Master descends to earth

Chapter 199
"When the sun was setting and the birds were making noise in the forest, grandma smiled and scooped out the freshly milled glutinous rice from a millet altar, which was crystal clear and round like pearls, and asked me to take it to the water by the pond to wash it and drain it. Afterwards, wait for it to inhale [-]-[-]% of the water, add water to the pot, don’t put too much water, just submerge the rice about one fingernail deep.”

"When I was young, I turned to the stove and lit the pot. Boiled the pot to increase the rice soup. When the water was slightly dry, I took out a hole in the center of the pot with chopsticks and poured water until the hole was level. Grandma spread the dark red salted duck cut into cubes. Put the rice in the pot, cover the pot tightly, and ask me to continue the fire and cook again. When the heat in the pot is steaming, turn to low heat and cook for 6 to 8 minutes, and then simmer for [-] to [-] minutes."

Bai Jing closed his eyes, immersed in the memories, and muttered to himself: "At this time, the house is full of salted duck, and when the lid is lifted, the salted duck is deep red, and the glutinous rice soaked in oil juice is cooked under the kerosene lamp. Under the reflection of the sun, the grains are plump and white... before you enter the mouth, the strong fragrance has already made you salivate."

Opening his eyes, the corners of his eyes were slightly wet and he said, "Steam glutinous rice with salted duck. The drier the rice, the better. You can inhale the mellow aroma of salted duck in the shiny, hot glutinous rice. You will never forget eating it once!"

Not only Bai Jing, but also Ling Junsheng was also affected, as if it brought back childhood memories, and he couldn't help but sigh.When you are older than seventy years old, it is naturally easier to fall into memories and be unable to extricate yourself.

Chef Su quietly served the fifth dish. Ling Tiancheng's eyes lit up and he said softly: "It's actually bad fish? I like it!"

This sentence brought the two elders back to reality. Chef Su introduced: "During the twelfth lunar month in my hometown, every household not only pickled cured goods and hung them outside the house to smoke and dry them, but of course they also served a jar of fish with distiller's lees. When entertaining guests during the Spring Festival, the table There will be an extra thick and mellow dish on the table.”

Su Yuan suddenly remembered something and said: "Speaking of fermented glutinous rice, I once ate another delicacy, bad pig intestines. Because the pig intestines produce their own oil, they are extra soft and plump. Every Spring Festival dinner table, when my mother steamed rice A bowl of red pig intestines with white dregs sticking out comes out of the pot, you take a piece with your chopsticks and put it in your mouth, be careful not to bite off your tongue!"

Everyone laughed, the sorrow was gone, and the atmosphere became more and more harmonious. Chef Su's level is not low, not only the dishes are delicious, but also represent the flavor of his hometown. The taste is elegant, which is most suitable for the taste and health of the two elderly people.

In the end, Chef Su delivered a large bottle of light blue wine, just after opening the lid, Su Yuan's expression was slightly shocked, and he said curiously: "Plum wine!"

"It rains in every house during the yellow plum season, and frogs are everywhere in the grass pond. This season, the plums hanging on the branches and shaking with the wind begin to change from green to yellow, and the taste changes from green to sour and sweet. It coincides with the season of lingering drizzle in the south of the Yangtze River."

"The plums that are abundant in the east and west mountains by the lake in my hometown are the most famous ones from Guangfu Dengwei. There is a saying that Deng Wei's plum blossoms are the best in the world. It is said that the fragrant snow sea comes from it. Whenever it rains, it is called Huangmeitian or "Huangmeitian" Huang Meiyu, walking under the plum tree by chance, maybe the fresh fragrance of the plums will permeate the mood in the rainy season and bring people a little bit of happiness."

Chef Su filled a big cup for everyone, Su Yuan drank it, it was plump and refreshing, full of juice, as if one bite, the sweet and sour taste would flow into the bottom of his heart.

He sighed: "This wine is compatible with the tenderness of fruit wine and the hearty and strong distilled wine. The two styles are blended into one. The slightly sour and sweet reveals an extra-mellow texture. Because the plum juice penetrates into the wine and the effect of saccharification , the wine is a little sticky in the mouth, with a long aftertaste, and a bit of the delicate charm of daughter’s house.”

Ling Tiancheng's favorite wedding wine, it's rare to taste such an elegant thing, aftertaste: "Jiangnan plums are not a good fruit to eat, but they are good raw materials for candied fruit. It can be made into sour plum juice. Jiangnan women like to eat candied plums, so they all have a charming sweet and sour taste, which is really attractive..."

Before leaving, Bai Jing pulled Su Yuan, and said respectfully: "Sir, please move to the humble house when you have time, I am looking forward to your visit!"

For hundreds of years, Liulichang has been a battleground for military strategists in the industry. Now there is also West Street, with many more stores.In the past, there were only more than 20 stores on East Street, and those who could gain a foothold in this place were all top people!

At the time of the Republic of China, this was the favorite place for dignitaries in the capital to come. No matter what your status is, you must be polite when you come here!This is the power of professionalism. If you don’t understand it, it’s just a mallet, and even rich people can fool you.

But at that time, the atmosphere in the antiques circle was very good, and they were all literati, and they relied on credibility.Many regular customers can take whatever treasure they like and play with it for a few days without even having to type a receipt!If you like it, just send the money. If you don't like it, it's fine as long as it's not broken and the original thing is returned.

At that time, many super collectors had a shop in Liulichang. Zhao Ruzhen, one of the six major collectors in the Republic of China and the king of ancient coins, is now a strong man who can support two or three private museums.

At that time, there were very few fake antiques, and most of them were real things. As long as you have good eyesight, Ru Kiln may also pick up leaks.Buying things is for collecting, no one says that investment appreciation, people's hearts are very clean, what you play is a culture.

The next day when I came to Liulichang, Ling Junsheng made an appointment with shopkeeper Wu, who was an old man in his 60s. He took the initiative to welcome the three of them in, and went to the second floor to drink tea and chat.

“This is the style of a century-old store!”

Su Yuan looked around, the walls were casually filled with the works of masters such as Qi Baishi, Pan Tianshou, Xu Beihong, etc. The millions of treasures in the auction house seemed worthless, they were everywhere, they were just decorations here.

Shopkeeper Wu personally served Ling Junsheng good tea and said affectionately: "Mr. Ling has not been to Rongbaozhai for some days. How is your health lately?"

Ling Junsheng took the tea and said with a smile: "It's okay, it's okay, the doctor said it can last for a few years, today I brought two juniors to recognize the door, and I will ask the shopkeeper to take care of me in the future!"

"No problem!" Shopkeeper Wu looked at Ling Tiancheng and Su Yuan, and said politely: "You are always here, can I help you? I have heard that my nephew is famous and is already the leader of the Central Plains. Now he is finally going to enter the capital. ?”

Ling Tiancheng stood up, and respectfully said: "The big shopkeeper is ridiculously praised, the younger generation can't afford it! Tiancheng's auction is not worth mentioning in front of Rongbaozhai's 300-year-old brand. I will ask you to give me more advice in the future!"

"Hahaha, good, good!" Shopkeeper Wu laughed heartily. Usually, he likes to hear others praise Rongbaozhai's gold-lettered signboard, and said proudly: "Speaking of Rongbaozhai, there are anecdotes that can't be finished in three days and three nights. Back then, many masters sold paintings here before they became famous. At that time, there was a unified Runge, and the more famous the better, the higher the Runge, especially Qi Baishi, whose works were basically sold through Rongbaozhai.”

"One day the old man was very excited and drew several pictures of shrimps. When Manager Rong Baozhai came to his house, he was stamping the pictures. After stamping, he took the pictures to the cabinet, took out the key from his waist, and opened the cabinet. , Open a porcelain box, sprinkle the cinnabar powder inside on the stamp that has just been stamped with ink pad, shake it back and forth to make the cinnabar powder stick to the place where the ink pad is, and then pour the excess powder back."

"Suddenly the cinnabar powder on the stamp protruded from the paper and became a three-dimensional stamp. When he did this, he did not avoid the manager of Rongbaozhai. He locked the cabinet and said to the manager: They are imitating my paintings. To verify the authenticity, we must judge the authenticity from the stamp. It can be seen from the website. I have used steel seals before, but steel seals can also be faked. Outsiders don’t know about this method, and I don’t want others to see it.”

Shopkeeper Wu said with a smile: "The old man Baishi comes to our Rongbaozhai to chat whenever he has free time. Every time we come, we always welcome him warmly and specially prepare high-quality snacks and fruits. In the end, the old man had the illusion that Rongbaozhai also sells Oranges and pastries!"

(End of this chapter)