Specialties in Dishes

Author: Erzi Congzhou

Specialties in Dishes

After listening to Li Qiyan's story, Zhou Zhi and the others breathed a sigh of relief.

In fact, for collectors, exhibitions are also a necessary means to show their strength and hype their collections.

Collections are exhibited at important exhibitions and appear at auctions from time to time. They are themselves a symbol of the value of "heirlooms" and represent widespread recognition by the collecting community, the strength of the collector, and orderly inheritance.

Therefore, it is a routine operation to attract potential buyers interested in the collection, which is one of the purposes of the exhibition itself.

"So, Mr. Li has no intention of taking action?" Director Wang couldn't help but ask.

Li Qiyan did not answer the question, and just smiled and said: "I am actually a businessman, a collector and a scholar at heart. The former happened to be in the right place at that time, and I did acquire many important cultural relics that came to Hong Kong Island. The latter studied them because of my hobby.

, the level is not very high, it is all promoted randomly by everyone."

"So as long as the price of the collection is right, I will still sell it. In recent years, my business in this area has been taken care of by Le Hai. Normally, the foundation will discuss it internally and then send it for auction."

At this point, Li Qiyan smiled: "As you know, I owe a lot of favors to auction companies over the years, and I have to pay them back slowly."

"It's not necessarily all that goes up for auction." Li Lehai also smiled at Zhou Zhi and others: "Actually, you should be familiar with it. The two Qianlong revolving vases collected by my father were contacted by the buyers through Haitong Auction Company. They were sold to the auction house several years ago.

It was purchased by a mysterious collector in the Mainland and caused a sensation on Hong Kong Island."

Wang Limei looked at Zhou Zhi. She knew that these two important cultural relics had returned to the country, and she also knew that the two bottles were stored in Miantang House.

But even she couldn't believe that this was Zhou Zhi's private purchase. She only knew that behind this boy were the shadows of Wang Shixiang and Qi Gong, and behind the two elders were the shadows of the Forbidden City, the National Museum, the State Administration of Cultural Heritage, and the Institute of Cultural Relics. Therefore, the specific

Whether it was a national act or a private act, she was from the External Affairs Office of the Cultural Heritage Bureau, so the details were not clear.

Nowadays, the country also likes to do this, which is to entrust more influential collectors to bid for cultural relics at important international auctions, or to use personal influence and friendship to get people to buy them back at more reasonable prices.

Transfer cultural relics to the state.

In fact, these efforts have achieved considerable results, and many cultural relics have been returned through this method.

But now what Li Qiyan and Li Lehai said made Director Wang and Zhou Zhi feel uneasy again.

"Today is Mr. Cai's game, so let's eat and drink well." Li Qiyan said with a smile: "I'll invite a few of you to my house for morning tea tomorrow. Let's talk about this in detail then."

Cai Nan smiled and said: "Li Gong's private morning tea is a special feature of Hong Kong Island, and it is difficult to get it."

"That's not true." Li Qiyan smiled and said, "But I was too busy before and didn't have much time to take it easy."

Just then the food was served, and Li Qiyan had already said that, so everyone had no choice but to change the topic to the food.

In fact, local cuisine and Suzhou and Hangzhou cuisine are close. They both originated from Huaiyang cuisine. Later, they each developed their own characteristics. Local cuisine went the way of rich red sauce, while Hangzhou cuisine went the way of light and sweet.

route.

The chefs at Liuyuan prepare all classic dishes, including braised pork belly, braised bamboo shoots, shrimp and pork ginseng, vegetarian duck, fermented pot head, drunken crab, white-cut chicken, and braised catfish.

The accompanying wine is Huadiao.

The ingredients are all in season, such as drunken crab. Normally local dishes must use hairy crabs, but what is currently used in Hong Kong Island is a small sea crab, which Zhou Zhi didn't recognize.

Drunken crabs are also divided into raw drunken crabs and cooked drunken crabs. Those in the south are more cooked, while those in the north are more raw. The current ones are made from cooked crabs.

Although they look ordinary, they are actually very particular. Cai Nan is now inspired by Zhou Zhi and is writing a food book. However, the dishes in it are all kinds of. Except for the inland cuisine, they are picked up from Hainan and Fujian along the coast.

I followed AH to the capital of Tianjin, where I wrote whatever I thought of.

Now I will introduce these dishes to you in a clear and logical way, so that everyone will listen with interest.

Almost every dish here has a description. Zhou Zhi would ask if he didn't understand, and Cai Nan would answer casually, which in turn adjusted the atmosphere very well.

During the dinner, Zhou Zhi also recounted the story that Mr. Ma later told on the show about Mr. Wang eating bad fish slices.

In the old days, these literati were really particular about what they ate. For example, if you eat fish fillet, it must be dace from Jinmen. And the time is after the Beginning of Autumn and before the Beginning of Winter. The size of the fish must be more than one and a half kilograms, or two kilograms or less.

.

The fish fillet produced in this way has a "crispy" texture, but other than that, it is impossible to make or eat this dish.

Cai Nan also followed these words and talked about the saury fish in the south.

If you want to eat saury, you have to go to Chongming. The time must be before Qingming. There are only fifteen days in a year where you can taste this delicacy.

In addition to making wontons, you can also steam them, then eat the fish separately, fry the bones, and stir-fry a portion of grass heads in the soup.

This is the authentic way to eat the most delicious dish from the Yangtze River, which is "fresh enough to lose eyebrows".

The owner of Lingering Garden is Li Dezhao. Cai Nan had previously told him that the boiled chicken and drunken crab should be cooked separately with their own soy sauce, so now he came here specially to serve them.

He put a plate of cabbage on the table with a plate of cabbage in his hand, and asked about the origin of the things: "Mr. Cai, the soy sauce and balsamic vinegar you brought this time are really authentic. After cooking the boiled chicken and drunken crab, I took it upon myself to send them to you.

Your dish of mustard greens is also made with sweet soy sauce made from Sheng Xinglong soy sauce."

"I also fried a pot of scallion oil bibimbap. In addition to the scallion oil, I also used this soy sauce to season it. It will be a staple food for everyone after the banquet."

"Huh?" Cai Nan looked at Zhou Zhi and said, "You said that the elderly in your family are good at making soy sauce fried rice, and you also said that this is the best way to open this kind of soy sauce. Isn't it a coincidence?"

Zhou Zhi stood up and raised his hands to Li Dezhao: "I'm afraid this is not a coincidence. It shows that Master Li is a great expert and has rich experience in seasoning combinations. He can easily pick up the optimal solution accumulated in our hometown for many years."

"Where is it?" Li Dezhao also hurriedly modestly said: "This Sheng Xinglong, turns out to be a specialty of the young master's hometown?"

"Lao Li, please sit down and chat slowly. We'll talk after we taste the dishes first." Cai Nan said with a smile: "How about we vote to guess the winner? Don't be too busy eating the cabbage. The other two dishes are one.

Drunken crab and one dish is boiled chicken, both of which are seasoned in two ways. One is prepared using Liuyuan’s conventional method, and the other is prepared with soy sauce and vinegar brought by the elbow. Try the difference and see if you can tell.

"

Huang Zhan smiled and said: "If you throw a pot and shoot it over, shouldn't there be a prize?"

Cai Nan smiled and said: "The prizes... I brought twelve bottles of elbow soy sauce and vinegar, so the winner will get a bottle of soy sauce, and the loser will get a bottle of vinegar. How about that?"

Everyone agreed and started tasting.

In addition to using Huadiao wine, various spices, and sugar, Drunken Crab uses soy sauce as the most flavorful ingredient.

This soy sauce must be "original soy sauce", which is high-grade soy sauce made with traditional techniques, in order to bring out the taste of crab in this dish.
Chapter completed!