Riding the wind of rebirth

Chapter 1683 It’s Really Bitter

In addition to whitebait, another specialty dish is drunken shrimp.

The drunken shrimps are made from small lake shrimps from Qionghai Lake. They are raised in clear water, and after the mud and sand are spit out, they are scooped out and put into a large glass bowl. Pour in white wine and cover the bowl. After the small lake shrimps become drunk, they are mixed with soy sauce, sugar, vinegar, salt, ginger, onion, garlic and other seasonings. When you pick them up with chopsticks, the shrimps are still moving, and you can eat them fresh.

There is also fried meat. The initial preparation method of fried meat is similar to that of Sichuan bacon. The fat and lean pork belly, front meat, etc. are marinated with spices and salt, and then air-dried on the surface after marinating.

The next step in Jiachuan's processing is to send the meat to the smoking shed to make bacon. The method here and in Yazhou is to cut the meat into chunks of about one and a half pounds, fry them in a pan, and after further removing the moisture, put the meat and oil into a jar. When you need to eat it, you can boil or steam it.

This meat is particularly delicious. The texture is different from bacon and is somewhat similar to the softness of braised pork.

In addition to these Han specialties, there are also several Yi specialties at the banquet.

Just like what Erbilji said, "Without Gan Gan wine, talking is boring, and without Tuotuo meat, it's not like entertaining guests." The Yi people's most outstanding signature dish is of course Tuotuo meat.

Tuotuo meat is made from piglets weighing less than 30 kilograms. After the piglets are killed, they are put into a fire and burned until black. Then they are dragged out, the hair is scraped off, the piglets are cleaned, and the meat is cut into pieces of 100 to 200 kilograms and cooked in water.

Do not add any seasoning when cooking. When it is 70% to 80% cooked, take it out and put it in a winnowing basket. Sprinkle salt, chili powder, Sichuan pepper powder, litsea cubeba sauce and other condiments on it and stir it. When every piece of meat is covered with seasoning, it is ready to be served.

There is also a dish called cold-mixed tree beard. This dish is eaten a lot in Lianhe Township, Zhouzhi. It is actually a lichen plant, a symbiotic organism of jungle fungi and algae. In ancient times, it had two nice names, "pineneo" and "nvluo". Legend has it that taking it can prolong life. Together with Polygonatum sibiricum and Polygonum multiflorum, it has become a semi-myth.

In fact, this is just a common dish in the mountains. It is blanched and dried, soaked in water when eating, and then added with alkaline water to continue soaking to remove the astringency. Take it out, squeeze out the water and mix it cold. It is a refreshing side dish.

Of course, there can't be too many authentic Yi dishes for entertaining guests. Many of the seasonings in the dishes, such as the Litsea cubeba used in TuoTuo meat, the mint leaves in the cold-mixed tree beard, and the bitter buckwheat cakes dipped in honey, may not be something that foreign guests can get used to.

Fortunately, stir-fried porcini, stewed mushrooms with old hen, and roasted suckling pig over wood fire are basically recognized by everyone for their deliciousness.

"It will take another two months for Liangshan to start producing mushrooms." Li Yutang enthusiastically introduced the dish to Zhou Zhi: "Now we can only use dried mushrooms soaked in water instead, you can try it."

"This fish is a wild fish from Qionghai Lake. Usually, except for a small amount of fishing by the hotel and the small fishing village opposite, you can only fish when the sea opens. You must come back to play when the time comes. The state will be very lively."

"It seems that Elbow is quite used to our food here." Liu Mei'e said with a smile: "He is not afraid of fried sandworms. People like me who were born and raised in Liangshan dare not eat them."

"Come on, let's have a drink together first. We welcome college students like Elbow to come here to find projects and give us suggestions."

There is no impenetrable wall in the world. If one really wants to investigate a person, it is actually not difficult given the resources Liu Mei'e and Li Yutang have within the system.

Zhou Zhi is still a student after all. Although he deliberately keeps a low profile, he is actually quite famous in Shu University.

Of course, his achievements are famous for different things among different groups of people.

In the Chinese Department, he was best known for replacing Professor Gu to teach the elective course "Oracle Bone Appreciation", and for preparing to complete his undergraduate studies in two years. Thirdly, he had been publishing substantial papers.

In the Computer Science Department, he is best known for proposing the idea of ​​the Hanwen large font library and making it a reality. Based on this research and development foundation, he developed a series of valuable tools, pointed out several valuable research and development directions, and finally developed a technology company that has business dealings with overseas IT giants.

In the history department, he was an expert in restoring paper and silk artifacts. He not only restored many important cultural relics on campus, but also donated many cultural relics to museums. He also helped the Palace Museum, the National Museum of China, Rongbaozhai, and even demonstrated his skills overseas, earning a great reputation for the Shu University Museum. In fact, these are just the general impressions of people who don't know much about the situation.

Liu Mei'e is from the education system, so the people she asked were of course able to tell her more. For example, several modern buildings at Shu University were obtained through her connections.

For example, he contacted the laboratories of Microsoft and IBM through the UNICODE organization and Li Leshan.

For example, the two big prizes that Shu University recently won - the Seikado Digital Library Project and the Confucian Collection Project - were all his contributions.

The most important paper among his papers was not about Chinese at all, but about "Software Engineering Management" and the engineering management software developed based on this guiding ideology.

He was the one who established the Three Gorges Cultural Heritage Protection Fund, and used it as an excuse to get a large donation to the Shu University Museum, which directly rose to a higher level.

Those who donated money to set up the foundation can basically be understood as his connections behind him - AXA Fund, Qi Yan Group, Hongsheng Group, Jin'an Group, Jinli Group, Huahong Group, Zhou Liuniang Food Group, Hengxing Convenience Store, Hanhai Art Company...

Either they are great old brands, or they are new companies that are gaining popularity.

Li Yutang also found out the legal representative and decision-making composition of Zhou Liu Niang Non-staple Food Group through his colleagues from the State Administration for Industry and Commerce and the "Provincial Industrial and Commercial Enterprise Network Verification System" which had just been put into operation, and found Zhou Zhi's name in the shareholder column.

Considering the legendary process of this company's rapid development from a family workshop to the leading non-staple food processing enterprise in the southwest region, Zhou Zhi's identity as a shareholder to a great extent proves the authenticity of the fact that the chairman of the group is his aunt and the general manager is his cousin's wife.

Li Yutang didn't quite understand why such a person would want to go to Lianhe Township to suffer hardship. However, judging from his achievements in culture, it was hard to find any other explanation except what he said about wanting to collect and explore the Bimox culture.

After all, during his inspection of the Three Gorges, he discovered national treasures - the Three Holy Avatamsaka statues made of dry lacquer and hemp from three clay statues from the Northern Qi Dynasty, which was also a sensational news.

It’s just that the discoverer and the young man in front of me were not connected before.

Now that he knows all this, it is impossible for Li Yutang to not take it seriously.

"Thank you, Brother Li. Rather than saying it's a suggestion, it's more like some ignorant thoughts that are not realistic." Everyone raised their glasses and clinked them. Zhou Zhi then said, "Of course I'm very happy to be valued by the state. I'm even a little flattered."

"The mushrooms in our autonomous prefecture are good," Li Yutang said, "but it is difficult to convert them into economic benefits."

"Especially at the beginning of the rainy season, a large number of wild mushrooms are put on the market. The Yi villagers pick the mushrooms from the mountains and spread them out along the street. At a glance, all you can see are baskets of chalwa and big shredded mushrooms."

"But how can we consume so much? Apart from the precious chicken mushrooms, porcini, chanterelles, and a few species of shimeji, the rest are what we call 'miscellaneous mushrooms', which are usually sold for one yuan or two yuan per pound. A basket of 50 pounds of mushrooms is sold for half and rotten. After deducting the round-trip fare, there is only a few left for the villagers."

"You should have experienced the life of our Yi people in Lianhe Township. It is really hard..."

(End of this chapter)