Chapter 1450 Different paths lead to the same destination
“Do you know this person?” Lin Wanqiu asked: “It seems that you have been studying Qing Dynasty calligraphy and painting with the two elders in the past two years?”
Lin Wanqiu is not good at it either. Low, only from the calligraphy style inscribed on the rubbings, we can determine that it is a popular calligraphy style in the Ming and Qing Dynasties. Then based on the chronology of the branches and stems in the inscription, we can tacitly calculate that it is a figure from the Shunkang period of the Qing Dynasty.
"This is indeed a famous figure in the early Qing painting world, Xie Bin." Zhou Zhi nodded and said: "Xie Bin was a disciple of Zeng Jing in Putian, Fujian Province when he was young. He was ingenious, able to come up with new ideas, expressive facial expressions, and used a few strokes That is, he is happy and angry, and together with Shen Shao, Xu Yi, Zhang Yuan, etc., he is called the "Bo Chen School". ”
"His paintings learned from the four masters of Yuan Dynasty, peeking into the secrets of Wu Zhen's brushwork, and innovating ideas in the law. The brushwork and ink he painted are bold, round, hearty, majestic, and the ink is smooth. The "Pictures and Paintings Treasure Review" praised him highly. 'Bin is good at writing small portraits. Once he writes, he has no vulgarity... he is the best in the world'! ”
"'Xianzhen' is the title he gave himself when he entered old age. The Shenyang Palace Museum has his "Returning to the Boat after Storm" painted in the 18th year of Shunzhi. The inscription is "Seventy and Nine of Ancient Yu, Immortal" Zong Bin', so he must not be wrong. ”
"However, the inscription of "Gu Yu Seventy and Nine" was inscribed by him later, because in the 19th year of Kangxi, he and another famous painter Xiang Shengmo painted "Qingqing" for Lepu. "Ya Splashed Ink Picture", he mentioned that he was seventy-nine years old. "
"Therefore, "Returning to the Boat after Storm" was painted by him in the 18th year of Shunzhi, and then he painted the 'Xian Zongbin', but it was he painted it again in the 19th year of Kangxi when he was seventy-nine years old. The title.”
“Wow! "Lin Wanqiu and Li Laosan applauded together: "I remember even these details, it's amazing!"
"That's right!" Teacher Li also applauded: "He also said that he would go to the capital to consult experts, and it turns out that the experts are right in front of him! ”
Zhou Zhi, however, couldn't laugh or cry: "This is the trick that Mr. Qi set on me last year when I was appraising calligraphy and painting with my two elders in the capital." Fake, I am so powerful because of this painting brush , but the inscription was from his later years, and the two did not match, so it was judged as a fake."
"It turned out to be a later payment! There is a record of this in the Qing palace. It was Xie Bin who was in the Hanlin Academy in his later years and should be responsible for Kangxi Gao Shiqi, the great scholar who organized the calligraphy and painting, ordered me to make up for it. Of course I will never forget it in my life!"
"Hahaha..." Lin Wanqiu felt relieved and applauded: "So you are also frustrated! time!"< br>
“In front of the second elder, I often feel depressed.” Zhou Zhi also smiled and said, if the second elder hadn’t promoted himself in this way, he would not have been able to improve his appreciation level even though he was already very good. Got it so fast.
I felt grateful and admired in my heart: "Mr. Qi always wanted to educate me. Although there is a saying in calligraphy and painting that 'one hundred truths and one falsehood are regarded as false', this 'one falsehood' itself must be a correct judgment, otherwise it will be a mistake." It is easy to cause misjudgment.”
"As for "Returning to the Boat after Storm", I was too arbitrary. Although I concluded that the age of the painting did not match the title, I directly concluded that it was a fake without investigating the underlying reasons. This is wrong."
“China is very Many famous ancient paintings and calligraphy are not signed. Because of their painting style, later generations often pretended to be the work of their predecessors and deliberately put the artist's name on them, but they got it wrong. "
" Such a situation has not yet formed in traditional Chinese painting. This is especially common in famous paintings from the Song Dynasty.” I didn’t expect that either!”
Just like a second-rate academic master compared to a first-rate academic master, there is always a slight difference in scores every time he takes a test, and those little scores, in hindsight, were thrown away due to various reasons and should not have been thrown away.
But it happens during exams, and it happens in every exam. In fact, this little bit of unexpectedness is a true reflection of level. It can even be said that such a level gap may not seem big, but it is extremely difficult to overcome.
After accepting the rubbing of Baiheliang’s inscription, a good meal is definitely indispensable.
Due to their family background, Li and Lin have high requirements for the quality of life, which naturally includes diet.
However, Li Laosan’s idea of inviting chefs from Guangdong and Hong Kong to accompany the ship was rejected by Zhou Zhi. The soil and water support the people, and there are no specialties from Guangdong in Sichuan. Even if you bring all the condiments from Guangdong to the ship, Come on, you can’t cook decent Cantonese food using ingredients from Sichuan.
Just like suckling pigeons and suckling pigs. In Shu now, if anyone sees this, their first reaction will be to die of plague.
Including plain-cut chicken, it is less than five months old. Who is a serious Sichuan person who can eat these things without growing the taste? !
So Zhou Zhi asked Zhang Yuanfu to recommend an apprentice.
In fact, real high-end Sichuan cuisine and Cantonese cuisine really have something in common, and Gongfu cuisine, which truly uses high-end ingredients and takes time and effort to prepare, is different from Cantonese and Hong Kong cuisine in its exquisiteness, complexity, and emphasis on presentation. The taste of the ingredients is exactly the same.
For example, many old restaurants in Yuzhou were very good at serving sea cucumbers. As the first dish of the three major banquets in Yuzhou - sea cucumber banquet, abalone banquet and chowder banquet, the sea cucumber is stuffed with various fillings. The method of cooking and finally pouring on the thin gravy sauce is very similar to the abalone sauce and sea cucumber in Cantonese cuisine.
As for the steamed sea chowder, the first dish of the chowder banquet, the preparation and the finished dish are almost the same as Buddha Jumping Over the Wall.
There is also the famous Hibiscus Chicken Slices. Shandong cuisine, Huaiyang cuisine, and Sichuan cuisine all claim that the intellectual property rights belong to themselves, but each has their own reasons. The reason for Sichuan cuisine is that it has been included in the Sichuan cuisine recipes during the Tongzhi period. Two dishes that are very similar to hibiscus chicken slices have appeared - chickpea flakes and snowflake chicken cheese.
No matter who it belongs to, at least the similarity will be too high to cause controversy.
Or it should be said that after cooking skills reach a certain level, several cuisines actually lead to the same goal.
Zhang Yuanfu's favorite disciple is named Huang Lin. Before he came, he promised that even guests who don't like spicy food can still satisfy them. Sure enough, the dry-roasted mandarin fish does not require dry peppers or pickled peppers, but the taste is still meaningful. , the aroma is complex and harmonious, and even a Sichuan food connoisseur like Zhou Zhi cannot help but be amazed.
I have written about too many dishes. Normally, after Zhou Zhi has tasted a Sichuan dish, he can theoretically recite its cooking method, but this seasoned dry-roasted mandarin fish really made him It’s hard.
Finally, I called Huang Lin over from the kitchen and found out that this kid had put some thought into this dish. Although he didn’t need to pickle the chili peppers because of the guests, he still used pickled ginger to keep it. The unique sour aroma of the lactic acid in the pickled peppers is also introduced into the soybean paste from the Northeast. The use of fermented glutinous rice wine not only preserves the fermented aroma, but also makes it more complex.
After saying this, Zhou Zhi finally understood. In fact, this is a little bit of Northeastern iron pot fish stew technology. This Huang Lin is also someone who loves to use his brain.
After a delicious banquet, the research ship continued its journey and arrived at Zhenxi at three o'clock in the afternoon.
(End of this chapter)