It turned out to be a red-level treasure.

Han Zhou was a little surprised.

Of all the treasures he'd found so far, only one had reached the red level.

Anti-cancer drug "Baoxiangxin".

In addition, even the priceless "rain over the azure firewood porcelain" is just a golden point of light.

Han Zhou looked at the treasure map carefully.

There is only one point of light in the treasure map this time, and this is this red point of light.

Han Zhou also found that this red point of light seemed to be lighter than the original color of the "treasure pixels".

It means that its value is not as good as "treasure pixels".

Despite this, after all, it has reached the "red" level, and the value must be far above the "firewood kiln porcelain".

What is it exactly?

Han Zhou was curious.

......

Baidu latitude and longitude, found in the south of Caiyun, Kunming.

Take a flight to Kunming.

Kunming is the provincial capital south of Caiyun.

Kunming is a mountainous landform, surrounded by mountains on three sides, bordering Dianchi Lake in the south, beautiful scenery along the lake, because it is located in the low-latitude plateau and forms the climate of "four seasons like spring", enjoys the reputation of "spring city".

It's a very beautiful, very pleasant city.

Han Zhou is a person who will enjoy life.

Everywhere you go, you must first try the local food. When I came to Kunming, I was no exception.

If you want to say what kind of food there is in Kunming, Wang Zengqi once gave the answer.

Wang Zengqi is a famous literati, a disciple of Shen Congwen, with a quiet personality, delicious and able to eat, and understands the taste of life. He is the author of "Grass and Trees in the World", etc., and is also one of the literati who has become popular in recent years because of nostalgia.

Wang Zengqi once wrote an article "Duck Eggs of the Dragon Boat Festival", introducing the salted duck eggs in his hometown of Gaoyou, Jiangsu. This article has also been selected into the Chinese textbook, and many readers and friends should have read it.

The description of salted duck eggs reads, "Knock through the empty head and dig it with chopsticks to eat." As soon as the chopsticks are pricked down, the red oil will come out", how vivid and vivid, mouth-watering!

Wang Zengqi is a student of Southwest Associated University, in that war-torn era, followed the school to Kunming, lived in Kunming for several years, and studied Kunming's food.

In the book "Five Flavors" written by him, there is a special section "Kunming Cuisine".

“...... It has been 40 years since I left Kunming, and I have never forgotten Kunming cuisine. ”

"Kunming cuisine is distinctive. Kunming cuisine – Yunnan cuisine is not one of the eight major cuisines of China. Many people think that Kunming cuisine is close to Sichuan cuisine, but it is not the same...... Kunming cuisine is not as spicy and numb as Sichuan cuisine. Most Sichuan cuisine is thick and strong, while Kunming cuisine is relatively light and pure. Sichuan cuisine has complex seasonings, and Kunming cuisine emphasizes its original taste. ”

Kunming cuisine is very distinctive.

Han Zhou found a local restaurant and sat by the window on the second floor.

It is an old-style wooden window lattice, and when you open the small window, you can see people coming and going downstairs, and the sound of people is mixed with the sound of cars, all of which are fireworks in the world.

Han Zhou wanted to come to the menu, and ordered bait, steamed chicken, dried mushrooms, and a glass of rose wine to accompany the meal.

Wang Zengqi introduced Kunming cuisine in the style of limerick poems in "Seven Years of Clouds and Smoke":

The pottery cup is green, and the bait is spread to charcoal red.

Righteousness is cultivated on the side of the road, and Xiaoximen tries to tease the green outside. The world's most flavorful dried mushroom.

The so-called re-promotion of pottery cup green refers to the rose wine (rose wine). This kind of liquor is made of crude liquor and fermented and distilled with fragrant rose petals, a specialty of Yunnan. The wine is transparent, clear, sweet and mellow, with a rose aroma.

Han Zhou tasted it lightly, and he also felt slightly drunk. Tao Taoran.

Bait is a common staple food in Yunnan and Guizhou, which is processed from high-quality rice. It can be seen as a lumpy rice noodle. The main flavor lies in the soup base and various side dishes and condiments.

Han Zhou has a bowl of bait, and there are chicken slices, fish slices and meat slices in the soup, which are extremely tender and fresh.

It's not the kind of salty MSG freshness, but sweet and flavorful, and when you touch it a few times, the tip of the tongue will have a sweet freshness.

Delicious.

Righteousness roadside righteousness refers to "steam-pot chicken", such a natural dish.

Steam pot chicken is a famous dish in Yunnan, named because it is steamed in a steam pot.

The store uses Wuding fat chicken. Wang Zengqi once said, "Thin chicken is meat, fat is tasteless." Duwuding chicken is extremely fat and flavorful. ”

The shopkeeper opened the lid of the pot for Han Zhou: he saw that the soup was as clear as water, and the chicken was fragrant.

I tasted it, and it was delicious and tender.

Most importantly, in the words of the Cantonese, "it smells of chicken".

It has the original flavor of chicken, rather than the spicy flavor of various condiments, which masks the taste of chicken.

Because the chicken steamed in the steamer has been deboned, it is also very convenient to eat. Han Zhou went down with a few chopsticks and ate half a chicken.

Xiaoximen outside the test green, refers to the cow's tongue. The cattle in Kunming are very powerful, and the parts of all kinds of cattle are delicious. Wang Zengqi counted the methods of Kunming beef such as cold slices, soup slices, braised slices, and dry rice in "Kunming Cuisine", and said:

"I've never eaten as good beef in Kunming in my life. ”

However, Han Zhou did not order beef this time. The human stomach is limited, eat less and taste more, eat more and taste less, he did not order everything at once, but left some room for follow-up time.

The last sentence is the world's most flavorful dry fungus.

Yunnan is a paradise for eating all kinds of mushrooms. On Douyin, there are often Yunnan people who eat mushrooms and are sent to the hospital, counting the jokes of villains.

Wang Zengqi also wrote an article "Fungi Spectrum", talking about the wild mushrooms he had eaten in Kunming, such as porcini mushrooms, green head mushrooms, chicken fir mushrooms, dry mushrooms and so on.

There are the most popular porcini mushrooms in recent years. Add a lot of garlic slices to stir-fry porcini mushrooms, otherwise you will get dizzy after eating them. The aroma of mushrooms and garlic is tangy, and it goes straight into the viscera.

There are also dry mushrooms.

"There is the fragrance of aged Xuanwei ham, the fragrance of white fish soaked in Ningbo oil, the fragrance of Suzhou wind chicken, the fragrance of Nanjing duck gizzard liver, and the fragrance of pine hair. What a moving description.

Han Zhou tasted the grilled dried mushrooms and sprinkled a little salt. Pick up the chopsticks, put them in your mouth and chew.

As Wang Zengqi said, all kinds of breaths haunt the tongue coating and nasal cavity, which makes people physically appetite and spiritually intoxicated.

Dried mushrooms are indeed the best taste in the world. Wang Zengqi is honest and does not deceive me.

......

Tasting the perfect food, Han Zhou checked out, touched his stomach, and went downstairs.

Walk along the street.

According to the treasure map, the treasure is located in the city, not far away.

Han Zhou paced slowly.

Ten minutes later, we came to an alley.

The alley is not wide, there are only sidewalks, pedestrians in twos and threes, and no cars pass by.

Under the trees on both sides, there are many small stalls.

Han Zhou opened the treasure map, confirmed the location, and walked to a small stall.

It's a sundries stall with all sorts of sundries, table lamps, pens, and several small closed boxes.

The stall owner was a man in his thirties with messy hair.

The man saw Han Zhou and asked, "Sir, come to buy something?"

Han Zhou said, "What are these things?"

The man said, "Sir, don't worry, it's all innocent things." My great-grandfather was a professor at Southwest Associated University, and these things were left by him. Now it's useless, so they all sell it to subsidize the family. ”