Chapter 774: The Specialties of 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 the wide recognition of the collecting community, the strength of the collector, and the orderly inheritance.
So it is a routine operation. Being able to attract potential buyers who are interested in the collection 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 this question, and just smiled: "I am actually a businessman at heart, a collector and a scholar. The former happened to be in the right place at that time, and I did acquire a lot of important cultural relics that were living in Hong Kong Island. The latter People study it because they like it The level of research is not very high, it is all promoted randomly.”
“So as long as the price is right, I will still sell the collection, and in recent years, my business in this area has been done by Lehai. Generally speaking, it is an internal negotiation within the foundation. Ask for it, and then send it to 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."
< br>“Not necessarily everything will be auctioned.” Li Lehai He also smiled at Zhou Zhi and others: "Actually, you should be familiar with it. The two Qianlong heart-turning vases collected by my father were purchased by a mysterious collector from the mainland several years ago through Haitong Auction Company. They were purchased on Hong Kong Island. It also caused a sensation.”
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 Zhou Zhi had purchased it privately. She only knew that behind this boy were Wang Shixiang and Qi Gong, and behind them were the Forbidden City, the National Museum, the State Administration of Cultural Heritage, and the Cultural Relics Research Institute. Therefore, it is not clear whether it is a state act or a private act. She works in the External Affairs Department of the Cultural Heritage Bureau.
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 attract people to the world. Transfer cultural relics to the state at relatively reasonable prices.
In fact, these efforts have achieved considerable results, and many cultural relics have been returned in this way.
But now what Li Qiyan and Li Lehai said made Director Wang and Zhou Zhi feel uneasy again.
"Today is Cai Gong's game, let's eat and drink well." Li Qiyan said with a smile: "I will invite some of you to my house for morning tea tomorrow. Let's talk about this in detail then."
Cai Nan laughed Said: "Li Gong's private morning tea is a special feature of Hong Kong Island, and it is difficult to get it."< br>
"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."
It happened that the food was served at this time, and Li Qiyan had already said that, Everyone had no choice but to change the topic to 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 thick oily red sauce, while Hangzhou cuisine Taking the light and sweet route.
The chefs at Liuyuan prepare classic dishes, including braised squid, 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 seasonal, such as drunken crab. Generally, hairy crabs must be used in local dishes, but what is currently used in Hong Kong Island is a small sea crab, which Zhou Zhi does not recognize.
Drunken crabs are also divided into raw drunken crabs and cooked drunken crabs. The more cooked crabs are in the south, the more raw in the north. The current ones are made from cooked crabs.
It looks ordinary, but in fact it is very particular. Cai Nan is now inspired by Zhou Zhi and is writing a food book, but the dishes in it are all kinds of, except for the mainland cuisine. , along the coast from Hainan, Fujian, Anhui, and finally to the capital of Tianjin, I wrote wherever I thought. 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 an explanation. 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 told 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 fillets, 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 one pound. More than half, two pounds 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 this lead 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 when 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 so fresh that it loses 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.
Holding a plate of cabbage on the table, he 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. For your dish of mustard greens, use this Sheng Xinglong soy sauce. Made with sweet soy sauce.”
“I also fried a pot of scallion oil bibimbap. In addition to the scallion oil, I used this soy sauce to serve as a staple food for everyone.”
“ Eh?" Cai Nan looked at Zhou Zhi and said, "Did you say that? The old man at home is good at making soy sauce fried rice, and he also said that this is the best way to open this kind of soy sauce. Is this a coincidence? "
Zhou Zhi stood up and raised his hand to Li Dezhao: "I'm afraid it's not a coincidence, it means that Master Li is A great expert on seasoning combinations With rich experience, this is the best solution accumulated over many years in our hometown."
"Where is it?" Li Dezhao also quickly said modestly: "This Sheng Xinglong is 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, one dish is white-cut chicken, and both have two kinds of seasonings. One is prepared using the conventional method of Liuyuan, and the other is prepared using the soy sauce and vinegar brought by the elbow. Try the difference and see if you can I can't taste it."
Huang Zhan said with a smile: "Is there a prize for throwing the pot and shooting?"
Cai Nan said with a smile: "The prize is... elbow soy sauce and vinegar. Each brought twelve bottles, so the winner will get a bottle of soy sauce, and the loser will get a bottle of vinegar. How about it?"
Everyone agreed and started tasting.
In addition to Huadiao wine, various spices, and sugar, the drunken crab is made with soy sauce.
This soy sauce must be "original soy sauce", which is high-grade soy sauce made by traditional techniques, in order to bring out the taste of crab in this dish.
(End of this chapter)