Riding the wind of rebirth

Chapter 773
After listening to Li Qiyan's narration, Zhou Zhi and the others breathed a sigh of relief.

In fact, for collectors, exhibiting is also a necessary means to mark the strength and hype the collection.

Collections exhibited at important exhibitions and appearing at auctions from time to time are in themselves a mark of the value of "handed down products", representing the wide recognition of the collection industry, the strength of the collectors, and orderly inheritance.

Therefore, it is a routine operation, and being able to attract potential buyers who are interested in the collection is one of the purposes of the exhibition itself.

"So, Mr. Li himself has no intention of making a move?" Director Wang couldn't help asking.

Li Qiyan didn't pick up on this, just smiled and said: "I'm actually a businessman at heart, some kind of collector, scholar, the former happened to be in the same year, and indeed bought a lot of important cultural relics that came to Hong Kong Island, and the latter studied it out of interest. , the level is not very high, it's all just being promoted indiscriminately."

"So as long as the price of the collection is right, I will still sell it, and in recent years, my business in this area has been taken care of by Le Hai. Generally, it is discussed within the foundation and then sent for auction."

Speaking of this, Li Qiyan smiled: "You also know that I owe many great favors to auction companies over the years, and I have to pay them back slowly."

"It's not necessarily all up for auction." Li Lehai also smiled at Zhou Zhi and the others: "Actually, you should be familiar with the two Qianlong heart-changing vases collected by my father. The buyer was contacted through Haitong Auction Company. It was bought by a mysterious collector in the mainland, and it also caused a sensation on Hong Kong Island."

Wang Limei looked at Zhou Zhi. She knew that the two important cultural relics had returned to China, and that the two bottles were kept in the Miantang house.

But even she couldn't believe that it was purchased by Zhou Zhi privately. She only knew that Wang Shixiang and Qi Gong were behind this kid, and behind the two elders were the shadows of the Forbidden City, the National Museum, the State Administration of Cultural Heritage, and the Institute of Cultural Relics. Whether it is a state action or a private action, she is from the Foreign Affairs Department of the Cultural Relics Bureau, and the specifics are not very clear.

Now the country also likes to do this, which is to entrust more influential collectors to bid for the cultural relics at important international auctions, or to use personal influence and friendship to let people buy them at a more reasonable price. Transfer cultural relics to the state.

In fact, these works have also achieved considerable results, and many cultural relics have been returned in this way.

But now Li Qiyan and Li Lehai's words made Director Wang and Zhou Zhi feel uneasy again.

"Today is Mr. Cai's game, so let's eat and drink." Li Qiyan smiled and said: "I will invite some of you to have morning tea at home tomorrow. Let's discuss this matter in detail at that time."

Cai Nan laughed and said, "Mr. Li's private morning tea is a special feature of Hong Kong Island, and it's hard to get it."

"It's not like this." Li Qiyan smiled and said, "But I was too busy before, so I didn't have time to take it easy."

Just at this time, the food was served, and Li Qiyan had already said that, so everyone had to change the topic to the food.

Local cuisine and Suzhou-Hangzhou cuisine are actually close, both originated from Huaiyang cuisine, and then both developed their own characteristics. Local cuisine has embarked on the road of thick oily red sauce, and Hangbang cuisine has embarked on the path of light sweetness. route.

The chefs in Lingering Garden make all the classic dishes, including buckwheat, braised bamboo shoots, shrimp and pork ginseng, vegetarian duck, bad pot head, drunk crab, white-cut chicken, and braised catfish.

The accompanying wine is Huadiao.

The ingredients come in season, such as drunken crabs. Generally, hairy crabs must be used in local dishes, but Hong Kong Island now uses a small type of sea crab, which Zhou Zhi does not know.

Drunken crabs can also be divided into raw drunk and cooked drunk. The southern part is more cooked, while the northern part is more raw. Now this is cooked crab.

It looks ordinary, but it is actually very particular. Cai Nan is now also inspired by Zhou Zhi, and is writing a food book, but the dishes in it are all kinds of dishes, except for very inland cuisines. Watching AH finally arrive at the capital of Jinmen, that is where he thought of writing.

Now I will introduce these dishes to you in a clear and logical manner, so that everyone can listen with gusto.

Almost every dish here has an explanation. Zhou Zhi asked questions if he didn't understand, and Cai Nan answered casually, which adjusted the atmosphere very well.

During the dinner, Zhou Zhi also told the story about Mr. Wang who ate bad fish fillets that Mr. Ma later told on the show.

In the old season, these big literati are really particular about their food. For example, the fish fillet must be dace from Jinmen, and the day is after the beginning of autumn and before the beginning of winter. The size of the fish must be more than one and a half catties, less than two catties. .

The bad fish fillets made in this way have a "crispy taste". Other than that, it is not called knowing how to cook and eating this dish.

Cai Nan also talked about the saury in the south according to this topic.

If you want to eat saury, you have to go to Chongming. The time must be before Qingming, and you can taste this delicacy [-] days a year.

In addition to making wontons, it can also be steamed, and then the fish and meat are eaten separately, the bones are fried, and the soup is also fried with a grass head.

This is the authentic way to eat the No. [-] delicacy of the Yangtze River, which is "freshly losing eyebrows".

The owner of the Lingering Garden is Li Dezhao. Cai Nan told him before that the white-cut chicken and drunk crab should be cooked separately with their own soy sauce, and now they come here to serve the dishes.

With a plate of choy sum in his hand, he put it on the table, and inquired about the origin of the things: "Cai Gong, the soy sauce and vinegar you brought this time are really authentic. Your dish of mustard greens is also made with the sweet soy sauce made from this Sheng Xinglong soy sauce."

"I also fried a pot of scallion oil bibimbap. In addition to the scallion oil, it is seasoned with this soy sauce. It will be the staple food after the banquet for everyone."

"Huh?" Cai Nan looked at Zhou Zhi: "You said that the old man in your family is good at making soy sauce fried rice, and that this is the best way to open this kind of soy sauce. Isn't that a coincidence?"

Zhou Zhi got up and cupped his hands at Li Dezhao: "I'm afraid it's not a coincidence. It means that Master Li is a great expert and has rich experience in seasoning and matching. It's the best solution accumulated over the years in our hometown."

"Where is it?" Li Dezhao hurriedly said modestly, "This Sheng Xinglong is a specialty of the young master's hometown?"

"Lao Li, sit down and chat slowly. Let's talk about the dishes first." Cai Nan said with a smile, "Why don't we vote and guess which one? Don't rush to eat Caixin. The other two dishes, one is Drunken crab, one is white-cut chicken, and there are two seasonings, one is prepared by the conventional method of Lingering Garden, and the other is prepared with soy sauce and balsamic vinegar brought by the elbow. Let's try the difference and see if you can taste it. "

Huang Zhan said with a smile: "If you throw a pot and hit it, shouldn't there be a prize?"

Cai Nan laughed and said, "The prize... I brought twelve bottles of elbow soy sauce and vinegar, so the winner will get a bottle of soy sauce, and the loser will get a bottle of vinegar, how about it?"

Everyone agreed, and then began to taste.

In addition to using Huadiao wine, various spices and sugar, drunk crab is the most taste-testing soy sauce.

This soy sauce must be "original fresh soy sauce", that is, high-grade soy sauce made by traditional techniques, in order to stimulate the taste of crab in this dish.

(End of this chapter)