As we all know, eternity is the work of mankind. And water city lamb powder is the work of water city people, is their favorite, the white moonlight in front of the bed, do not eat for a week. We often ask, why doesn't anyone take it out of the circle like snail powder and put it on fire? Maybe they're waiting for an opportunity, or they might not have the idea at all. We would rather suspect the incompetence of the Watertown people in terms of propaganda than the limited strength of the Watertown Lamb Powder itself.
Emerson said something similar: The lamb powder restaurant in the streets is a room of magic, where there are many, enchanted souls. At that time and place, if someone calls them, they will arbitrarily and reluctantly delay the time of waking up, fully embodying the inevitability between the imperative expression of others and the obedient feedback of the self, and placing the priority of obtaining immediate satisfaction through powder without hesitation.
When the flour eater is confronted with a brand new bowl of lamb powder— as a Spanish Hebrew Kabbalologist put it, God wrote a Bible for every Israelite, so there are as many Bibles as there are readers of the Bible. Similarly, the lamb powder restaurant makes a bowl of lamb powder for each person who eats mutton, so the number of lamb powder is as much as that of the person who eats mutton.
Place the blanched rice noodles in a bowl, add lamb haggis and shallots and coriander oil peppers, and finally pour two spoonfuls of lamb stock soup to form a brand new bowl of lamb flour.
Each bowl of lamb powder is brand new – taking chopsticks, peeling garlic, pouring soy sauce, pouring vinegar and a series of ritualistic, contrived but also essential actions are completed in this impatient and insurmountable time slot before the powder. When the powder person skillfully uses chopsticks to quickly shorten the spatial distance between the mutton powder and the mouth, when the bowl of powder finds the fateful home in time, for the stomach, this is a habitual deficit filling and life energy replenishment, but for the mouth, aesthetic behavior occurs.
Usually when we talk about an aesthetic act, we have to argue that its object is an aesthetic creation. Considering that this discussion work, if left to high-level fans to complete at will, may be as unfriendly as the mathematical answers to "easy to obtain", "easy to prove", and "obvious", we assume that it is aimed at a group of extremely weak audiences.
In China, the south powder is north, self-evident. Despite how the population flows and how cultures blend, this division is still maintained in general. As a native of Guizhou, I am born to love fans more. We did eat a lot of powder: casserole powder, large row powder, hoof pollen, meat foam powder, spicy chicken powder, intestinal powder, sour soup fish meal, here to use the way of contrast (as objective as possible) to conclude that lamb powder is the dominant, thriving, stand out from the crowd.
Just as we ate a lot of powder, we ate a lot of mutton powder: Shuicheng mutton powder, Zunyi mutton powder, Xingyi mutton powder, Jinsha mutton powder, And Guizhou mutton powder, which continues to use contrasting methods (holding on to one place and stepping on many places, by needing to admit it with a straight face to avoid triggering regional battles), it is concluded that Shuicheng mutton powder is dominant, unique and stands out from the crowd.
The early morning of liupanshui people begins with a bowl of water city lamb powder.
In the past, the people of Water city were far less willing to eat mutton than they are now. On the one hand, sheep are often used as sacrifices. In the book of Exodus, it is said: "You will boil the flesh of the ram offered for the priesthood in the holy place"; Dong Zhongshu's "Spring and Autumn Dew" says: "The sheep, xiangye, so the auspicious ceremony is used"; the book of Revelation says that it is evil: "The lamb that was slain is worthy of authority, richness, wisdom, power, honor, glory, and praise." Anyway, that's probably what it means.
On the other hand, lamb is not accustomed to eating mutton. Of course, it may also be that you can't afford to eat, so you can't get used to eating. This statement is somewhat offensive, but we still try to be honest, embrace the material abundance and excess of the present, and also acknowledge the lack and inadequacy of the past conditions. Even today, the people of Shuicheng will not eat mutton as boldly and recklessly as the northwestern people, mutton powder is evidence, a large bowl of powder lies as thin as a wing of lamb slices, it is said to eat mutton. Due to the objective conditions, even if we love to eat hand-caught lamb in the morning and evening, there is no grassland or mine at home, so we have to look forward to the sheep and sigh, hoping that a sheep will migrate.
The sheep used in water city lamb powder are goats, and it is often emphasized that it is a black goat. The meat is thinly cut and not much is added. For example, the Persian metaphor of saying that "the moon is the mirror of time" expresses the contradiction between the fragility and eternity of the moon, we can also say that lamb is the mirror of mutton powder. So transparent, so nihilistic, so fragile, but the lamb has gained eternity in the mutton powder through the coexistence and death of the mutton powder.
Lamb bones, mutton, haggis, plus sand kernels, white fruits and other flavorful Chinese medicines made of material bags, an appropriate amount of ginger, boiled together to make a broth. © Hyland
The boiling of lamb soup should be one of the most important links in lamb powder, just like the foundation of life. When we go to eat Yuankun lamb powder, we often say: Just take that mouthful of soup! Gently blow away the red pepper on the soup noodles, because the pepper will soon come back, you must seize the time to drink a large mouthful, hit it a time difference, not to say that you can't drink it with the pepper, but it is easy to choke. The soup enters from the mouth and passes through the esophagus to the stomach, where it gains joy and warmth. It has been observed that the mutton soup is made by boiling large pieces of lamb, lamb bones and haggis, and the lamb and haggis are fished out and sliced in the middle, while the lamb bones are left behind and added to the spice packets to continue boiling.
The sheep part doesn't have many fancy tricks, but humans tend to be clever and progressive, and spice packs are the product of this cleverness and progress. It combines multiple functions such as exfoliation, freshness, and seasoning, and the sought after restaurant claims to have an exclusive secret recipe, that is, intellectual property rights. Qu Dajun of the Qing Dynasty said in his "Guangdong New Language": "There are few sheep and many fish in the southeast, and the people in the border sea have those who do not know the taste of sheep, and in the northwest there are more sheep and less fish, and the people are the same. Southwestern people said that there are not many fish here, and there are not many sheep, but there is still a hand in making spice packets, which can not only remove the fat, but also improve freshness.
After the mutton soup, the oil chili pepper is also very exquisite, which largely determines the upper limit of the color of a bowl of lamb powder. Many friends have traveled to other places, and when the servants return to their hometowns during the New Year's Festival, in addition to the routine queue to eat a bowl of lamb powder, they will also specially ask the store to pack a jar of oil chili peppers. It is a bit exaggerated to say that it is the same as Tang Xuanzang's westward journey to the homeland, but this oil pepper is indeed a nostalgic carrier that is not thick and not light, or in the name of thinking about the hometown, the foodie's mind is stretched as far as possible on the timeline, and the immediate satisfaction and delayed satisfaction are all in the arms, which is a kind of adult snickering.
In Liupanshui, Guizhou, the standard ingredient for lamb powder is raw garlic. © Huang Haiting
There are also two must-have condiments for eating lamb powder in Water City.
Garlic is a food that people love and hate, and we eat it with lamb powder, often after thinking that the tone after eating it does not matter, and then eat it happily.
Coriander (coriander) has always been controversial in the mutton powder industry - Zunyi mutton powder uses garlic leaves, Weining mutton powder uses mint, and Shuicheng lamb powder chooses coriander. For these controversies, we follow the principle of "let God's to God, Caesar's to Caesar", let the eyes of coriander eat shine, and do not eat coriander with black lines on their faces.
The rice flour of Shuicheng lamb powder is unleavened, and it is thinner and whiter and flavorier.
Writing this, the discussion that water city lamb powder is an aesthetic creation has come to an end, and as we have seen, this is a bad argument.
As a commentator, in order to take care of myself or blame, I have to attribute this to "beauty" (it is difficult to find a universal, empirical description), and neither Socrates, Russell, Kant, nor Karpop gives satisfactory answers. And I was in the small town of Water City, watching the industrial white smoke rising in the chimney on the edge of the city, and the modern means of transportation that kept driving in front of me, like a superfluous sad knight, walking to the lively mutton powder restaurant in the streets and alleys, the closer I got, the more my tongue was raw, and muttered to myself: Obviously, easy to get, easy to prove, Water City mutton powder is an aesthetic creation.