Grilled meat
It was autumn, and the yellow crab fat was put on the market in old Beijing, along with crabs, and roast lamb.
Liang Shiqiu, as a generation of literary heroes, is also an authentic "foodie", a pair of clever pens, not only wrote out the practice of food, but also complete in color and flavor. In addition to the fragrant and salivating of the teeth and cheeks, it can also teach us poetry, recipes, hearts and love for life.
Next, let's taste Liang Shiqiu's "Roast Lamb":
After the Beiping Mid-Autumn Festival, crabs are fattening, and roast lamb is also listed. The sheep fat outside the mouth, while the taste is less, is one of the main edible meats of the Beiping people. Somehow many people don't eat beef at all, and I haven't had beef in my house. When it comes to roast meat, it's roast lamb. The braised lamb that southerners eat is goat meat, which has a strong smell, lean meat, and even eats the skin, which the northerners think is strange, because the northern sheepskin is left as a skin jacket and is reluctant to eat.
Beiping roast lamb before the door meat city Zhengyang Building is the most famous, the main is the meticulous work, whether it is the upper brain, cucumber strips, three forks, large fat slices, are cut thin, the meat cutting master is near the counter to perform his knife method, a piece of meat with a piece of cloth covered, one hand pressed the meat and one hand cut, the knife method is sharp. The meat is not frozen meat in the electric freezer (there was no electric freezer before), or it is frozen in winter, the meat is still soft and soft, and it is not good to cut without craftsmanship.
Zhengyang Lou Restaurant in the 1980s
The grilled meat branches of zhengyang lou are much smaller than those of the roast meat season, no more than two feet in diameter, placed on four eight immortal tables, all placed in the small courtyard, surrounded by four stools. Three or five people gathered around a table, raised one leg and stepped on a stool, roasting and drinking while eating and laughing, which is the standard grilled meat posture. Unlike the big branches of the roast meat, a dozen big men roasted people around the raging fire, roasting meat on the one hand.
Female guests like to eat barbecue meat in Zhengyang Building, the place is more quiet, do not want to bake themselves in the open air, guys can bake well and send them into the room. The roast meat is not charcoal, not firewood, but pine branches that have been burned to remove smoke, so it has a special aroma. The roast doesn't need much condiment, just green onion and coriander soy sauce.
Zhengyang Lou's roast cake is a must, thin two layers of skin, one side sticky sesame seeds, opened will emit a hot air, the middle can be stuffed into a large basket of grilled meat, bite up, soft. Ordinary tahini baked cake is not right, there is a core in the middle, too thick, not much meat.
I lived in Qingdao for four years, and I thought of Beiping roast lamb. But coincidentally, Hou Defu Restaurant brought a large number of frozen lamb slices from Beiping, and I had a clever move, and the trustees ordered a roast meat stick for me in Beiping. The struts have certain specifications and scales, which cannot be made casually by laymen.
After my branch arrived, the guests of the feast were ordered to go to the back hill of the apartment to pick up the pine pagoda basket and put it on the charcoal, and the rosin was fragrant. Grilled meat is accompanied by Weixian specialty green onions, which are really like icing on the cake, and the green onions are white and thick like sugar cane, cut diagonally into slices, tender and sweet. Eat with joy.
Mention weixian green onions, there is another unforgettable thing. My classmate Zhang Xinyi is a deformed person (press: that is, a strange person), his wife is a Jiangsu native, and the family is forbidden to eat onions and garlic, while Xinyi is a Gansu native and is extremely fond of onions and garlic. He once went to Qingdao, I invited him to a light meal at home, he asked for a plate of green onions, nothing else. As he asked, I prepared a plate of green onions and several home-cooked cakes. The heart was filled with scallion burritos, and he was sweating profusely for other dishes. He said it was the first time in years that he had eaten a satisfying meal!
When I left Qingdao, I gave the branch to my colleague Zhao Shaohou, and after that, the Anti-Japanese War army was revived, and friends and friends scattered, and this unique branch of Qingdao did not know where it went.
As stated in this article, Liang Shiqiu loves to eat the roast meat of Zhengyang Lou. It is understood that Mr. Liang generally eats crab first, then grills meat, and then comes back to a bowl of "Big Armor" after eating.
What is this armor? It is to take the meat in the crab claw, put it in the broth, add the minced coriander and pepper noodles, and sprinkle it back in the pan and fry the twist flowers.
According to Mr. Liang's words: This is the only soup that can be held down after crab and roast meat.
<h1>Acknowledgements and statements</h1>
The pictures in this article are partly from the Internet, and they are invaded and deleted. The main article is excerpted from Liang Shiqiu's "Yashe Talks About Eating Roast Lamb".
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