Era: Beginning from the Modu Translation Studio

Chapter 356 Zhu Shimao’s Bole has been replaced.

1972年1月，人民空军飞行员杨国祥驾驶着11264号强-5甲型强击机，成功地投掷了我国第一枚实用氢弹——“狂飙1号”。

Previously, in the dropping experiment in December 1971, the hydrogen bomb failed to be dropped due to mechanical failure. Yang Guoxiang landed safely with the hydrogen bomb with five insurances and four of them opened, creating a miracle.

In 1977, after research by superiors, the main tactical and technical requirements for the development of the nuclear bomb-level Q-1 variant of the "Krimang 5" were approved.

In June 1979, the Chinese Air Force acquired the capability of tactical nuclear strikes.

In early 1980, Bayi Film Studio prepared to shoot an air force-themed feature film "Flying Symphony" with this as the background.

After the project was established, the film's preparation team not only went to the top-secret Malan nuclear test base to experience life.

With the approval of his superiors, a great military consultant was transferred - Yang Guoxiang, the pilot who performed the drop-drop hydrogen bomb test!

It is precisely because of the on-site guidance of heavyweight military consultants that "Flight Symphony" has Q-5 operation and flight shots that are similar to military education films.

Not only that, all the models that appear in the film are all shot with real machines.

"Ah, bah," Chen Peisi said, "I am enjoying happiness in Diaoyutai right now!"

Following this requirement, the crew began a wide-ranging search, but could not find a satisfactory candidate.

At this moment, everyone is busy cutting, frying, pan-frying, and stewing...preparing for the dinner that will be held in a few hours.

"Let me tell you, Lao Mao, I just learned about your situation that day and immediately called my buddy."

The search and selection of several actors in the play went very smoothly.

Dong dong dong, clang clang clang...

Accompanied by Master Jin, Jiang Shan and his party walked into the large kitchen of Diaoyutai.

1980, spring.

Real footage of the exchanges in the cockpit of the old Tu-2 bomber pilot, the Tu-2 light bomber used for power testing, the bomber that participated in the war to resist U.S. aggression and aid Korea, and was also the first bomber to be equipped on a large scale by the Air Force...

Zhu Shimao had long heard Peisi call his good friend from Pujiang: "What's wrong?"

Seeing Chen Peisi's beaming smile, Zhu Shimao also laughed happily.

In order to reflect the hydrogen bomb explosion scene in the film, the crew used an oil and gas bomb explosion to simulate the hydrogen bomb explosion flash and mushroom cloud.

"Second brother," Zhu Shimao looked at the other party's corrupt appearance: "This matter won't get any more dirty, right?"

"You put my mind at ease," Chen Peisi put her arm around the other person's shoulders and walked towards the dormitory:

"Don't you look down on you?"

Compared with the omnipotent pre-made dishes of later generations, nowadays every process has to be done carefully.

Just when he was extremely anxious, Chen Peisi came with CCTV director Wang Fulin.

The scene of the Q-5 attack aircraft opening its bomb bay in the air and preparing to drop a nuclear bomb, the historical moment when the Q-5 attack aircraft was forced to land with bombs due to a failure of the throwing device...

But this time, the chance encounter has not happened yet.

Looking around, the rows of battle formations are really impressive.

Therefore, this film has always been hailed as a military education film for the Chinese Air Force's attack aircraft units.

"Although my brother Jiang Shan looks young, he is very capable. Do you know why he didn't come to me quickly when he arrived in Yanjing?"

It wasn't until he saw Director Wang leaving that Zhu Shimao woke up from his trance: "That's great, Pess, I was wondering if I should pack up and leave."

From that moment on, Zhu Shimao finally ended his career as an actor who stopped filming and criticized whatever he filmed.

Yanjing, Diaoyutai State Guesthouse.

Except, the male protagonist.

"It's mine!"

……

Chen Peisi, who was wearing a striped shirt and white bell-bottom pants, also had a toad mirror stuck on her head:

According to the standards in the script, the male protagonist must have a tall and straight figure, the shape and lines of his face must be heroic and masculine, and he must also appear mature and capable.

In the end, after searching a lot for director Li Wenhu, he happened to meet Zhu Shimao, the chosen one who was seconded here from an outside company in his Bayi factory.

As soon as they entered the back kitchen, everyone was stunned by the bustling scene inside.

Zhu Shimao, who has finished filming the movie "War Hymn" for several months, is facing the embarrassing situation of having to return to his original employer Fuzhou Repertory Theater if he can't get any more work.

"My buddy is the planner of this promotional video," Chen Peisi raised her thumb back: "Guess what?"

In order to seize the time to accompany Wang Fulin for the interview, Chen Peisi, who plays the second-generation official in "In and Out of the Court", directly wore the costume.

"I'm so happy now!"

Raw pier, cooked pier, water case, white case, red case...it doesn't matter what case it is.

There are constant thrilling and explosive scenes in the film.

"When my buddy heard this," Chen Peisi said with dignity: "Without saying anything, he changed the original Tang Guoqiang. Then, the emperor..."

Zhu Shimao: "Your buddy?"

The preliminary preparations for Bayi Factory's "Flying Symphony" are in progress in an orderly manner.

"The highest standard of our country's state banquet is dine-in and Taiwanese cuisine,"

Master Jin led four laymen and walked among them:
“Tangcai refers to the Great Hall, and Taiwanese cuisine is naturally our Diaoyutai.

In fact, whether it is dine-in or Taiwanese cuisine, both use precious and carefully selected ingredients.

Both emphasize the original taste of food and the preservation of food nutrition.

On the basis of these two, exquisite cooking techniques and pleasing artistic presentation are added.

Only in this way can it be said to be truly full of color, fragrance and taste. "

When Master Jin finished his last sentence, Jiang Shan and his party happened to stop at the site where a row of crimes occurred.

The so-called raw and cooked dishes are actually the chopping board masters who cut raw and cooked vegetables.

In Jiangshan's eyes, the scene in this row is called a relief.

In this era where there are no flower sword artifacts.

All plate art relies entirely on manual cutting, whittling, carving, and engraving...

"It looks quite fun," Jiang Shan said, "Uncle Yongyu, can you do this?"

"Me?" Huang Yongyu shook his head: "I know how to eat."

"I can do this too."

After visiting a large circle, Jiang Shan and his party were hungry again.

Apart from that, there was still sweat all over my forehead.

"Look at how hot it is." Wang Shixiang really worried about the comrades in the kitchen: "In summer, they will probably suffer from heatstroke."

"It's okay, it's hard for those in our profession to bear the heat," Master Jin led them into an office: "Everyone, sit down and take a rest."

Before Jiang Shan could sit down, a little chef in white work clothes served them four exquisite little cups.

"Hey," Huang Yongyu raised the small cup in front of his eyes to check: "What a beautiful jar!"

"The porcelain you are seeing now is called Madam Porcelain," Master Jin said, "It is specially prepared for the wives of the chief ministers among foreign guests."

"Madam's porcelain?" Jiang Shan also thought it was really beautiful: "Mr. and Madam, don't you use it differently?"

Huang Yongyu: "How detailed is it?"

"Isn't that right?" Master Jin laughed himself: "A lot of times I can't figure it out. Fortunately, there are comrades in charge of porcelain who can help me."

Everyone opened it and saw that it was a cup of Buddha jumping over the wall.

"I have a menu here for the first banquet of the founding of the People's Republic of China." Although Master Jin did not drink the soup, he took a cup of tea and sat at the table with Jiang Shan: "Do you want to take a look?"

"Okay!"

Master Jin turned around and placed a pile of prepared materials on the table.

"This is the first banquet, this is from 72, this is..." Looking at the menus one by one, Jiang Shan discovered an interesting phenomenon:

"How come there are such dishes as sweet-scented osmanthus salted duck, braised lion's head, Yanjing roast duck, and sweet-sour pork on every menu?"

"It's food diplomacy," Chef Jin said with a smile: "These fixed dishes are not only loved by foreign guests, but also by our country's leaders."

"I like these dishes too."

"me too."

"Okay," said the tall and round Master Jin, "I'll arrange it for you guys in Building 2 tonight."

"Hey, look at it," Jiang Shan and Huang Yongyu smiled at each other: "We are really embarrassed that you take such good care of us."

Huang Yongyu also said politely: "We are just greedy for you, and we are causing you trouble."

"What's the point?" Master Jin waved his hand: "Next, let me talk to you about the Manchu Banquet."

"You're tired,"

While Jiang Shan was speaking, a Sony Walkman was already placed on the table.

Looking at Comrade Jiang He, he had already opened his notebook and was about to record it.

When Master Jin saw this gesture, he felt for the first time that he was being taken seriously from outside the culinary world.

Immediately decide that today I will tell you everything I know and everything I know.

In 1985, Japan's Kikkoman Soy Sauce Factory came to my country to film a five-part documentary "Chinese Food Culture".

With the support of the Cultural Affairs Bureau, this documentary brings together delicious food from Beijing, Shanghai, Jiangsu, Guangzhou and Sichuan.

It not only lists the special delicacies from various places, but also collects various cooking techniques.

The braised bear paws at Fangshan Restaurant and the live Kunming fish at Tingli Restaurant...all are clearly presented to you.

"In fact, the term 'Manchu and Han banquets' did not really exist in the palace banquets of the Qing Dynasty,"

Master Jin took a sip of tea and said, "Let alone this kind of banquet, even these four words have never appeared in the historical materials of the Qing Dynasty.

The only one that is a bit on the sidelines is a book called "Yangzhou Painted Bream Records" from the Qianlong period.

On a menu recorded here, you can see the words 'the so-called Man-Han banquet'.

The Manchu-Han banquet mentioned here is the banquet carefully prepared by Yangzhou salt merchants when Qianlong went to Jiangnan.

After Qianlong wiped his body and returned to Beijing, this menu became the meal that dignitaries would order to try when they passed by Yangzhou..."

In 1924, Puyi walked out of the Forbidden City, and the Imperial Kitchen was dismantled.

But the imperial chefs, who had good skills and no worries about food and drink, soon found secondary employment in the private sector.

As long as they appeared in restaurants, the flags of imperial meals and palace banquets were raised.

In order to attract more diners, the marketing strategy of "Manchu-Han Banquet" was subsequently born.

Of course, most of these so-called Manchu-Han banquets were adapted from the "Manchu-Han banquets" during Qianlong's southern tour in the Qing Dynasty's "Yangzhou Painted Boat Record".

In this recipe for "Man-Han Banquet", bear paws and monkey brains are just trivial.

Orangutan lips, leopard gallbladders, camel humps...these are top-notch items that attract gold.

It seems that with them sitting there, it looks like a palace-level banquet should look like.

"Look,"

Master Jin carefully opened a baggage: "These are three books: "Imperial Tea Dining Room", "Dishan Dingdang", and "Jieci Dingdang" which record the daily diet of the Qing Dynasty palace."

Jiang Shan, Jiang He, Huang Yongyu, and Wang Shixiang were all looking at the three thread-bound yellow books on the table.

At the same time, after the four cups of exquisite lady porcelain were removed, four tea bowls imitating chicken bowl cups were brought up again.

The four of them lowered their heads and saw that the tea in the cup had a green color and a light fragrance.

Only then did Jiang Shan realize that Master Jin was entertaining them to have afternoon tea in the kitchen!

"Comparing the food list of the Qing Dynasty here, you can find that it is very different from what was recorded in "Yangzhou Painted Boat Record","

Master Jin continued: "So what can you eat at a real Qing palace banquet?"

Before Jiang Shan could say anything, Master Jin gave the answer himself:

"This Qing palace cuisine was originally complex and chaotic. It started with Manchu cuisine, and then went through the stage of combining nomadic heritage and Manchu-Chinese cuisine..."

In 1644, the Qing army entered the country and established the Qing Empire.

At the same time, he also brought his original eating habits into the Forbidden City.

Therefore, the original Qing palace recipes had a typical nomadic style.

Eat a lot of meat and a little vegetables.

“Deer, roe deer, deer, elk, cattails, and pheasants, these prey from the Northeast, soon became common meat in the Forbidden City.

It is recorded in "Mean Di Dang" that for the New Year's Eve family banquet in the 49th year of Qianlong's reign, the emperor's royal dining table was used:

65 pounds of pork, one fat duck, three vegetable ducks, three fat chickens, seven vegetable chickens,

Three pork knuckles, two pork belly, 25 pounds of wild boar, five Guandong geese,

20 pounds of mutton, 15 pounds of venison, six pheasants, 20 pounds of fish, four deer tails..."

Master Jin was concentrating on following the instructions and did not pay any attention to the expressions of his tablemates.

"Master Jin," Jiang Shan couldn't help but said, "Is this food for a table of Qianlong?"

"Yes," Master Jin nodded: "Your Majesty, it's not strange to eat more and occupy more."

"How big of a table does this have to accommodate?"

"The key is not to finish eating."

"Let me explain something extra here," Master Jin added:
"Although the palace banquets of the Qing Dynasty were all about mountains of meat and wine, the emperor himself did not have to pay for it. In other words, the disciples of the Eight Banners who came to the party not only had to bring their own wine and meat, but also the emperor's share. Bring..."

Large-scale palace banquets in the Qing Dynasty basically required bringing your own drinks and attending at your own expense.

The higher the title, the greater the investment.

As for Prince Baile, it doesn't matter if you don't come, but you must come along.

"Let the Qing palace banquets really begin to become more refined and high-end," Master Jin said:

"In the final analysis, we still have to wait until Qianlong goes to Jiangnan.

In fact, no matter it was the Qing, Ming or Song Dynasty, the food inside the palace was never as good as outside the palace.

Those who really know how to eat and dare to eat are the princes and nobles.

The banquets held by these people are the most high-end and the most delicious.

Zhao Gou, Emperor Gaozong of the Song Dynasty, went to have dinner at General Zhang Jun's house one day, and General Zhang served him more than 300 dishes at once.

As a result, after Zhao Gou returned to the palace, he couldn't open his mouth after looking at his royal meal for several days.

In the end, he was so angry that he vowed never to eat at the minister's house again..."

While chatting, Huang Yongyu quietly glanced at Wang Shixiang beside him.

If you look at it this way, there is definitely no need to mention Wang Shixiang's family dinner.

I remember when he lived alone next to Yenching University in a school district courtyard prepared for him by his family.

There are four kitchens in one building, and Huaiyang, Sichuan, Cantonese, and Western food are eaten every day.

"Comrade Xiao Jiang," Master Jin said with a smile, "I heard that you want to hold a Manchu-Han banquet in the Forbidden City."

"No, absolutely not," Jiang Shan quickly emphasized:
"Well, in order to promote Chinese food, I want to set up a dinner table in the Forbidden City.

It doesn’t matter what the cuisine is, but it must be beautiful. "

"Beautiful?" Master Jin almost slapped his chest: "Then you are looking for me."

Hearing this, Jiang Shan smiled and took out a drawing: "Excuse me, could you please show me if you can carve such tofu?"

(End of this chapter)