The old man asked,
"What do you want to do this time?"
Lin Chou scratched his head,
"Ahem, actually I'm not here to get the goods, I just want to take a look..."
"You want to see what good things I have here, old man, right?"
"Cough cough cough..."
The old man said,
"You guys are all the same. Curiosity killed the cat, you know? It's excusable for me to miss the old man every day. It's excusable, haha."
There was a sense of pride between his eyebrows.
"I know that for those of you who are chefs, that's not all. Old man, I have many varieties that have become extinct after the catastrophe, but they are also limited. Well, if you say hello in advance and give me time, I can still save them all. Get it out, you know.”
"..."
I don't seem to understand this...
The old man skillfully rubbed his thumb and index finger together and winked playfully.
Lin Chou suddenly understood,
"No problem, that's for sure!"
Then he asked again,
"I've been talking for so long, but I still don't know... what do you call me, old man?"
The old man was stroking his beard with one hand. He didn't know when a whisk appeared in his hand. His long gown was fluttering and his eyes were deep.
"I, Wu Ming!"
Lin Chou was immediately startled and his imagination opened up.
"The one who returned to the clan with ten thousand swords... Wuming??"
Wait, the old man didn’t seem to have this last name before, right?
The old man rolled his eyes.
"The martial arts are Takeda Hana's martial arts, and the singing is Naruto's singing!"
(Oh, why does it sound familiar?)
Master Shan stood in awe and raised his thumb.
"The old man is mighty."
The old man looked very lucky.
"The old man and my father may not have thought that I would actually see the day it ends in my lifetime, hahaha..."
Then Master Shan turned to Lin Chou and whispered,
"This old man can't afford to offend him. At least he is on the same level as Mr. Zhao."
"???"
"You don't understand even if I tell you, just remember what I say, Master Shan can still trick you!"
After walking around the pasture, Mr. Wu happily said,
"I happened to bake a vat of meat this morning. Let's catch two more fish and let you try the old man's craftsmanship."
Lin Chou smiled and nodded,
"It's what I asked for."
As he spoke, he led the two of them towards the nearest stream.
Master Shan wondered,
"I know Tan Rou, this vat meat...is it an upgraded version of Tan Rou?"
The old man was holding the fish basket seriously and naturally had no time to talk to Master Shan, so Lin Chou explained,
"Cat meat is actually the predecessor of Dongpo meat, and its production technology can be traced back to the Neolithic Age. According to historical records, the great writer Su Shi was invited by the abbot of Anguo Temple in Haining to write "The Story of Dabei Pavilion of Anguo Temple in Song Dynasty". The uninhibited Su Dongpo arrived in Haining, and there was a wedding banquet in Anguo Temple. Regardless of whether he knew him or not, and whether he was invited or not, he just sat on the wedding banquet. The people in Haining were simple and simple, so they allowed him to eat and drink as much as he wanted, but it was a pity for Su Shi himself. He was a big gourmet, and he shook his head every time he ate a dish, but when the braised crispy pork was served, Su Dongpo praised it repeatedly. "
"When Su Shi was demoted to Huangzhou, he drank wine with his friends and recited poems to soothe their sorrows. Wine and poems are of course indispensable without vegetables. He couldn't find a vat, so he cooked meat in a wine jar and imitated vat meat for his friends to eat. Their friends were shocked. Heavenly beings greatly praised it, and the famous "Ode to Pork" was written at that time, "Wash the pan clean, use less water, and the firewood will not smoke. Don't rush it when it is ripe. When the fire is sufficient, it will be beautiful." '"
"The saying "when the heat is sufficient, he has a good reputation has been passed down through the ages, and many chefs are like Feng Lunyin."
Master Shan blinked,
"So, this thing is not an upgraded version of Tanrou at all? I just want to ask, why are you complaining so much?"
"..."
What the hell is talking about love to a cow, bah, playing the piano!
Mr. Wu Ming brought a basket full of fish and disemboweled them on the spot, scraped off the scales and removed the gills.
"Look, this is the fish I raised, what do you think?"
Lin Chou took a look and said,
"Can."
The old man chuckled and said,
"You don't like it, right... I can't learn the complicated techniques that your great chefs spend a year and a half raising just for a fish. Old man, I am a fish, just by one word, wild!"
Lin Chou smiled naively.
Master Shan sneered,
"They are all raised, where did they come from wild?"
The old man shook his head repeatedly,
"It's said to be raised, but it doesn't actually count. Wild carp has twenty-eight scales and farmed carp has thirty-two scales. Their bodies are long and strong. If you don't believe it, you can count them."
Master Shan counted it again and found that it really was twenty-eight scales.
"Damn it, is there such a thing?"
The old man said proudly,
"There are many doorways here. Let's go pick some green papayas and make some spicy and sour fish to eat. Xiaolin, old man, I heard that you have sour fish sauce made from rockfish and late fish? Old man? Can I ask for a little bit?"
"No problem at all."
A big pot and a big stove with wood fire, the sourness of sour papaya and the spiciness of dried chili peppers. When it comes out of the pot, sprinkle a handful of Guanyin vegetables, and the fragrance is fragrant.
Guanyin vegetables are mountain chives. They have wide leaves and are fragrant. The taste is lighter than that of wild leeks. They are a perfect match with fish and bacon.
Lin Chou only took one bite and was conquered.
This tastes almost exactly like the fish cooked by Uncle Hu. It feels very intimate and nostalgic.
Mr. Wu Ming took out a large piece of meat tied with straw from the vat.
"Try the vat meat made by the old man again. A 2,000-kilogram Black Mountain wild boar. There are only four pieces of meat per foot square. The evenly layered intercostal meat without any tilt is tied with straw and put into the vat with the bones. It's enough. Make enough soup for four hours, this is vat meat, come on, try how it tastes."
The meat vat made by the old man is astonishingly thick, with a color like amber and a moist paste. The pure and natural meat aroma is rich and thick. As soon as the straw is cut open, the square meat suddenly relaxes and trembles. Just take the chopsticks and " Cut it open and it will be shiny.
The old man looked forward to it very much,
"Xiao Lin, try it quickly while it's hot."
"good."
The vat meat melts in your mouth without being greasy or greasy, and the mellow and long-lasting aroma of the meat is like a string of memories. Eating this piece of meat seems to evoke all the aftertaste of delicious food, and a sense of satisfaction arises spontaneously.
Lin Chou said very seriously,
"I can't make this kind of flavor, the old man is awesome!"
"Hey~ That's not what you said. Old man, I make this vat of meat every three to five. The vat has been used for a lifetime, and the meat has been cooked for a lifetime. I guard the vat and tend to the fire every day. Naturally, there is some extra content in this meat. If you come to me At this age, haha, old man, let me tell you another tip. The pot for stewing meat must not be washed with water. Rub it with thatch every day, and then wipe it clean with a towel. The meat will be fragrant and can be left in the pot. Here!”
Mr. Shan couldn’t understand it more and more.
"Is there such an operation? Is it true..."
Mr. Wu frowned.
"People who don't understand life, just keep talking and eat your flesh!!"
