Riding the wind of rebirth

The reason is simple. The main contradiction in the current society is the contradiction between the people's ever-growing material and cultural needs and the backward social production.

Everyone used to think that goulash was the ceiling of gourmet food, and that eating goulash was the best life. Now it seems that this view needs to be corrected.

Food is not only a material civilization, but also a spiritual civilization. It is no wonder that Zhuozi’s cookbooks are selling very well overseas. It is a bit like "flowering inside the wall and fragrant outside the wall". The reason is that the level of food and beverage in China is still not good. At the same level, most of the domestic people don't even know that there is such a delicacy in our country.

It's just that doing this is not a bit contrary to the style of hard work and simplicity?
Seeing Zhang Yuanfu winking at Zhou Zhi constantly, Zhou Zhi couldn't help being amused: "Hu Chu, 'Fuli Duck' was also lost, and it was copied for 'Deyue Tower' later? And the story of "Gourmet", The two movies let people all over the country know about Suzhou cuisine."

The two films mentioned by Zhou Zhi in the early stage of reformation were based on catering. A comic story of life's worth.

"Gourmet" is adapted from a novella written by Lu Wenfu. The novel tells the ups and downs of Gao Xiaoting, a revolutionary cadre, and Zhu Ziye, a capitalist, for more than forty years.

The novel mainly writes about the history, life experience and spiritual outlook of a person who takes delicacy as a profession to "eat", describes "eat" as a specific cultural form, and excavates its social and historical significance.

Among the two characters in the novel, Zhu Ziye embodies an elegant culture, but this elegance is based on an exploitative way of life;
Gao Xiaoting is a self-reliant laborer, but he has shown a certain degree of ignorance.

The novel tries to explore whether the "good" side of the two characters can be finally unified through the images of these two characters who are both opposite and unified, that is, whether the elegant cultural form and the healthy way of life can be unified. Whether it can become an ideal life problem.

Because of the unique perspective and profound meaning of the material, this novel was very sensational that year and won the National Excellent Novella Award.

The movie is far from the depth of the novel, but several of the dishes and the understanding of food are also conveyed to the audience through the characters, which is quite brilliant.

"I remember my dad finished watching "Little Deyuelou", and when he came home, he muttered that people in big cities are really happy, and ducks can be eaten whenever they want, but at that time, we could only eat one meal every Saturday. Meat."

"So this table looks like a luxury now. If we put it in Hong Kong Island or Singapore in another environment, is it still a luxury?"

"And according to the momentum of our country's GNP doubling year after year, it won't take too long to catch up with them."

"There are two ways to solve conflicts, one is to solve one when you encounter one, and the other is to plan ahead. I believe that when my dad watched "Little Deyuelou", he certainly couldn't believe that he would be able to solve the problem. The day of roasting duck and eating it casually is the same as we can’t believe now that one day we can go to a restaurant and eat a dish of shark’s fin and sea cucumber at will.”

"Hardness and simplicity are the traditions of our Sichuan cuisine. Cooking the yellow-throated rabbit's head, chicken, and tripe into gourmet food is our forte."

"It doesn't mean to record and inherit Nantang's official cuisine, but to deviate from the hard and simple style, because we are also vigorously developing Jianghu cuisine!"

"What is quack cuisine?" Lao Hu turned his head and asked Zhang Yuanfu.

"Uh, this..." Zhang Yuanfu was dumbfounded, he had never heard of this word before, so he turned his head and asked Zhou Zhi, "You tell me about it, elbow."

"To put it simply, the cooking technique is rough and heroic, the ingredients are full, and the taste is rich. It is the most popular dish among the diners who are 'crashing food'."

"For example, the 'Maocai' in Shudu, the 'Laifengyu' in Yuzhou, the 'Delicious Rabbit' in Yandu, and the 'Buffed Beef' in Jiazhou are all local characteristics that have gradually emerged over the years. The dishes are well received by everyone.”

"There's also taro chicken," Tang Qi said.

"The garlic catfish in Longquan Town counts." Little Leige added.

"Our grilled fish and mutton in red soup must also be counted?" The godmother also joined in the fun.

So everyone started talking about it, and soon Maoxuewang, dry pot fat intestines and other dishes were also dug out.

It was Chi Xueli who was the happiest to hear it, thinking that the elbow is pointing at me, so there are so many materials for eating.

Zhang Yuanfu also understood that the elbow was pointing at me, and said with a smile: "Hot and double crispy! This dish was developed by several teachers in our school on the basis of the traditional hot belly. I mean, I'll make it out for everyone to try."

"I'll have to follow and see," Zhou Zhi got up and apologized with a smile, "Stir-fried belly has always been my pain, so I have to learn a trick."

The godmother was a little speechless, so she had to raise the cup to smooth things over: "This kid just likes to scratch on these, but fortunately, he also scratched out a few books, enough to set up this table for us."

Everyone laughed and expressed their understanding. If you are not such a serious foodie, you can't write a book about foodies, right...

Hot and crispy, it is a quick-fire dish made with pork belly and chicken gizzards. In fact, the recipe is not complicated.

Remove the tendons from the pork belly, and shave it into "lychee pieces" with a knife.Cut the chicken gizzards in half, remove the inner shell, remove the ribs and skin, wash the pieces, and shave them into "shuttle grids".Then put the belly and gizzard into a bowl, add Sichuan salt, soybean powder, and cooking wine evenly.Thinly slice the magnolia slices into small pieces.Wash the tender celery and set aside.Add monosodium glutamate, pepper, three points of Sichuan salt, four qian of water soybean powder, and five qian of fresh soup into a bowl to form a juice.

"The frying pan must be broiled first, then put it on high heat. Use lard to fry this dish. When it is [-]% hot, put the belly, gizzard pieces, ginger and garlic into the pan, fry quickly until the loose seeds turn white, and cook with cooking wine. , add magnolia slices, celery, and shallots, stir-fry a few times, cook a small amount of white wine, cook the juice, and turn the pot."

This dish was cooked very quickly, and Zhang Yuanfu fried the dish while speaking.

Zhou Zhi was pinching his watch, and then rolled his eyes: "40 seconds, that's useless, and the natural gas fire at home, I'm afraid it won't be cooked well."

"Huoxiao also has a way of doing it." Zhang Yuanfu is used to it, obviously after rigorous training, he cleans up while cooking, instructs his apprentices to take out the dishes, and starts to wash the pot: "Huoxiao can also be cooked with stone."

"What is stone cooking?" Zhou Zhi had never seen it before.

"Stone cooking is actually the method of your Xiaohe gang. Wash the pebbles and heat them in an oil pan. When the inside and outside are evenly heated, put the stones into a clay pot for later use."

"Fry the ingredients in the pot until they are half mature, then pour them into the pottery pots and stones, and then drizzle with hot oil to make them crispy and tender."

"That's true!" Zhou Zhi applauded and laughed, "As long as the thinking doesn't slip, there are more solutions than difficulties! It's just that it takes a lot of effort to pick up stones and wash them."

"Our school uses glass beads." Zhang Yuanfu is clumsy when dealing with people, but he is very smart when it comes to cooking: "The effect of glass beads is better than that of stones."

"Absolutely!" Zhou Zhi had to give two thumbs up: "A master is a master!"