"This is also very possible." Zhou Zhi said: "Historical records record that 'the Luoluo clan is particularly fond of their masters'. Mrs. Shexiang is the ancestor of their master. In the core area of the Yi people, those who dare to touch her portrait are afraid that they are real. Not many.”
“Xiao Miao! Come out and eat noodles!” Mr. Wang shouted outside.
Capital Zhajiang Noodles gave Zhou Zhi a very average impression. Even if they were from Capital Hotel, he felt they were really average.
It wasn’t until he ate Mr. Wang’s miscellaneous sauce noodles that Zhou Zhi realized how ignorant he was.
There are quite a lot of details inside.
The diced pork belly and diced pork belly should be fried separately. If they are fried together, the lean meat of the diced pork belly may become dry and the fat meat may be too oily.
Another example is adding green onions. Because they need to be fried for a long time, the green onions are easy to burn. The best way is to first fry the green onions in sesame oil or fresh peanut oil over low heat, and then Throw away the fried scallions and continue processing with scallion oil.
Stir-fried sauces are also very particular. There are two kinds of sauces, one is dry yellow sauce made from soybeans, and the other is sweet noodle sauce made from bran. The old man knows where to eat. When eating sauce, he must buy the one from Liubiju outside Qianmen, the one from Dinghe on Jinshifang Street, or the one from Big Hulu outside Fuchengmen.
Put the two kinds of sauce into a bowl according to a certain proportion, and mix it with old rice wine. Finally, it can be used after it is mixed into a "sauce paste".
Use plain oil when frying the sauce, preferably finely ground sesame oil, followed by good peanut oil.
To make the fried sauce, first clean and dry the wok, then heat the scallion sesame oil in the pan, and only use a little green onion and minced ginger for the remaining seasoning.
The sauce is ready, next is the noodles.
Noodles are vegetables and the like that are spread on the noodles. They are called "Qicai" in Sichuan, but the Qicai used in Sichuan must be cooked, and Old BJ even has raw vegetables. of.
There is also a jingle for this: green beans, Chinese toon sprouts, blanched leeks and cut into sections; minced celery, sliced lettuce, split garlic into two pieces; remove the bean sprouts. Roots, cucumbers with thorns on top should be cut into thin strips; if you feel good, cut a few slices, chop the boiled cowpeas into small cubes, and add small radish with green tassels; drizzle a little chili sesame oil, and pour mustard on the spicy nose. Son. Although there is only a small bowl of fried noodles, there are seven plates and eight bowls of noodles...
The noodles are made by hand. The wide ones are called "ban'er strips" and the thin ones are called "yiwosi". The lath-shaped wide noodles are shaped like ribbons and are chewy. "Yiwosi" are thin noodles. Regardless of width, the preparation method is the same. Pour several boiled pots into cold water and then take them out. If you like to eat them, you should also put them in the water. If you like to eat them from the pot, just put them into the bowl directly.
Then put it on top, pour it with fried sauce, add two cloves of garlic, and a bowl of authentic capital fried noodles is ready.
Mr. Wang is a well-known gourmet in the Beijing-Chinese cultural circle. Many of his dishes are considered top-notch by everyone, and he has a wide range of dishes, whether they are expensive palace dishes or cheap ones. A lot of attention is paid to the ordinary noodles here, and the taste they make is often something you can't eat outside, which makes people feel the taste of experience.
The old man’s noodles with soybean paste are just like this, which directly changed Zhou Zhi’s stereotype of Beijing food. It turns out that noodles with soybean paste can be so delicious!
“This noodles are so delicious!” Because he ate so happily, the corners of Mai Xiaomiao’s mouth were also coated with sauce on both sides of the noodles, and he looked a bit like a kitten: “Elbow! This is for you Have you never made it for me to eat?”
“Bai An is my pain. Hands... Oh, Bai An is a cooking term, which is the skill of making delicious food with wheat flour starch." Zhou Zhi was also grunting on the noodles: "This is the strength of the people in the area north of the Huaihe River and Qinling Mountains in China. In our place, to be honest. To be honest, it’s worse.”
"Now I suddenly feel that studying liberal arts is quite good." Mai Xiaomiao praised seriously: "You liberal arts students are very good at cooking!"
"Uh..." There is no necessary correlation between these two attributes. Okay, Xiaomiao, you have survivor bias! After finishing a beautiful bowl of miscellaneous noodles, we returned to the big room. The three elderly people had already appraised the scrolls.
“It looks scary, but in fact it’s mainly oil stains.” When Mr. Wang saw the two people coming in, he gave his appraisal: “The palace courtyard painting with the wide open door is from the early Ming Dynasty. It is similar to the figures of Taizu Chengzu and Renxuan Yingxian in the National Palace Museum in Taipei.”
This is a very strange phenomenon. Among the portraits of emperors of the past dynasties now hidden in the National Palace Museum in Taipei, the portraits of the Ming Dynasty emperors are mixed. Among them, some of the portraits mentioned by Mr. Wang are extremely exquisite and lifelike, while the remaining ones Regardless of the format or the precision of the drawing, they cannot be compared with these few.
In fact, the reason is the imperial look of the Forbidden City, which actually comes from many sources.
In October 14th of the 14th year of Qianlong's reign, a batch of portraits left by the previous dynasties were discovered in the internal affairs treasury. These portraits were mainly standard portraits of emperors and empresses of the past dynasties, and were also mixed with famous ministers and sages. They are all exquisitely painted, and the Ministry of Internal Affairs said in the introductory memorial that they are "unlike what the common people would do."
Qianlong ordered people to investigate and found that they were collected and stored in the internal affairs treasury by the Qing Dynasty after the Ming and Qing dynasties. At that time, they were only "regarded as ordinary paintings" and no one cared about them for decades. "Dust seals and moths corrode, not without damage."
Qianlong was very concerned about this matter and believed that his virtues were prosperous. Even the royal mausoleums of the previous dynasties were carefully maintained. Moreover, these images were "still intact, with beautiful crowns and hair", so he couldn't bear to throw them away casually. Regardless, he ordered these images to be mounted uniformly, and gave detailed instructions on the order of mounting, materials, colors and other details.
It was also ordered that "there may be damage to the que. The general order is to repair it intact. If it needs to be reinstalled, the decoration will be paid immediately."
At that time, the unit in the palace that was responsible for repairing and mounting calligraphy and paintings had a very nice name. It belonged to the Ministry of Internal Affairs and was called "Secret Palace Pearl Forest". It took more than a month for Secret Palace Pearl Forest to complete the mounting of the paintings and hid them in the In the newly renovated Nanxun Hall.
From then on, these portraits had a unified name "Portraits of Heroic Officials of Emperors, Queens and Queens of the Nanxun Hall".
Qianlong also wrote a "Record of the Images Collection in Nanxun Hall" for this purpose, which was engraved on a stone and stood in front of the hall. He also wrote a poem "The portrayal should not be ancient, but who passed it down by Xixuan" , as if looking at the corner of the sun, respectfully With Bao Tianquan, the summer rain calms down, the wind still blows, I am proud and admiring, and I work hard in preparation."
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However, this batch of paintings was not complete, so Qianlong ordered to search and collect them from the people. Of course, the results were mixed, that is, among the Ming Dynasty imperial ministers collected in the Nanxun Hall, except for six painters who were extremely skilled, the rest were from scratch. The ones collected by the private sector are quite average.
The funniest thing is Zhu Yuanzhang. Except for the few "Zhengxiang" pictures found in the database that look graceful and dignified, with the appearance of an emperor, the folk people really follow the legend, with a pig kidney face, a pig woman and a dragon face. It is estimated that Zhu Yuanzhang himself The kind that makes you furious when you see him.
What Mr. Wang means is naturally that this portrait of Mrs. Shexiang is from the same group of painters who painted the emperor's portrait in the early Ming Dynasty.
"Have you thought about the repair plan?" Mr. Qi asked, but the question was relatively casual.
"The main thing is to remove oil and some stains. There are almost no mildew spots. The preservation state is quite good."
"Isn't it difficult to deal with oil stains?" Mai Xiaomiao felt uncomfortable. Xie asked: "I seem to have watched a documentary about processing ancient paintings."
"The West mainly uses oil paintings, and it is more difficult to deal with oil stains on the basis of oil paintings." Zhou Zhi said: "However, our Chinese ancient paintings basically use water-soluble pigments. After the painting is completed, a layer of curing agent and curing agent are added to the surface. Release agent, which uses minerals such as alum, and oil-stained areas The oil is not very large, so it is not difficult to remove. Dissolve it with an organic solvent, or even wash it with diluted dish soap, and then pour hot water. Because oil is cleaner than water, it is easy to remove. ”
“ So simple?”(End of Chapter)