Riding the wind of rebirth

Chapter 1450 Different paths lead to the same destination

"Do you know this person?" Lin Wanqiu asked: "It seems that you have been studying Qing Dynasty calligraphy and painting with the second elder in the past two years?"

Lin Wanqiu's level is not low. She only judged from the calligraphy style inscribed on the rubbings that it was a popular calligraphy style in the Ming and Qing Dynasties. Then based on the chronology of the stems and branches in the inscription, she tacitly calculated that it was a figure from the Shunkang period of the Qing Dynasty.

"This is indeed a famous figure in the early Qing Dynasty painting circle, Xie Bin." Zhou Zhi nodded and said: "Xie Bin was a disciple of Zeng Jing in Putian, Fujian Province when he was young. He was dexterous, capable of coming up with new ideas, and his facial expressions were expressive. He could express happiness and anger with just a few strokes. Shen Shao, Xu Yi, Zhang Yuan and others are collectively called the "Bochen School".

"His paintings learned from the four masters of the Yuan Dynasty, peeking into the secrets of Wu Zhen's brushwork, and innovating ideas in the law. The brushwork and ink he painted are bold, round, hearty, majestic, and the ink and wash is smooth. "The Continuing Collection of Pictures and Paintings Baojian" praised him' Bin is good at writing small portraits. Once he writes, he has no vulgarity... He is the best in the world'!

"'Xianzhen' is the title he gave himself when he entered old age. The Shenyang Palace Museum has his "Returning to the Boat after Storm" which he painted in the 18th year of Shunzhi. The inscription is "Seventy and Nine of Ancient Yu, Immortal" Zong Bin', so he can't be wrong."

"However, the title of 'Guyu Seventy and Nine' was inscribed by him later, because in the 19th year of Kangxi, he and another famous painter Xiang Shengmo wrote the "Green Cliff Splashed Ink Picture" for Lepu. , mentioned that he was seventy-nine years old.”

"Therefore, "Returning to the Boat after Storm" was painted by him in the 18th year of Shunzhi, and then he painted the 'Xianzhen Bin', but he re-inscribed it in the 19th year of Kangxi when he was seventy-nine years old."

"Wow, that's amazing!!" Lin Wanqiu and Li Laosan applauded together: "I even remember these details, it's amazing!"

"That's right!" Teacher Li also applauded: "He also said that he would go to the capital to consult experts, but it turns out that the experts are right in front of him!"

Zhou Zhi, however, couldn't laugh or cry: "This is the trick that Mr. Qi set on me last year when I was appraising calligraphy and paintings in the capital with my two elders."

"He pulled out the painting "Returning to the Boat after Storm" in the album and asked me to determine whether it was authentic or not. Because the painting was a powerful painting, but the inscription was from his later years, and the two did not match, I determined it to be a fake. "

"It turned out to be a post-payment! There is a record of this matter in the stalls of the Qing Palace, but it was made up by Xie Bin in the Hanlin Academy in his later years, under the instruction of Gao Shiqi, a bachelor who was responsible for sorting out Kangxi's calligraphy and paintings. Of course I take this matter I’ll never forget it in my life!”

"Hahaha..." Lin Wanqiu felt relieved and clapped her hands: "It turns out that you are frustrated sometimes too!"

"In front of the second elder, I often feel frustrated." Zhou Zhi also said with a smile. If the second elder had not promoted himself in this way, he would not have been able to improve so quickly when his appreciation level was already very good.

I felt grateful and admired in my heart: "Ms. Qi always wanted to educate me. Although there is a saying in calligraphy and painting that 'one hundred truths and one falsehood are regarded as false', this 'one falsehood' itself must be a correct judgment, otherwise it will be a mistake." It can easily lead to misjudgment.”

"As for "Returning to the Boat after Storm", I was too arbitrary. Although I concluded that the age of the painting did not match the title, I directly concluded that it was a fake without investigating the underlying reasons. This is wrong."

"Many famous ancient paintings and calligraphy in China are not signed. Because of their painting style, later generations often pretend to be the work of their predecessors and deliberately put the artist's name on them, but they get it wrong."

"This is especially the case with famous paintings from the pre-Song Dynasty, when Chinese paintings have not yet formed a clear title format."

"Yes!" Lin Wanqiu couldn't help laughing: "This is really common in Song Dynasty paintings, but I didn't think of it before I said it to you!"

Just like a second-rate academic master compared to a first-rate academic master, there is always a slight difference in scores every time he takes a test, and those little scores, in hindsight, were thrown away due to various reasons and should not have been thrown away.

But it happens during exams, and it happens in every exam. In fact, this little bit of unexpectedness is a true reflection of level. It can even be said that such a level gap may not seem big, but it is extremely difficult to overcome.

After accepting the rubbing inscribed by Bai Heliang, a good meal is definitely indispensable.

Because of their family background, Li and Lin have high requirements for the quality of life, which naturally includes diet.

However, Li Laosan’s idea of ​​inviting chefs from Guangdong and Hong Kong to accompany the ship was rejected by Zhou Zhi. The soil and water support the people, and there are no specialties from Guangdong in Sichuan. Even if you bring all the condiments from Guangdong to the ship, Come on, you can’t cook decent Cantonese food using ingredients from Sichuan.

Just like suckling pigeons and suckling pigs. In today's Shu, if anyone sees this, their first reaction will be to die of plague.

Including plain-cut chicken, it’s less than five months old. Who in the serious Sichuan country can eat these things without growing the taste? !

So Zhou Zhi still asked Zhang Yuanfu to recommend an apprentice.

In fact, real high-end Sichuan cuisine and Cantonese cuisine really have something in common, and Gongfu cuisine, which truly uses high-end ingredients and takes time and effort to prepare, is exactly the same as Cantonese and Hong Kong cuisine in its delicate, complicated and emphasis on bringing out the taste of the ingredients. .

For example, many old restaurants in Yuzhou were very good at serving sea cucumbers. As the first dish of the three major banquets in Yuzhou - sea cucumber banquet, abalone banquet, and chowder banquet, the sea cucumber is stuffed with various fillings. The method of cooking and finally pouring on the thin gravy sauce is very similar to the abalone sauce and sea cucumber in Cantonese cuisine.

As for the steamed sea chowder, the first dish of the chowder banquet, the preparation and the finished dish are similar to Buddha Jumping Over the Wall.

There is also the famous Hibiscus Chicken Slices. Shandong cuisine, Huaiyang cuisine, and Sichuan cuisine all claim that the intellectual property rights belong to themselves, but each has their own reasons. The reason for Sichuan cuisine is that there have been two dishes with hibiscus in Sichuan cuisine recipes during the Tongzhi period. Chicken fillets are very similar dishes - chickpeas and snowflake chicken cheese.

No matter who it belongs to, at least the similarity will be too high to cause controversy.

Or it should be said that after cooking reaches a certain level, several cuisines actually lead to the same goal.

Zhang Yuanfu's favorite disciple is named Huang Lin. Before he came, he promised that even guests who don't like spicy food can still satisfy them. Sure enough, the dry-roasted mandarin fish does not require dry peppers or pickled peppers, but the taste is still meaningful. , the aroma is complex and harmonious, and even a Sichuan food connoisseur like Zhou Zhi cannot help but be amazed.

There are so many dishes that I have written about. Normally, after Zhou Zhi has tasted a Sichuan dish, he can theoretically recite its recipe, but this seasoned dry-roasted mandarin fish really stumped him.

Finally, Huang Lin was called over from the kitchen, only to find out that this kid had put some thought into this dish. Although he didn't need to pickle the peppers because of the guests, he still used pickled ginger to maintain the characteristic lactic acid in the pickled peppers. The sour aroma is also introduced from Northeastern soybean paste, and fermented glutinous rice grains are used to keep the fermented aroma and make it more complex.

After saying this, Zhou Zhi finally understood. In fact, this is a little bit of Northeastern iron pot fish stew technology. This Huang Lin is also someone who loves to use his brain.

After a delicious banquet, the research ship continued its journey and arrived at Zhenxi at three o'clock in the afternoon.

(End of this chapter)