Film and Television: Starting from the Journey to Guandong
Chapter 119 Large Intestine; Shock
Chapter 119 Large Intestine; Shock (1w)
A dish of roasted suckling pig brought tears to Yang Taiyong's eyes. Firstly, the Zhu family's attentive hospitality made him feel that all these years of hard work were not in vain; secondly, it really evoked his memories of his hometown.
After sitting down, the way he looked at Zhu Chuanren changed. Before, he had a business-like look, but now, it was as if he was looking at his brother.
However, Yang Taiyong's first chopstick did not reach for the roasted suckling pig, but picked up the plain-cut chicken in front of him.
You all know about white-cut chicken. It is probably the most widely spread and profound dish in Chinese cuisine. Almost everyone who calls themselves a gourmet has commented on this flavor.
The technique of white-cut dishes can also be seen in cuisines from all over the world. Of course, the taste and cooking method are different in different places.
Just compare the plain-cut chicken from Modu and the plain-cut chicken from Guangdong Province. There is a big difference between the two.
In Wu dialect, "cut" is the same as "eat". The name Baiqieji, pronounced in Modu dialect, means "whitechicken", which is an inelegant name;
The word "cut" in northern dialects is not used much, and indeed it only appears in writing: "behead", northerners say "bargain", and the devils say "haggle".
To express the meaning of "cut", the most commonly used word in Shanghai is "cut" - "cut off the heel", "cut off the meat of crucian carp", and the stock market term "cut position".
Of course, it also includes "white chicken".
Legend has it that there once was a scholar who studied hard in his early years and found an official position. However, because he could not stand the darkness of officialdom, he abandoned his official position and returned to his hometown to work in farming.
This gentleman is philanthropic, kind-hearted, and well-educated, and is deeply supported by the people in the village.
But he was over fifty and still had no children. The Mid-Autumn Festival came again this year. He and his wife discussed it and decided to kill a hen to celebrate the festival, pay homage to their ancestors, and hope to have a child next year.
The wife had just scalded and washed the hen and brought it into the kitchen. Just as she put the chicken in the pot, she suddenly heard howling and crying outside the window.
It turned out that children in the village were playing with lanterns and set the house on fire.It was a crisp autumn day, and the village was about to be "burned down", and everyone's houses and property were about to be reduced to ashes.
The scholar who was already a farmer said nothing and rushed out with a bucket to put out the fire. His wife followed her husband and rushed out, ignoring the chicken that had just been cooked.
With the joint efforts of the villagers, the burning fire was finally put out.
When the couple returned home, the firewood in the stove had been extinguished and the chicken soup in the pot was already lukewarm.
It turned out that my wife was in a hurry and only added a handful of firewood to the stove, forgetting to put in the condiments and cover the pot lid.
The chicken without any condiments in the pot has been cooked by hot water.
The hungry scholar suddenly had an idea. He picked up the cooked chicken, chopped it into pieces, got some seasoning, and ate it directly with the seasoning.
This was an incredible meal. I found it to be extremely delicious and unique. I tasted a famous dish in Guangdong Province.
Later, generation after generation, this white-cut chicken, which is cooked without a lid or seasoning, has endured for centuries after hundreds of years of innovation.
In Guangdong Province, it is said that "there is no feast without chicken", which mainly refers to white-cut chicken. The origins are different and there are several versions.
One is the period of the Southern and Northern Dynasties, when the Chinese mainland was in a period of turmoil, when people lived in poverty and lacked food.
In order to solve the problem of food and clothing, many people began to capture various poultry animals, including chickens, ducks, geese, etc.
At that time, people generally used methods such as frying and grilling to cook poultry, but this method often destroyed the nutritional content and taste of the poultry.
As a result, some people began to try to boil or boil poultry to retain its original delicious taste.
It is said that this is the origin of plain chicken.
Another theory is that the origin of white-cut chicken can be traced back to the Qing Dynasty.
At that time, chefs in Guangdong Province were good at making delicious food using various ingredients and constantly improving cooking techniques.
Among them, a chef named Chen Shuquan invented a new cooking method, which is to scald the whole chicken in boiling water, then soak it in ice water, and finally cut it into thin slices.
This cooking method not only maintains the tenderness of the chicken, but also preserves the juices.
After years of development and improvement, this cooking method gradually evolved into today's white-cut chicken.
There is also a theory that the origin of boiled chicken can be traced back to the Ming Dynasty.
It is said that at the end of the Ming Dynasty, a man named Xie Gong came to Chaozhou when he was inspecting Guangdong Province.
There, he tasted a beautifully cooked chicken dish with delicious color, flavor and flavor, and brought it back to the capital.
Later, this dish gradually spread and is still popular in the south.
No matter which version is used, it reflects the long history and profound cultural heritage of the delicacy of white-cut chicken.
And this dish has also conquered the taste buds of many celebrities. Does Huang Feihong know it?
According to legend, he once went to a small restaurant for dinner and ordered a piece of plain-cut chicken.
Soon, the waiter brought a plate of braised chicken. Huang Feihong thought that the dish did not meet his taste, so he refused.
After this incident spread, people began to tell the story of "White Cut Chicken Gate", and Huang Feihong became famous.
The white-cut chicken in Guangdong Province usually uses local Qingyuan chicken.
The method is to boil the whole chicken in white brine over high heat, and hold the chicken "up and down" to prevent the skin from exploding.
When the water boils, turn off the heat and simmer for a few 10 minutes. When the brine cools naturally, the chicken will be cooked.
Pick it up, spread it with coriander and apply sesame oil, which not only increases the flavor, but also prevents the brine soaked in the chicken from flowing out and changing the texture of the meat.
If the heat is controlled well, the white-cut chicken produced in this way is extremely tender, the meat around the bones is slightly peach, the bone marrow is still bloody, the chicken skin becomes soft and delicious due to marinating, and the subcutaneous fat is slightly condensed due to natural cooling. .
Yang Taiyong is obviously also a foodie. When he took a piece of chicken into his mouth, he immediately narrowed his eyes and said:
"Plain-cut chicken must not be fully cooked. The fully cooked meat is like rags, and the flavor of the chicken cannot be tasted at all;
People who know how to eat chicken enjoy the skin the most.
The so-called chicken skin is not fat and delicious. There is a layer of gel-like glue between the skin and the meat that is the best.
Eating the skin of the chicken and sucking the marrow from the chicken bones is a great pleasure. "
Zhu Chuanren laughed and said yes. He also likes to eat plain-cut chicken, and believes that authentic boiled-cut chicken should not use soy sauce, that is, boiled-cut chicken dipped in soy sauce. He thinks that is the least sophisticated and the most homely. For dipping.
The authentic way to eat it is a garlic and sesame oil dish;
A scallion oil dish made with shallots and light soy sauce is also good;
In addition, the more popular Shajiang dish in later generations is also good. In fact, it is not troublesome. Shajiang is not ginger, but a root spice with a strange flavor. After it is crushed, it is mixed with minced garlic and "chih" with hot oil. "Blow it once and it will exude the most enticing smell in the summer night.
Different from the most well-known Cantonese white-cut chicken, Modu’s white-cut chicken may be the simplest chicken dish.
The technique is exactly the same as that of "Little Shaoxing" in the past. You only need to put the whole chicken in boiling water and cook it, and then immediately lift the chicken legs and soak them in cold water.
The wonderful thing is that after cooking the chicken, pick it up and immediately soak it in ice water.
The chicken skin shrinks when it is cold and becomes very elastic in an instant. The chicken can also lock in moisture instantly and keep it fresh and tender for a long time.
It is said that this method was accidentally invented by the time-honored "Little Shaoxing".
It is said that in 1940, a 16-year-old Shaoxing youth first came to Magic City and made a living by hawking along the streets with a pole and basket. He eventually saved a sum of money and opened a chicken porridge shop in the center of Magic City.
At that time, the police were jealous of the restaurant's prosperous business and often came to eat and drink for free. During a robbery, the chicken was thrown to the ground.
The boss, who was full of common sense and wisdom, put the boiled chicken into cold well water and rinsed it, hoping that the police would have diarrhea. Unexpectedly, the chicken tasted better after being processed in this way.
What people didn’t expect was that the policemen came back respectfully the next day and just wanted to eat chicken washed in cold water again!
In this way, "Little Shaoxing" boiled chicken cooked in ice water has become the most famous home-cooked dish.
Different from Guangdong Province, the white chicken in Magic City usually uses three-yellow chicken, so that the word three-yellow chicken itself has gradually been used to directly refer to white chicken.
The dipping sauce for Modu White Chicken is also a traditional and simple soy sauce with minced onions, ginger and garlic, using the most popular seasonings to bring out the umami flavor of the chicken.
However, there are also later hotels and restaurants that add wine and other special seasonings to the dipping sauce, which is also a very Shanghai-style choice.
No matter what, Yang Taiyong was quite satisfied with today's dish. He originally wanted to say a few words, but he forgot what he wanted to say as soon as he moved his chopsticks and started eating.
Even if they occasionally had a good conversation, they were just talking about food and nothing serious.
In fact, many big shots have picky mouths and most of them love to eat, and Yang Taiyong is no exception.
Today, in addition to Cantonese cuisine, there are also several signature dishes of Louwailou, which will also be considered as one of the representative snacks of the Magic City in the future. Zhu Chuanren has prepared them in advance to conquer the appetite of the people of the Magic City.
Yang Taiyong has also lived in Magic City, and he is no stranger to Magic City cuisine. Take the famous Louwailou Shengjian, for example, he has heard of it for a long time.
It's just that he didn't have much money when he was in the magic city, so how could he dare to come to Louwailou to be cool.
Today I finally got my wish.
But in fact, Shengjian is not the original creation of Louwailou, it is something they have carried forward.
This delicacy should be called pan-fried steamed buns, and its origin is actually in neighboring Suzhou. The pan-fried steamed buns of Wuyuan Teahouse, which was first opened in 1911, were the most famous at the time, and later became popular in Jiangsu, Zhejiang and Shanghai.
In the original history, pan-fried steamed buns entered the big dock of Magic City in the 20s. Due to its economic benefits, they were sought after by the public. Therefore, most people only know "Magic Pan-fried Steamed Buns", and not many people know about its past life.
Speaking of fried steamed buns, Huang Laojiu must be mentioned.
As mentioned before, the ninth ancestor of Huang Lao was a doctor. He came to the magic city to develop in his early years. With his sharp mind and excellent communication skills, he was like a fish in water in foreign countries.
However, he also got the reputation of a slippery businessman.
He first developed in the field of medicine, developed the so-called Ailuo brain-tonifying sugar water, then opened a teahouse, and finally got involved in the entertainment industry.
Back then, the New World Commercial Building and the Great World in the Magic City were his properties.
The Sino-French Pharmacy and Wuzhou Pharmacy he opened are very famous.
Among them, his product "Ai Luo Brain Booster" became very popular for a while. He spared no effort to advertise in newspapers and outdoors, making good use of some people's admiration for foreign countries, which greatly benefited the market.
Later, another "[-]-year-old machine" came out, allowing him to make a lot of money every day and make a lot of money.
Huang Laojiu understands the importance of information in the business world. As early as the 20s, he opened the Luochunge Tea House in the city center.
This is an important position for him to collect business information, and it is also a place to exchange information. In the teahouse, he can smell business opportunities and get to know more business partners.
At the beginning of the 20th century, teahouses in the capital were just for drinking tea. The three major teahouses in the city center, such as Luochun Pavilion, Rishenglou, and Yipotchun, were all like this without exception.
Tea guests only have tea in the tea house and nothing else. This makes it impossible for the tea house to retain guests for a long time, because tea guests will leave hungry.
It is said that one day Huang Laojiu went out in his own car from his home in "Zhizulu" on Aidoya Road (Yan'an Middle Road). Passing by Sima Road (Fuzhou Road), he saw a fried steamed bun stall at the entrance of the alley, doing business as usual. Prosperous.
After hearing this, Huang Laojiu immediately invited the steamed bun master to Luochun Pavilion at a price higher than the original small boss's price, and made freshly fried steamed buns and sold them in the teahouse shop.
Huang Laojiu knows the way of doing business, he must first gain popularity, and he will not hesitate to lose money.
He asked the master to make the steamed buns with more fillings.
As a result, Luochunge was flooded with tea-goers, and they all said that Luochunge’s steamed buns were delicious.
This move not only retained the original tea customers, but also attracted a large number of new customers who came for the fried steamed buns.
As a result, Luochunge Pan-fried Steamed Buns became the leading brand of pan-fried steamed buns in the old magic city.
As time went by, when tea drinkers mentioned Luochunge, fried steamed buns came first, followed by tea.
Another theory is that Huang Laojiu had a pan-fried steamed bun stall in the alley next to the Luochunge Tea House on Zhejiang Road. Because of its good taste and good business, Luochunge’s teagoers were also the main customer base.
When people talk about the fried food here, they will say "Luochunge fried food".
Therefore, Huang Laojiu simply took this stall under his control, and Luochunge ushered in a prosperous business with the help of fried steamed buns.
By analogy, Huang Laojiu should be considered the founder of Luochunge Pan-fried Buns.
Although the above two opinions are different, the master of pan-fried steamed buns is the same, Tang from Danyang, Jiangxi.
Huang Laojiu failed in business speculation in the late 20s, and was attacked by two Cao gang bosses. He began to decline, and died in depression in 20.
In the end, Luochung Pavilion was acquired by the Tang family, and the business became better and better.
In 1932, Tang Miaoquan, Tang's nephew, opened a "Dahuchun Steamed Bun Shop" at the intersection of Sichuan Road and Hankou, and the business was also very prosperous.Therefore, everyone in Modu, big or small, knows that when eating raw fried food, they need to eat "Luochunge" and "Dahuchun".
Regardless of whether it is Luochunge or Dahuchun, the fried steamed buns of these two companies all come from Danyang Tang Family. Of course, the recipes of these two companies are kept secret, but one or two can still be distinguished in the specific shape, which also forms the basis of the magic city's food. There are two main schools of fried steamed buns, namely "fried steamed buns with mixed water" and "fried steamed buns with clear water".
Mixed water pancake became more popular in later generations, represented by "Luochunge pancake" in the early days. This type of pancake is mainly made of fresh pork and jelly skin.
In the processing of flour and stuffing, semi-leavened noodles are used, meat jelly is placed in the stuffing to ensure soup, and the pleats of the steamed buns are facing down.
Qingshui Shengjian does not add pork skin jelly to the fillings. The time-honored brand "Dahuchun" founded in 1932 is the most famous.
Dahuchun uses fully fermented noodles, does not put meat jelly in the filling, the filling has less juice, and the pleats of the steamed buns face upward.
Owner Tang Miaoquan decided that since pan-fried steamed buns are steamed buns, they should look like steamed buns;
The outer skin should have a certain elasticity and texture; the meat filling must be tight and solid;
In addition, because the thick outer skin may cause poor eating quality, Dahuchun works hard on the dough to make it fluffy without losing its bite.
Both Luochunge and Dahuchun specialize in making "curry beef soup" for diners to "eat" fried steamed buns.
However, many people felt that Luochunge was not delicious when they were young. The crust was hard, the fillings were scattered, and the fragrance was weak. They went there once and never came back again. Perhaps the grand occasion had passed and the prosperity was gone.
On the contrary, at a collectively-owned pan-fried steamed bun shop at the Zhejiang intersection of Tiantong Road, at five o'clock every day, the workers and masters would start chopping meat fillings, making pan-fried steamed buns, or making small wontons.
Around six o'clock, surrounding residents flocked to the place.
Some were holding steel pots, while others were holding large teacups. Everyone craned their necks to wait for the frying pan to start, and they bought some and took them home as breakfast for their families and young children.
The fried steamed buns have loose skin, tight meat, and fragrant bottom. When taken out, the pink meat filling is as elastic as peeing beef balls, and it is extremely delicious. The bottom of the steamed buns is golden but not burnt.
The wonton skin is as thin as paper, with clear meat and bone soup as the soup, and the wonton skin is sprinkled with chopped green onions.
I often see a young aunt wearing a white cloth hat sitting at the table. Occasionally a strand of black hair slips out from the edge of the hat. She holds chopsticks and picks out a little bit of the meat stuffing and stuffs it into the wonton wrapper.
The orchid finger wraps up a small wonton with just one turn, and the technique is as brisk as the daughter of Wu and Yue in ancient times, Huansha picking mulberry.
However, the years and years disappeared in this movement day by day, sinking into the little wonton until the frost stained the blue hair.
Pan-fried steamed buns and small wontons are a sacred breakfast item for many people, just like the sesame seed balls in the North.
Every morning I need three taels of pan-fried rice and two taels of wontons. The old man at home is trembling, so he goes to pick up a small pot early in the morning and queues up to buy them back.
At that time, one tael for four jiao of pan-fried fish and one liang for two jiao of small wontons were indispensable breakfast items for nearby residents.
The plump, snow-white pan-fried pan-fried pan-fried meat is boiling in the oil pan. You can hear crackling sounds as soon as you open the lid, and the steaming heat brings out the aroma of sesame seeds and chopped green onions.
There are long lines of people waiting for this delicious food - this is the peak moment of a pan-fried bun.
In terms of the production process of pan-fried buns in later generations, almost every step of a pan-fried bun is different from fermentation to frying, from outer skin to inner filling.
Just looking at the fermentation of dough, there are three types: fully fermented, semi-fermented, and non-fermented;
There are two kinds of meat fillings: clear water and muddy water; there are two kinds of flavors: sweet and salty, and salty and salty; there are two kinds of frying: pleats facing down and pleats facing up.
After kneading the fully fermented dough with yeast, let it rise for about 15 minutes. Cut the dough and roll it out. After wrapping, let it rise for about half an hour.
In terms of taste, after two proofings, the texture is thick and soft, similar to a steamed bun.
This is also a specialty of Dahuchun. Every morning at 05:30, the chef responsible for making noodles gets busy. However, the secret recipe of the meat filling is said to be sweet and fresh. People say that Dahuchun is fried with "clear water", but this is not necessarily the case.
The meat stuffing in Dahuchun is made with a little bit of jelly skin, 25g of skin and 25g of dumplings. The master who makes the fried dumplings can get it right every time just by the feel of his hands.
After wrapping, continue to ferment for more than half an hour. When it becomes plump and cute, put it into the pot. Dip it in chopped green onions and white sesame seeds. It will be white and plump. Place it in a row and cover the pot. With the squeaking sound of boiling oil, pour it in once. Water, let the steam steam the dough, and the plump and slightly crispy pan-fried pancake will be ready.
The soft dough exudes a unique wheat aroma, and the bottom is crispy. The meat juice soaks into the dough, making the outer skin plump. When you bite into it, a little soup is immersed in the meat filling, and the meat is firm and delicious.
After kneading the semi-fermented dough with yeast, directly cut into pieces and roll out the dough. After wrapping, it will rise for a while according to the temperature. Generally, it takes about 15 minutes in summer and about 30 minutes in winter.
The texture is medium-thick and relatively soft, similar to Baiji Mo (a steamed bun with meat sandwich).
The representative school is Luochunge, which is also the ancestor of "semi-fermented", and Dong Taixiang, Youlian, and Fengyu all belong to this school.
Unlike Dahuchun’s master chefs who rely solely on experience, the semi-fermentation school’s approach is closer to a modern management model, with every step being cautious and rigorous.It does not always pursue thin skin and large fillings, and there are always only two classic flavors - fresh meat and shrimp.
Semi-fermented dough is no easier to control than fully fermented dough. It can neither become too sour nor lose its softness.
The semi-fermented pan-fried pancakes have gained a little fat, and they can be put into the pot at this time. Hundreds of pan-fried pan-fried pancakes are poured generously with two large cups of oil, and the sound in the pan is instantly heard becoming lively.
By the way, there is something special about the wooden pan lid used for frying. There is a layer of iron sheet nailed on the top. It is said that this can prevent the steam from escaping.
The dough is slightly soft and porous, and the bottom plate with pleats facing down creates a crispy texture. The soup drips when you bite into it, but it doesn't splash out. Everything is handled properly.
There is also a non-fermentation method. After kneading the dough, you can directly roll it into a bag and then fry it in a pan. There is no special resting and fermentation process, so that the dough can wake up slightly during making.
In fact, there are very few fried noodles that are not fermented at all, and most of them just add a little baking powder.
The texture is thin and tough, similar to steamed dumplings but slightly softer.
The general process is that the dough is mixed and kneaded by hand, cut into long strips, and then directly divided into pieces and wrapped. After wrapping, the fried dough is placed on the iron plate and ready to be cooked.
The fried skin made in this way is thin and will not absorb the soup. The dough can control the degree of fermentation, and there is no need to worry about temperature and humidity. It can be fried immediately after wrapping, saving a lot of trouble.
Although the skin of this kind of pan-fried food is thin, it is packed with fillings. The thin skin and large fillings probably suit the appetite of most diners.
Of course, without affecting the taste, the appearance of such pan-fried food will become a bit ugly after it is cooked. However, the main reason why regular eaters reject it is that they don’t like too much soup. After one bite, a packet of soup may be Splashed all over his seatmate.
All this kind of fried food has a way of eating "open the window first, then drink the soup".
The fried dumplings served at Louwailou are like this. They have broken away from the category of fried steamed buns and are more like the popular fried dumplings of later generations. The main reason is that Zhu Chuanren likes to eat this kind. With the changes in fillings, once it is launched, it will make people famous. The gourmets in Shanghai are full of praise.
However, today Yang Taiyong was conquered by another dish, what dish, nine-turn large intestine!
This dish is Zhu Kaishan's favorite, and he asked the master chef to make it for him today. He was afraid that Yang Tai would never be happy, so he even put the dish farthest away from him, so as not to make the Zhu family disgust him with this dish and make trouble. It would be bad if there is a misunderstanding.
But Yang Taiyong was naturally curious, and he couldn't help but become interested when he saw Zhu Kaishan eating a plate of food alone.
He first asked what kind of dish it was. When he learned that it was large intestine, Yang Taiyong's first reaction was, can this thing be eaten?
Then he became curious and asked:
"Can I eat it?"
Everyone doesn't know what to do, so they let you eat it, but they are afraid that you will be pretentious and complain to Lao Chang later.
If I don't let you eat it, it will make the Zhu family look stingy.
In the end, Zhu Chuanren waved his hand and said, "You can eat whatever you like, but let's talk about the ugly things first. This is not something we force you to eat, but something you want to eat yourself."
Yang Taiyong doesn't care about that. Eat first as a courtesy.
As soon as I ate it, my dear, is the colon so delicious?
Zhu Kaishan smiled happily. His biggest hobby now is to make people who don’t like eating large intestines fall in love with this stuff.
Originally, Wei Chunfang didn't like eating this stuff, it was so irritating, but as a result, he led him to become a senior lover of large intestine.
People who love large intestines love it deeply and hate it deeply. Those who hate it hate its fishy smell. But if the large intestine you make has no colon flavor at all, then you will love to eat it instead. No more love.
Therefore, it is very necessary to find the right way to prepare large intestine.
On the south bank of Daming Lake, there were many streets and alleys in the old days, one of which was called Houzaimen Street.
During the Ming and Qing Dynasties, from the capital to other places, the back gate (north gate) of the Prince's Mansion was generally called the Houzai Gate, which means "Houzaimen".
However, people in Quancheng spread rumors and called the back door of Prince Mingde's palace the back gate.
The long and narrow street running east-west outside the north gate was named after it.
It starts from the north end of County West Alley in the east, adjacent to the old county government office, and ends at Qushuiting Street in the west, connected to the Confucian Temple and Furong Street. It is the so-called 'Furong Street, Xikuiwen, and Qushuiting Street Houzaimen'.
It connects with Yuanhou Street via Zhenchi Street in the south, and connects with North-South Bell Tower Temple Street and Daizong Street in the north, leading directly to the south bank of Daming Lake.
The reason why we talk about Houzaimen Street is because it is said that the Nine-turn Large Intestine originated from the "Jiuhualou" restaurant on the south side of the east end of this street, founded by wealthy businessmen Du and Tai.
The "Jiuhua Building" at that time was not large in area, but its architecture was very elegant, with wooden doors, windows, and flowered window lattice. There was a circular flowered window on both sides of the arched door of the north building facing the street. There was a gurgling spring in the patio on the south side of the building.
On the east, west and north sides, there are one or two floors each winding around to form a "concave" courtyard, with ten rooms in total, which is very grand.
At that time, it, together with Qingyu Pharmacy, Tongyuanlou Restaurant, and Yuanxingzhai Sauce Garden, were known as the four famous stores on Houzaimen Street.
It is said that the owner of "Jiuhualou", Du Shi, was named Du Jiuling, because there is a "nine" in his name. Moreover, this person worshiped Buddhism and Taoism, and highly respected the Taoist theory of "nine and nine return to one".
Therefore, I believe that the number "Nine" is quite consistent with my numerology. Not only does my name contain the character "Nine", but all nine of my businesses are named "Nine", so my restaurant is naturally named "Jiuhualou".
Among the dishes at Du Jiuling's "Jiuhualou", pig dishes are quite famous.
One of the braised large intestines is unique: the ingredients are carefully prepared, the ingredients are complete, and the five flavors are available. During the preparation, it is first boiled, then fried, and then grilled. It is taken out of the pot with a spoon and repeated several times until it is cooked.
The seasonings used include precious Chinese medicines, including Amomum villosum, cinnamon, cardamom, Shandong spicy onions, ginger, garlic, cooking wine, clear soup, sesame oil, etc.
The taste is sweet, sour, bitter, spicy and salty. After baking, sprinkle with coriander (coriander) powder, which adds a refreshing flavor. When put into the plate, it will be rosy and translucent, fat but not greasy.
One day, the boss invited local distinguished guests from Jinan to Jiuhualou for dinner, and a dish of braised large intestine was served. One of the distinguished guests, a scribe, tasted the braised large intestine and immediately praised it, saying: "Such a delicacy deserves a good name!"
On the one hand, in order to cater to the owner's preference for "nine", and on the other hand, to praise the chef's craftsmanship, the scribes immediately named it "Nine Turns Large Intestine".
My seat mates all asked He Dian?He was a Taoist who was good at refining elixirs and was known as the "Nine Transformations Elixir". Eating this delicacy was like taking "Nine Transformations", which was comparable to the elixir and everyone at the table was amazed by it.Since then, the reputation of the Nine-Turn Large Intestine has grown and has been passed down to this day. "
In fact, it may also be because the ancients believed that nine is the number of Yang, auspiciousness, and the number of heaven (the highest number), which has the meaning of auspiciousness and nobility; in addition, "Nine" is a homophone for "Jiu", so it also has the meaning of longevity and peace, so it was even used by the court. Everyone from dignitaries to common people like to use it.
The process of this dish is quite complicated. The purchased large intestine is rubbed with flour and washed thoroughly.
The purpose of this step is to remove the oil film on the large intestine. You don't need to remove it too thoroughly, otherwise the intestine will become thinner and lose its oiliness, which will affect the taste.
Part of the small intestine is stuffed into the large intestine to make an intussusception, so that the mouth is thicker - in my professional term, it is intussusception.
Then boil water in the pot, add onion and ginger cooking wine, put the intestines in and simmer until chopsticks can pass through.
If the time is too short, it will be chewy; if it is too long, it will be chewy.
Immediately after taking out the pot, add ice water to help the large intestine contract and tighten
Cut into sections of about three centimeters. If necessary, blanch in boiling water and freeze again.The large intestine is now nice and firm.
Put oil in the pot, add sugar, and fry the intestines. Sugar is added for color.
Fry the large intestine until golden red, take it out and leave a little oil at the bottom of the pot.
Sauté the onion, ginger and garlic until fragrant, then add the clear soup, soy sauce, vinegar, sugar, salt, cooking wine and other pre-prepared sauces.
Add the large intestine, stir-fry, simmer, bring the water to a boil and reduce the heat until the soup thickens.
Finally, sprinkle with pepper noodles, cinnamon noodles, and amomum villosum noodles, drizzle with peppercorn oil, stir-fry evenly, and remove from the pan.Sprinkle with chopped green onion and coriander for color and aroma.
In this way, a nine-turn large intestine transformation is completed.
Yang Taiyong ate large intestine for the first time in his life and fell in love with it immediately.
If Zhu Chuanren knew that he liked to eat this, he would have made a feast of large intestines. Why bother making roasted suckling pig?
Any problem that can be solved with the large intestine is not a problem!
After eating and drinking, Yang Taiyong followed Zhu Chuanren to visit the garden, and finally drank tea and chatted in the pavilion.
"Today's meal may be the most satisfying meal I have ever had in my life."
"Secretary-General Yang is satisfied, and everyone in the Zhu family feels honored."
"Haha, that's not the case. Third Young Master, you must already know the purpose of my coming here, right?"
Zhu Chuanren nodded:
"I heard it from my mother-in-law."
"Do you have any idea?"
Zhu Chuanren muttered:
"I wonder what the Chairman means?"
"He very much hopes that you can take on this important task. The Demon City is an important city and must be in our own hands. However, due to the special situation in the Demon City, it is not convenient for the Chairman to do it himself. For this reason, I think the Third Young Master should Understand."
Zhu Chuanren played with the bracelet in his hand and said in a deep voice:
"I'm just a private businessman. If I rashly get involved in Zheng Zhi, I'm afraid the consequences will be..."
Yang Taiyong heard the estimation and rejection in Zhu Chuanren's words and couldn't help but say:
"The third young master doesn't seem to believe the chairman?"
"No, how is that possible? I just don't believe in my abilities!" How dare Zhu Chuanren admit this? If word spreads, he won't have to mess around.
"Haha, the third young master is too humble~"
"My family knows their own affairs. It's okay for me to play business, but I can't play Zheng Zhi!"
Zhu Chuanren is now trying his best to belittle himself, just to make the other party retreat.
It’s not that I don’t want to, it’s that I can’t!
Men say they can't do it anymore, so you can't be the overlord and force yourself to do it, right?
Zhu Chuanren risked his life to avoid disaster.
"Third Young Master, if you say this, I'm afraid the Chairman will be disappointed!" Yang Taiyong took a sip of tea and looked at Zhu Chuanren meaningfully.
"This." Zhu Chuanren sighed as he found it difficult to do so:
"Otherwise, I will only be in charge of the business side. I will do whatever the Chairman needs, but there is nothing else Shu Chuanren can do."
Yang Taiyong’s voice changed:
"I heard that the third young master has 100 dead soldiers under his command. Each of them can equal one to a hundred. Their combat effectiveness is super strong. Not only can they face the enemy head-on on the battlefield, but they can also perform special tasks."
Zhu Chuanren was shocked, what did this surname Yang mean?
"This, rumors are just rumors, they can't be taken seriously!" Zhu Chuanren still wanted to play it off, but Yang Taiyong didn't give him a chance.
"Eh? This matter has already reached the ears of the chairman, so it shouldn't be fake, right?"
The corners of Zhu Chuanren's mouth twitched:
"I do have a bodyguard, but it is just to protect the safety of my family, and my abilities are not that exaggerated. One person can only beat two ordinary people."
Yang Taiyong didn't listen to this and said directly:
"I wonder if I have the honor to see you?"
What else could Zhu Chuanren say?He waved Lao Tan over and gave a few instructions in his ear. After a while, a group of black warriors poured out from all directions.
This scene alone made Yang Taiyong frightened.
Although he is a military advisor and does not know much about military matters, he has eaten too much pork and knows how to distinguish good from bad.
Subconsciously glancing at his entourage, Yang Taiyong knew that the rumor was true when he saw the man's jaw dropped.
The next training exercise, even if everyone restrained their efforts, still made Yang Taiyong frightened. Let's put it this way, even the secret guards around the Chairman could not perform at this level.
Yang Taiyong glanced at Zhu Chuanren's face while watching. Seeing that his face was calm, Yang Taiyong sighed in his heart, he still underestimated this person.
In the evening, after Yang Taiyong enjoyed Little Oriole's Kunqu opera performance, he went back to his room to rest early.
Zhu Chuanren also returned to Ni Sichun's room and changed clothes while his wife waited on him.
"How is it? Did he say anything?" Ni Sichun knew that Zhu Chuanren had been worried recently because Yang Taiyong was coming.
"I didn't say anything, but..." Zhu Chuanren hesitated and shook his head helplessly.
"what happened?"
"Nothing, I'm going to wash up, you go to bed first."
At the same time, in Yang Taiyong's room, he lit a cigarette and started chatting with his followers.
"Tell me, if you were to face a dead soldier of the Zhu family, what are your chances of winning?"
The follower observed his words and said with a wry smile:
"With all due respect, Secretary-General, there is no [-]% chance of winning!"
Yang Taiyong was shocked:
"Not even in Chengdu? Isn't that the case?"
He thought that if he fought hard, he would have a [-]% to [-]% chance of winning, but it seemed that he had underestimated it.
"Secretary-General, with the quality shown by this group of people today, if they use their full strength, they will only need a dozen or 20 people, and they can easily break through our defense line!"
Yang Taiyong chewed his cigarette, his face somewhat smelly:
"Damn it, this person named Zhu is really not simple."
The attendant thought for a moment and then said:
"I went to investigate before, and I couldn't even find where they were hiding before the other party showed up!"
"Fortunately, this guy hasn't expanded. There will only be about 100 people at most, otherwise."
Otherwise, he really wants to persuade the chairman to pay attention to this kid.
"Secretary-General, there is something else I wonder if you have discovered."
"what?"
"The gun in the hands of these people! If I read it correctly, it should be a new gun being tested at the Springfield Factory."
"Experimental new gun? What do you mean?"
"It just hasn't been officially finalized for production yet."
"Then how could he?" Yang Taiyong felt deeply fearful.
"I don't know either. Maybe he has something to do with the Springfield Factory!"
If Zhu Chuanren heard their conversation, he would definitely give a thumbs up, he is knowledgeable.
That's right, what his brother is holding is the M1 Garand, a famous gun that has not yet been mass-produced by the Springfield Factory.
"The greatest instrument of war ever created," General Patton once described the M1 Garand rifle.
Indeed, from its birth to its retirement, the M1 semi-automatic rifle can be regarded as the most successful semi-automatic weapon in history. It greatly enhanced the individual firepower of the Ugly Army.
As the most loyal partner of soldiers, Garand also far exceeds similar products in terms of reliability: it defeated hot Africa, humid Western Europe and cold North Korea.
Even in the harsh environment of the Pacific battlefield, the Garand can still be used without failure with reasonable maintenance.
First of all, we must understand why a semi-automatic rifle can achieve close bursts of fire?
The answer is that it uses the energy generated when the bullet is fired to reload.
Although the mechanical structure may become more complex, the advantages of semi-automatic rifles are also very obvious.
Semi-automatic rifles not only increase the density of firepower, but also allow soldiers to quickly fire additional shots at targets.
In fact, there were already some mature semi-automatic rifle designs before One Stop.
温切斯特1907型和雷明顿8型都来自丑国，但这两者并不能够承受丑国现役的.30-06(7.62x63毫米)春田步枪弹那较大的威力。
In 1916, the Americans attempted to modify their M1903 Springfield rifles into semi-automatic models, but these experiments gave way to wartime production after the Americans entered the war.
After one stop, the U.S. Army Ordnance Department once again focused its attention on semi-automatic rifles.
At this time, John Garland attracted the attention of the Ordnance Department.
Previously, he had submitted a machine gun design to the authorities. Although the design was not adopted, his performance led to him being sent to the Springfield Arsenal in 1919 to develop a semi-automatic rifle.
During this time, Garand developed a primer-stroke rifle.Although it was deemed unfit for immediate service, the Ordnance Department believed it still had value in development.
(End of this chapter)
A dish of roasted suckling pig brought tears to Yang Taiyong's eyes. Firstly, the Zhu family's attentive hospitality made him feel that all these years of hard work were not in vain; secondly, it really evoked his memories of his hometown.
After sitting down, the way he looked at Zhu Chuanren changed. Before, he had a business-like look, but now, it was as if he was looking at his brother.
However, Yang Taiyong's first chopstick did not reach for the roasted suckling pig, but picked up the plain-cut chicken in front of him.
You all know about white-cut chicken. It is probably the most widely spread and profound dish in Chinese cuisine. Almost everyone who calls themselves a gourmet has commented on this flavor.
The technique of white-cut dishes can also be seen in cuisines from all over the world. Of course, the taste and cooking method are different in different places.
Just compare the plain-cut chicken from Modu and the plain-cut chicken from Guangdong Province. There is a big difference between the two.
In Wu dialect, "cut" is the same as "eat". The name Baiqieji, pronounced in Modu dialect, means "whitechicken", which is an inelegant name;
The word "cut" in northern dialects is not used much, and indeed it only appears in writing: "behead", northerners say "bargain", and the devils say "haggle".
To express the meaning of "cut", the most commonly used word in Shanghai is "cut" - "cut off the heel", "cut off the meat of crucian carp", and the stock market term "cut position".
Of course, it also includes "white chicken".
Legend has it that there once was a scholar who studied hard in his early years and found an official position. However, because he could not stand the darkness of officialdom, he abandoned his official position and returned to his hometown to work in farming.
This gentleman is philanthropic, kind-hearted, and well-educated, and is deeply supported by the people in the village.
But he was over fifty and still had no children. The Mid-Autumn Festival came again this year. He and his wife discussed it and decided to kill a hen to celebrate the festival, pay homage to their ancestors, and hope to have a child next year.
The wife had just scalded and washed the hen and brought it into the kitchen. Just as she put the chicken in the pot, she suddenly heard howling and crying outside the window.
It turned out that children in the village were playing with lanterns and set the house on fire.It was a crisp autumn day, and the village was about to be "burned down", and everyone's houses and property were about to be reduced to ashes.
The scholar who was already a farmer said nothing and rushed out with a bucket to put out the fire. His wife followed her husband and rushed out, ignoring the chicken that had just been cooked.
With the joint efforts of the villagers, the burning fire was finally put out.
When the couple returned home, the firewood in the stove had been extinguished and the chicken soup in the pot was already lukewarm.
It turned out that my wife was in a hurry and only added a handful of firewood to the stove, forgetting to put in the condiments and cover the pot lid.
The chicken without any condiments in the pot has been cooked by hot water.
The hungry scholar suddenly had an idea. He picked up the cooked chicken, chopped it into pieces, got some seasoning, and ate it directly with the seasoning.
This was an incredible meal. I found it to be extremely delicious and unique. I tasted a famous dish in Guangdong Province.
Later, generation after generation, this white-cut chicken, which is cooked without a lid or seasoning, has endured for centuries after hundreds of years of innovation.
In Guangdong Province, it is said that "there is no feast without chicken", which mainly refers to white-cut chicken. The origins are different and there are several versions.
One is the period of the Southern and Northern Dynasties, when the Chinese mainland was in a period of turmoil, when people lived in poverty and lacked food.
In order to solve the problem of food and clothing, many people began to capture various poultry animals, including chickens, ducks, geese, etc.
At that time, people generally used methods such as frying and grilling to cook poultry, but this method often destroyed the nutritional content and taste of the poultry.
As a result, some people began to try to boil or boil poultry to retain its original delicious taste.
It is said that this is the origin of plain chicken.
Another theory is that the origin of white-cut chicken can be traced back to the Qing Dynasty.
At that time, chefs in Guangdong Province were good at making delicious food using various ingredients and constantly improving cooking techniques.
Among them, a chef named Chen Shuquan invented a new cooking method, which is to scald the whole chicken in boiling water, then soak it in ice water, and finally cut it into thin slices.
This cooking method not only maintains the tenderness of the chicken, but also preserves the juices.
After years of development and improvement, this cooking method gradually evolved into today's white-cut chicken.
There is also a theory that the origin of boiled chicken can be traced back to the Ming Dynasty.
It is said that at the end of the Ming Dynasty, a man named Xie Gong came to Chaozhou when he was inspecting Guangdong Province.
There, he tasted a beautifully cooked chicken dish with delicious color, flavor and flavor, and brought it back to the capital.
Later, this dish gradually spread and is still popular in the south.
No matter which version is used, it reflects the long history and profound cultural heritage of the delicacy of white-cut chicken.
And this dish has also conquered the taste buds of many celebrities. Does Huang Feihong know it?
According to legend, he once went to a small restaurant for dinner and ordered a piece of plain-cut chicken.
Soon, the waiter brought a plate of braised chicken. Huang Feihong thought that the dish did not meet his taste, so he refused.
After this incident spread, people began to tell the story of "White Cut Chicken Gate", and Huang Feihong became famous.
The white-cut chicken in Guangdong Province usually uses local Qingyuan chicken.
The method is to boil the whole chicken in white brine over high heat, and hold the chicken "up and down" to prevent the skin from exploding.
When the water boils, turn off the heat and simmer for a few 10 minutes. When the brine cools naturally, the chicken will be cooked.
Pick it up, spread it with coriander and apply sesame oil, which not only increases the flavor, but also prevents the brine soaked in the chicken from flowing out and changing the texture of the meat.
If the heat is controlled well, the white-cut chicken produced in this way is extremely tender, the meat around the bones is slightly peach, the bone marrow is still bloody, the chicken skin becomes soft and delicious due to marinating, and the subcutaneous fat is slightly condensed due to natural cooling. .
Yang Taiyong is obviously also a foodie. When he took a piece of chicken into his mouth, he immediately narrowed his eyes and said:
"Plain-cut chicken must not be fully cooked. The fully cooked meat is like rags, and the flavor of the chicken cannot be tasted at all;
People who know how to eat chicken enjoy the skin the most.
The so-called chicken skin is not fat and delicious. There is a layer of gel-like glue between the skin and the meat that is the best.
Eating the skin of the chicken and sucking the marrow from the chicken bones is a great pleasure. "
Zhu Chuanren laughed and said yes. He also likes to eat plain-cut chicken, and believes that authentic boiled-cut chicken should not use soy sauce, that is, boiled-cut chicken dipped in soy sauce. He thinks that is the least sophisticated and the most homely. For dipping.
The authentic way to eat it is a garlic and sesame oil dish;
A scallion oil dish made with shallots and light soy sauce is also good;
In addition, the more popular Shajiang dish in later generations is also good. In fact, it is not troublesome. Shajiang is not ginger, but a root spice with a strange flavor. After it is crushed, it is mixed with minced garlic and "chih" with hot oil. "Blow it once and it will exude the most enticing smell in the summer night.
Different from the most well-known Cantonese white-cut chicken, Modu’s white-cut chicken may be the simplest chicken dish.
The technique is exactly the same as that of "Little Shaoxing" in the past. You only need to put the whole chicken in boiling water and cook it, and then immediately lift the chicken legs and soak them in cold water.
The wonderful thing is that after cooking the chicken, pick it up and immediately soak it in ice water.
The chicken skin shrinks when it is cold and becomes very elastic in an instant. The chicken can also lock in moisture instantly and keep it fresh and tender for a long time.
It is said that this method was accidentally invented by the time-honored "Little Shaoxing".
It is said that in 1940, a 16-year-old Shaoxing youth first came to Magic City and made a living by hawking along the streets with a pole and basket. He eventually saved a sum of money and opened a chicken porridge shop in the center of Magic City.
At that time, the police were jealous of the restaurant's prosperous business and often came to eat and drink for free. During a robbery, the chicken was thrown to the ground.
The boss, who was full of common sense and wisdom, put the boiled chicken into cold well water and rinsed it, hoping that the police would have diarrhea. Unexpectedly, the chicken tasted better after being processed in this way.
What people didn’t expect was that the policemen came back respectfully the next day and just wanted to eat chicken washed in cold water again!
In this way, "Little Shaoxing" boiled chicken cooked in ice water has become the most famous home-cooked dish.
Different from Guangdong Province, the white chicken in Magic City usually uses three-yellow chicken, so that the word three-yellow chicken itself has gradually been used to directly refer to white chicken.
The dipping sauce for Modu White Chicken is also a traditional and simple soy sauce with minced onions, ginger and garlic, using the most popular seasonings to bring out the umami flavor of the chicken.
However, there are also later hotels and restaurants that add wine and other special seasonings to the dipping sauce, which is also a very Shanghai-style choice.
No matter what, Yang Taiyong was quite satisfied with today's dish. He originally wanted to say a few words, but he forgot what he wanted to say as soon as he moved his chopsticks and started eating.
Even if they occasionally had a good conversation, they were just talking about food and nothing serious.
In fact, many big shots have picky mouths and most of them love to eat, and Yang Taiyong is no exception.
Today, in addition to Cantonese cuisine, there are also several signature dishes of Louwailou, which will also be considered as one of the representative snacks of the Magic City in the future. Zhu Chuanren has prepared them in advance to conquer the appetite of the people of the Magic City.
Yang Taiyong has also lived in Magic City, and he is no stranger to Magic City cuisine. Take the famous Louwailou Shengjian, for example, he has heard of it for a long time.
It's just that he didn't have much money when he was in the magic city, so how could he dare to come to Louwailou to be cool.
Today I finally got my wish.
But in fact, Shengjian is not the original creation of Louwailou, it is something they have carried forward.
This delicacy should be called pan-fried steamed buns, and its origin is actually in neighboring Suzhou. The pan-fried steamed buns of Wuyuan Teahouse, which was first opened in 1911, were the most famous at the time, and later became popular in Jiangsu, Zhejiang and Shanghai.
In the original history, pan-fried steamed buns entered the big dock of Magic City in the 20s. Due to its economic benefits, they were sought after by the public. Therefore, most people only know "Magic Pan-fried Steamed Buns", and not many people know about its past life.
Speaking of fried steamed buns, Huang Laojiu must be mentioned.
As mentioned before, the ninth ancestor of Huang Lao was a doctor. He came to the magic city to develop in his early years. With his sharp mind and excellent communication skills, he was like a fish in water in foreign countries.
However, he also got the reputation of a slippery businessman.
He first developed in the field of medicine, developed the so-called Ailuo brain-tonifying sugar water, then opened a teahouse, and finally got involved in the entertainment industry.
Back then, the New World Commercial Building and the Great World in the Magic City were his properties.
The Sino-French Pharmacy and Wuzhou Pharmacy he opened are very famous.
Among them, his product "Ai Luo Brain Booster" became very popular for a while. He spared no effort to advertise in newspapers and outdoors, making good use of some people's admiration for foreign countries, which greatly benefited the market.
Later, another "[-]-year-old machine" came out, allowing him to make a lot of money every day and make a lot of money.
Huang Laojiu understands the importance of information in the business world. As early as the 20s, he opened the Luochunge Tea House in the city center.
This is an important position for him to collect business information, and it is also a place to exchange information. In the teahouse, he can smell business opportunities and get to know more business partners.
At the beginning of the 20th century, teahouses in the capital were just for drinking tea. The three major teahouses in the city center, such as Luochun Pavilion, Rishenglou, and Yipotchun, were all like this without exception.
Tea guests only have tea in the tea house and nothing else. This makes it impossible for the tea house to retain guests for a long time, because tea guests will leave hungry.
It is said that one day Huang Laojiu went out in his own car from his home in "Zhizulu" on Aidoya Road (Yan'an Middle Road). Passing by Sima Road (Fuzhou Road), he saw a fried steamed bun stall at the entrance of the alley, doing business as usual. Prosperous.
After hearing this, Huang Laojiu immediately invited the steamed bun master to Luochun Pavilion at a price higher than the original small boss's price, and made freshly fried steamed buns and sold them in the teahouse shop.
Huang Laojiu knows the way of doing business, he must first gain popularity, and he will not hesitate to lose money.
He asked the master to make the steamed buns with more fillings.
As a result, Luochunge was flooded with tea-goers, and they all said that Luochunge’s steamed buns were delicious.
This move not only retained the original tea customers, but also attracted a large number of new customers who came for the fried steamed buns.
As a result, Luochunge Pan-fried Steamed Buns became the leading brand of pan-fried steamed buns in the old magic city.
As time went by, when tea drinkers mentioned Luochunge, fried steamed buns came first, followed by tea.
Another theory is that Huang Laojiu had a pan-fried steamed bun stall in the alley next to the Luochunge Tea House on Zhejiang Road. Because of its good taste and good business, Luochunge’s teagoers were also the main customer base.
When people talk about the fried food here, they will say "Luochunge fried food".
Therefore, Huang Laojiu simply took this stall under his control, and Luochunge ushered in a prosperous business with the help of fried steamed buns.
By analogy, Huang Laojiu should be considered the founder of Luochunge Pan-fried Buns.
Although the above two opinions are different, the master of pan-fried steamed buns is the same, Tang from Danyang, Jiangxi.
Huang Laojiu failed in business speculation in the late 20s, and was attacked by two Cao gang bosses. He began to decline, and died in depression in 20.
In the end, Luochung Pavilion was acquired by the Tang family, and the business became better and better.
In 1932, Tang Miaoquan, Tang's nephew, opened a "Dahuchun Steamed Bun Shop" at the intersection of Sichuan Road and Hankou, and the business was also very prosperous.Therefore, everyone in Modu, big or small, knows that when eating raw fried food, they need to eat "Luochunge" and "Dahuchun".
Regardless of whether it is Luochunge or Dahuchun, the fried steamed buns of these two companies all come from Danyang Tang Family. Of course, the recipes of these two companies are kept secret, but one or two can still be distinguished in the specific shape, which also forms the basis of the magic city's food. There are two main schools of fried steamed buns, namely "fried steamed buns with mixed water" and "fried steamed buns with clear water".
Mixed water pancake became more popular in later generations, represented by "Luochunge pancake" in the early days. This type of pancake is mainly made of fresh pork and jelly skin.
In the processing of flour and stuffing, semi-leavened noodles are used, meat jelly is placed in the stuffing to ensure soup, and the pleats of the steamed buns are facing down.
Qingshui Shengjian does not add pork skin jelly to the fillings. The time-honored brand "Dahuchun" founded in 1932 is the most famous.
Dahuchun uses fully fermented noodles, does not put meat jelly in the filling, the filling has less juice, and the pleats of the steamed buns face upward.
Owner Tang Miaoquan decided that since pan-fried steamed buns are steamed buns, they should look like steamed buns;
The outer skin should have a certain elasticity and texture; the meat filling must be tight and solid;
In addition, because the thick outer skin may cause poor eating quality, Dahuchun works hard on the dough to make it fluffy without losing its bite.
Both Luochunge and Dahuchun specialize in making "curry beef soup" for diners to "eat" fried steamed buns.
However, many people felt that Luochunge was not delicious when they were young. The crust was hard, the fillings were scattered, and the fragrance was weak. They went there once and never came back again. Perhaps the grand occasion had passed and the prosperity was gone.
On the contrary, at a collectively-owned pan-fried steamed bun shop at the Zhejiang intersection of Tiantong Road, at five o'clock every day, the workers and masters would start chopping meat fillings, making pan-fried steamed buns, or making small wontons.
Around six o'clock, surrounding residents flocked to the place.
Some were holding steel pots, while others were holding large teacups. Everyone craned their necks to wait for the frying pan to start, and they bought some and took them home as breakfast for their families and young children.
The fried steamed buns have loose skin, tight meat, and fragrant bottom. When taken out, the pink meat filling is as elastic as peeing beef balls, and it is extremely delicious. The bottom of the steamed buns is golden but not burnt.
The wonton skin is as thin as paper, with clear meat and bone soup as the soup, and the wonton skin is sprinkled with chopped green onions.
I often see a young aunt wearing a white cloth hat sitting at the table. Occasionally a strand of black hair slips out from the edge of the hat. She holds chopsticks and picks out a little bit of the meat stuffing and stuffs it into the wonton wrapper.
The orchid finger wraps up a small wonton with just one turn, and the technique is as brisk as the daughter of Wu and Yue in ancient times, Huansha picking mulberry.
However, the years and years disappeared in this movement day by day, sinking into the little wonton until the frost stained the blue hair.
Pan-fried steamed buns and small wontons are a sacred breakfast item for many people, just like the sesame seed balls in the North.
Every morning I need three taels of pan-fried rice and two taels of wontons. The old man at home is trembling, so he goes to pick up a small pot early in the morning and queues up to buy them back.
At that time, one tael for four jiao of pan-fried fish and one liang for two jiao of small wontons were indispensable breakfast items for nearby residents.
The plump, snow-white pan-fried pan-fried pan-fried meat is boiling in the oil pan. You can hear crackling sounds as soon as you open the lid, and the steaming heat brings out the aroma of sesame seeds and chopped green onions.
There are long lines of people waiting for this delicious food - this is the peak moment of a pan-fried bun.
In terms of the production process of pan-fried buns in later generations, almost every step of a pan-fried bun is different from fermentation to frying, from outer skin to inner filling.
Just looking at the fermentation of dough, there are three types: fully fermented, semi-fermented, and non-fermented;
There are two kinds of meat fillings: clear water and muddy water; there are two kinds of flavors: sweet and salty, and salty and salty; there are two kinds of frying: pleats facing down and pleats facing up.
After kneading the fully fermented dough with yeast, let it rise for about 15 minutes. Cut the dough and roll it out. After wrapping, let it rise for about half an hour.
In terms of taste, after two proofings, the texture is thick and soft, similar to a steamed bun.
This is also a specialty of Dahuchun. Every morning at 05:30, the chef responsible for making noodles gets busy. However, the secret recipe of the meat filling is said to be sweet and fresh. People say that Dahuchun is fried with "clear water", but this is not necessarily the case.
The meat stuffing in Dahuchun is made with a little bit of jelly skin, 25g of skin and 25g of dumplings. The master who makes the fried dumplings can get it right every time just by the feel of his hands.
After wrapping, continue to ferment for more than half an hour. When it becomes plump and cute, put it into the pot. Dip it in chopped green onions and white sesame seeds. It will be white and plump. Place it in a row and cover the pot. With the squeaking sound of boiling oil, pour it in once. Water, let the steam steam the dough, and the plump and slightly crispy pan-fried pancake will be ready.
The soft dough exudes a unique wheat aroma, and the bottom is crispy. The meat juice soaks into the dough, making the outer skin plump. When you bite into it, a little soup is immersed in the meat filling, and the meat is firm and delicious.
After kneading the semi-fermented dough with yeast, directly cut into pieces and roll out the dough. After wrapping, it will rise for a while according to the temperature. Generally, it takes about 15 minutes in summer and about 30 minutes in winter.
The texture is medium-thick and relatively soft, similar to Baiji Mo (a steamed bun with meat sandwich).
The representative school is Luochunge, which is also the ancestor of "semi-fermented", and Dong Taixiang, Youlian, and Fengyu all belong to this school.
Unlike Dahuchun’s master chefs who rely solely on experience, the semi-fermentation school’s approach is closer to a modern management model, with every step being cautious and rigorous.It does not always pursue thin skin and large fillings, and there are always only two classic flavors - fresh meat and shrimp.
Semi-fermented dough is no easier to control than fully fermented dough. It can neither become too sour nor lose its softness.
The semi-fermented pan-fried pancakes have gained a little fat, and they can be put into the pot at this time. Hundreds of pan-fried pan-fried pancakes are poured generously with two large cups of oil, and the sound in the pan is instantly heard becoming lively.
By the way, there is something special about the wooden pan lid used for frying. There is a layer of iron sheet nailed on the top. It is said that this can prevent the steam from escaping.
The dough is slightly soft and porous, and the bottom plate with pleats facing down creates a crispy texture. The soup drips when you bite into it, but it doesn't splash out. Everything is handled properly.
There is also a non-fermentation method. After kneading the dough, you can directly roll it into a bag and then fry it in a pan. There is no special resting and fermentation process, so that the dough can wake up slightly during making.
In fact, there are very few fried noodles that are not fermented at all, and most of them just add a little baking powder.
The texture is thin and tough, similar to steamed dumplings but slightly softer.
The general process is that the dough is mixed and kneaded by hand, cut into long strips, and then directly divided into pieces and wrapped. After wrapping, the fried dough is placed on the iron plate and ready to be cooked.
The fried skin made in this way is thin and will not absorb the soup. The dough can control the degree of fermentation, and there is no need to worry about temperature and humidity. It can be fried immediately after wrapping, saving a lot of trouble.
Although the skin of this kind of pan-fried food is thin, it is packed with fillings. The thin skin and large fillings probably suit the appetite of most diners.
Of course, without affecting the taste, the appearance of such pan-fried food will become a bit ugly after it is cooked. However, the main reason why regular eaters reject it is that they don’t like too much soup. After one bite, a packet of soup may be Splashed all over his seatmate.
All this kind of fried food has a way of eating "open the window first, then drink the soup".
The fried dumplings served at Louwailou are like this. They have broken away from the category of fried steamed buns and are more like the popular fried dumplings of later generations. The main reason is that Zhu Chuanren likes to eat this kind. With the changes in fillings, once it is launched, it will make people famous. The gourmets in Shanghai are full of praise.
However, today Yang Taiyong was conquered by another dish, what dish, nine-turn large intestine!
This dish is Zhu Kaishan's favorite, and he asked the master chef to make it for him today. He was afraid that Yang Tai would never be happy, so he even put the dish farthest away from him, so as not to make the Zhu family disgust him with this dish and make trouble. It would be bad if there is a misunderstanding.
But Yang Taiyong was naturally curious, and he couldn't help but become interested when he saw Zhu Kaishan eating a plate of food alone.
He first asked what kind of dish it was. When he learned that it was large intestine, Yang Taiyong's first reaction was, can this thing be eaten?
Then he became curious and asked:
"Can I eat it?"
Everyone doesn't know what to do, so they let you eat it, but they are afraid that you will be pretentious and complain to Lao Chang later.
If I don't let you eat it, it will make the Zhu family look stingy.
In the end, Zhu Chuanren waved his hand and said, "You can eat whatever you like, but let's talk about the ugly things first. This is not something we force you to eat, but something you want to eat yourself."
Yang Taiyong doesn't care about that. Eat first as a courtesy.
As soon as I ate it, my dear, is the colon so delicious?
Zhu Kaishan smiled happily. His biggest hobby now is to make people who don’t like eating large intestines fall in love with this stuff.
Originally, Wei Chunfang didn't like eating this stuff, it was so irritating, but as a result, he led him to become a senior lover of large intestine.
People who love large intestines love it deeply and hate it deeply. Those who hate it hate its fishy smell. But if the large intestine you make has no colon flavor at all, then you will love to eat it instead. No more love.
Therefore, it is very necessary to find the right way to prepare large intestine.
On the south bank of Daming Lake, there were many streets and alleys in the old days, one of which was called Houzaimen Street.
During the Ming and Qing Dynasties, from the capital to other places, the back gate (north gate) of the Prince's Mansion was generally called the Houzai Gate, which means "Houzaimen".
However, people in Quancheng spread rumors and called the back door of Prince Mingde's palace the back gate.
The long and narrow street running east-west outside the north gate was named after it.
It starts from the north end of County West Alley in the east, adjacent to the old county government office, and ends at Qushuiting Street in the west, connected to the Confucian Temple and Furong Street. It is the so-called 'Furong Street, Xikuiwen, and Qushuiting Street Houzaimen'.
It connects with Yuanhou Street via Zhenchi Street in the south, and connects with North-South Bell Tower Temple Street and Daizong Street in the north, leading directly to the south bank of Daming Lake.
The reason why we talk about Houzaimen Street is because it is said that the Nine-turn Large Intestine originated from the "Jiuhualou" restaurant on the south side of the east end of this street, founded by wealthy businessmen Du and Tai.
The "Jiuhua Building" at that time was not large in area, but its architecture was very elegant, with wooden doors, windows, and flowered window lattice. There was a circular flowered window on both sides of the arched door of the north building facing the street. There was a gurgling spring in the patio on the south side of the building.
On the east, west and north sides, there are one or two floors each winding around to form a "concave" courtyard, with ten rooms in total, which is very grand.
At that time, it, together with Qingyu Pharmacy, Tongyuanlou Restaurant, and Yuanxingzhai Sauce Garden, were known as the four famous stores on Houzaimen Street.
It is said that the owner of "Jiuhualou", Du Shi, was named Du Jiuling, because there is a "nine" in his name. Moreover, this person worshiped Buddhism and Taoism, and highly respected the Taoist theory of "nine and nine return to one".
Therefore, I believe that the number "Nine" is quite consistent with my numerology. Not only does my name contain the character "Nine", but all nine of my businesses are named "Nine", so my restaurant is naturally named "Jiuhualou".
Among the dishes at Du Jiuling's "Jiuhualou", pig dishes are quite famous.
One of the braised large intestines is unique: the ingredients are carefully prepared, the ingredients are complete, and the five flavors are available. During the preparation, it is first boiled, then fried, and then grilled. It is taken out of the pot with a spoon and repeated several times until it is cooked.
The seasonings used include precious Chinese medicines, including Amomum villosum, cinnamon, cardamom, Shandong spicy onions, ginger, garlic, cooking wine, clear soup, sesame oil, etc.
The taste is sweet, sour, bitter, spicy and salty. After baking, sprinkle with coriander (coriander) powder, which adds a refreshing flavor. When put into the plate, it will be rosy and translucent, fat but not greasy.
One day, the boss invited local distinguished guests from Jinan to Jiuhualou for dinner, and a dish of braised large intestine was served. One of the distinguished guests, a scribe, tasted the braised large intestine and immediately praised it, saying: "Such a delicacy deserves a good name!"
On the one hand, in order to cater to the owner's preference for "nine", and on the other hand, to praise the chef's craftsmanship, the scribes immediately named it "Nine Turns Large Intestine".
My seat mates all asked He Dian?He was a Taoist who was good at refining elixirs and was known as the "Nine Transformations Elixir". Eating this delicacy was like taking "Nine Transformations", which was comparable to the elixir and everyone at the table was amazed by it.Since then, the reputation of the Nine-Turn Large Intestine has grown and has been passed down to this day. "
In fact, it may also be because the ancients believed that nine is the number of Yang, auspiciousness, and the number of heaven (the highest number), which has the meaning of auspiciousness and nobility; in addition, "Nine" is a homophone for "Jiu", so it also has the meaning of longevity and peace, so it was even used by the court. Everyone from dignitaries to common people like to use it.
The process of this dish is quite complicated. The purchased large intestine is rubbed with flour and washed thoroughly.
The purpose of this step is to remove the oil film on the large intestine. You don't need to remove it too thoroughly, otherwise the intestine will become thinner and lose its oiliness, which will affect the taste.
Part of the small intestine is stuffed into the large intestine to make an intussusception, so that the mouth is thicker - in my professional term, it is intussusception.
Then boil water in the pot, add onion and ginger cooking wine, put the intestines in and simmer until chopsticks can pass through.
If the time is too short, it will be chewy; if it is too long, it will be chewy.
Immediately after taking out the pot, add ice water to help the large intestine contract and tighten
Cut into sections of about three centimeters. If necessary, blanch in boiling water and freeze again.The large intestine is now nice and firm.
Put oil in the pot, add sugar, and fry the intestines. Sugar is added for color.
Fry the large intestine until golden red, take it out and leave a little oil at the bottom of the pot.
Sauté the onion, ginger and garlic until fragrant, then add the clear soup, soy sauce, vinegar, sugar, salt, cooking wine and other pre-prepared sauces.
Add the large intestine, stir-fry, simmer, bring the water to a boil and reduce the heat until the soup thickens.
Finally, sprinkle with pepper noodles, cinnamon noodles, and amomum villosum noodles, drizzle with peppercorn oil, stir-fry evenly, and remove from the pan.Sprinkle with chopped green onion and coriander for color and aroma.
In this way, a nine-turn large intestine transformation is completed.
Yang Taiyong ate large intestine for the first time in his life and fell in love with it immediately.
If Zhu Chuanren knew that he liked to eat this, he would have made a feast of large intestines. Why bother making roasted suckling pig?
Any problem that can be solved with the large intestine is not a problem!
After eating and drinking, Yang Taiyong followed Zhu Chuanren to visit the garden, and finally drank tea and chatted in the pavilion.
"Today's meal may be the most satisfying meal I have ever had in my life."
"Secretary-General Yang is satisfied, and everyone in the Zhu family feels honored."
"Haha, that's not the case. Third Young Master, you must already know the purpose of my coming here, right?"
Zhu Chuanren nodded:
"I heard it from my mother-in-law."
"Do you have any idea?"
Zhu Chuanren muttered:
"I wonder what the Chairman means?"
"He very much hopes that you can take on this important task. The Demon City is an important city and must be in our own hands. However, due to the special situation in the Demon City, it is not convenient for the Chairman to do it himself. For this reason, I think the Third Young Master should Understand."
Zhu Chuanren played with the bracelet in his hand and said in a deep voice:
"I'm just a private businessman. If I rashly get involved in Zheng Zhi, I'm afraid the consequences will be..."
Yang Taiyong heard the estimation and rejection in Zhu Chuanren's words and couldn't help but say:
"The third young master doesn't seem to believe the chairman?"
"No, how is that possible? I just don't believe in my abilities!" How dare Zhu Chuanren admit this? If word spreads, he won't have to mess around.
"Haha, the third young master is too humble~"
"My family knows their own affairs. It's okay for me to play business, but I can't play Zheng Zhi!"
Zhu Chuanren is now trying his best to belittle himself, just to make the other party retreat.
It’s not that I don’t want to, it’s that I can’t!
Men say they can't do it anymore, so you can't be the overlord and force yourself to do it, right?
Zhu Chuanren risked his life to avoid disaster.
"Third Young Master, if you say this, I'm afraid the Chairman will be disappointed!" Yang Taiyong took a sip of tea and looked at Zhu Chuanren meaningfully.
"This." Zhu Chuanren sighed as he found it difficult to do so:
"Otherwise, I will only be in charge of the business side. I will do whatever the Chairman needs, but there is nothing else Shu Chuanren can do."
Yang Taiyong’s voice changed:
"I heard that the third young master has 100 dead soldiers under his command. Each of them can equal one to a hundred. Their combat effectiveness is super strong. Not only can they face the enemy head-on on the battlefield, but they can also perform special tasks."
Zhu Chuanren was shocked, what did this surname Yang mean?
"This, rumors are just rumors, they can't be taken seriously!" Zhu Chuanren still wanted to play it off, but Yang Taiyong didn't give him a chance.
"Eh? This matter has already reached the ears of the chairman, so it shouldn't be fake, right?"
The corners of Zhu Chuanren's mouth twitched:
"I do have a bodyguard, but it is just to protect the safety of my family, and my abilities are not that exaggerated. One person can only beat two ordinary people."
Yang Taiyong didn't listen to this and said directly:
"I wonder if I have the honor to see you?"
What else could Zhu Chuanren say?He waved Lao Tan over and gave a few instructions in his ear. After a while, a group of black warriors poured out from all directions.
This scene alone made Yang Taiyong frightened.
Although he is a military advisor and does not know much about military matters, he has eaten too much pork and knows how to distinguish good from bad.
Subconsciously glancing at his entourage, Yang Taiyong knew that the rumor was true when he saw the man's jaw dropped.
The next training exercise, even if everyone restrained their efforts, still made Yang Taiyong frightened. Let's put it this way, even the secret guards around the Chairman could not perform at this level.
Yang Taiyong glanced at Zhu Chuanren's face while watching. Seeing that his face was calm, Yang Taiyong sighed in his heart, he still underestimated this person.
In the evening, after Yang Taiyong enjoyed Little Oriole's Kunqu opera performance, he went back to his room to rest early.
Zhu Chuanren also returned to Ni Sichun's room and changed clothes while his wife waited on him.
"How is it? Did he say anything?" Ni Sichun knew that Zhu Chuanren had been worried recently because Yang Taiyong was coming.
"I didn't say anything, but..." Zhu Chuanren hesitated and shook his head helplessly.
"what happened?"
"Nothing, I'm going to wash up, you go to bed first."
At the same time, in Yang Taiyong's room, he lit a cigarette and started chatting with his followers.
"Tell me, if you were to face a dead soldier of the Zhu family, what are your chances of winning?"
The follower observed his words and said with a wry smile:
"With all due respect, Secretary-General, there is no [-]% chance of winning!"
Yang Taiyong was shocked:
"Not even in Chengdu? Isn't that the case?"
He thought that if he fought hard, he would have a [-]% to [-]% chance of winning, but it seemed that he had underestimated it.
"Secretary-General, with the quality shown by this group of people today, if they use their full strength, they will only need a dozen or 20 people, and they can easily break through our defense line!"
Yang Taiyong chewed his cigarette, his face somewhat smelly:
"Damn it, this person named Zhu is really not simple."
The attendant thought for a moment and then said:
"I went to investigate before, and I couldn't even find where they were hiding before the other party showed up!"
"Fortunately, this guy hasn't expanded. There will only be about 100 people at most, otherwise."
Otherwise, he really wants to persuade the chairman to pay attention to this kid.
"Secretary-General, there is something else I wonder if you have discovered."
"what?"
"The gun in the hands of these people! If I read it correctly, it should be a new gun being tested at the Springfield Factory."
"Experimental new gun? What do you mean?"
"It just hasn't been officially finalized for production yet."
"Then how could he?" Yang Taiyong felt deeply fearful.
"I don't know either. Maybe he has something to do with the Springfield Factory!"
If Zhu Chuanren heard their conversation, he would definitely give a thumbs up, he is knowledgeable.
That's right, what his brother is holding is the M1 Garand, a famous gun that has not yet been mass-produced by the Springfield Factory.
"The greatest instrument of war ever created," General Patton once described the M1 Garand rifle.
Indeed, from its birth to its retirement, the M1 semi-automatic rifle can be regarded as the most successful semi-automatic weapon in history. It greatly enhanced the individual firepower of the Ugly Army.
As the most loyal partner of soldiers, Garand also far exceeds similar products in terms of reliability: it defeated hot Africa, humid Western Europe and cold North Korea.
Even in the harsh environment of the Pacific battlefield, the Garand can still be used without failure with reasonable maintenance.
First of all, we must understand why a semi-automatic rifle can achieve close bursts of fire?
The answer is that it uses the energy generated when the bullet is fired to reload.
Although the mechanical structure may become more complex, the advantages of semi-automatic rifles are also very obvious.
Semi-automatic rifles not only increase the density of firepower, but also allow soldiers to quickly fire additional shots at targets.
In fact, there were already some mature semi-automatic rifle designs before One Stop.
温切斯特1907型和雷明顿8型都来自丑国，但这两者并不能够承受丑国现役的.30-06(7.62x63毫米)春田步枪弹那较大的威力。
In 1916, the Americans attempted to modify their M1903 Springfield rifles into semi-automatic models, but these experiments gave way to wartime production after the Americans entered the war.
After one stop, the U.S. Army Ordnance Department once again focused its attention on semi-automatic rifles.
At this time, John Garland attracted the attention of the Ordnance Department.
Previously, he had submitted a machine gun design to the authorities. Although the design was not adopted, his performance led to him being sent to the Springfield Arsenal in 1919 to develop a semi-automatic rifle.
During this time, Garand developed a primer-stroke rifle.Although it was deemed unfit for immediate service, the Ordnance Department believed it still had value in development.
(End of this chapter)
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