Film and Television: Starting from the Journey to Guandong
Chapter 115 Face
Chapter 115 Face (1w)
If Zhu Chuanren hadn't analyzed the matter, Zhang Huzhu might not have realized the seriousness of the problem, and he thought that the little book was within his control.
But now that he realizes it, he has begun to strengthen his defenses. At the same time, he will also restrain himself a little in the process of contact with Xiao Benzi.
Xiao Benzi must continue to coax him, otherwise he wouldn't have that much money to develop the entire Northeast.
But this scale must be grasped well, otherwise assassination will happen sooner or later.
Of course, Zhang Huzi was Zhang Huzi after all. Even though he was more vigilant, he was not afraid. In his words: If soldiers come to block the water and come to the village, they may not be able to solve the problem.
No matter what, the friendship between Zhu Chuanren and Zhang Huzi was finally forged.
Zhang Huzi bought a warship and 8 aircraft from the Gauls through Zhu Chuanren. This transaction made Zhu Chuanren earn 100 million.
I can only say that business is business and friendship is friendship. I have made money and we are still brothers.
In Wangwang Sugar Factory, in Xia Yuanzhang's office, Zhu Chuanren kept flipping through the account books, frowning, and looking a little solemn.
"The sales of lunch meat and jelly have not met expectations, and the sales of chocolate pies are also declining." Xia Yuanzhang said.
"Do you know why?"
"I can guess that the chocolate pie is declining. It's nothing more than years of war, which has wiped out all the people's money. Who has money to buy snacks if they don't have enough to eat?"
"Where's the luncheon meat? Logically speaking, this should be urgently needed." Zhu Chuanren asked.
"Yeah, but the sales just can't go up, the ads are on, the price is not high, but it just can't be sold."
"Is there something wrong with the taste? Have you done any investigation?"
"It's done. It should taste good. Although it's not very delicious, it's definitely not unpalatable. It can completely replace meat."
Zhu Chuanren scratched his head:
"That's weird."
“Is it possible that people haven’t realized the benefits of luncheon meat yet?”
"what do you mean?"
“I would like to ask the restaurants that have relations with us to add some luncheon meat dishes to open their eyes.”
Zhu Chuanren nodded:
"That's easy to say. Let's wait and see. You can control the production here."
"Don't worry, I won't rush to increase production until it's confirmed."
"Well, you can try selling jelly abroad, especially ugly countries. Maybe there will be good sales there. Contact Smith."
"Okay, I see."
Zhu Chuanren thought that since the current few new products have not exploded, it is time to add some staple foods so that the people can eat them.
And it’s best to combine it with luncheon meat.
Thinking of this, the picture of instant noodles appeared in my mind.
It seems that instant noodles are going to be the big killer.
Long before the invention of modern instant noodles, people in the ancient East and West fried cooked noodles and served them with soup.
In China, there are similar noodles called "Yi noodles" or "Yifu noodles".
It is said that the first person to make instant noodles was a cook at the home of a prefect named Yi in Yangzhou.
He added eggs to the flour, rolled them into thin slices, cut them into thin strips, boiled them in water, and immediately fried them in oil to dry.
The noodles processed in this way can be soaked in hot water at any time and are very convenient to eat.
As for non-fried instant noodles, it can be traced back to the invention of Han Xin's army in the Western Han Dynasty in China.
When Han Xin led 10 troops in Heyang and prepared to attack Wei Bao, the king of Wei in the east of the river, in order to solve the problem of marching rations, he invented a paste of buckwheat flour and wheat flour, cooked it into eight-mature large flour cakes, and cut them into wide strips.
This kind of noodle is easy to carry around and can be eaten by just adding water and boiling it. Therefore, it can also be regarded as the earliest form of instant noodles.
Modern instant noodles were invented by Chinese-American Momofuku Ando.
Because it took a long time to wait in line for a bowl of ramen, he saw the business opportunity and invented modern instant noodles in Ikeda City, Osaka Prefecture.
After the invention of instant noodles, the famous Nissin Food Company was established to sell chicken soup ramen, and then a large number of imitation products appeared.
In order to regulate the market, Ando won the instant noodles copyright lawsuit in 1960 and registered the "Chicken Ramen" trademark.
In 1964, Ando established the Japan Ramen Industry Association and transferred instant noodles patents to the industry.
Although instant noodles are well received in Asia, in the late 60s, they were unable to successfully open the market in China.
Because Chou people do not have the habit of boiling water, and the tableware is mainly dinner plates.
In order to allow people who are not accustomed to using bowls to consume instant noodles, Nissin invented cup noodles in expanded polystyrene containers and launched them on the market in 1971.
During the trial period, the cup was unpopular due to its high price. In the end, it could only be sold in certain units that had to be on duty at night, such as the fire brigade and the Japanese Self-Defense Force.
It wasn't until February 1972 that the Asama Villa incident occurred in Neon where the Red Army took hostages and confronted the police.
Cup Noodles became an instant hit because the footage of a policeman eating Cup Noodles was broadcast live on television.
Momofuku Ando was originally born in Daiwan and was raised by his grandfather. His family was engaged in the silk and satin business, and he was influenced by the abacus rather than reading.
When he grew up and his grandfather passed away, he took his grandfather's inheritance to Neon and opened a knitwear company. In just one year, he became a well-known rich man.
The good times did not last long, and the next 20 years could be said to be a drama that ordinary people could not imagine. Just when business was booming, war broke out, the factory was bombed into ruins, and it declared bankruptcy.
Later, he partnered with a friend to start a slide projector business, but was framed by a competitor and jailed for one year;
When the war ended, who knew that the scholarship fund he established back then was exposed, which was equivalent to tax evasion at the time. He was imprisoned for another two years, his money was confiscated, and he went bankrupt for the second time;
In 1948, he was released from prison again. This was his 16th year in Neon.
This time he changed his name and nationality and restarted the seafood business, which was pretty good. Later he opened a financial credit union.
This credit union collapsed after 7 years. As the nominal chairman, he had to pay off the debt. This was the third bankruptcy!
Even though they were acquitted both times, it’s still very sad!
Even so, Momofuku Ando would never give up. He believed that he would definitely succeed. If he hadn't been hungry, he might have said, "Let me die, no one else."
It was at this moment that he had a flash of inspiration, because all these years of being in prison had made him feel very hungry. When he was released from prison, he saw people queuing up to receive relief.
He was thinking how great it would be if there was a ramen that was easy to eat and easy to preserve (the ramen culture in Neon is very pervasive), and this started his instant noodles adventure.
In 1958, Momofuku Ando stayed in his small room every day to study instant noodles. At the beginning, he found an old noodle machine and a wok with a diameter of 1 meter, and immersed himself in the proportion of flour and cooking oil every day. Inextricable.
But after a long time, the desired effect could not be achieved. This gave Momofuku Ando a slight blow, but after thinking about it, he seemed to have nothing to do, so he might as well continue researching.
Later, I accidentally saw my wife frying tempura, and I suddenly became enlightened.
He learned from his wife's technique. Using this method to fry noodles can evaporate the water in the noodles more completely. There will also be some small holes in the noodles. When they encounter water, they can quickly absorb and restore elasticity. It is called " Instant hot oil drying method”
On August 1958, 8, the world's first bag of instant noodles (chicken flavor) was born.
In the neon world where ramen culture is abundant, instant noodles also quickly became popular. Nissin Club became the industry leader within a year, and Momofuku Ando also achieved success at a relatively late age.
When Ando's chicken instant noodles were selling well, other dry noodle manufacturers began to join the competition. Among them, Okui Kiyosumi entered the market in January 1960 by using the method of adding external seasoning packets to produce instant noodles that satisfy different tastes.
So it was divided into: one type of instant noodles that does not require seasoning packets, and one type of instant noodles with additional seasoning packets.
After the emergence of seasoning packets, it has obviously become more popular among everyone.
However, how to mass-produce seasoning packets has become a problem, which has stimulated other companies interested in this aspect to research.
Starting in 1962, they used the spray drying method for making instant coffee to produce seasoning powder in large quantities, and achieved very ideal results.
After that, the Ministry of Agriculture and Forestry began to formulate JAS specifications for instant noodles, and instant noodles grew into a standardized product with a stable market.
The design of Cup Noodles came from Ando’s visit to the Chouguo Market. During the promotion, he found that he didn’t have bowls and chopsticks on hand, so he couldn’t taste it.
So the person in charge of the supermarket took a paper cup, divided the instant noodles into two parts, added hot water and ate it with a fork;
Another point is that foreign families do not have a lot of kitchen utensils to store bagged instant noodles, most of which are plates.
In order to better open up new markets, Ando began to collect various knowledge and tried repeatedly for 5 years before finally making cup noodles.
Zhu Chuanren told Xia Yuanzhang the general production method, and he said as soon as he heard it:
"Isn't this similar to dried noodles?"
Zhu Chuanren nodded:
"It's almost the same~"
"How about we make two kinds?"
The history of dried noodles is very long, and its history can be traced back to the Tang Dynasty.
Legend has it that during the Tang Dynasty, a general named Zhang Yi found that he only had some noodles and vegetables left when preparing food before going on an expedition, so he hung the noodles to dry and when he came back, he found that the noodles were still tender and smooth with good taste. The dish got its name from noodles.
As time went by, dried noodles gradually spread.
During the Song Dynasty, noodles were improved and became more than just a bowl of ordinary noodles. Instead, they became a delicacy served at luxurious banquets and were loved by noble people.
During the Qing Dynasty, noodles were improved and became a popular delicacy.
How are noodles made?
First, knead the flour into a ball with water, then beat the dough into sheets, dry the dough sheets in the sun, wait until the dough sheets are dry and hard, then hang them up in the wind to dry.
The production of dried noodles requires a certain amount of experience and skills, the technique needs to be appropriate, the time needs to be arranged well, and it must not be interfered by the external environment.
If the environment is humid, the noodles will become moldy and go bad, and if the environment is too hot, the noodles will also go bad.
Therefore, making noodles needs to be done in a suitable environment, so as to ensure the taste and quality.
The noodles have a soft texture, chewy texture and are easy to eat.
In addition to tasting good, dried noodles also have high nutritional value.
Vermicelli is rich in starch and protein and has low calories, making it suitable for people of all ages.
In addition, dried noodles are also rich in plant cellulose, which can promote gastrointestinal motility and help protect intestinal health.
But dried noodles and dried noodles are not the same. The dried noodles in each region have different characteristics.
Zhu Chuanren is not sure which one to do specifically.
However, Xia Yuanzhang said that his maid was from Sichuan and Chongqing. She had brought a kind of handmade noodles from her hometown and it tasted very good.
Zhu Chuanren knew what he was talking about as soon as he heard it. Nakajiang Guamai from Sichuan and Chongqing had been on the list of intangible cultural heritage in his life.
It has the characteristics of being as fat as jade, as thin as hair, straight in the middle, smooth and flexible.
The entire process is purely handmade, including dough kneading, cutting, coiling, stretching, bamboo loading, powdering, drying, and cutting.
The local area is a plain, located on the northwest edge of the basin, with superior natural conditions. Its farming system is based on a two-crop system a year, with rice and corn mainly produced in spring and wheat and rapeseed in early spring.
Therefore, besides rice, pasta also plays an important role on the table there.
Pot side buns, sour soup gnocchi, noodle soup, pot stickers and eggplant cakes are all childhood delicacies that still fill your mouth when thinking about them.
The most convenient thing is of course dried noodles, which are stocked in every kitchen.
Vermicelli noodles are noodles made from wheat flour added with salt, alkali, and water. They are dried by hanging and then cut into dry noodles of a certain length. They are either round and thin or wide and flat. They are tied into shapes and are easy to carry.
Every year during the wheat harvest season, some vendors would push carts carrying some dried noodles and go from house to house shouting, "Noodles..."
As soon as their car stopped at the entrance of the yard, they shouted a few times and the doors of every house opened.
Housewives came out carrying thirty or forty pounds of wheat in frames and rushed to have the vendors inspect the goods.
The hawker grabbed a handful of wheat and spread it in his hands to check the quality. He also threw in a dozen grains of wheat and chewed them in his mouth. Words like "I want it, I can" kept coming out of their mouths.
Rural people are very honest and would never give undried wheat to a vendor, so his inspection was just for show.
Noodles are rich and frugal, and can be mixed with meat or vegetables. They are still filling and nutritious, so they are very popular among housewives.
Cooked chili peppers, salt, chicken essence, pepper noodles, vinegar and soy sauce are all common condiments in farmers. Put them in a bowl and mix them evenly, sprinkle with a few chopped green onions, then pour the soup, scoop out the noodles, and you will have a steaming bowl. You can enjoy the vinegar noodle soup.
If you don’t like jealous soup noodles, you can substitute spicy noodles, such as lard noodles, fried egg noodles, fried bean paste noodles, beef noodles, etc.
Put green leafy vegetables such as pea tips and lettuce tips into the bowl, and the taste will change again.
Of course, the amount of seasoning is entirely up to you.
It can be said that there are as many different flavors of noodles as there are diners.
The favorite thing to cook there is braised noodles. When there are weddings and funerals in the village, there is a big meal at noon and braised noodles in the evening.
Braised noodles are a bit like a gathering of talented people. The chef selects the valuable soup leftovers left at noon and saves them together, then pours them into the pot with a large amount of water in advance.
After the water boils, you can put the noodles into the pot and continue cooking.
Vermicelli noodles are all dry noodles, and each noodle is as wide as a chopstick head so it can withstand cooking.
After the braised noodles are cooked, you can add more salt according to your personal taste, but no other ingredients are needed.
The leftovers include meat and vegetables, spicy and spicy, and the various ingredients and flavors are mixed together to create the best delicacy in the world.
In the huge courtyard, there are people walking around with bowls in their hands, some sitting on the edge of the steps eating noodles, and some sitting at the table eating noodles, each with their own unique postures.
Each person ate a big bowl of braised noodles, cleanly and sweating all over his body.
Hundreds of people gathered together and devoured braised noodles. The scene was really spectacular.
The busiest person is the chef, because the braised noodles are so delicious that some middle-aged men need to eat two or three bowls before they are satisfied.
A rough-edged pot kept working, the soup in the pot was tumbling, and the whole courtyard was soaked in the taste of braised noodles.
It takes at least three or four pots of braised noodles before turning off the heat.
After eating the braised noodles, everyone licked their lips and slowly helped the old and the young back to their homes with their bellies raised and burping.
Noodles play an important role in this era.
Eating longevity noodles on birthdays means longevity;
Noodles are the most common souvenir when visiting relatives and friends.
According to the old customs in this era, the parents of local men who have made an engagement, usually when they reach the age of 18, will ask a fortune teller to choose a wedding date for them.
The fortune teller selects an auspicious day, writes the wedding date slip in regular script on red paper, and delivers it to the groom's mother who comes to choose the date.
The man puts the future note, pork, dried noodles and money wrapped in red paper in one or two lifting boxes (or baskets), and is sent to the woman's house by the matchmaker. This is the etiquette for the man to inform the woman of the date of marriage, which is called "reporting". Expect".
Regarding the "scheduled" noodles, the noodles must be "Zhongjiang noodles", which is a brand name.
In Bazi, western Sichuan, Deyang soy sauce, Mianzhu Daqu, Shifang sun-cured tobacco, Luojiang bean chicken, Pixian douban, etc. are all considered brand-name products.
In particular, Zhongjiang noodles were a tribute to the royal family in the Qing Dynasty.
In the 42nd year of Qianlong's reign, Meng Shao from Zhongjiang returned triumphantly from an inspection of Daiwan. Qianlong personally held a banquet to welcome him.
During the dinner, the waiter presented Zhongjiang noodles.
Qianlong asked Meng Shao to compose an impromptu poem to promote elegance.
Looking at the delicious Zhongjiang noodles, Meng Shao said loudly:
"It is listed among the jade delicacies of the emperors, and can be called Taoist fairy style. The palace is looking for traces of fragrance, and the jade bowl is enriched with silver thread. Once it is swayed by skillful hands, there is no Kun Zhong in the face. It is still praised to this day, Kong Zhong is still famous. If you know China, you dare to talk about the same thing as all nine states."
Zhongjiang is a large hilly county in central Sichuan. Although its economy is not very developed, it is very famous.
Apart from the hero Huang Jiguang, Zhongjiang is most famous for its noodles, which have a history of nearly a thousand years.
Zhongjiang noodles are as thin as hair, white and hollow, smooth and pliable, with a unique flavor and look as good as new after reheating. They have become a good gift for visiting relatives and friends in Western Sichuan from being a tribute from the palace.
Legend has it that Zhongjiang noodles are related to a Zhongjiang county magistrate from the north.
During the Chunhua period of the Northern Song Dynasty, Cui Gu, the magistrate of Zhongjiang County, was a northerner and liked pasta.
In addition to requiring good taste, Cui County Magistrate also asked the chef to make the noodles as thin as possible.
But the noodles the chef tried his best to make still didn't meet the requirements.
One day, the chef was stewing mutton for Magistrate Cui. When he inserted bamboo chopsticks into the sheep's eye sockets and took out the sheep's head, he saw that the thick soup became a line, getting thinner and thinner, and slowly flowed into the pot.
From this accidental phenomenon, the chef suddenly got a revelation, so he placed the sheep's head skeleton after eating the mutton on the chopping board, inserted bamboo chopsticks into the two eye holes, and fermented the sheep's head, which was originally intended to be used for steaming buns. Roll the dough into thick wet noodles.
Then the two ends were wrapped around two bamboo chopsticks, holding a chopstick in each hand, and gently pulled. As expected, the noodles became thinner and thinner without breaking.
Thus, the thinner Zhongjiang noodles were born.
Noodles masters call the wooden frame used to "bamboo" the noodles a "sheep's head frame".
The chef cooked the thin noodles, and Magistrate Cui praised them after tasting them. Later, he often used this kind of thin noodles to entertain celebrities at the county government. This method gradually spread to the people.
Through continuous improvement and improvement by noodle craftsmen, Zhongjiang has gradually formed a complete set of handmade noodle making techniques.
Zhongjiang noodles pay attention to natural drying and are made according to the weather.Nowadays, every piece of Zhongjiang hand-made noodles has to go through 18 purely manual processes, including dough mixing, strip cutting, coiling, stretching, bamboo loading, powdering, drying, cutting, and packaging.
Due to the temperature, the production time of Zhongjiang noodles is only five to six months each year.
Due to the numerous processes, the output of authentic Zhongjiang handmade noodles is very small, and an average family workshop can only make two hundred kilograms of noodles a day.
From the Daoguang period of the Qing Dynasty to the Republic of China, it was the heyday of Zhongjiang noodles. There were many workshops and the output soared. The annual output was more than 100 million kilograms. The bulk products entered the market inside and outside the province, and noodles craftsmen emerged.
Due to the developed water transport in Zhongjiang River at that time, dozens of ships loaded with Zhongjiang noodles often left Kaijiang Xiaonanmen Wharf every day and were transported down the Kaijiang, Fujiang and Yangtze rivers and sold to Jing, Xiang, Wu, Guang, Yuanyun Port, Australia and Southeast Asia;
Overland routes were sold to Chengdu, Wenjiang, Guanxian and other areas in western Sichuan, and "imperial noodles" were specially sent to the capital for the emperor and big bureaucrats to enjoy.
"As thin as a hair, it can be ventilated, and it will not rot after being cooked overnight." Zhongjiang noodles are a bowl of delicacies that have traveled through thousands of years, and are known as the best noodles.
Wang Langshan, a poet of the Qing Dynasty, once vividly wrote: "Zhongjiang Shaojiu is on the Zhongjiang River, and the sign is all the way to Beijing."
That night, Zhu Chuanren went to Xia Yuanzhang's house as a guest, just to taste a bowl of authentic Zhongjiang noodles.
The shiny and clean porcelain bowl was filled with silver threads. The bright green pea tips and the fried eggs formed a strong color contrast. The refreshing aroma made everyone feel drunk.
"First boil a pot of chicken soup, or fry an egg, boil the noodles in plain water, use the water as wide as possible, put some pea tips in front of it, and sprinkle some chopped green onion. This is the authentic way to eat Zhongjiang noodles."
Some families attach too much importance to the functions of condiments such as cooked oil, chili pepper, and pepper oil, and are afraid of adding something less.
As a result, a bowl of Zhongjiang noodles turned into a hodgepodge, which instead covered up the original flavor of the noodles.
In addition, there is no need to add salt and soy sauce when eating Zhongjiang noodles because the noodles contain salt.
After eating noodles, Zhu Chuanren called Xia Yuanzhang's maid over to chat.
She said that in her hometown, every household is making noodles, and it is a famous noodle village.
The maid said that her family has been making noodles for two generations. As for whether her son will make noodles in the future, it is up to him.
But the maid is also very proud, because she earned all the expenses such as building a house and raising a son for his family as a maid.
When it comes to making noodles, maids are very familiar with it.
However, she admitted that making noodles is hard work, which is why young people don’t like making noodles.
If you don’t have the spirit of hard work and hard work, you won’t be able to make Zhongjiang noodles.
Details are important. During the dough mixing process, water and salt must be added in a certain proportion.
The salt is iodine-free well salt, and the water comes from local wells 40 to [-] meters deep.
As long as the climate is suitable, villagers will make noodles every day, using two hundred kilograms of Henan flour at a time.
Most noodle chefs are a "husband and wife team", which can be regarded as a husband and a wife. If it were not for the war, this maid might not come to Shanghai to work, but stay at home to make noodles.
The maid also talked about some details. During the process of kneading the dough, she didn't like to use a rolling pin, but kept kneading the dough with her hands.
She said that people and dough also need to communicate. When the hands touch the dough, they can better feel the state of the dough.
The process of kneading the dough is like having a conversation with the dough.
Rising dough is a process in which dough is fermented using microorganisms in the natural environment.
By waking up the noodles, the reconciled noodles become more resilient and easier to digest.
When rising, the dough needs to be completely covered with a clean plastic sheet, and a fixed amount of time is required.
In the process of making Zhongjiang noodles, it takes 5 times to wake up the noodles like this, and the time is different each time.
Subsequently, the noodles entered the third fermentation process from cutting into large strips, placing strips on the plate, and rolling into small strips.
The small strips are coiled in a yellow bucket and need to be covered with a plastic sheet after being coiled.
This fermentation takes 3 hours.
While waiting, the noodle chef usually takes the time to eat and sleep.
In fact, noodle makers can only rest for four or five hours a day, and they all use odd hours.
Life is irregular and one cannot work from sunrise to sunset like other craftsmen. This is why some people don’t like making noodles.
After the fermentation is completed, start "cooking" the noodles.
Insert the "sheep's head" on the edge of the yellow bucket, and then insert the noodle bamboo on the "sheep's head".
Take the small strip plated in the yellow bucket and wrap it around the noodle bamboo, stretching it while wrapping it, then put it into the noodle trough and hang it up, and cover it with a straw mat.
"Shangzhu" is the most important and most arduous step in the process of making Zhongjiang noodles. For the noodle master, it takes hundreds of kilograms of noodles to make one time, and it takes several hours to make the bamboo.
The looseness and tightness of the entanglement, the lightness and weight of each move are all under their control.
The maid said that every year during the noodle-making season, every household is brightly lit and they burn the midnight oil.
The noodle makers all do the same thing, which is to take the trouble to wrap the noodles around the noodle bamboo.
What is success?Success is doing simple things repeatedly and doing them to the best of your ability.
When you are completely familiar with the field you are engaged in, you will naturally become an expert in this field.
Everyone knows that the characteristics of Zhongjiang noodles are as thin as hair, with straight and hollow stems.
If the noodle maker discounts the time for making noodles or reduces the number of times of making noodles, then it is very likely that there will be no hollows in the finished noodles.
Such noodles are not authentic.
After being put on the bamboo, the noodles need to ferment for the fourth time for 3 hours.
At this time, the noodle chef can have a peaceful sleep.
But you have to wake up soon, pull the noodles on the rack to about 1 meter, and then ferment the noodles for the fifth time, which also takes 3 hours.
After that, you must seize the time to take the noodles to the roof to dry.
During the drying process, the noodles must be stretched to about 5 meters.
Showing your face is very important. If you are not careful, all your previous efforts may be wasted.
To make Zhongjiang noodles well, in addition to the techniques passed down from our ancestors, we also need to rely on nature and weather.
During the noodle-making season every year, the maids and the others would dry, pull, and divide the noodles. Everything was going on in an intense and orderly manner, and the air was filled with the smell of flour.
Looking from a distance, the roof turned into a piece of snow.
When I got closer and looked up, I realized that there were rows of dried noodles. The racks of noodles were more than 4 meters high. The noodles were as thin as hair, which looked very spectacular.
After drying, it’s time to take it back for cutting and storage.
From kneading the noodles, cutting into strips, coiling strips, and loading bamboo in the afternoon of the first day to drying and cutting the noodles the next day, it takes more than 20 hours to complete the entire process of Zhongjiang noodles.
Each process has certain technical specifications. Taking the rolling of small strips as an example, it requires technique and strength, and the rolled strips must be very even.
The strips are generally about 1 cm in diameter. They are powdered, plated into yellow barrels, and fermented for 3 hours.
The flour used to roll the strips is usually a mixture of corn flour and soybean flour, which can prevent the noodles from sticking to each other.
This process requires two people to complete the process, one person is rubbing on the chopping board, and the other is plated in the yellow bucket, rubbing and plated at the same time.
In short, making dried noodles requires a lot of manpower and time, and it is basically impossible to make products that can be put on the market in large quantities.
Even if you want to do it, you can only take the high-end route, but how high-end can noodles be?
After listening to the maid's words, Zhu Chuanren became pessimistic about making noodles.
Of course, you don’t necessarily have to make Zhongjiang noodles. You can settle for the next best thing and make ordinary Longxu noodles to keep the price down so that ordinary people can afford it.
Zhongjiang noodles can be made into high-end brands and sold to merchants for commercial use, or to large families for grain storage.
After letting the maid go down, Xia Yuanzhang said:
"Then we'll walk on two legs. One side will make instant noodles, and the other side will make dried noodles. But this will require a large amount of flour purchase."
This is also a problem. The biggest problem plaguing industrial production in these years is raw materials.
"Let's talk to some flour kings, buy in bulk, and try to keep the price as low as possible."
"Okay, leave this to me."
It was late at night when I got home. Xian'er was sitting alone on the sofa in the living room and dozing off, as if waiting for someone. Zhu Chuanren walked over hesitantly:
"Xian'er?"
She opened her eyes with excitement, and when she saw it was Zhu Chuanren, she immediately smiled:
"You're back~"
"Wait for me?"
"Well, hurry up and do it. Have you eaten yet? Do you want the servant to bring you a bowl of noodles?"
"No, I just had noodles at Shopkeeper Xia's house."
"Oh~"
Xian'er's fingers slowly intertwined together, with a tangled expression on her face.
"Let's talk if you have anything to say. Is there anything we can't talk about between us?"
Zhu Chuanren yawned. He had just drank some at Xia Yuanzhang's place, and now he felt a little high, and he felt sleepy.
"That's right, I'm thinking that Louwailou is now on the right track. Is it possible for me to accept a bigger challenge?"
Xian'er's experience over the years has made her eloquence improve a lot, look what she said.
"Tired of working outside the building?"
"A bit~" Xian'er was still embarrassed.
"Haha, it's normal. Anyone who works in the same environment for so long will get bored."
"Actually, I'm not tired. It's just that I think I can do more, and I also want to make more money, not just for me, but for my two children."
Zhu Chuanren nodded:
"That's a good idea. I support it. Then where do you want to go?"
"I don't know. Anyway, I'll listen to your arrangements."
Zhu Chuanren pinched his eyebrows and said in deep thought:
"I'll arrange for you to study at the Peace Hotel first. After all, managing a restaurant and a hotel are two different things. You can do both at the building outside the building first."
"Okay~ No problem, I'm willing to learn."
"Well, when you finish your studies, I will leave the Peace Hotel to you, as well as the building outside the building."
Zhu Chuanren doesn't have many people at his disposal, so we'll talk about it later. Xian'er can't learn it in one day anyway.
"By the way, how are your eldest brother and his family doing?" Zhu Chuanren asked smoothly.
"Still like that, making a living by delivering takeaways to the building outside the building!"
"They didn't blame you?"
"Why don't you complain? You call me a white-eyed wolf all the time. I make money myself but don't give them a good way to make money." Xian'er said with a bitter smile.
"Teaching people how to fish is worse than teaching them how to fish. They definitely want to ask for money directly, but that is harming them. It is not easy to have a job to support a family."
"I thought so too~"
"But if you think they are doing a good job, you can also give them some benefits."
"I don't dare. My eldest brother is prone to drifting. He is very similar to Zhu Chuanwen. If he really made a lot of money, he would be able to abandon his wife and children."
"Okay, you can decide what to do yourself."
After finishing talking about Jian Xian'er, Zhu Chuanren yawned again and said:
"If nothing happens, I'll go back to sleep. I'm so sleepy."
"Go quickly, I'm delaying your rest."
"It's okay~"
Early the next morning, Zhu Chuanren slept in. When he went downstairs to have breakfast, the restaurant was already empty.
I don't know since when, his authority in this family has become more and more serious, and few people can chat with him face to face, let alone joke.
Even living under the same roof, he could not see each other for a day. Zhu Chuanren ate alone most of the time. It was difficult for even his wife, concubines, and children to have time to have a good chat with him.
This may be due to the coldness of being at a high place. Zhu Chuanren himself didn't feel much, such as feeling lost and lonely. He had never felt like this before. Instead, he enjoyed the freedom of being alone.
After eating, he put on his coat under the service of the maid, put on a heather gray suit, and walked out of the room with steady steps.
Outside the gate of the main building of Zhu Mansion, an elegant black car parked there quietly. The logo of the Harvest Goddess on the front of the car highlighted the extraordinary nature of this car.
This is a Rolls-Royce Phantom, the first generation Phantom.
Although built on the same chassis as the Gintama, it has a larger engine than the Gintama and uses pushrod-operated overhead valves instead of the Gintama's side valves.
The Phantom was built in Derby, England, and Springfield, Massachusetts, and there were some differences in specifications between the British and American Phantoms.
Zhu Chuanren’s new car was produced in Chouguo Factory!
Of course, Rolls-Royce doesn't actually have the term Phantom Generation, it's a name given by car enthusiasts to help distinguish it from other generations with the same model name.
As the second 40/50 hp model of Rolls-Royce, and to distinguish the 40/50 hp model, Rolls-Royce named the new model "New Phantom" and the old model "Silver Ghost".
Like the so-called "gullwing" Mercedes, the company never mentioned the first 40/50 hp model as a "Silver Ghost";
The reason why this happened later was because of the "Silver Ghost" car AX201.
In 1929, when the New Phantom was replaced by another 40/50 hp model, the replacement was named Phantom II, the New Phantom was renamed Phantom I.
One major improvement for the Silver Ghost is the new pushrod-OHV inline-6 engine.
Rolls-Royce structured the engine into two banks of three cylinders each with a removable cylinder head, and the engine produced "more than enough" power for use.
发动机的缸径为4英寸（107.9毫米），下冲程为5英寸（139.7毫米），总排量为7.7 L（7668 cc）。
In 1928 the cylinder heads were upgraded from cast iron to aluminum, which created corrosion problems, and a separate gearbox was connected to the clutch via a rubberized fabric flex coupling and to the differential at the rear via a torque tube enclosed drive device.
The new Phantom uses the same frame as the Silver Ghost, with semi-elliptical springs hanging the front axle and cantilever springs hanging the rear axle.
4-wheel brakes with servo assist system are also specified, but Zhu Chuanren's car has front brakes, which is also the difference between the Chou country factory and the British factory.
Of course, Zhu Chuanren has never bought a Gintama, nor has he ridden one before, so he doesn't know the difference between the two.
All he knew was that this Rolls-Royce was much more comfortable to sit in than the Cadillac.
The most important thing is that this car is now the only one owned by Scorpion in the city. If it weren't for Smith's 'filial piety', he would have forgotten that there is such a thing as a Rolls-Royce.
Sitting in this majestic Rolls-Royce, Zhu Chuanren arrived at the Peace Hotel and went straight to the office area of Renhe Trading Company.
The current general manager of the trading company is Zhu Chuanjie. He has long been able to take charge of his own business. However, the fourth child has no entrepreneurial ability, so being a defender is not a big problem.
When we arrived at his office, he was still fiddling with his abacus:
"What's going on? You didn't even knock on the door when you came in?"
Zhu Chuanjie is becoming more and more impressive. As a leader, you have to be like this. Showing dignity and getting along with the employees is not necessarily a good thing.
"Fourth~"
Upon hearing this title, Zhu Chuanjie immediately raised his head and smiled:
"Third brother~ You are here~"
"Well, it's rare that I have free time. Come and see how it is here. Is everything okay?"
"No, everything is going well. By the way, I am calculating last quarter's report!~"
Zhu Chuanren took it and glanced at it:
"What, is there a problem?"
"I don't think the number is right."
Zhu Chuanren immediately became serious:
"A rat out?"
Zhu Chuanjie shook his head:
"I'm doing the math, but I can't be sure right now."
"Which company's account is it?"
"Luqiao~"
"Road and bridge? Has this project been taken back from Jutepi?"
(End of this chapter)
If Zhu Chuanren hadn't analyzed the matter, Zhang Huzhu might not have realized the seriousness of the problem, and he thought that the little book was within his control.
But now that he realizes it, he has begun to strengthen his defenses. At the same time, he will also restrain himself a little in the process of contact with Xiao Benzi.
Xiao Benzi must continue to coax him, otherwise he wouldn't have that much money to develop the entire Northeast.
But this scale must be grasped well, otherwise assassination will happen sooner or later.
Of course, Zhang Huzi was Zhang Huzi after all. Even though he was more vigilant, he was not afraid. In his words: If soldiers come to block the water and come to the village, they may not be able to solve the problem.
No matter what, the friendship between Zhu Chuanren and Zhang Huzi was finally forged.
Zhang Huzi bought a warship and 8 aircraft from the Gauls through Zhu Chuanren. This transaction made Zhu Chuanren earn 100 million.
I can only say that business is business and friendship is friendship. I have made money and we are still brothers.
In Wangwang Sugar Factory, in Xia Yuanzhang's office, Zhu Chuanren kept flipping through the account books, frowning, and looking a little solemn.
"The sales of lunch meat and jelly have not met expectations, and the sales of chocolate pies are also declining." Xia Yuanzhang said.
"Do you know why?"
"I can guess that the chocolate pie is declining. It's nothing more than years of war, which has wiped out all the people's money. Who has money to buy snacks if they don't have enough to eat?"
"Where's the luncheon meat? Logically speaking, this should be urgently needed." Zhu Chuanren asked.
"Yeah, but the sales just can't go up, the ads are on, the price is not high, but it just can't be sold."
"Is there something wrong with the taste? Have you done any investigation?"
"It's done. It should taste good. Although it's not very delicious, it's definitely not unpalatable. It can completely replace meat."
Zhu Chuanren scratched his head:
"That's weird."
“Is it possible that people haven’t realized the benefits of luncheon meat yet?”
"what do you mean?"
“I would like to ask the restaurants that have relations with us to add some luncheon meat dishes to open their eyes.”
Zhu Chuanren nodded:
"That's easy to say. Let's wait and see. You can control the production here."
"Don't worry, I won't rush to increase production until it's confirmed."
"Well, you can try selling jelly abroad, especially ugly countries. Maybe there will be good sales there. Contact Smith."
"Okay, I see."
Zhu Chuanren thought that since the current few new products have not exploded, it is time to add some staple foods so that the people can eat them.
And it’s best to combine it with luncheon meat.
Thinking of this, the picture of instant noodles appeared in my mind.
It seems that instant noodles are going to be the big killer.
Long before the invention of modern instant noodles, people in the ancient East and West fried cooked noodles and served them with soup.
In China, there are similar noodles called "Yi noodles" or "Yifu noodles".
It is said that the first person to make instant noodles was a cook at the home of a prefect named Yi in Yangzhou.
He added eggs to the flour, rolled them into thin slices, cut them into thin strips, boiled them in water, and immediately fried them in oil to dry.
The noodles processed in this way can be soaked in hot water at any time and are very convenient to eat.
As for non-fried instant noodles, it can be traced back to the invention of Han Xin's army in the Western Han Dynasty in China.
When Han Xin led 10 troops in Heyang and prepared to attack Wei Bao, the king of Wei in the east of the river, in order to solve the problem of marching rations, he invented a paste of buckwheat flour and wheat flour, cooked it into eight-mature large flour cakes, and cut them into wide strips.
This kind of noodle is easy to carry around and can be eaten by just adding water and boiling it. Therefore, it can also be regarded as the earliest form of instant noodles.
Modern instant noodles were invented by Chinese-American Momofuku Ando.
Because it took a long time to wait in line for a bowl of ramen, he saw the business opportunity and invented modern instant noodles in Ikeda City, Osaka Prefecture.
After the invention of instant noodles, the famous Nissin Food Company was established to sell chicken soup ramen, and then a large number of imitation products appeared.
In order to regulate the market, Ando won the instant noodles copyright lawsuit in 1960 and registered the "Chicken Ramen" trademark.
In 1964, Ando established the Japan Ramen Industry Association and transferred instant noodles patents to the industry.
Although instant noodles are well received in Asia, in the late 60s, they were unable to successfully open the market in China.
Because Chou people do not have the habit of boiling water, and the tableware is mainly dinner plates.
In order to allow people who are not accustomed to using bowls to consume instant noodles, Nissin invented cup noodles in expanded polystyrene containers and launched them on the market in 1971.
During the trial period, the cup was unpopular due to its high price. In the end, it could only be sold in certain units that had to be on duty at night, such as the fire brigade and the Japanese Self-Defense Force.
It wasn't until February 1972 that the Asama Villa incident occurred in Neon where the Red Army took hostages and confronted the police.
Cup Noodles became an instant hit because the footage of a policeman eating Cup Noodles was broadcast live on television.
Momofuku Ando was originally born in Daiwan and was raised by his grandfather. His family was engaged in the silk and satin business, and he was influenced by the abacus rather than reading.
When he grew up and his grandfather passed away, he took his grandfather's inheritance to Neon and opened a knitwear company. In just one year, he became a well-known rich man.
The good times did not last long, and the next 20 years could be said to be a drama that ordinary people could not imagine. Just when business was booming, war broke out, the factory was bombed into ruins, and it declared bankruptcy.
Later, he partnered with a friend to start a slide projector business, but was framed by a competitor and jailed for one year;
When the war ended, who knew that the scholarship fund he established back then was exposed, which was equivalent to tax evasion at the time. He was imprisoned for another two years, his money was confiscated, and he went bankrupt for the second time;
In 1948, he was released from prison again. This was his 16th year in Neon.
This time he changed his name and nationality and restarted the seafood business, which was pretty good. Later he opened a financial credit union.
This credit union collapsed after 7 years. As the nominal chairman, he had to pay off the debt. This was the third bankruptcy!
Even though they were acquitted both times, it’s still very sad!
Even so, Momofuku Ando would never give up. He believed that he would definitely succeed. If he hadn't been hungry, he might have said, "Let me die, no one else."
It was at this moment that he had a flash of inspiration, because all these years of being in prison had made him feel very hungry. When he was released from prison, he saw people queuing up to receive relief.
He was thinking how great it would be if there was a ramen that was easy to eat and easy to preserve (the ramen culture in Neon is very pervasive), and this started his instant noodles adventure.
In 1958, Momofuku Ando stayed in his small room every day to study instant noodles. At the beginning, he found an old noodle machine and a wok with a diameter of 1 meter, and immersed himself in the proportion of flour and cooking oil every day. Inextricable.
But after a long time, the desired effect could not be achieved. This gave Momofuku Ando a slight blow, but after thinking about it, he seemed to have nothing to do, so he might as well continue researching.
Later, I accidentally saw my wife frying tempura, and I suddenly became enlightened.
He learned from his wife's technique. Using this method to fry noodles can evaporate the water in the noodles more completely. There will also be some small holes in the noodles. When they encounter water, they can quickly absorb and restore elasticity. It is called " Instant hot oil drying method”
On August 1958, 8, the world's first bag of instant noodles (chicken flavor) was born.
In the neon world where ramen culture is abundant, instant noodles also quickly became popular. Nissin Club became the industry leader within a year, and Momofuku Ando also achieved success at a relatively late age.
When Ando's chicken instant noodles were selling well, other dry noodle manufacturers began to join the competition. Among them, Okui Kiyosumi entered the market in January 1960 by using the method of adding external seasoning packets to produce instant noodles that satisfy different tastes.
So it was divided into: one type of instant noodles that does not require seasoning packets, and one type of instant noodles with additional seasoning packets.
After the emergence of seasoning packets, it has obviously become more popular among everyone.
However, how to mass-produce seasoning packets has become a problem, which has stimulated other companies interested in this aspect to research.
Starting in 1962, they used the spray drying method for making instant coffee to produce seasoning powder in large quantities, and achieved very ideal results.
After that, the Ministry of Agriculture and Forestry began to formulate JAS specifications for instant noodles, and instant noodles grew into a standardized product with a stable market.
The design of Cup Noodles came from Ando’s visit to the Chouguo Market. During the promotion, he found that he didn’t have bowls and chopsticks on hand, so he couldn’t taste it.
So the person in charge of the supermarket took a paper cup, divided the instant noodles into two parts, added hot water and ate it with a fork;
Another point is that foreign families do not have a lot of kitchen utensils to store bagged instant noodles, most of which are plates.
In order to better open up new markets, Ando began to collect various knowledge and tried repeatedly for 5 years before finally making cup noodles.
Zhu Chuanren told Xia Yuanzhang the general production method, and he said as soon as he heard it:
"Isn't this similar to dried noodles?"
Zhu Chuanren nodded:
"It's almost the same~"
"How about we make two kinds?"
The history of dried noodles is very long, and its history can be traced back to the Tang Dynasty.
Legend has it that during the Tang Dynasty, a general named Zhang Yi found that he only had some noodles and vegetables left when preparing food before going on an expedition, so he hung the noodles to dry and when he came back, he found that the noodles were still tender and smooth with good taste. The dish got its name from noodles.
As time went by, dried noodles gradually spread.
During the Song Dynasty, noodles were improved and became more than just a bowl of ordinary noodles. Instead, they became a delicacy served at luxurious banquets and were loved by noble people.
During the Qing Dynasty, noodles were improved and became a popular delicacy.
How are noodles made?
First, knead the flour into a ball with water, then beat the dough into sheets, dry the dough sheets in the sun, wait until the dough sheets are dry and hard, then hang them up in the wind to dry.
The production of dried noodles requires a certain amount of experience and skills, the technique needs to be appropriate, the time needs to be arranged well, and it must not be interfered by the external environment.
If the environment is humid, the noodles will become moldy and go bad, and if the environment is too hot, the noodles will also go bad.
Therefore, making noodles needs to be done in a suitable environment, so as to ensure the taste and quality.
The noodles have a soft texture, chewy texture and are easy to eat.
In addition to tasting good, dried noodles also have high nutritional value.
Vermicelli is rich in starch and protein and has low calories, making it suitable for people of all ages.
In addition, dried noodles are also rich in plant cellulose, which can promote gastrointestinal motility and help protect intestinal health.
But dried noodles and dried noodles are not the same. The dried noodles in each region have different characteristics.
Zhu Chuanren is not sure which one to do specifically.
However, Xia Yuanzhang said that his maid was from Sichuan and Chongqing. She had brought a kind of handmade noodles from her hometown and it tasted very good.
Zhu Chuanren knew what he was talking about as soon as he heard it. Nakajiang Guamai from Sichuan and Chongqing had been on the list of intangible cultural heritage in his life.
It has the characteristics of being as fat as jade, as thin as hair, straight in the middle, smooth and flexible.
The entire process is purely handmade, including dough kneading, cutting, coiling, stretching, bamboo loading, powdering, drying, and cutting.
The local area is a plain, located on the northwest edge of the basin, with superior natural conditions. Its farming system is based on a two-crop system a year, with rice and corn mainly produced in spring and wheat and rapeseed in early spring.
Therefore, besides rice, pasta also plays an important role on the table there.
Pot side buns, sour soup gnocchi, noodle soup, pot stickers and eggplant cakes are all childhood delicacies that still fill your mouth when thinking about them.
The most convenient thing is of course dried noodles, which are stocked in every kitchen.
Vermicelli noodles are noodles made from wheat flour added with salt, alkali, and water. They are dried by hanging and then cut into dry noodles of a certain length. They are either round and thin or wide and flat. They are tied into shapes and are easy to carry.
Every year during the wheat harvest season, some vendors would push carts carrying some dried noodles and go from house to house shouting, "Noodles..."
As soon as their car stopped at the entrance of the yard, they shouted a few times and the doors of every house opened.
Housewives came out carrying thirty or forty pounds of wheat in frames and rushed to have the vendors inspect the goods.
The hawker grabbed a handful of wheat and spread it in his hands to check the quality. He also threw in a dozen grains of wheat and chewed them in his mouth. Words like "I want it, I can" kept coming out of their mouths.
Rural people are very honest and would never give undried wheat to a vendor, so his inspection was just for show.
Noodles are rich and frugal, and can be mixed with meat or vegetables. They are still filling and nutritious, so they are very popular among housewives.
Cooked chili peppers, salt, chicken essence, pepper noodles, vinegar and soy sauce are all common condiments in farmers. Put them in a bowl and mix them evenly, sprinkle with a few chopped green onions, then pour the soup, scoop out the noodles, and you will have a steaming bowl. You can enjoy the vinegar noodle soup.
If you don’t like jealous soup noodles, you can substitute spicy noodles, such as lard noodles, fried egg noodles, fried bean paste noodles, beef noodles, etc.
Put green leafy vegetables such as pea tips and lettuce tips into the bowl, and the taste will change again.
Of course, the amount of seasoning is entirely up to you.
It can be said that there are as many different flavors of noodles as there are diners.
The favorite thing to cook there is braised noodles. When there are weddings and funerals in the village, there is a big meal at noon and braised noodles in the evening.
Braised noodles are a bit like a gathering of talented people. The chef selects the valuable soup leftovers left at noon and saves them together, then pours them into the pot with a large amount of water in advance.
After the water boils, you can put the noodles into the pot and continue cooking.
Vermicelli noodles are all dry noodles, and each noodle is as wide as a chopstick head so it can withstand cooking.
After the braised noodles are cooked, you can add more salt according to your personal taste, but no other ingredients are needed.
The leftovers include meat and vegetables, spicy and spicy, and the various ingredients and flavors are mixed together to create the best delicacy in the world.
In the huge courtyard, there are people walking around with bowls in their hands, some sitting on the edge of the steps eating noodles, and some sitting at the table eating noodles, each with their own unique postures.
Each person ate a big bowl of braised noodles, cleanly and sweating all over his body.
Hundreds of people gathered together and devoured braised noodles. The scene was really spectacular.
The busiest person is the chef, because the braised noodles are so delicious that some middle-aged men need to eat two or three bowls before they are satisfied.
A rough-edged pot kept working, the soup in the pot was tumbling, and the whole courtyard was soaked in the taste of braised noodles.
It takes at least three or four pots of braised noodles before turning off the heat.
After eating the braised noodles, everyone licked their lips and slowly helped the old and the young back to their homes with their bellies raised and burping.
Noodles play an important role in this era.
Eating longevity noodles on birthdays means longevity;
Noodles are the most common souvenir when visiting relatives and friends.
According to the old customs in this era, the parents of local men who have made an engagement, usually when they reach the age of 18, will ask a fortune teller to choose a wedding date for them.
The fortune teller selects an auspicious day, writes the wedding date slip in regular script on red paper, and delivers it to the groom's mother who comes to choose the date.
The man puts the future note, pork, dried noodles and money wrapped in red paper in one or two lifting boxes (or baskets), and is sent to the woman's house by the matchmaker. This is the etiquette for the man to inform the woman of the date of marriage, which is called "reporting". Expect".
Regarding the "scheduled" noodles, the noodles must be "Zhongjiang noodles", which is a brand name.
In Bazi, western Sichuan, Deyang soy sauce, Mianzhu Daqu, Shifang sun-cured tobacco, Luojiang bean chicken, Pixian douban, etc. are all considered brand-name products.
In particular, Zhongjiang noodles were a tribute to the royal family in the Qing Dynasty.
In the 42nd year of Qianlong's reign, Meng Shao from Zhongjiang returned triumphantly from an inspection of Daiwan. Qianlong personally held a banquet to welcome him.
During the dinner, the waiter presented Zhongjiang noodles.
Qianlong asked Meng Shao to compose an impromptu poem to promote elegance.
Looking at the delicious Zhongjiang noodles, Meng Shao said loudly:
"It is listed among the jade delicacies of the emperors, and can be called Taoist fairy style. The palace is looking for traces of fragrance, and the jade bowl is enriched with silver thread. Once it is swayed by skillful hands, there is no Kun Zhong in the face. It is still praised to this day, Kong Zhong is still famous. If you know China, you dare to talk about the same thing as all nine states."
Zhongjiang is a large hilly county in central Sichuan. Although its economy is not very developed, it is very famous.
Apart from the hero Huang Jiguang, Zhongjiang is most famous for its noodles, which have a history of nearly a thousand years.
Zhongjiang noodles are as thin as hair, white and hollow, smooth and pliable, with a unique flavor and look as good as new after reheating. They have become a good gift for visiting relatives and friends in Western Sichuan from being a tribute from the palace.
Legend has it that Zhongjiang noodles are related to a Zhongjiang county magistrate from the north.
During the Chunhua period of the Northern Song Dynasty, Cui Gu, the magistrate of Zhongjiang County, was a northerner and liked pasta.
In addition to requiring good taste, Cui County Magistrate also asked the chef to make the noodles as thin as possible.
But the noodles the chef tried his best to make still didn't meet the requirements.
One day, the chef was stewing mutton for Magistrate Cui. When he inserted bamboo chopsticks into the sheep's eye sockets and took out the sheep's head, he saw that the thick soup became a line, getting thinner and thinner, and slowly flowed into the pot.
From this accidental phenomenon, the chef suddenly got a revelation, so he placed the sheep's head skeleton after eating the mutton on the chopping board, inserted bamboo chopsticks into the two eye holes, and fermented the sheep's head, which was originally intended to be used for steaming buns. Roll the dough into thick wet noodles.
Then the two ends were wrapped around two bamboo chopsticks, holding a chopstick in each hand, and gently pulled. As expected, the noodles became thinner and thinner without breaking.
Thus, the thinner Zhongjiang noodles were born.
Noodles masters call the wooden frame used to "bamboo" the noodles a "sheep's head frame".
The chef cooked the thin noodles, and Magistrate Cui praised them after tasting them. Later, he often used this kind of thin noodles to entertain celebrities at the county government. This method gradually spread to the people.
Through continuous improvement and improvement by noodle craftsmen, Zhongjiang has gradually formed a complete set of handmade noodle making techniques.
Zhongjiang noodles pay attention to natural drying and are made according to the weather.Nowadays, every piece of Zhongjiang hand-made noodles has to go through 18 purely manual processes, including dough mixing, strip cutting, coiling, stretching, bamboo loading, powdering, drying, cutting, and packaging.
Due to the temperature, the production time of Zhongjiang noodles is only five to six months each year.
Due to the numerous processes, the output of authentic Zhongjiang handmade noodles is very small, and an average family workshop can only make two hundred kilograms of noodles a day.
From the Daoguang period of the Qing Dynasty to the Republic of China, it was the heyday of Zhongjiang noodles. There were many workshops and the output soared. The annual output was more than 100 million kilograms. The bulk products entered the market inside and outside the province, and noodles craftsmen emerged.
Due to the developed water transport in Zhongjiang River at that time, dozens of ships loaded with Zhongjiang noodles often left Kaijiang Xiaonanmen Wharf every day and were transported down the Kaijiang, Fujiang and Yangtze rivers and sold to Jing, Xiang, Wu, Guang, Yuanyun Port, Australia and Southeast Asia;
Overland routes were sold to Chengdu, Wenjiang, Guanxian and other areas in western Sichuan, and "imperial noodles" were specially sent to the capital for the emperor and big bureaucrats to enjoy.
"As thin as a hair, it can be ventilated, and it will not rot after being cooked overnight." Zhongjiang noodles are a bowl of delicacies that have traveled through thousands of years, and are known as the best noodles.
Wang Langshan, a poet of the Qing Dynasty, once vividly wrote: "Zhongjiang Shaojiu is on the Zhongjiang River, and the sign is all the way to Beijing."
That night, Zhu Chuanren went to Xia Yuanzhang's house as a guest, just to taste a bowl of authentic Zhongjiang noodles.
The shiny and clean porcelain bowl was filled with silver threads. The bright green pea tips and the fried eggs formed a strong color contrast. The refreshing aroma made everyone feel drunk.
"First boil a pot of chicken soup, or fry an egg, boil the noodles in plain water, use the water as wide as possible, put some pea tips in front of it, and sprinkle some chopped green onion. This is the authentic way to eat Zhongjiang noodles."
Some families attach too much importance to the functions of condiments such as cooked oil, chili pepper, and pepper oil, and are afraid of adding something less.
As a result, a bowl of Zhongjiang noodles turned into a hodgepodge, which instead covered up the original flavor of the noodles.
In addition, there is no need to add salt and soy sauce when eating Zhongjiang noodles because the noodles contain salt.
After eating noodles, Zhu Chuanren called Xia Yuanzhang's maid over to chat.
She said that in her hometown, every household is making noodles, and it is a famous noodle village.
The maid said that her family has been making noodles for two generations. As for whether her son will make noodles in the future, it is up to him.
But the maid is also very proud, because she earned all the expenses such as building a house and raising a son for his family as a maid.
When it comes to making noodles, maids are very familiar with it.
However, she admitted that making noodles is hard work, which is why young people don’t like making noodles.
If you don’t have the spirit of hard work and hard work, you won’t be able to make Zhongjiang noodles.
Details are important. During the dough mixing process, water and salt must be added in a certain proportion.
The salt is iodine-free well salt, and the water comes from local wells 40 to [-] meters deep.
As long as the climate is suitable, villagers will make noodles every day, using two hundred kilograms of Henan flour at a time.
Most noodle chefs are a "husband and wife team", which can be regarded as a husband and a wife. If it were not for the war, this maid might not come to Shanghai to work, but stay at home to make noodles.
The maid also talked about some details. During the process of kneading the dough, she didn't like to use a rolling pin, but kept kneading the dough with her hands.
She said that people and dough also need to communicate. When the hands touch the dough, they can better feel the state of the dough.
The process of kneading the dough is like having a conversation with the dough.
Rising dough is a process in which dough is fermented using microorganisms in the natural environment.
By waking up the noodles, the reconciled noodles become more resilient and easier to digest.
When rising, the dough needs to be completely covered with a clean plastic sheet, and a fixed amount of time is required.
In the process of making Zhongjiang noodles, it takes 5 times to wake up the noodles like this, and the time is different each time.
Subsequently, the noodles entered the third fermentation process from cutting into large strips, placing strips on the plate, and rolling into small strips.
The small strips are coiled in a yellow bucket and need to be covered with a plastic sheet after being coiled.
This fermentation takes 3 hours.
While waiting, the noodle chef usually takes the time to eat and sleep.
In fact, noodle makers can only rest for four or five hours a day, and they all use odd hours.
Life is irregular and one cannot work from sunrise to sunset like other craftsmen. This is why some people don’t like making noodles.
After the fermentation is completed, start "cooking" the noodles.
Insert the "sheep's head" on the edge of the yellow bucket, and then insert the noodle bamboo on the "sheep's head".
Take the small strip plated in the yellow bucket and wrap it around the noodle bamboo, stretching it while wrapping it, then put it into the noodle trough and hang it up, and cover it with a straw mat.
"Shangzhu" is the most important and most arduous step in the process of making Zhongjiang noodles. For the noodle master, it takes hundreds of kilograms of noodles to make one time, and it takes several hours to make the bamboo.
The looseness and tightness of the entanglement, the lightness and weight of each move are all under their control.
The maid said that every year during the noodle-making season, every household is brightly lit and they burn the midnight oil.
The noodle makers all do the same thing, which is to take the trouble to wrap the noodles around the noodle bamboo.
What is success?Success is doing simple things repeatedly and doing them to the best of your ability.
When you are completely familiar with the field you are engaged in, you will naturally become an expert in this field.
Everyone knows that the characteristics of Zhongjiang noodles are as thin as hair, with straight and hollow stems.
If the noodle maker discounts the time for making noodles or reduces the number of times of making noodles, then it is very likely that there will be no hollows in the finished noodles.
Such noodles are not authentic.
After being put on the bamboo, the noodles need to ferment for the fourth time for 3 hours.
At this time, the noodle chef can have a peaceful sleep.
But you have to wake up soon, pull the noodles on the rack to about 1 meter, and then ferment the noodles for the fifth time, which also takes 3 hours.
After that, you must seize the time to take the noodles to the roof to dry.
During the drying process, the noodles must be stretched to about 5 meters.
Showing your face is very important. If you are not careful, all your previous efforts may be wasted.
To make Zhongjiang noodles well, in addition to the techniques passed down from our ancestors, we also need to rely on nature and weather.
During the noodle-making season every year, the maids and the others would dry, pull, and divide the noodles. Everything was going on in an intense and orderly manner, and the air was filled with the smell of flour.
Looking from a distance, the roof turned into a piece of snow.
When I got closer and looked up, I realized that there were rows of dried noodles. The racks of noodles were more than 4 meters high. The noodles were as thin as hair, which looked very spectacular.
After drying, it’s time to take it back for cutting and storage.
From kneading the noodles, cutting into strips, coiling strips, and loading bamboo in the afternoon of the first day to drying and cutting the noodles the next day, it takes more than 20 hours to complete the entire process of Zhongjiang noodles.
Each process has certain technical specifications. Taking the rolling of small strips as an example, it requires technique and strength, and the rolled strips must be very even.
The strips are generally about 1 cm in diameter. They are powdered, plated into yellow barrels, and fermented for 3 hours.
The flour used to roll the strips is usually a mixture of corn flour and soybean flour, which can prevent the noodles from sticking to each other.
This process requires two people to complete the process, one person is rubbing on the chopping board, and the other is plated in the yellow bucket, rubbing and plated at the same time.
In short, making dried noodles requires a lot of manpower and time, and it is basically impossible to make products that can be put on the market in large quantities.
Even if you want to do it, you can only take the high-end route, but how high-end can noodles be?
After listening to the maid's words, Zhu Chuanren became pessimistic about making noodles.
Of course, you don’t necessarily have to make Zhongjiang noodles. You can settle for the next best thing and make ordinary Longxu noodles to keep the price down so that ordinary people can afford it.
Zhongjiang noodles can be made into high-end brands and sold to merchants for commercial use, or to large families for grain storage.
After letting the maid go down, Xia Yuanzhang said:
"Then we'll walk on two legs. One side will make instant noodles, and the other side will make dried noodles. But this will require a large amount of flour purchase."
This is also a problem. The biggest problem plaguing industrial production in these years is raw materials.
"Let's talk to some flour kings, buy in bulk, and try to keep the price as low as possible."
"Okay, leave this to me."
It was late at night when I got home. Xian'er was sitting alone on the sofa in the living room and dozing off, as if waiting for someone. Zhu Chuanren walked over hesitantly:
"Xian'er?"
She opened her eyes with excitement, and when she saw it was Zhu Chuanren, she immediately smiled:
"You're back~"
"Wait for me?"
"Well, hurry up and do it. Have you eaten yet? Do you want the servant to bring you a bowl of noodles?"
"No, I just had noodles at Shopkeeper Xia's house."
"Oh~"
Xian'er's fingers slowly intertwined together, with a tangled expression on her face.
"Let's talk if you have anything to say. Is there anything we can't talk about between us?"
Zhu Chuanren yawned. He had just drank some at Xia Yuanzhang's place, and now he felt a little high, and he felt sleepy.
"That's right, I'm thinking that Louwailou is now on the right track. Is it possible for me to accept a bigger challenge?"
Xian'er's experience over the years has made her eloquence improve a lot, look what she said.
"Tired of working outside the building?"
"A bit~" Xian'er was still embarrassed.
"Haha, it's normal. Anyone who works in the same environment for so long will get bored."
"Actually, I'm not tired. It's just that I think I can do more, and I also want to make more money, not just for me, but for my two children."
Zhu Chuanren nodded:
"That's a good idea. I support it. Then where do you want to go?"
"I don't know. Anyway, I'll listen to your arrangements."
Zhu Chuanren pinched his eyebrows and said in deep thought:
"I'll arrange for you to study at the Peace Hotel first. After all, managing a restaurant and a hotel are two different things. You can do both at the building outside the building first."
"Okay~ No problem, I'm willing to learn."
"Well, when you finish your studies, I will leave the Peace Hotel to you, as well as the building outside the building."
Zhu Chuanren doesn't have many people at his disposal, so we'll talk about it later. Xian'er can't learn it in one day anyway.
"By the way, how are your eldest brother and his family doing?" Zhu Chuanren asked smoothly.
"Still like that, making a living by delivering takeaways to the building outside the building!"
"They didn't blame you?"
"Why don't you complain? You call me a white-eyed wolf all the time. I make money myself but don't give them a good way to make money." Xian'er said with a bitter smile.
"Teaching people how to fish is worse than teaching them how to fish. They definitely want to ask for money directly, but that is harming them. It is not easy to have a job to support a family."
"I thought so too~"
"But if you think they are doing a good job, you can also give them some benefits."
"I don't dare. My eldest brother is prone to drifting. He is very similar to Zhu Chuanwen. If he really made a lot of money, he would be able to abandon his wife and children."
"Okay, you can decide what to do yourself."
After finishing talking about Jian Xian'er, Zhu Chuanren yawned again and said:
"If nothing happens, I'll go back to sleep. I'm so sleepy."
"Go quickly, I'm delaying your rest."
"It's okay~"
Early the next morning, Zhu Chuanren slept in. When he went downstairs to have breakfast, the restaurant was already empty.
I don't know since when, his authority in this family has become more and more serious, and few people can chat with him face to face, let alone joke.
Even living under the same roof, he could not see each other for a day. Zhu Chuanren ate alone most of the time. It was difficult for even his wife, concubines, and children to have time to have a good chat with him.
This may be due to the coldness of being at a high place. Zhu Chuanren himself didn't feel much, such as feeling lost and lonely. He had never felt like this before. Instead, he enjoyed the freedom of being alone.
After eating, he put on his coat under the service of the maid, put on a heather gray suit, and walked out of the room with steady steps.
Outside the gate of the main building of Zhu Mansion, an elegant black car parked there quietly. The logo of the Harvest Goddess on the front of the car highlighted the extraordinary nature of this car.
This is a Rolls-Royce Phantom, the first generation Phantom.
Although built on the same chassis as the Gintama, it has a larger engine than the Gintama and uses pushrod-operated overhead valves instead of the Gintama's side valves.
The Phantom was built in Derby, England, and Springfield, Massachusetts, and there were some differences in specifications between the British and American Phantoms.
Zhu Chuanren’s new car was produced in Chouguo Factory!
Of course, Rolls-Royce doesn't actually have the term Phantom Generation, it's a name given by car enthusiasts to help distinguish it from other generations with the same model name.
As the second 40/50 hp model of Rolls-Royce, and to distinguish the 40/50 hp model, Rolls-Royce named the new model "New Phantom" and the old model "Silver Ghost".
Like the so-called "gullwing" Mercedes, the company never mentioned the first 40/50 hp model as a "Silver Ghost";
The reason why this happened later was because of the "Silver Ghost" car AX201.
In 1929, when the New Phantom was replaced by another 40/50 hp model, the replacement was named Phantom II, the New Phantom was renamed Phantom I.
One major improvement for the Silver Ghost is the new pushrod-OHV inline-6 engine.
Rolls-Royce structured the engine into two banks of three cylinders each with a removable cylinder head, and the engine produced "more than enough" power for use.
发动机的缸径为4英寸（107.9毫米），下冲程为5英寸（139.7毫米），总排量为7.7 L（7668 cc）。
In 1928 the cylinder heads were upgraded from cast iron to aluminum, which created corrosion problems, and a separate gearbox was connected to the clutch via a rubberized fabric flex coupling and to the differential at the rear via a torque tube enclosed drive device.
The new Phantom uses the same frame as the Silver Ghost, with semi-elliptical springs hanging the front axle and cantilever springs hanging the rear axle.
4-wheel brakes with servo assist system are also specified, but Zhu Chuanren's car has front brakes, which is also the difference between the Chou country factory and the British factory.
Of course, Zhu Chuanren has never bought a Gintama, nor has he ridden one before, so he doesn't know the difference between the two.
All he knew was that this Rolls-Royce was much more comfortable to sit in than the Cadillac.
The most important thing is that this car is now the only one owned by Scorpion in the city. If it weren't for Smith's 'filial piety', he would have forgotten that there is such a thing as a Rolls-Royce.
Sitting in this majestic Rolls-Royce, Zhu Chuanren arrived at the Peace Hotel and went straight to the office area of Renhe Trading Company.
The current general manager of the trading company is Zhu Chuanjie. He has long been able to take charge of his own business. However, the fourth child has no entrepreneurial ability, so being a defender is not a big problem.
When we arrived at his office, he was still fiddling with his abacus:
"What's going on? You didn't even knock on the door when you came in?"
Zhu Chuanjie is becoming more and more impressive. As a leader, you have to be like this. Showing dignity and getting along with the employees is not necessarily a good thing.
"Fourth~"
Upon hearing this title, Zhu Chuanjie immediately raised his head and smiled:
"Third brother~ You are here~"
"Well, it's rare that I have free time. Come and see how it is here. Is everything okay?"
"No, everything is going well. By the way, I am calculating last quarter's report!~"
Zhu Chuanren took it and glanced at it:
"What, is there a problem?"
"I don't think the number is right."
Zhu Chuanren immediately became serious:
"A rat out?"
Zhu Chuanjie shook his head:
"I'm doing the math, but I can't be sure right now."
"Which company's account is it?"
"Luqiao~"
"Road and bridge? Has this project been taken back from Jutepi?"
(End of this chapter)
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