MMB Chapter 236 Fengze Garden
Chapter 236 Fengze Garden
Chapter 236 Fengze Garden
It's Sunday, June [-]nd.
Jianguo was arranged to learn target shooting today, and Li Kuiyong's house also began to be repaired and reinforced, so he did not go to the carpentry room.Du Shouyi took some time off and quietly taught his children to play chess.
The effect of the chess lesson has already appeared. The four children playing chess are all top students in the class, especially Yan Jiekuang.According to the third master, Yan Jiekuang, who is in the second grade, may go directly to the fourth grade after September [-]st, and he skipped a grade.
Du Shouyi always thought that this kid was a top student, but he didn't expect him to be so capable.In this case, he was only 23 or [-] years old when the college entrance examination was resumed in [-], and he definitely belonged to the future with a bright future.Du Shouyi couldn't bear it anymore, and wanted to meddle in 'nosy' again
ten o'clock in the morning.
"Ding, the host's reward for signing in today is 'Fengzeyuan' Oil Explosive Double Crisp X10."
'Fengze Garden' does not belong to the Eight Great Halls or the Eight Buildings, but it has unclear connections with the Eight Buildings.
In [-], the famous head of Xinfenglou resigned, took away the famous chef Chen Huanzhang and dozens of chefs, and opened "Fengzeyuan" with the support of a banker.After Xinfeng Building was pulled from the bottom, it never recovered, and it closed within a few years.
Speaking of Fengze Garden, I have to mention one person: Wang Yijun.He was mentioned earlier, the disciple who studied under Master Luo Guorong and later became a leading figure in Shandong cuisine.
In [-], Wang Yijun of Fengze Garden was rated as one of the top ten famous chefs in China in the first Chinese celebrity chef cooking competition.
In 2000, in an evaluation by an official authoritative organization led by the Bureau of Internal Trade, Wang Yijun was again listed as the first among 55 Chinese culinary masters.
Fengze Garden is a place favored by the "Kitchen God".It started with the famous chef Li Huanzhang. In the 60s and [-]s, there were national treasure-level masters, Mou Changxun, Wang Shizhen, and then Wang Yijun, etc., generation after generation of chef stars.
Because of the gathering of masters and some other opportunities, Fengzeyuan restored its time-honored brand in [-], and changed its original name from "Chunfeng Restaurant" back to "Fengzeyuan".
After [-], time-honored restaurants such as Shaguoju and Quanjude have changed their names, and there are not many time-honored restaurants that can use their real names.
Why is Lao Mo awesome?In those years, it did not change its name, it did not go out of business, and it continued to cook Western food.Look at the whole of Kyoto, how many can do it?By [-], Fengze Garden also became one of these "Niucha Daman".
This unusual "return to the original name" made Fengzeyuan jump out of the circle of the eight halls of the eighth building.It has become the first restaurant of Shandong cuisine in Kyoto that is indirectly recognized by the government and directly recognized by the people.In the following decades, no one can shake its status.
Speaking of Fengzeyuan's fried double crisp, it is actually a very, very common Shandong cuisine. It is so common that every Shandong cuisine restaurant will have this dish.But this is a dish with "hidden" test questions.
Lamb tripe tip and duck gizzard are used for fried double crispy.Because the heat is very common, this dish must be eaten while it is hot after serving. If you delay for a while, the tip of the duck gizzard will be old, and the flavor will be greatly reduced.
Mr. Liang Shiqiu once mentioned this dish in "Ya She Tan Eating", to the effect that if someone who knows how to eat goes to a Shandong restaurant in the north, he can check whether the restaurant is qualified by ordering a fried double crisp.This is where the mystery hidden in this dish lies.
Speaking of 'oily double crisp', I have to mention the 'explosive belly' in Kyoto.These two things belong to the same category, and they are both crisp and fresh.
So what counts?How do you know how to eat?Here's a little trick.
If you hear the neighbor sitting next to you chewing "Bangdu" or "Double Crisp" with a "creaky" sound of chewing raw cucumbers, then don't despise them for not knowing table manners.Because the person next to you is a master who can eat.
Just like eating Japanese-style ramen, you have to make a "sucking" sound. These "cucumber sounds" are admiration to the chef, praise for the craftsmanship and the proper cooking.
Every time Ma Lianliang went to "Baodu Feng" to eat belly kernels, the boss would serve the food himself, and then stand by the side until he heard the "cucumber sound" before leaving in peace.
When it comes to the classics of Shandong cuisine, we have to talk a little bit more.It was mentioned before that the 'Swallow Wing Banquet' unified the banquet and catering.That's official, and it's in the high-end catering sector.
But among the folks in Kyoto, the four major cuisines have always been distinct.For example, if you go to Dongxinglou, which specializes in Shandong cuisine, you won't be able to eat Huaiyang's "soft pocket eel" or "Yangzhou dried silk".It's the same when you go to Huaiyang Spring, you can't eat Shandong cuisine 'Bang Shuang Crisp'.
The four major cuisines of Lu, Yue, Huai, and Sichuan do not cross each other in the purely commercial field. This is an unspoken rule in the catering industry in Kyoto at that time, and it is also the "authentic" that Kyoto people love to pay attention to.
Of course, with the great development of catering in later generations, this will no longer be emphasized.In a restaurant menu, Chinese and Western are mixed, and the North and the South blend together. You can no longer tell which cuisine belongs to which cuisine.These will not be further discussed further.
Du Shouyi thought for a while and then closed the space.He's not going to take out the oil-fried double-crispy ones just yet.The greatest respect for this dish is to find someone who knows how to eat it. Let's talk about it when I find He Yuzhu to have a drink at night.
In the past few days, Qin Huairu has been generally stable, and her physical condition is recovering.
There will always be sadness, but it is something that cannot be undone and it is no one's fault.So gradually, some smile appeared on her face again.After all, the two of them are still under thirty, and there is still a lot of time left in the future.
At noon, Li Kuiyong rode his bicycle to pick up the lunch of the workers and masters, and Lou Xiao'e gave him the bicycle that originally belonged to Xu Damao.
"How's the situation there?" Du Shouyi asked while helping to pack the dumplings.
"It's all good. Uncle Xiong said that the materials are rich enough to build a small attic."
Du Shouyi recalled that the headroom of Li Kuiyong's house was not high, and the roof had to be moved to build the attic.He asked, "Can the work be completed today?"
"It can't be finished, if it doesn't rain for four days. It's hard to say if it rains."
"Yeah." Du Shouyi nodded after listening and didn't worry about it.There is nothing wrong with Xiong Ming taking care of this matter.
When he was about to leave, Li Kuiyong asked with a shy smile, "Master, can I tolerate two days for my homework?"
"Okay." Du Shouyi agreed straight away, "Stop for the rest first, and finish writing with the brush."
"Hey, thank you Master."
After Li Kuiyong formally became a teacher, Du Shouyi gave him ten pocket money every month, and asked him to bring some smoked chicken sauce back home from time to time for tooth-beating sacrifices for his younger brothers and sisters.Now he even takes care of the Li family.
A person who can only circle Shichahai, but cares about the Pacific Ocean.No way, that's the problem.
After lunch on Sunday, an unexpected guest came to the yard, Liu Lan.She came here specially to visit Qin Huairu.He Yuzhu went to the wedding banquet, and Du Shouyi chatted with Liu Lan for a while.
"Going to work tomorrow? Why don't you take two more days off? What about the child?" He asked without saying a word.
"I'll go to work when I run out of leave. Anyway, my mother-in-law will watch over the child, so it's fine."
The maternity leave for lesbians in the 60s was 56 days, and it was not adjusted to 80 days until the end of the [-]s.Liu Lan started asking for leave a month before giving birth, and the maternity leave was used up long ago.But at this time, no one will say anything when asking for sick leave. If you ask for two or three months of sick leave, you will be allowed.Anyway, deducting wages, you can't stop people from breastfeeding their children, right?
Speaking of this, Du Shouyi thought of another good thing about Liu Lan.Liu Lan's husband loves to play, and even plays so much that he lives outside and doesn't come home all year round.But in later generations, Liu Lan still took care of her two children and took care of her father-in-law and mother-in-law. Du Shouyi would never be able to do this.
Thinking of this, he got up and brought back two cans of milk powder, and said, "This was originally prepared for Qin Huairu, don't dislike it."
"It's too expensive."
"Listen to me. It's not for the child, it's for you. The child is best breastfed, so that it grows strong and doesn't get sick easily. I'm a doctor, so I know a little bit about it.
Another point is that the hormones in a woman's body fluctuate greatly after giving birth, so it is best to add some calcium appropriately at this time. .”
Liu Lan laughed before he finished speaking, and said, "I didn't expect you, a young man, to know how to have children?"
"I go."
(End of this chapter)