The artistic achievements of Ru porcelain can be called perfect, among the many celadons, only Ru porcelain is between blue and green, the sky is blue after the smoke and rain, fresh and refined, warm and cold, introverted and elegant with a sense of comfort without contention.

It is a gentleman in porcelain, a beauty like Shih Tzu, and it is natural to carve.

Ru kiln has only been fired for 20 years in total, and the firing power is very low, and after thousands of years of war and wind and rain, the amount of survival is very small.

It is generally believed that there are about 90 pieces of ancient Ru porcelain in the world, including 23 pieces in the National Palace Museum in Taipei, 17 pieces in the Palace Museum in Beijing, 8 pieces in the Shanghai Museum, 7 pieces in the British David Foundation, and several other pieces are scattered in museums and private collections in the United States and Japan.

There are less than 10 museums in the world that have a collection of Ru kiln porcelain. Without Ru kiln porcelain, the museum's grade would be low.

At Christie's in New York in December 1992, a small plate with a diameter of 8 centimeters from the collection of Stephen Junnycook III sold for $1.54 million.

Later, at an auction in Hong Kong, a Ru kiln three sacrifices were sold at a sky-high price of 50 million Hong Kong dollars.

At the Sotheby's Hong Kong auction in April 2012, Mrs. Alfred Clarke's old collection of Northern Song Dynasty Ru kiln azure glazed sunflower wash, the auction price was 185 million Hong Kong dollars, plus commissions totaling 207.86 million Hong Kong dollars.

At Sotheby's Hong Kong auction in October 2017, Cao Xingcheng's private collection of Northern Song Dynasty Ru kiln azure glaze round wash, the transaction price plus commission totaled 294 million Hong Kong dollars, creating a world record for Chinese porcelain auctions.

Intact Ru kiln porcelain means sky-high prices.

"It's a fortune. ”

Han Zhou carefully put away the four pieces of porcelain. Wrap up your clothes and the soft cloth of your tent and put it in a box.

The treasure map shows that there is also a treasure in the reservoir, a black point of light of the black iron level.

Zoom in on the treasure map and see that the black dots are swimming slowly, sometimes quickly.

Swim wildly.

Quiet as a virgin, moving like a rabbit.

It was near the water where Han Zhou dived.

"This black point of light should be the big black fish. ”

Han Zhou guessed.

A fish turned out to be a treasure specially marked by the treasure map. It's estimated that they are almost fine. If you eat this fish, you can prolong your life for half a year. Even if you can't prolong your life, you can be majestic for a few nights.

With no tools at hand, no rods and nets, it was difficult to get the fish up.

You can't electric fish.

So don't worry about it for now. When I get back, I'll get some tools to get the fish up.

Han Zhou cautiously drove back to the city.

I stayed in a five-star hotel, Tianfu Xiyue, the presidential suite, and a safe. Carefully put the porcelain in and lock the safe. Didn't tell anyone.

The next day, I bought a number of professional fishing rods, bait, nets, large tanks, oxygenators, and so on.

Han Zhou is also a fishing friend, and he is familiar with this.

It's a big fish, a big fish that is about to become fine. Don't use a fishing rod that is too high in carbon, although it is hard, it is brittle, and it is easy to break when catching big fish. It is necessary to choose a more elastic and soft fishing rod, although the process of walking the fish is long, but the chance of running the fish is relatively small.

Nesting, with grain bait, appropriate addition of bran excipients, atomization. Lower rod, sink to the bottom.

Fishing, be patient.

According to the instructions of the treasure map's light spots, constantly adjust the position, sometimes with a slight movement, to seduce the attention of the blackfish.

Blackfish is very cautious, constantly probing, and intriguing. Half an hour passed.

Biting the hook!

But don't pull it straight, especially if you catch a big fish, if you stick to it, it's easy to break the line and let the fish escape. Slowly reel in the line and wrestle with the fish.

In a diagonal way, the fish is pulled to the surface again and again, and then pulled back to the bottom, each time the line is properly reeled. After many times, the fish's stamina is depleted.

This black fish was very energetic, and Han Zhou wrestled with him for almost an hour before he finally pulled it up slowly. The fish ran out of energy.

Copying the net, copied up.

It's a big black fish, the whole body is as black as a black torpedo, and the two dragon's whiskers are like dragons. A bouncing bomb, almost jumped away, and was firmly held by Han Zhou.

Put into the large water tank in the car, the aerator continuously releases oxygen.

The big fish is tired and settled.

Han Zhou called Du Ziyuan: "Lao Du, I made a big black fish and ate it together at night." ”

Du Ziyuan: "Okay, you come to my house, just at No. XX Stitch Villa on Jinhe Road, make a sauerkraut fish tonight, we brothers, have a drink." ”

Du Ziyuan, a national super-chef, specializes in Sichuan cuisine and is expected to grow into a master of Sichuan cuisine.

Chinese chef level: junior cook-> intermediate cook-> senior cook-> cooking technician-> senior culinary technician-> special chef-> Chinese cooking master.

Du Ziyuan, young, special chef. He opened a restaurant by himself, took charge of the spoon, and was well-known for several streets.

When I arrived at Du Ziyuan's house, I went in with a big fish.

Du Ziyuan said: "It's so big!"

Han Zhou said: "Indeed. Where is the kitchen, get it in first. ”

Du Ziyuan's daughter, Du Meimei clapped her hands: "What a big black fish, will you eat it tonight?"

Du Ziyuan's wife, Du Xiaomei, pulled the child: "Uncle wants to have dinner with us in the evening." Your dad cooks a dish of Sichuan-style pickled cabbage fish that he is best at and has won the gold medal in the provincial competition. ”

Du Ziyuan smiled modestly: "Sichuan-style sauerkraut fish is generally made of grass carp as raw material, which is authentic." However, Lao Han's black fish is bigger than grass carp, and the black fish is still a carnivorous fish, with a fierce temperament, and the meat is firmer than the grass carp, so it must be better to make!"

Together with Han Zhou, get the black fish to the kitchen floor and pick up the board.

Smack!

Knock the blackfish out!

The scales are then scraped, bloodlets, and the internal organs are disposed of. Fish meat and bones are treated separately to remove black film and surface mucus. Squeeze out the water from the fish fillet, add an appropriate amount of salt, pepper, beer, stir by hand until the seasoning is absorbed by the fish fillet, then add egg whites and potato starch, continue to stir, marinate for 10 minutes and set aside.

Prepare the accessories, Du Ziyuan's own pickled sauerkraut, pickled radish, ginger, wild pepper, red pickled pepper. Add water to the pot, blanch the sauerkraut first, and then stir-fry. Carrots, wild peppers, a piece of stir-fried, trimmings stir-fried until fragrant. Fry the fish bones, put all the ingredients into the pot, pour in boiling water, and skim off the foam while boiling until the fish broth is fresh and white, and then season. Remove all and place at the bottom of the pot. Put the fillets in the pot and put them in the pot after cooking. Then bring the fish broth to a boil and pour it into a bowl.

The last step is to heat the oil, heat it, and pour it into the basin.

The aroma suddenly permeates the air with stress!

Du Ziyuan, Han Zhou, Du Meimei, and Du Xiaomei gathered around the table, their eyes were about to burst into water.

The meat of the black fish is firm and delicate, the soup is sour and fragrant, the fish fillet is tender and yellow and smooth, and the sauerkraut is the base taste, which is not greasy at all.

The four of them had a lot of fun. Du Meimei took the fish bone and gnawed it, walked and walked, and sucked the bone marrow.

This fish tastes so delicious! The meat is crunching and the juice is bubbling up. Not chai at all.

Taste race fairy, fairy sauerkraut fish. It is worthy of being a fish that wants to be refined.

Fish bones, which also have bone marrow, are gelatinous, smooth and rich. However, only big fish have it. The small fish that I usually eat have too little bone marrow, which is equivalent to nothing.

Those who can eat fish bone marrow are blessed.

After eating, Du Meimei and Du Xiaomei were very satisfied, and everyone chatted.

Du Ziyuan said: "Sichuan-style pickled cabbage fish is a home-cooked dish in Sichuan cuisine, delicious and not difficult to make. ”

"I think there are only two dishes that truly reflect the level of a Sichuan chef. ”