Riding the wind of rebirth

Chapter 256
"Celebrity personal items, has there ever been anything like this in history?"

"Yes, the BJ Palace Museum has collections of Su Shi's Ming Duanshi knotted rope inkstone, Su Dongpo's Mo Miao Duan stele inkstone, and a Congxing inkstone, which is also said to have been used by Su Dongpo."

"Huang Tingjian once collected a fossil of the Chinese Sinian cornerstone, which was processed into a brick shape. There was a white 'stalagmite' in the middle of the stone, and on the left side of the stone was a handwriting of four poems: Nanya Bride Stone , Thunderbolt pressed the bamboo shoots out. Spoon water to moisten the roots, and the bamboo will know when it will be. It is also signed with the word 'Ting Jian', and there is a chapter underneath."

"Is this fossil still there?"

"Yes, now in the National Palace Museum in Taipei."

"in this case……"

"So... this is the biggest leak you have found so far!"

"This is truly priceless!"

Zhou Zhi counted it with his fingers: "Material, knife workmanship, theme, calligraphy, writing, Dasu Ci, seal. All these evidences show that this square seal stone belongs to Huang Tingjian's personal property, right? "

"Actually, there are more." Uncle Si Biao said, "There is also Huang Tingjian's career path."

"What's more, Tianhuang was not a precious stone at that time, and someone just started using it." The fourth cousin said: "As a literati who likes to collect strange stones, Huang Tingjian's color matches his surname, so it is logical to use it to make a seal. things."

"Then this has to be kept well." Zhou Zhi also bought something worth hundreds of millions of dollars. After the initial shock, his mentality has calmed down. After all, even if he starves to death, he can't sell this thing for cash, so no matter how precious this thing is , In fact, it is just a plaything for daily enjoyment.

The ones that are really willing to sell will only be worth tens of millions after more than ten years.

After packing up all the things, Zhou Zhi dragged over two more boxes and said with a blushing smile, "This counts as the appraisal fee?"

One box contained pomelo, and the other box contained radish, cabbage, and bacon. The fourth cousin scolded with a smile: "In addition to the appraisal fee, you also need to consign for you, right?"

"This old man really wronged me." Zhou Zhi smiled and said, "I'm going to the provincial capital soon, I'll bring some things to the provincial capital to dump. I know Manager Fei of Gongmei, so I won't bother you."

"Then hurry up and take it away, and come over early tomorrow to help the cook."

"With my eldest sister around, can I still be needed? Besides, you are so particular about your dishes, I'm terrified when I write recipes..."

"Don't worry, those things that scare you will not be on the dinner table tomorrow."

"... Forget it, I'll send something to my godfather first."

"Old rules, let me appreciate good things for half a month first."

"Old rules, give me a testimonial after appreciating."

"roll!"

Another tricycle was hailed, and Zhou Zhi got out of his fourth cousin's house and went to the cultural center in no time.

Today's cultural center is not small, and the port is also good. It is just above the new highway pier, opposite to Xinhua Bookstore.

The cultural center is similar to a small park, and the entrance is a moon-shaped round door, which is quite rare in various units in Jiachuan.

Entering the door is another stone staircase, and going up is the auditorium, where performances are sometimes held in the county.

On the opposite side are several large houses that have been pierced, similar to the Daxiong Hall of a Buddhist temple. Inside are calligraphy and painting works of some celebrities in the county. Sometimes exhibitions are held here, and now a group of children are practicing calligraphy.

It was a calligraphy and painting class held by cultural people in the cultural center to find foreign water.

On the right is a newly built four-story brick-concrete building, where the warehouse, reference room, and office of the cultural center are located.

Theoretically, the godfather is the deputy director of the Bureau of Culture and Education, the cultural center is also in charge, and the county government office, to use a word for later generations to describe it, is to use love to generate electricity.

It's fine to generate electricity by myself, but I also drag Zhou Zhi to generate electricity together.

But Zhou Zhi didn’t get used to his godfather, he thought it was easy to sort out intangible cultural heritage, ah, it’s still called “traditional skills” now, but Zhou Zhi started from the Jiudou bowl, using the materials from the cultural center, county annals, and the materials collected by his godfather, With the guidance of my uncle, I finally wrote a food essay called "Sichuan Taste".

The 30-word manuscript of the first volume of this book is now on Wu Lingjun's desk, and Wu Lingjun is flipping through it with great interest.

"Here?" Seeing Zhou Zhi dragging two boxes in, Wu Lingjun put down the manuscript: "It's well written, but isn't your story about the origin of hot pot meat going too far?"

"Science popularization is just small science popularization."

Zhou Zhi made several speculations in his article, and believed that there are several theories about the origin of twice-cooked pork.

One is a Hakka home-cooked dish "Green Garlic Smoldering Pork". The green garlic sprouts used in it are also a must-have material for twice-cooked pork.

The second is the records collected by the godfather. In the book "Zhuyu Mountain Fangzabu" written in the Ming Dynasty, there is a Ming Dynasty dish called "Fried Pork":
"Take the cooked meat, cut it finely, put it in hot oil and saute until fragrant, pour it with a little soy sauce and wine, add pepper and green onion, it is best to fry it together with shredded raw bamboo shoots and shredded wild rice."

This cooking method of deep-fried pork is similar to that of twice-cooked pork in later generations.It's just that the watercress is missing in the ingredients, and the side dishes have been replaced by shredded bamboo shoots and wild rice stems from green garlic.

In fact, twice-cooked pork with green garlic is standard in restaurants in Central Sichuan, but there are all kinds of side dishes for fried twice-cooked pork at home. In theory, as long as the vegetables are not water-loving, they can be used as side dishes for twice-cooked pork: dried fragrant, bamboo shoots, fern cake, Dried salted vegetables, young ginger, lotus root, green pepper, celery, garlic sprouts, bear's paw tofu, jicama...

You can also mix and match several side dishes to make it colorful.

For example, Zhou Zhi likes to add sliced ​​ginger and chilli.

As a masterpiece of Sichuan cuisine, the status of twice-cooked pork in Sichuan cuisine is quite clear, but its origin is quite unclear.

Zhou Zhi added another guess—meat sacrifice.

When ancient people offered sacrifices to their ancestors and gods, they would display cooked pork as an offering. This kind of sacrificed pork was generally fat and cut into large pieces. It was boiled in pure water without any condiments.

Jiachuan still retains this custom to this day. The piece of meat sacrificed to the ancestors is the tip of the buttocks or the two-knife meat. It is a square piece and cooked before serving.

The procedure after the sacrifice is completed is Sanfu, that is, people share the sacrifices.This large piece of boiled fat pork in white water has been placed for a long time to complete the etiquette. By the time the meat is divided, it is already cold, and the feeling of eating can be imagined.

Court sacrificial offerings in the Qing Dynasty are a typical example. The sacrificial offering of boiled pork in white water, according to the procedure, the emperor and empress will share the pig spleen, and the ministers will share the pork shoulder and pork kidney. After the distribution, they must be eaten at the sacrifice site.

Thinking of the fishy smell of pig spleen, Zhou Zhi couldn't help feeling that, at least in this matter, the emperors of the Qing Dynasty could be regarded as "leading by example".

In any case, after a few times, some ministers moved their minds and hid the "material cloth".

The cloth is just a veil, but other veils may not be clean, but this veil may be clean.

The top is soaked with salt, soy sauce, and seasoning marinade. When the sacrificial meat is distributed, eat this piece of veil and secretly wipe it while eating. In fact, it is to season the meat.

The folk rules are not so big, so they are not so particular. Therefore, the large pieces of pork used for sacrifices, in the ancient times when meat was relatively expensive, were most likely to be reprocessed after changing the knife, and then "returned" to the pot. , with rich condiments and side dishes, it becomes a delicacy.

(End of this chapter)