"Highlight moment", the Internet buzzword, is the meaning of a wonderful moment. Derived from the English word highlight. It is just standing on the stage that people unconsciously set their sights on you. In that instant, the people next to you become your background board, and you become the focus of the whole stage. There is light in you.
This light, on the surface, is projected on you by the outside world, but in fact you are yourself...
Everyone will have their own highlight moments, which are completely their own brilliance, the highlights of life, and the sense of glory that can be casually read out of later life. Mom's highlight moment lasted five years in her soaring youth, and then faded. Because she gave birth to her eldest daughter, she had to leave the "stage" that made her shine.
From 1961 to 1965, Mom worked in a public-private partnership where she had a love affair with her father, marriage, and the birth of her first daughter. (Born in 1964, died of illness at the age of 3)
Qifeng Pavilion, in addition to the older generation of Changsha people, many people should not know. It is a restaurant founded in 1937, implemented a public-private partnership in 1956, closed in 1968 and reopened in 1984. And Mom worked here for five years.
What we can always see in the big frame on the wall when we were children is a photo left by my mother when she participated in the technical pacesetter competition, with 19 bowls of noodles on one arm, and each bowl of noodles weighs 1.5 pounds. If there is no photo as evidence, the statement is certainly unsubstantiated, but unfortunately the photo cannot be found after several moves.
At that time, the Qifeng Pavilion, the first floor was the tea department before nine o'clock, that is, drinking tea to eat bun oil cake, etc., the most famous joke is the sugar bun wo (Changsha dialect, translation: hot) da back, as for why wo da back, I really tried once, and then say this little story later; after nine o'clock is the face, that is, eating noodles, there was no "powder" at that time. As for the exquisiteness of eating noodles, it has long been extended to the powder, such as heavy picking, light oil, double code, color-free and so on. However, there are some traditional sayings that are not heard much now, and the mother's memory covers the code: long fish (eel code), fork guo (Changsha dialect, translation: horn) is actually a lamb code, brine (dried bamboo shoot silk plus kelp silk, which is basically not seen now). The noodles are boiled, fried, and fried, and fried directly (this kind of really haven't seen it, so bad!). ）。 As for the boiled noodles, there are also exquisite: such as falling pot up, with xing (fast, fishy, apricot, fortunately can be used) dry (refers to the noodles just boiled after entering the water to fish up), two rows (refers to the water boiling twice), etc., I can't imagine how hard the noodles are boiled out of the "falling pot", or the cooking method of alkali noodles? As for the price of noodles, it is not the same as I imagined, a corner of bald noodles, two corners of brine noodles, two corners of meat noodles, three fresh noodles of four corners and eight, a piece of fried noodles (that is, a piece of fried noodles), the salary of my mother was twenty-six yuan, which is the salary level that has been participating in the work for three years, carefully calculated or a little expensive, but even if it is so expensive, it is full of guests every day.
The second floor is a place to eat. Prices on the menu range from two cents to more than a dollar. Three years of difficult times are also sold pork, eight dollars a pound, the same sold out, so any year must have an economic foundation! I still remember reading a blog post that said that in the alleys of old Shanghai during the three years of difficult times, people drank a glass of French imported brandy every night to sleep, naturally because there was a place to buy smuggled goods! Cracking down on speculation can't be cleaned up and down, and the profits are too attractive.
Mom was very fast because of mental arithmetic, a little famous, often someone deliberately looked for her to check out, but also while urging her to hurry, otherwise immediately walked away, and a fuss is two or three tables shouted at the same time, the mother said that she basically at a glance at the past can be quoted, mental arithmetic speed no one can match, let the crowd at that time praise it, this is also one of the reasons why she has to be a "technical pacesetter" every year, but also represented Changsha City to participate in the provincial competition. I specifically asked her how to report the direction of the eight-square table, which was completely different from what I thought was southeast, northwest, and southeast. Taking the wall as the benchmark, it is divided into eight directions: up, down, up, down, up and down. Eight directions to sit different guests, different noodles, but the same coaxing to let her check out, face checkout small master is not afraid at all! And because the orientation of the wall is different, the orientation of each table is different, for example, the opening position of table 1 and table 5 is not the same. There is nothing wrong with how many food stamps are paid for the number of tables (food stamps were required for dinner in those days). I can't imagine what I would have been "pasted" if I had been there, or how radiant my mother would have been.
My mother sometimes lamented that Tang Sanjiao (that is, the boss lady before the public-private partnership and the wife of Tang Xiaoshan, the founder of Qifeng Pavilion), was many years younger than Boss Tang, but still had six children. Described as a very reticent person, but always smiling and very willing to help people, she was recognized by everyone in the store, and she did not suffer much of a shock in that particular era. I think this is a wise woman who protected herself and her children well after her husband's death.
When the public-private partnership was in that year, there were a lot of craftsmen in addition to a lot of big and small bosses, and even the so-called "agents" who mixed the rivers and lakes, which was a variety of big integrations, so there were many people who had "unique skills" in the place where she worked, but unfortunately, many old food practices were lost. Now when I take her out for some snacks or dishes, she always shakes her head and says it's not delicious, either the raw materials are not good, or the practice is not authentic. I agree with her very much, because I have a deep memory, I was very fond of drinking milk when I was a child, there was a milk station on the opposite road, the milk station at that time was a small façade, the sign on the front of the door was "Changsha Milk Company No. 1 Milk Station", there was only a table, two chairs, the main gate was a large aluminum pot, the pot was nearly a meter high, there was a small coal stove underneath, the milk boiled in the pot was steaming, it could float a street, a thick layer of oil skin glowing with pale yellow light, a dime and a bowl Bring a bowl at home (slightly larger than the one in the shop), a full spoonful of milk, a full spoonful of sugar, can sweeten my afternoon of happiness! The milk aroma is really rich and mellow, and the milk is really incomparable now!
Qifeng Pavilion at that time was four o'clock in the morning to work, five o'clock to open the door to do morning market, at night to leave work at ten o'clock, but also to open a post-class meeting (learning thought report review, etc.), when home it was eleven o'clock, there was no way to take care of the young children, the mother had to transfer out of here.
In the following decades, he worked in another unit, although he was also very good, but whenever his mother recalled her golden years, she liked to mention only Qifeng Pavilion. I think that only when she was here did she have the most wanton youth, enjoyed the happiest love, and felt the happiest. So forget all that makes her unhappy, and what is retained is the eternal highlight moment.