"Private items used by celebrities, are there any similar items in history?"

"Yes, the Palace Museum has a collection of Su Shi's inkstone with knotted stone and rope pattern, Su Dongpo's inkstone with Mo Miao broken stele, and a Congxing inkstone, which is said to have been used by Su Dongpo as well."

"Huang Tingjian collected a fossil of a Chinese Sinian corner stone, which was processed into the shape of a brick. There is a white 'stalagmite' in the middle of the stone, and on the left side of the stone there are four verses of poetry engraved in handwriting: Nanya Bride Stone

, a thunderbolt presses the bamboo shoots out. Use a spoon of water to moisten the roots, and you will know when the bamboo will mature. It is also signed with the word "Tingjian" and a seal below."

"Is this fossil still there?"

"Yes, it is now at the National Palace Museum in Taipei."

"in this case……"

"So...this is the biggest leak that your kid has picked up so far!"

"This is truly priceless!"

Zhou Zhi counted with his fingers: "Material, knife work, theme, calligraphy, inscriptions, Dasu words, and seals. All these evidences indicate that this square seal stone is Huang Tingjian's personal belongings, right?"

"

"Actually, there are more." said the fourth cousin: "There are also Huang Tingjian's official career tracks."

"Also, Tianhuang was not a precious stone at that time, and some people had just begun to use it." The fourth cousin said: "As a scholar who likes to collect strange stones, the color of the stone matches his surname, so it is logical to use it to make a seal.

thing."

"Then you have to keep this in a good collection." Zhou Zhi is also a person who has handled goods worth hundreds of millions. After the initial shock, his mentality has calmed down. After all, even if he starves to death, it is impossible to sell this thing for cash, so no matter how precious this thing is

, in fact, it is just a toy for daily enjoyment.

Those that are really willing to part with will only be worth tens of millions after more than ten years.

After packing up everything, Zhou Zhi dragged over two more boxes and said with a smile, "This counts as the appraisal fee, right?"

One box contained grapefruit, and the remaining box contained turnips, turnips, and bacon. The fourth cousin laughed and scolded, "In addition to the appraisal fee, I also have to help you consign the goods, right?"

"You have really wronged me." Zhou Zhi smiled and said, "I'm going to the provincial capital soon. I'll take some things to the provincial capital for dumping. I know Manager Fei from Gongmei, so I won't bother you."

"Then take it away quickly and come over early tomorrow to help with the cooking."

"You still need me when you have a eldest sister? Besides, you are so particular about your food. I was so scared when I wrote the recipe..."

"Don't worry, those things that scare you will not be on the table tomorrow."

"...Forget it, I'll send something to my godfather first."

"Old rule, good things should be left here for me to appreciate for half a month."

"Old rule, after you finish the appreciation, give me an appraisal certificate."

"roll!"

After calling another three-wheeler, Zhou Zhi came out of the fourth cousin's house and went to the cultural center in a hurry.

Today's cultural center is not a small place, and the port is also good. It is just above the New Highway Pier and opposite Xinhua Bookstore.

The cultural center is like a small park, with a moon-shaped round door at the entrance, which is quite rare in various units in Jiachuan.

There is another stone staircase leading to the entrance, leading up to the auditorium, where the county sometimes holds performances.

Opposite are several large rooms with holes, similar to the main hall of a Buddhist temple. Inside are calligraphy and painting works by some famous people in the county. Sometimes exhibitions are held here, and now there is a group of children practicing calligraphy inside.

It was a calligraphy and painting class held by cultural people in the cultural center in order to find outsiders.

On the right is a newly built four-story brick-concrete building, where the cultural center's warehouse, reference room, and offices are located.

Theoretically, the godfather is the deputy director of the Bureau of Culture and Education, the cultural center is also in charge, and the county magistrate's office, to use a word from later generations to describe it, is to generate electricity with love.

Even if he generates electricity by himself, he also invites Zhou Zhi to generate electricity with him.

However, Zhou Zhi did not indulge his godfather. Originally, it was easier to sort out the intangible cultural heritage, which is still called "traditional skills". However, Zhou Zhi started from Jiudou Bowl, using the information from the cultural center, county annals, and the information collected by his godfather.

With the guidance of my fourth cousin, I finally wrote a food essay called "Interesting Stories about Sichuan Flavors".

The 300,000-word first volume of this book is now on Wu Lingjun's desk, and Wu Lingjun is flipping through it with interest.

"Here?" Seeing Zhou Zhi dragging two boxes in, Wu Lingjun put down the manuscript: "The writing is good, but is your theory of the origin of twice-cooked pork going too far?"

"Popular science is just a little popular science."

Zhou Zhi’s article made several speculations and believed that there are several theories about the origin of twice-cooked pork.

One is a Hakka home-cooked dish "Stewed Pork with Green Garlic". The green garlic sprouts used in it are also a must-have ingredient for twice-cooked pork.

The second is the records collected by my godfather. In the book "Zhuyu Shanfang Zabu" written in the Ming Dynasty, there is a Ming Dynasty dish called "fried pig":

"Take the cooked meat, finely chop the pork belly, sauté in hot oil until fragrant, add a little soy sauce and wine, add pepper and green onion, and fry it together with shredded raw bamboo shoots and wild rice."

This cooking method of stir-fried pig is quite similar to the twice-cooked pork of later generations. The only difference is that the ingredients are missing the bean paste, and the garnishes are changed from green garlic to shredded bamboo shoots and wild rice.

In fact, twice-cooked pork with green garlic is the standard dish in restaurants in central Sichuan, but the side dishes for stir-fried twice-cooked pork at home are all kinds. Theoretically, as long as vegetables are not watery, they can be used as side dishes for twice-cooked pork: dried fragrant seeds, bamboo shoot slices, fern cake,

Dried salted vegetables, ginger, lotus root, green pepper, celery, garlic sprouts, bear paw tofu, sweet potatoes...

You can also mix and match several side dishes to make it more varied and colorful.

For example, Zhou Zhi likes to add pickled ginger slices and pickled pepper segments.

As a representative work of Sichuan cuisine, the status of twice-cooked pork in Sichuan cuisine is quite clear, but its origin is quite unclear.

Zhou Zhi added another guess - meat sacrifice.

When ancient people worshiped their ancestors and gods, they would place cooked pork as a sacrifice. This kind of sacrificial pork was generally fat and cut into large pieces. It was cooked purely in water without any seasoning.

To this day, Jiachuan still retains this custom. The piece of meat used to offer sacrifices to ancestors is the tip of the hip or the meat from the second knife. It is cooked in a square piece and then served.

After the sacrifice is completed, the process is to spread the blessings, that is, people share the sacrifices. This large piece of fat pork boiled in white water, plus it has been laid out for a long time to complete the ceremony, is already cold by the time the meat is divided, and you can imagine the taste of it.

.

The palace sacrifices in the Qing Dynasty are a typical example. In the end, according to the procedure, the emperor and queen got the pig spleens, and the ministers got the pork shoulders, pork kidneys, etc. According to the procedure, after the sacrifices were done, they had to be eaten at the sacrifice site.

Thinking about the fishy smell of pig spleen, Zhou Zhi couldn't help but sigh. At least in this matter, the emperors of the Qing Dynasty "led by example."

In any case, after a few times, some ministers became interested and hid the "fabric".

The cloth is just a handkerchief, but other handkerchiefs are only afraid of being unclean, while this one is only afraid of being clean.

The top is soaked with salt, soy sauce, and seasoning marinade. When the sacrificial meat is distributed, this piece of paper is used as a cushion to eat, and secretly wiped on it while eating, which is actually adding seasoning to the meat.

Folk rules are not so big, so they are not so particular. Therefore, in ancient times when meat was relatively expensive, the most likely way to use large pieces of pork for sacrifices was to process it twice after changing the knife, and then "return" it to the pot.
Chapter completed!