gusu customs.

The so-called winter wine is a kind of rice wine brewed on the day of the winter solstice. It is similar to glutinous rice wine, but Gusu Hotel’s customized version also uses osmanthus. The alcohol content is very low, but the taste is mellow, sweet and fragrant. This wine has a lower alcohol content than rice wine and is not intoxicating at all. However, the taste complements the dishes perfectly, allowing Zhou Zhi to truly enjoy a perfect Jiangsu cuisine experience without having his taste buds disturbed by high-alcohol wine.

Both Chen Shaochong and Duan Qihong very much hoped that Zhou Zhi could stay in Suzhou for a while. Duan Qihong even asked about Zhou Zhi's whereabouts after graduation, meaning that if Zhou Zhi was willing, he could come to work in the Suzhou Museum. By then, the Wumen School of Painting and Yangzhou You can look at the works of the school of painting as you like, and study them as you like.

Zhou Zhi could only say Nuonuo repeatedly, feeling sorry for himself in his heart.

There is paradise above, and Suzhou and Hangzhou are downstream. In another twenty years, Suzhou's development will become the national economic leader. It is indeed a very good choice to be able to do the job you like here.

It's a pity that the person I am now is no longer the person I was in the previous life, otherwise I could spend my whole life doing research in a museum.

It's a pity, it's a pity, I probably won't be able to get Suzhou hukou in this life...

There are many regrets about this trip. Suzhou has a lot of cultural and cultural attractions. There are actually enough opportunities to pick things up on the cultural streets in Suzhou, but there is no chance this time.

Early the next morning, Zhou Zhi returned to Fudan and took Jiang Shuyi with him to visit the master Qiu Lao.

Fudan is a long-established key university, and in recent years it has not been short of money. The housing conditions for teachers are much better than the teacher dormitories in Taohua Village, Shu University.

Qiu Xigui is a master of Chinese studies, and the salary given by the school is quite high. Now Qiu lives alone in a big house worth more than 180 yuan.

However, there are books everywhere in this big house, and almost all the walls are made into bookshelves and bookcases. The dining table in Nuoda's living room is small, but the desk is very large, and there is a circle of chairs around the desk, making it difficult for work meetings. Room-like.

It is estimated that this big desk really has the function of a conference table. Qiu Xigui's temperament is very close to that of Gu Youwen. He wears a clean thick velvet shirt and wears reading glasses with transparent plastic frames. He is slim, gentle, and has kind and soft eyes. When he sees Zhou Zhi, He smiled and said, "My one-character master is here."

This was a joke about Zhou Zhi writing him a letter to correct errors in his paper, but Zhou Zhi was so frightened that he waved his hands repeatedly: "Mr. Qiu, please don't joke with me like this. I'm afraid I'll be struck by lightning when I go out."

"Come in, come in." Mr. Qiu said with a smile: "Oh, there is a beautiful little girl with you!"

"Hello, Mr. Qiu, my name is Jiang Shuyi. I am a fellow student and classmate of Zhou Zhi. I am a freshman in the Department of Foreign Economics and Trade at Fudan University."

"Do I seem to have seen you somewhere?" Mr. Qiu looked at Jiang Shuyi: "Did you ever interpret at the school anniversary exhibition?"

"Yes, the school asked our students in the student union to actively take the lead and help the school work, so I boldly signed up." Jiang Shuyi blushed slightly: "I didn't expect to be selected."

"Yes, yes, I'll just say that I have an impression!" Mr. Qiu said with a smile: "Xiao Jiang's spoken English is quite good. I remember that professor at Columbia University praised you..."

"Professor Rose," Jiang Shuyi said, "East Asian traditional patterns are one of her research directions. It just so happened that I studied female ink drawings with Grandma Zhou Zhi for a while, so I know a little bit about them."