Chapter 1683 It’s really bitter
In addition to whitebait, there is also a special dish called drunken shrimp.
The drunken shrimps are small lake shrimps from Qionghai. They are raised in clean water and spit out the sediment. Then they are fished into a large glass bowl. Pour in white wine and cover the lid. Wait until the small lake shrimps are drunk and faint. Mixed with soy sauce, sweet and sour salt, ginger, onion and garlic, the shrimp is still moving when you pick it up with the chopsticks, and you are eating it fresh.
There is also oily meat. The initial preparation of oily meat is similar to that of Sichuan bacon. The fat and lean pork belly and front pork belly are marinated with spices and salt. After marinating, the surface is dried.
The next step in Jiachuan processing is to smoke it into bacon in a smoking shed. The method here and in Yazhou is to cut the meat into pieces of about one and a half kilograms, fry them in an oil pan, and further remove the water before continuing. Put the meat into a jar with oil and boil or steam it into a piece when you need to eat it.
This meat is particularly delicious, and its texture is different from bacon, a bit close to the softness of braised pork.
In addition to these Han specialties, there are also several Yi specialties at the banquet.
As Erbirji said, "Without pole wine, there is no spirit in talking, and without Tuo Tuo meat, it is not like entertaining guests." Of course, the Yi family's premier signature dish is Tuo Tuo meat.
Tuo Tuo meat is made from piglets weighing less than thirty kilograms. The piglets are killed and burned in a fire until they are black and black. They are dragged out, the stubble is scraped off, washed and disemboweled, and the meat is cut into pieces. Cut into 1 or 2 pieces of meat and cook in water.
Do not add any seasoning when cooking. When cooked, take it out and put it in a dustpan. Sprinkle with salt, chili powder, pepper powder, wood ginger paste and other seasonings, stir well, and wait until it is cooked. Each piece of meat is soaked with seasoning and ready to serve.
Another dish is the cold tree beard. This dish is eaten a lot by Zhou Zhi in Lianhe Township. It is actually a lichen plant, a symbiosis of jungle fungi and algae. In ancient times, there were two It has a nice name "Usnea" and "Nvluo". It is said that taking it can prolong life. Together with Polygonatum and Polygonum multiflorum, it has been said to be half a myth.
Actually, this is a common dish on the mountain side. Blanch it and dry it in the sun. Soak it in water when eating. Then add alkaline water and continue soaking to remove the astringent taste. Take it out and squeeze out the water and serve it cold. It is a refreshing dish. Side dishes.
Of course, you can’t really entertain guests with too many Yi dishes. Many dishes are seasoned, such as the wood ginger seeds used in Tuo Tuo pork, the mint leaves in the cold squid, and the bitter aftertaste. Buckwheat cake dipped in honey is not necessarily something foreign guests are used to eating.
Fortunately, stir-fried porcini mushrooms, old hens stewed with mushrooms, and wood-fired roasted suckling pigs are basically recognized by everyone as delicious.
“It will take another two months for the fungi to start growing in Liangshan.” Li Yutang enthusiastically introduced the dishes to Zhou Zhi: “Now we can only use dried water instead, you can try it as you like.”
"This fish is a wild fish from Qionghai. Except for a small amount of fishing in hotels and small fishing villages opposite, fishing can only be done when the sea is open. You will definitely come back to play by then. The state is very lively."
" I seem to be quite used to the food here." Liu Mei'e smiled and said, "I'm not afraid of fried sandworms, I'm a native. Even the people in Liangshan dare not eat it.”
“Come on, let’s have a drink together. College students like Zhuzi are welcome to come to us to look for projects and make suggestions.”
The world. There is no airtight wall on the Internet. If you really want to investigate a person, it is not difficult with the resources of Liu Mei'e and Li Yutang in the system.
Zhou Zhi is still a student after all. Although he deliberately keeps a low profile, he is actually quite famous in Shu University.
Of course, among different groups of people, his famous achievements are different.
In the Chinese Department, he is most famous for teaching the elective course "Oracle Bone Inscriptions Appreciation" in place of Mr. Gu, and preparing to complete his undergraduate degree in two years. Third, he always has important papers. published.
In the Department of Computer Science, he is most famous for proposing the idea of Hanwen large font library and making it a reality. Based on this research and development foundation, he developed a series of valuable tools and pointed out several valuable In the direction of research and development, it eventually developed a technology company that has business dealings with overseas IT giants.
In the History Department, he is a master at restoring paper and silk cultural relics. He has restored many important cultural relics on campus, donated many cultural relics to museums, and helped the Forbidden City, National Museum, Rongbaozhai, and even The skills have been demonstrated overseas, which has earned the Shu Museum a great reputation. In fact, these are just common impressions of people who don’t know much about the inside story.
Liu Mei'e was from the education system, so the people she asked could of course tell her more. For example, several modern buildings in Shu University were obtained through his connections.
For example, the laboratories of Microsoft and IBM were established through his relationship with Li Leshan through the UNICODE organization.
For example, Shu University has recently won two big prizes - the Jingjiatang Digital Library Project and the "Ru Zang" project, which are all due to his contribution.
The most important one in his thesis is not from the Chinese department at all, but "Software Engineering Management" and the engineering management software developed based on this guiding ideology.
The Three Gorges Cultural Preservation Fund was established by him, and he also used this as an excuse to get a large donation to the Shu Museum, which directly upgraded it to a higher level.
Those who donated money to establish the foundation can basically be understood as the related households behind him - AXA Fund, Qiyan Group, Hongsheng Group, Jin'an Group, Jinli Group, Huahong Group, Saturday Food Group, Hengxing Super Mart, Hanhai Art Company...
Either they are great time-honored brands, or they are new companies that are booming.
Li Yutang also inquired about the legal representative and decision-making structure of Saturday Niang Non-staple Food Group through the comrades of the State Industrial and Commercial Bureau and the newly put into production "Provincial Industrial and Commercial Enterprise Network Verification System". Zhou Zhi's name was found in one column.
Thinking of the legendary rapid development of this company from a family handicraft workshop to the leading non-staple food processing company in Southwest China, the identity of Zhou Zhi as a shareholder greatly proves that the chairman of the group is his aunt , the authenticity of the general manager being his cousin-in-law.
How could such a person think of going to Lianhe Township to suffer hardships? Li Yutang didn’t quite understand, but judging from his achievements in culture, in addition to what he said, he wanted to collect When exploring Bimo culture, it’s really hard to find other explanations.
After all, during his inspection of the Three Gorges, he discovered a national treasure-level cultural relic inside three clay statues - the Northern Qi Dynasty's three statues of the Huayan Saints in dry lacquer and ramie. This was also a sensational news.
It’s just that I didn’t connect the discoverer with the young man in front of me before.
Now that he knows this, it is impossible for Li Yutang to stop paying attention to it.
"Thank you, Brother Li. It's not so much a suggestion as it is just some random thoughts that don't know the heights of the world, let alone whether it can be consistent with reality." Everyone raised their glasses and touched one, and Zhou Zhi said: "Of course I am very happy to receive the attention of the state, and I am even a little flattered."
"The mushrooms in our autonomous prefecture are good." Li Yutang said: "But it is difficult to convert them into economic benefits."
"Especially at the beginning of the rainy season, a large number of mountain mushrooms are on the market. The Yi villagers pluck the mushrooms from the mountains and place them on the side of the street. At a glance, they are all charwa and large mushrooms."
"But where can we consume so much? In addition to the precious chicken fir, boletus, chanterelles, and a limited number of jianshouqing, the rest are often called 'miscellaneous bacteria' in our local area. The mushrooms cost 1 yuan, 2 yuan per catty, or 50 jins per basket. Half of the mushrooms are sold and half are damaged. After excluding the round trip fare, there is not much money left in the hands of the villagers. "
"You should have a deep understanding of the life of our Yi folks in Lianhe Township. It is really hard..."
(End of this chapter)
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