People have traveled many places in their lives, seen many shapes of clouds, drunk many kinds of wine, loved many people of the right age, but only at the most appropriate time have eaten a bowl of the most authentic Yangchun noodles.
Since then, after eating that bowl, what I had eaten before has never been recalled, and what I have eaten since then has never been recognized. Well, eat, that's not noodles.
A bowl of authentic Yangchun noodles is a simple Yangchun noodles, which is the original appearance of Yangchun noodles, and should be the way it should be.
People have read countless things in their lives. Sichuan Dandan noodles are lackluster, and it is not noodles that are eaten, but spices; Beijing fried sauce noodles, thick oil sauce red, too heavy mouth; Wuhan hot dry noodles, dry, drill paste, greasy weight; Shaanxi oil noodles are full of excitement and desire: Shanxi knife cutting noodles, too showy. Noodles, all good noodles, but not as good as this bowl.
Even if it is a bowl of noodles, it must be rejected and chosen in order to become a bowl of pure noodles, a bowl of simple noodles.
It's like boiling water cabbage.
The famous Sichuan dish boiled water cabbage, it is said, was created by a generation of famous chefs Huang Jinglin. This Huang Jinglin is not simple, xi poetry, gong calligraphy, good couplets, good antiques, zhi thirteen classics, love to travel, once served in the Guanglu Temple, was rewarded with four pins to wear, after resigning as the governor of the Republic of China County, refused to be a lackey under the military valve, concentrated on cooking, self-appointed "pot side town guard", sealed "simmering general", opened the sect, created "aunt feast", fame - for a while. When Chiang Kai-shek ate it, he was doubly appreciative, so that Huang came to a few tables the next day, but Huang immediately refused: The moment is a three-day reservation, and the chef has to rest, so it is difficult to handle. Moreover, regardless of whether Huang Jinglin will be seated or not, a seat must be reserved for him at the table.
Slovak people also, and there are Si dishes also.
This boiling water cabbage is called "boiling water", which is actually the most high-grade soup: with hens, hens, ducks, cloud legs, dried scallops, elbows and other ingredients to hang soup, the soup color is clear as water, plain and refreshing, fresh and delicious, not light and not thin, not greasy and not greasy, it takes two pots and two fires, simmer for more than a few hours, and then suck away the impurities in the soup with chicken mushrooms, skim off the use, so repeat several times, you can finish.
Hero I, to the old kitchen. Huang Jinglin boiled up, boiled up the vicissitudes of his life, fun, literary style, and feelings, and then lightly brought it out. What does it taste like? Boiling water smells! Rich and simple, light and mellow, is the taste of Huang Jinglin's own life. Allow you to taste it, don't let you say it.