Chapter 531 "Collection of Famous Chinese Dishes"
Today's Chinese people almost have a mentality towards foreigners that "if they are willing to come to our country, they think highly of us". Foreigners who will come to China in the future will be used to it. There are no boundaries, and I am afraid that if I don't pay attention, it will affect diplomatic relations.
As a result, Zhou Zhi and Fu Xia communicated freely and happily, which surprised everyone at the table. People like Fei Guan, who thought they knew Zhou Zhi very well, never imagined that he could still Communicate freely with foreigners.
Gradually everyone also participated. When everyone was chatting in Chinese, Jiang Shuyi was responsible for translating with Fu Xia.
She has discovered that Fu Xia's Chinese is actually not very good. She is even less good when everyone communicates in Sichuan dialect.
Zhang Yuanfu is actually quite busy at work, and he came here to be concerned about whether this table was an "insider" of Rongpai. Although it turned out that he was not, it was not in vain that he got to know the author of "Interesting Stories of Sichuan Flavor".
Thinking of something, my heart suddenly moved: "Master Xiao Zhou, you are well-informed. I have something that I don't know if I can trouble you."
"Master Zhang, please don't. Be polite to me." Zhou Zhi smiled and said, "Don't call me Xiao Zhou. Master, just like the uncles here, just call me elbow."
"That's too much."
"No, no, no, I'm more used to you calling me elbow. After all, that’s what everyone calls me.”
"Then I won't dare to scream until I finish asking about this matter."
"You really don't have to be so polite... Master Zhang, please tell me."
"That's it. "Zhang Yuanfu said: "The Cooking Institute is also sorting out and improving the recipes and historical materials of Sichuan cuisine. Of course, we dare not say that we have reached the literary level of Master Xiao Zhou. We mainly focus on restoring and sorting out recipes. "
"This is a great thing." Zhou Zhi said, "What can I do to help you?"
"That's right, because our cooking specialty is relatively new. In the late 1990s, many of the masters’ craftsmanship had not been preserved, and many dishes were only known by their names, not even their appearance or methods.”
"To be honest, I only found out about the Chicken Meng Kuai Cai and Three Color Rolls with Clear Soup after reading the records in your book. These old Sichuan dishes have been lost in our Shu."
Zhou Zhi understood. : "Are you looking for recipes for old Sichuan cuisine?"
"It's not limited to old Sichuan cuisine." Zhang Yuanfu said: "Including Nanguan cuisine, Gongguan cuisine, and the new Sichuan cuisine of the Republic of China. Yes. Master Xiao Zhou, where did you learn about the Chicken Meng Kui Cai and the Three Color Rolls with Clear Soup? "
"The Chicken Meng Kui Cai is from the Republic of China period? A handwritten recipe book, the Three Color Rolls with Clear Soup, is from a big book, "Collection of Famous Chinese Dishes", don't you have it?"
Zhang Yuanfu shook his head: "Have you never heard of it?"< br>
Zhou Zhi said: "Well, maybe not, because this is a set of books from the island country."
"In 1979, the Island Housewife's Friends Publishing House once published a set of books called "Chinese Famous Names" "Dish Collection". "
"At the beginning, this set of recipes was planned to be divided into eight volumes, including one for Sichuan, three for the capital, and two for Guangdong and Shanghai."< br >
“Our provincial government put great effort into this reception, using chef resources across the province to coordinate with each other to provide the best accommodation and catering services for the island country’s reporters.”
“Because There were so many good dishes that the islanders were forced to adjust the total number of rolls from eight rolls to nine rolls, and the dishes in the Shuchuan section were doubled to two rolls.”
"There are many lost Kung Fu dishes recorded in it."
Zhang Yuanfu suddenly salivated: "Then Master Xiao Zhou has this set of treasures here?" "Yes, I do, but I can't give it to Zhang "Teacher." Zhou Zhi said: "This set of books is extremely exquisite, but the cost is high. In 1979, the price in the island country was as high as 128,000 yen. It costs 1,800 yuan to make a set of RMB.”
“In 1979?” Zhang Yuanfu couldn’t help but gasped: “In 1979, this was still a Hongqi restaurant, and I was 18 in a month. Two yuan! For one thousand eight hundred yuan, I have to work for a hundred months. I have to work until... I have to work until..."
"I can work until eighty-seven years without eating or drinking."
"It's so expensive..." Zhang Yuanfu couldn't help but curse.
“But for the Sichuan cuisine part of this book, I can make a slideshow for Mr. Zhang, and the slides are also used for teaching.”
Zhang Yuanfu couldn’t help but be overjoyed: “Thank you so much for that, little one Master Zhou!”
After saying that, he remembered something important: “The cost of making a slide show is more expensive than buying this book, right? But it doesn’t matter. I’ll find a way to repay it to the school.” "It's actually not too expensive. It mainly uses negative film technology to shoot twice. We now roll the film ourselves, which saves a lot of money than buying photography film," Zhou Zhi said with a smile. "Master Zhang doesn't have to worry about these technical details. Just think of it as my small contribution to the Sichuan cuisine industry in Sichuan, as a lover and beneficiary of Sichuan cuisine."
"Thank you for your elbow!" Zhang Yuanfu reached out and held Zhou Zhi's hand again: "Thank you so much!"
"No thanks," Zhou Zhi said with a smile, "Maybe it will be my turn to beg you the next day. Master Zhang.”
Zhang Yuanfu slapped his chest: “You. I’ve decided to help this little brother. If I can help him with anything in the future, it’s just a matter of words!”
After saying a few more words, Zhang Yuanfu went off to do his work, but only stayed behind. Little sister Fu Xia didn't really think she was a guest, she just feasted there.
Everyone was very curious about foreigners and kept asking questions. Jiang Shuyi was responsible for translating.
Fu Xia used to eat some miscellaneous noodles and one-pot stir-fry home-cooked dishes at the entrance of the Panda House. Now she has never seen the high-end dishes on this table, and the food is so delicious.
“Aren’t you allowed to taste the dishes you cooked?” Zhou Zhi felt so strange.
"It's okay to taste it." Fu Xia stuffed something in her mouth and turned into a mutter: "But you can't eat too much. Students' works must be taken to the cafeteria and sold to the public."
Zhou Zhi smacked his tongue: "The crowd is simply opening a blind box..."
"What is a blind box?"
"It's a kind of box for gambling on luck," Zhou Zhi explained the concept of the blind box with a smile, making Fu Xia jump back and forth with joy: "Some, some, some, the students can control the heat just like one person, which made Teacher Zhang angry. I often call them stupid boys!"
"Do you British eat like this?" Fei Guan couldn't help but feel confused when he saw Fu Xia eating: "Isn't this different from what was shown on TV?"
< br>"Oh!" Fu Xia quickly responded Mouth soup, and then suddenly regained her ladylike image, even her expression and tone of speech changed: "Actually, in Oxford, this is how we eat at home..."
"It was just because the food was so good. Eaten and returned Yes, when you go to the countryside... do as the Romans do."
"This is a really good way to speak Chinese!" Fei Guandu ignored Fu Xia's extremely awkward pronunciation and gave a thumbs up: "I appreciate this idiom. It’s time! ”
Fu Xia pointed at Zhou Zhi: "He also knows a lot of English idioms!"
(End of this chapter)