Chapter 1321 Visit
In addition, there are Liu Yu's "Smoke and Water" and Xia Chang's "Ink Bamboo Scroll". Zhou Zhi has only seen it in the album and has long wanted to study it. But since it’s so rare to see, of course I can’t let it go now.
As for Tang Yin's "Scroll of Bush Xiao", Shen Zhenji's "Scroll of Waterfall Viewing in Autumn Forest", as well as the secret color porcelain and celadon that the painters of the Qing Dynasty and Zhou Zhi originally wanted to see, this time it is really There was no time to take care of it, so I had to make an appointment with Chen Shaochong and Duan Qihong to watch it next time.
Chen and Duan naturally agreed. They were greatly favored by Zhou Zhi today.
Zhou Zhi restored the most important "Spring Mountain Picture" in the Suzhou Museum to its best condition, and also spared a "Dragonfly Picture of Ru Ye Ruixiang", and also planned restoration plans for other treasures in the collection. If you really follow the "market rules", you will be able to collect 100,000 yuan with peace of mind.
Therefore, Chen Shaochong invited Zhou Zhi to the famous Gusu Restaurant to eat the most authentic Subang cuisine no matter what.
Gusu Hotel is a rare old four-star hotel in China. It opened in 1958. It is adjacent to the Master of the Nets Garden to the west and the Grand Canal to the east.
Yao Chong was very happy: "Anyone who picks onions like this is bleeding a lot today."
Su cuisine is also one of the eight major cuisines in China. It pays attention to the original flavor of the soup, sweet taste, and pays attention to knife skills and Details are also very particular about style. The presentation and decoration of many dishes in New Sichuan cuisine are actually learned from Suzhou cuisine.
A few must-try dishes, squirrel mandarin fish, braised puffer fish, cherry meat, duck blood vermicelli soup, salted duck and braised duck double combination, crab meat lion head, soft pocket long fish, Wensi tofu...< br>
There is also a particularly interesting dish called General Crossing the Bridge.
The general crossing the bridge is actually a snakehead fish. The snakehead fish is so ferocious that it is known as the "General in the Water". A snakehead fish is made into two dishes: fish in milk soup and fried fish fillets. One fish and two are eaten, which is called crossing the bridge.
Although Zhou Zhi is greedy and likes to eat good food, he is not picky about taste. No matter which cuisine, as long as it is good, he likes it.
Suzhou cuisine is located next to the Grand Canal and is obviously influenced by Huaiyang cuisine. It pays attention to using the original flavor to season freshness, is good at blending with sweetness, and is very sophisticated in seasoning.
It’s a pity that Zhou Zhi came out of season. The swordfish season is a little late, the crab season has not yet arrived, and the pufferfish has finally caught up.
Today's pufferfish does not have the artificially bred detoxified pufferfish of later generations. It is all wild fresh river fish. Gusu Restaurant is very particular about making pufferfish. The master chef kills it in front of the guests, explains it, removes the poisonous internal organs, and cooks it. Taste it yourself first and then serve it to the guests.
After such manipulation, Zhou Zhi, who was not very nervous at first, became nervous, wondering if he would be able to see Jiang Shuyi tomorrow.
Eating pufferfish is also very particular. The skin of pufferfish is very rough and is known as a "little shoe cleaning tool" among fishing friends. Therefore, it needs to be rolled up with the inner skin facing out before swallowing it smoothly.
After experiencing it, Zhou Zhi felt that the taste of this dish was not that amazing. Compared with the crab meat lion head, soft pocket long fish, and Wensi tofu, it gave him more surprises and fun.
I didn’t know that Su Dongpo would say “it’s worth dying” after eating puffer fish. Zhou Zhi seriously suspected that it was because there was too little flavoring agent at that time.
Except for this dish, all the other dishes made Zhou Zhi very happy, especially the wine that went with Jiangsu cuisine, which made Zhou Zhi, who comes from a wine country, feel so good.
Zhou Zhi specifically requested to experience a Suzhou cuisine banquet with all beards and tails. Chen Shaochong did not serve Zhou Zhi with the wine from around his hometown. Instead, he chose a Gusu hotel to specially follow Gusu customs and customize it from the local area. "winter brew".
The so-called winter wine is a kind of rice wine brewed on the day of the winter solstice. It is similar to glutinous rice wine. However, Gusu Hotel’s customized version also uses osmanthus. The alcohol content is very low, but the taste is mellow, sweet and fragrant. . This wine has a lower alcohol content than rice wine and is not intoxicating at all. However, the taste complements the dishes perfectly, allowing Zhou Zhi to truly enjoy a perfect Jiangsu cuisine experience without having his taste buds disturbed by high-alcohol wine.
Both Chen Shaochong and Duan Qihong very much hope that Zhou Zhi can stay in Gusu for a while. Duan Qihong even asked Zhou Zhi about his whereabouts after graduation, meaning that if Zhou Zhi is willing, he can come to Gusu. When I work at the Su Museum, I can look at the works of the Wumen School and the Yangzhou School as much as I like, and study them as much as I like.
Zhou Zhi could only say Nuonuo repeatedly, feeling sorry for himself in his heart.
There is paradise above, and Suzhou and Hangzhou are downstream. In another twenty years, Suzhou's development will become the national economic leader. It is indeed a very good choice to be able to do the job you like here.
It’s a pity that the person I am now is no longer the person I was in the previous life, otherwise I could have spent my whole life doing research in a museum.
It's a pity, it's a pity, I probably won't be able to get the Suzhou hukou in this life...
There are many regrets in this trip. Suzhou has a lot of cultural scenery, and I missed it on the cultural streets of Suzhou. There are actually enough opportunities, but there are no opportunities this time.
Early the next morning, Zhou Zhi returned to Fudan and took Jiang Shuyi with him to visit the master Qiu Lao.
Fudan is a long-established key university. In recent years, it has not been short of money. The housing conditions for teachers are much better than the teacher dormitories in Taohua Village, Shu University.
Qiu Xigui is a master of Chinese studies, and the salary given by the school is quite high. Now Qiu lives alone in a big house worth more than 180 yuan.
But there are books everywhere in this big house. Almost all the walls are made into bookshelves and bookcases. The dining table in Nuoda’s living room is small, but the desk is very large, and there is a circle of chairs around the desk. , made like a work conference room.
I guess this big desk really has the function of a conference table. Qiu Xigui’s temperament is very close to that of Gu Youwen. He wears a clean thick velvet shirt and wears reading glasses with transparent plastic frames. He has a slim figure, gentle temperament, and eyes. Kind and gentle, he smiled when he saw Zhou Zhi and said, "My one-character master is here."
This was a joke about Zhou Zhi writing him a letter to correct errors in his thesis, but Zhou Zhi was so frightened that he waved his hands repeatedly: "Mr. Qiu, please stop joking with me like this. I'm afraid I'll be struck by lightning when I go out later."
"Come in, come in." Mr. Qiu said with a smile: "Oh, there is a beautiful little girl with me!"
"Hello, Mr. Qiu, my name is Jiang Shuyi, I am a fellow countryman and classmate of Zhou Zhi. , in Fudan Foreign Economic and Trade I'm a freshman."
"Have I seen you somewhere?" Mr. Qiu looked at Jiang Shuyi: "Have you ever done an interpretation at the school anniversary exhibition?"
< br>"Yes. At that time, the school asked our students in the student union to take the lead and help the school work, so I boldly signed up." Jiang Shuyi blushed slightly: "I didn't expect to be selected."
"Yes, yes, I'll just say that I have an impression!" Mr. Qiu said with a smile: "Xiao Jiang's spoken English is quite good. I remember that professor at Columbia University was still praising him..."
"Professor Rose, "Jiang Shuyi said: "East Asian traditional patterns are one of her research directions. I happened to learn the female pattern drawing from Grandma Zhou Zhi for a while, and I know a little bit about it. "
(End of this chapter)