When Lao Wa first joined the work, not far from the unit was the Huayuan Road Bazaar, one of the three major bazaars in Zhengzhou. It was a bustling and bustling place for personal tides, a variety of gourmet snacks, clothing accessories, children's toys and video games were readily available, and there were foreign exchange stores on the second floor such as four treasures of the table and stationery, which inadvertently upgraded the grade of the yixiao market.
The Garden Road Bazaar of that year is now the huayuan Road to Jingwu road section of Weisan Road. Looking at today's neat and quiet streets, who would have thought that twenty or thirty years ago, thousands of diners flocked to this place every day to walk and play, eat and drink and come home full of fun.
A hand-painted map of the approximate location of the Garden Road Bazaar in Laowa
Because it is often complained about by the residents of the provincial party committee family home on the west side, the Huayuan Road Bazaar is the only one of the three major markets in Zhengzhou that closes at 12 o'clock at night.
As soon as the lock falls, those children of the Zhengzhou Eighth Middle School Family Hospital who want to enter and exit from this market will be in trouble. They were to raise their voices and call for the soldiers on duty of the armed police squadron, not far south of the west gate, to come and open the door.
The armed police squadron was responsible for defending the provincial people's radio station, and incidentally took care of the trivial matters of opening and locking the gate. Because only when they come and lock the door, the drunks who don't want to go home don't dare to fight back.
On the Internet, a reconstructed map of the Garden Road Bazaar with many false locations of restaurants
Supporting the iconic symbol of a bazaar, it is sure to be the delicacy of this place. Sichuan Tianfu Restaurant was the most well-known public restaurant in the Garden Road Bazaar that year. The exact name of his family is Sichuan Tianfu.
Located in the middle of the market on the north side of the road, Tianfu Restaurant's Sichuan cold noodles, shredded fish and meat, hot waist flowers, and pots and pans are the favorites of countless diners who have experienced the heyday of this market. Even as the years pass, it is still unforgettable.
The entrance to this restaurant is the sales point of his cold noodles.
A small kitchen worker who constantly serves cold noodles that have been boiled and blown cold in a huge bamboo basket and mixed with cooked oil are poured out and poured on the shiny noodles soaked in the cooked oil. The Sichuan sister who sells cold noodles skillfully picks up a handful of blanched mung bean sprouts at the bottom, and then grabs the cold noodles into the bowl, and the latte spoon will use soy sauce white sugar MONOSodium glutamate sesame sauce sesame sauce sesame vinegar garlic paste and other ingredients to mix the mixed compound ingredients on the cold noodles, sprinkled with green onions and cucumber shreds, that is, the strength and deliciousness of Tianfu cold noodles.
Lao Wa wrote a lot of words here, but in the hands of the Sichuan sister who sold cold noodles, it was a flash of sword light and flint. I stood in line at the door waiting for the cold noodles, and the diners in front of me took out three and five portions. As far as the eye could see, the beautiful and cool noodles on the noodles were piled up like a hill, and in a short while, the mountain was cut off, turned into a hill, and turned into a plain.
The eldest sister who sells cold noodles twisted her face and shouted loudly to the back kitchen: "Little King, you are a humble mo tight to play, quickly come over the noodles, the noodles will be finished!" ”
At that time, his family's cold noodles sold for three cents and two grain stamps and a bowl.
His family doesn't just sell cold noodles. In the hall that turns right through the entrance, there are also many large round tables that can sit six or seven people. Ask for a few stir-fries, a glass of beer, and finally a bowl of rice. For us who have just started working, this is a perfect meal.
For a while I was obsessed with eating his pot of pots and pans.
The waiter brought a plate of freshly fried hot pan in his left hand, and a porcelain bowl in his right hand poured all the soup from the squid meat shredded ham sausage magnolia slices. Just listen to the sound of a snort, the hot pot and hot toppings meet intimately, triggering the steaming white smoke, and the charming fragrance instantly blooms out. The pot soaked in topping juice is soft and crispy on the inside, which is very delicious and delicious.
There was another unforgettable event at that time.
When I was living in the West Dormitory Building of No. 1 Weiyi Road, I met a friend who was said to be a graduate student at Sichuan University through a few friends in the editorial department. It was the early nineties, and graduate school was a rare high degree.
The buddies came to play with us during the winter vacation, and he was strong and wearing a coffee-colored half-stack leather coat, and he had a bold personality, riding a bicycle to take a few of us to eat Tianfu Restaurant. He could guess everything and quickly mingled with all of us.
When spring came, Xiao Zuo, who was an editor at the pictorial newspaper, told me that the newspaper who was who wrote a letter to the brothers who were studying at Sichuan University to consult about a matter, but they were rejected. A stamp on the envelope indicates that the person was not identified.
The newspaper brother was unwilling and called the student office of Sichuan University, but the result was still that there was no graduate student.
Everyone doesn't understand why this guy is like this. He didn't lie to everyone about anything, nor did he borrow anyone's money, so Mao had to package himself as a graduate student. After thinking about it, Xiao Zuo told me that he could only explain this matter with vanity.
Speaking of graduate students, one of the early graduate students assigned by the newspaper was Mr. Yang Changchun, a neighbor and literary critic of the old wa living in the west dormitory. One is a colleague with a surname who lives in the East Building.
After Xiao Mou was assigned to work in a series of newspapers, because the quality of the manuscripts he wrote was not high, he was quickly disliked by the editors-in-chief and deputy editors of the newspaper, believing that his writing ability and his graduate degree were seriously inconsistent, and the goods were not on the board.
Xiao Mou was annoyed, took a long-term leave to review at home, and was soon admitted to a doctoral student at a university in Beijing and moved his family away. It is said that after graduation, he stayed in Beijing to engage in cultural research, and eventually became an expert in a certain subject area.
Today is March 19, 2021. I am Walter, and I am recording the bits and pieces of Zhengzhou.