You are talking about the rules of the old Manchurian banner people, saying that the rules are big, the rules are many, the stereotypes are bad, there are really many, the awe in the heart, more than half of it comes from fear and fear, this is not happy to say, that does not let go, this can not be done, that can not be done, in the end, or afraid of offending this immortal, offending that nobleman, afraid of eating a loss.
Speaking of the character of the old Manchurians, I read the articles written by Manchurian compatriots and some friends who love Manchurian culture on the Internet, some say east, some say west, some say high, some say low, uneven, you think carefully, it is indeed a matter of no way.
For example, I heard a person from a university in Beijing say, "You Manchurians have a bold personality, are not afraid of power and suffering, and are free-spirited." Oh, you see, after I listened, I admired. What's going on, you say? Because in actual life, the Manchurians I have come into contact with, the Manchurians I know, and the Manchurians around my circle of life, cannot say that there is no rough and heroic, and it can also be said with more certainty that this old Manchurian banner is humane, not free and unrestrained, and the Manchurians are all rules and regulations. It is indeed the lack of any pioneering spirit now, and the lack of courage to struggle, let alone dare to take risks and bo. You see, this gap comes.
If you think about the early days of the Qing Dynasty, think of the time when King Han and Emperor Taizong were born, and think of the sons of the Founding of the Qing Dynasty and the founding of the Foundation of the Qing Dynasty, then surely the Manchurian Banner people are very brave and bold, and they must be unrestrained and free. But today, four hundred years later, even if it was a hundred years ago, the old Manchurian bannerman who would have his son was absolutely a docile, obedient, obedient, and uncharacteristic crowd in his personality.
One hundred and eleven decades ago, the Japanese soldiers entered Phoenix City without firing a single bullet, whether it was the previous garrison of the Eastern Frontier Road of the Phoenix City of the Qing Dynasty, or the disciples of The Later Northeast King Zhang Dashuai, they were all polite to the Japanese in Phoenix.
Two one, I will say one more thing, 918, when the Japanese really turned their faces, in the phoenix city, the Japanese had fourteen soldiers, led by a cobia, at that time, the warlords of the Northeast King Fengzhi had more than 700 soldiers and armed police in Phoenix, more than 700 armed forces, so that the 14 Japanese soldiers did not fire a single shot and a cannon to disarm all of them, this time it was not peaceful coexistence, but the whole team disarmed, gathered on their knees, accepted the Japanese soldiers to register and verify their identities one by one, and did not dare to take a heroic step. You said that later, for more than a hundred years, whether it was the Japanese or the Kuomintang, until it was later liberated, the old Manchurian flag people did not say treatment, it was quite difficult to live, and you still did not have any heroic energy. Saying that the flag people are fierce, saying how the nationality on the horseback of the flag people is really thousands of miles away from the character of the old Manchurian flag people that I know.
I also pondered the change and transformation of the personality of this flag man. In Chen Manzhou's annual story, there are too many stories about the flag people being diligent and eager to learn, telling the flag people being brave and fearless, and telling the stories of the flag people being bold and unrestrained, even the games that the children of the flag people have to play since they were young are all games of running horses, riding horses, fighting horses, turtles, sticks and sticks, etc. The games of fighting for courage, fitness and entertainment are brave things such as climbing bars, lifting mills, and stepping on stilts, and the bones of the flag people are flowing down from the blood of the old ancestors, that must be just like the teachers of Jingli University said, the flag people are brave, unrestrained, free-spirited, and dare to take risks. The character that dares to win.
However, with the good days of the Three Hundred Years since the Qing Dynasty, especially the routine of receiving monthly money and grain according to the red book of the imperial court, this man's personality slowly changed. Because every month, every quarter, every year, to break people's chins, this old Manchurian flag man, slowly became obedient, honest, and disciplined.
You know too much to manage, don't you? Let's say that the yellow and white flags of Liaodong Phoenix City have a battalion sentry in the rear camp, and there is a old man in the camp post called the sentry battalion master, how old is the official? The sesame seeds are large, and they may also be from nine pins, and there is no pint. Hey, just such a battalion sentry, in charge of yellow and white two flags, two red flags, two blue flags, twelve single battalion flags, more than sixty posts and several thousand flag people. Whoever's big things and small things, the fields and acres of the city flag camp fort, the mountains, forests, lakes and waters, are all managed by the camp sentry of this rear camp. Even if forty-five years after Qianlong Ye, the Pingtou Bannermen in the Phoenix City of Liaodong Province no longer have a post and monthly salary, the future and future of the Banner Family are still in the hands of the Battalion Banner Sentry Lieutenant. This old man is more difficult to serve than the big old man in Phoenix, eating and drinking, and every year you have to give a routine (input).
Since the Qing Dynasty, because the flag people want to receive treatment, they have a sense of belonging and organization in the flag, just like the big mother who dances square dance on the street now, leaving the organization is like not living, a lifetime, eight lifetimes are to give people the obedience of the management, humble, their own sense of security. Three hundred years of life in the flag, the flag person has a personality change, that is, honest obedience can live, and the flag people do not have to think about anything, do not have to care about anything, as long as they obey the arrangements of the superior. The flag people slowly became gentle, obedient, and easy to manage.
Let's talk about "exquisite". Saying that our flag people are exquisite, the so-called exquisite, but what is serious, there are procedures, and there are many.
The story of the year is good to pay attention to the delicious, the flag people get together, pay attention to a eating and drinking of the bureau, what is called the bureau, is decent, is high-grade, there is a level, there is a model. In the early days, you said that the flag people can know what, understand?
Run the wind on the east side of The Tianchi in Changbai Mountain, and you will have enough to eat and drink. Later, Lao Zu was enthroned and went step by step to the west of the sea north of Changbai Mountain, and then there was a decent city and a decent camp. The degree of eating and drinking of the flag people has also begun to pay attention to. With surplus kung fu, with surplus silver money to buy delicious food. Later, the Qiren family had an ancestral dish, the steamed deer tail left by the old ancestors. You said that there is really such a handy deer tail, at that time the deer have not been artificially raised, that big sika deer really hunted a head, it is definitely not easy, deer tail is a good thing, short, thick, flat, fat, fragrant. Deer tail is not the same as ox tail, extra short and thick, of course, it is also the best live meat, the fat content is the highest, it belongs to the tendons are strong and powerful, the tendons are short and thick, and the fat is mellow. It is another section of live meat, which is fat but not greasy to eat, and the tendon meat is smooth and tender and has a good taste. Deer tail into the dish is the most difficult to do, fried large, fat meat will melt; cooked large, the meat will be firewood; the maturity is light and can not be chewed, stuffed teeth. At one point, this deer tail is also a tail, the taste and appearance are not good to handle, the kung fu is not down, this delicious it is not delicious.
Saying that the old Manchurian banner people are exquisite, the nian story is to say that steamed deer tail is the ancestral dish, when the old ancestor did not come to Liaodong, five hundred years ago, he would do it. It's called Kung Fu.
One said how did this deer tail come from? Deer tails are all dry goods. It is the tail of a deer that has been hunted for many years, washed, dried, and dried. It has to be dry, not fresh. You said, isn't fresh better than dried goods? Wrong. This deer tail must also be dry goods, and like bear paws, only dry goods can be used in vegetables. Say that you hunted a black old blind man, put the black blind man's foot down, dealt with your red boil, and stewed it out. Wrong, not tasty, not as good as pig's claws.
How to drip it? The bear's claws must be dry goods, that is, the feet of the black blind man who have been hunted for many years, after the air has dried. Then used in the dish, that is called delicious food. The same goes for deer tails, which must be dry goods. Dry goods come and need two supply and demand burns, the first time is that dry goods are directly burned.
The second time is called burning, it is the first time to burn the deer tail bar, soaked in cold spring water, we call it pulling cool. Half a day in town, slightly soft and elastic. The second time it was burned on the fire, this time it was not called burning, but burning. The difference is that the folds of the dry deer tail bar will gradually open, the fire will be hard, the top fire of the wind needs to be given, the flame will be hard, and the skin of the deer tail of the deer tail will be scorched with fine bubbles. Then it was soaked in cold spring water, this time it took a whole day, and then the deer tail was twice as large as the fresh deer tail, and the whole thing bubbled up and swelled up. At this time, I began to clean up, scraping the greasy skin, that is, the debris outside the cortex of the deer tail, until the skin marks were cool and cool, tasteless and colorless. Pack up the deer tail, put into the boiling water pot and heat, turn back and forth, the skin is not burned, out of the pot and then re-soaked with cold water, the longer the cold water soaking time, the better.
The next process is to cook, use chicken broth to cook a point, and the deer tail that comes out of the pot is already larger and more sacing than the bubble. This time it needs to be dried, because it is necessary to pass the oil, and the water is dried and set aside. The oil pan is burned to 50% hot, the key to frying deer tail is that the oil temperature is low, slightly bubbly, there can be no sound of fried food, the oil temperature has not been high, eat oil is not afraid, let the oil penetrate into it.
Fry for a few minutes. The most important process is steaming. This steamed deer tail is seasoned, salty, pickled in sugar, and then steamed on a plate on high heat for ten minutes. Out of the pot and then into the flavor, this time you need to smear honey, marinate, and then go back to the pot to steam, or a simmering kung fu (ten minutes), then take out, add green onions, garlic cloves and ginger slices, marinate for a while, and then steam for ten minutes on high heat for the last time. Out of the pot, the deer tail has swelled to the width of the palm, flattened fat, soft and tender, steamed soup poured out. Return to the pot, mix with the peppercorn juice, drizzle with cooked green onion oil, and then bring to a boil, directly on the deer tail on the plate. The requirements must be bright and the oil is strong. That's it. You say that you are not particular about it, from the foam to the dish, it takes three days. It's fried again, chicken soup is boiled again, steamer steamed again, and it's also drizzled with juice. Complicated. The material is originally scarce, and the production is complicated, which is exquisite. The so-called exquisite, that is, the procedures are cumbersome, the rules are large, and the certain results are also tall, and the bureau is also high. Say that you have eaten this and seen it, then in the old Manchurian flag pile, you are even a face. It means that you have a high status.
On Goryeo Street outside Yingzi West Street in Liaoning Phoenix City, the Goryeo people's cattle are good at getting their goods, and there are many styles and good taste. In particular, the beef soup dish stewed from dried vegetables is a delicious dish. Looking back at your fine tasting, the people along the Koryo, how to fiddle with these goods? In fact, paying attention to food is also an expression of the traces of life, which is culture. From this, we can reflect the appearance of this region, this ethnic group, and life. For example, the beef stew soup simmered from the dried vegetable leaves made by the people along the Goryeo dynasty is itself a kind of detachment from the hardships of life. Compared with the fine dishes in Jiangnan and Chaoshan areas, compared with the dishes that come out of the Daotai of Jining Prefecture in Jinan Province, the high-grade ingredients of others, the nutrition of the dishes, the complexity and sophistication of the production. It is a manifestation of the living standards in various places in history. This pays attention to the inside, in fact, it is permeated with a strong history of national development. The living standards of our ancestors can be seen from what you eat and what you pay attention to.
Liaodong Phoenix City Baiqi Zheng Street, Mujia De Maoxian Restaurant big spoon Deyouzi is good to learn, he came to the door to bai Xigou old Li Jia three grandfathers to learn to cook, running the greenhouse to give is a large pot of dishes, but there is the same, the mother's guests to give the dish is eight hundred is a large piece, this has a green onion oil deer tendon grilled seafood, Deyouzi learned to hand. The restaurant on Baiqi Street in Phoenix City, Liaodong Province, and the noble relatives who have returned from Shenyang City, will be amazed by the delicious taste of the sea with scallion oil deer tendons made by The old Mujiaguan Deyou Master Fu.
Regardless of whether you have eaten the big table noodles in the provincial city or the big table noodles in the capital, Deyouzi's onion oil deer tendon grilled seafood is absolutely enough, and a dish has covered the teacher fu of the Big Pavilion in Jinan Province. Deyouzi's cooking skills, the exquisite point is in this shallot oil, shallot oil who will do, shallots, chopped onions, ginger and garlic, fried, fried oil, is shallot oil. But this shallot oil, the chef took out a different. Ginger, to old ginger, do not cut, pat loose ginger pieces; garlic, not cut, but also pat flat garlic cloves; green onions divided into two kinds, one is the green onion segment, the index finger long green onion garlic, to green onion white. A handful of eight sticks, all of which are the section closest to the roots of the green onion. Pan the whole pot, fry, change color and yellow and fish out. Chopped shallots are interrupted by green onions, slightly sprouted, chopped and fried with ginger and garlic. What exactly is the oil temperature of the fried onion oil, how long is it fried, no one has seen it, Tokutomo said, want to see? Knock one on it! The same are all scallion oil grilled, Deyouzi out of the deer tendon seafood, the color is red and bright, the oil is strong, the tendon is smooth, tough, there is a bite; the sea flavor is tender, fresh, squid flowers, sea cucumber thorns, snails, clam meat, the taste is crisp, elastic teeth, scallion oil into the taste, the umami top of the bite is beautiful, the umami taste and oil aroma of seafood are clearly handed out, cucumber strips and carrot strips with deer tendon meat aroma and seafood bright, more flavorful than seafood.
Whoever sends a girl to the white flag of Liaoning Phoenix City, on the mother's table, Deyouzi's performance program is this grilled sea flavored shallot rape, that is called a beauty, the mother's guest is not white, eat a bite, this girl married on the scenery, there is face! Tougher than drinking a pound of liquor!
The author of Fengcheng White Flag Santai
Manchu Culture Network original article.