Master descends to earth

Chapter 198
Bai Jing slapped his thigh and said excitedly: "My little friend's eyesight is extremely admirable! Maintaining a good smoking rhythm plays an important role in keeping the tobacco burning. The rhythm itself is even the art of pipe smoking."

Bai Jing took out another pipe, pointed to the patterns on it and said, "Noble pipes must contain three kinds of wood grains: the flame pattern that goes straight up; the four rings; and finally the bird's-eye, the flames, the two ends of the straight line, like a knitted bird's-eye."

“Collector-grade pipes require completely free heather root nodules. For example, the Dunhill production area guarantees only the first choice. There are multiple white dots on the pipe. Because of this white dot, each pipe costs 100 to 200 dollars more than other brands. "

"Nodules with defects, regardless of their size, are classified as second-class. If there are many defects and need to be filled with fillers, they are classified as third-class. Among a thousand tree nodules, only two or three can be called the first choice. "

"This is a pipe with a tumor core. Among the few first-choice briar nodules, select the ones that can cut out the tumor core, and the number is even smaller. This double-preferred tumor core is called Plateau. Usually only rough and bad are engraved, waiting for buyers After personal identification, it is then handmade.”

"The rarest material is dead roots. The heather has died naturally over a century, and the root nodules left behind naturally dry underground. This kind of root nodule is a rare treasure. It is a myth in the eyes of smokers and can only be purchased at a sky-high price."

Bai Jing picked up the first corn cob pipe again, put it in his mouth, leaned lightly on the back of the chair, and said comfortably: "The lightest pipe is the most expensive, and the smoke from a good pipe is smooth and smooth, no water accumulation, no peculiar smell, and the hand feels delicate. This is my first bucket, a cheap one, but I still use it sometimes, the arc of the corner and the touch of the hand is unforgettable."

Seeing the other party leave, Bai Jing sat down again, and said with a smile: "He has a lot of specialty dishes, my favorite is the fat, tender and crispy suckling pig, the drunken chicken in a small bowl, and a game of bear's paw. The buffalo hooves are burnt to remove the old outer shell, washed and stewed repeatedly with the secret recipe, it is as soft as a sea cucumber, and a spoonful of fragrant rice is poured on the table before serving, so you can eat it all over the world, which is unheard of.”

Everyone chatted and sipped tea, and finally the first dish was served, which was indeed the bear's paw. Chef Su personally served the plate for everyone to taste.

Su Yuan picked up a piece of shiny skin, trembling and full of elasticity, put it in his mouth, it melted in the mouth, and the extremely fragrant soup hit the taste buds, which was impressive.

Can't help admiring: "Shaoxing wine, soy sauce, vinegar, rock sugar, ginger slices, scallion knots, cinnamon, fennel..."

Chef Su's expression changed drastically, he stared at the youngest guest in disbelief, and exclaimed, "How do you know the secret recipe?"

Even Bai Jing looked at Su Yuan very curiously, Ling Tiancheng laughed and interjected: "You don't know something, as long as it is smell, there is no one who is not proficient in it!"

Chef Su showed surprise on his face. The chef likes meeting bosom friends the most, waving for someone to serve the second course, and looking at everyone expectantly.

"Three sets of ducks?" Su Yuan said with a light smile, "The wind has subsided and the masts and anchor nets have just fallen, and the fish market has not yet harvested after the rain."

"Wuhu is a land of fish and rice. Historically, there were fish market streets, puffer fish alleys, and snail alleys at the east gate of the city, and dried fish alleys outside Changhong Gate in the south of the city. The famous Wuhu three delicacies are rich in saury, saury, and Anchovies, crabs."

"Hanging knives on the Qingming Festival, tasting shad at the Dragon Boat Festival, and fragrant golden chrysanthemums and crabs. It is a pity that the ecology is deteriorating, and the first two of the three delicacies are on the verge of extinction. However, aquatic products such as fish, turtles, shrimps and crabs are still extremely abundant in Wuhu, not to mention those There are so many cooking flavors such as fried, simmered, deep-fried, stewed, sweet and sour, shredded, and steamed fish, and the traditional delicacies of crab roe steamed buns and shrimp roe noodles alone can whet the appetite and make people feel uncontrollable.”

As soon as these words came out, not only Chef Su, but even Bai Jing couldn't help giving a thumbs up, and exclaimed: "Mr. is worthy of being knowledgeable about the past and the present, I admire you!"

Su Yuan put down his chopsticks and said calmly: "But when it comes to Wuhu, I like the local snacks the most. They have a variety of flavors, styles, and exquisite colors, aromas, and tastes. No matter which season you come here, you will be surprised."

“In early spring and February, you don’t know which one to choose from the browned spring rolls fried in oil pan, celery shredded pork, red bean paste and duck blood tofu.”

"In summer, there are white jelly jelly noodles. The jelly seller uses a small copper noodle plane to scrape lightly on the jelly jelly mound as white as snow and as slippery as fat for a few weeks, and some thin noodles will emerge from the colander. Put the white vermicelli in a bowl, put it on a plate, pour soy sauce, rice vinegar, sesame oil, water chili, garlic juice, dried shrimp soup, etc., just look at it and it will feel refreshing in the bottom of your heart.”

"In autumn, there is deep purple lotus root porridge cooked in a copper pot, and the old duck soup that relieves gluttony and moisturizes dryness. It is a plump duck leg in a white porcelain bowl, with vermicelli and several stalks of juicy green vegetables under it. "

"In winter, there are more tricks, such as egg pancakes, beef noodles, thin-skinned wontons, pot stickers with duck blood soup, and smooth and sweet red bean paste... The most sentimental, of course, is sitting in the streets and alleys in the cold night." In a sheltered place, facing a bowl of glutinous rice balls, sucking vigorously, a blushing warmth lingers in the bottom of my heart and on my cheeks respectively."

"Okay!" Chef Su clapped his hands and said excitedly: "Your guest is really a gourmet, Su respects you!"

After finishing speaking, the third dish was served, which was red and white. It was actually fried lotus root balls. Su Yuan moved his nose slightly, and said with a smile, "Flower-flavored lotus root?"

Chef Su nodded secretly, and introduced: "Our hometown is a polder area surrounded by Qingyi River, Gufeng River and Zifu River. There are many fish, shrimp and lotus root. Where can we pick lotus in the south of the Yangtze River? Of course it is me. Over there!"

"Clear water ponds, fields of lotus leaves, emerald green covers, and red dresses and flying clothes. The dense lotus leaves are laid out from near to far to reach the ground, and the wind blows the leaves back with white waves, forming a clear and green world. "

"After the great heat, when the lotus blooms, the lotus root is picked up like a baby's arm. We call it Huaxiang lotus root. It is white and tender, watery, crispy and crispy, and the meat is tender and sweet. There is no trace of dregs in the mouth. It is comparable to the best fresh pears. .”

"As the year of winter approaches, the lotus leaves are exhausted, and the lotus ponds are drained, fish and shrimps are caught, and the fat and multi-branched lotus roots are dug up. Various special lotus root dishes are easy to present on the table: stir-fried lotus root shreds with red pepper, Oily lotus root hooves, stewed lotus root, steamed lotus root with glutinous rice, and most of them are deep-fried lotus root balls before Chinese New Year.”

Su Yuan put it in his mouth, full of fragrance, and commented: "The fried lotus root balls have the mellowness of lotus root, and the entrance is smooth because of the rich starch. When the lotus root paste is mixed with minced meat, the fried lotus root balls are crispy and compact. It is slightly burnt yellow in the greenish brown, and the lips and cheeks are particularly refreshing after eating."

Everyone tasted it separately, and it really had a unique flavor. Chef Su delivered the fourth dish, which seemed to arouse Bai Jing's infinite sigh, and recalled: "Steamed glutinous rice with salted duck, in my childhood memory, every household at the end of Dongla The cured goods hanging under the eaves are warmed by the sun during the day, and dried and frozen by the wind at night, so that even the color is so smooth and strong."

(End of this chapter)