Tianzigang (Journey to the West)

Xiao Zhai Xiao enlisted

Chapter 2: Chen Xuanzang's Book of Secrets: Flying Pigeon Stone Tibetan Heavenly Book

The first section of Hanqing humor is passed on from the past to the present

It is said that when Chang'e returned from Meitang, she first reported to the East China Sea Guanyin Bodhisattva Xiangzhi that the Tang monks and apprentices were relaxing in the Tianzigang area of Meitang and preparing holy relics for the Tianzigang Dragon Vein Holy Land.

"'Envoy of the Beauty God', do you first say that Chen Xuanzang led his disciples Sun Wukong, Zhu Wuneng, Sha Wujing and Bailongma to raise holy relics for the Dragon Vein Holy Land of Tianzigang, or first tell the story of love between you and Marshal Pig (Bajie)!" Guanyin Bodhisattva smiled and looked into Chang'e's eyes and said.

"Okay, let me first tell the story of Marshal Pig (Bajie)'s love!" Chang'e used her unique sweet mezzo-soprano to tell Guanyin Bodhisattva about Zhu Bajie's two unhappy marriages、、、、、、

"Alright. ' 'Envoy of the God of Beauty', your 'history of finding that feeling' with Bajie will come to an end today. Now you can talk about Chen Xuanzang and his disciples Sun Wukong, Zhu Wuneng, Sha Wujing and Bailongma to raise holy relics for the Dragon Vein Holy Land of Tianzigang! Avalokiteshvara said.

"Alright! I'll just say them one by one. Chang'e took a sip of tea, cleared her throat, and spoke beautifully.

"Bodhisattva, Chen Xuanzang took the opportunity of Meitang's leisure this time, mainly to write the two secret books of the Heavenly Book of 'True and False', and handed over the holy relics collected by the disciples to Xiao (Xiao) Hanqing, the presiding officer of Meitang Nunnery."

"Is Xiao (Xiao) Hanqing, the host of the nunnery, a man or a woman?" Avalokiteshvara asked.

"It's a middle-aged man in his 50s." Chang'e said with her eyebrows fluttering.

"In the mortal realm, the place where Buddhism is located is called a temple; The location of Taoism is called the view; The place where the nuns live is called the nunnery! How is the nunnery in Meitang presided over by men. Avalokiteshvara asked.

"I didn't figure it out, I didn't think about it at the time. Maybe Meitang Antang was a young and beautiful, beautiful and fashionable hostess like me. When cultivating, he did not cross the 'love net' level. openly recruited Xiao (Xiao) Hanqing, a beautiful man, as the 'husband of the nunnery', perhaps the hostess of the Meitang Nunnery has passed away. Her 'pressure husband' - Xiao (Xiao) Hanqing took over as the host. There is also a possibility that the hostess of Meitang Nunnery went out and temporarily entrusted the affairs of the nunnery to her 'husband of the nunnery' - Xiao (Han) Hanqing. Chang'e analyzed with a fluttering eyebrow.

"You think beautiful women are as coquettish and amorous as you? The beauties who can be the host of the nunnery usually pass the love gateway. Maybe it was the hostess of the Meitang Nunnery who went out for cultivation and temporarily entrusted the affairs of the Nunnery to her relatives. Xiao (Xiao) Hanqing may be the brother of the hostess surnamed Xiao of Meitang Nunnery! Avalokiteshvara said.

"Actually, I haven't met Xiao (Xiao) Hanqing either. It's just that according to your will, ask Wukong and Bajie to hand over the holy relics to the master, and the master will hand them over to Xiao (Han) Hanqing. I heard that this Xiao (Han) Hanqing is a famous local talent. He is the author of "The Shaw Family Tree" and "The Law of Three Characters". There are also many humorous stories. Chang'e presented the books and materials she had brought with her to Guanyin.

Guanyin Bodhisattva watched the humorous story of Xiao (Han) Hanqing, and listened to Chang'e's report on the story of Chen Xuanzang's two copies of "Book from Heaven" left to Xiao (Han) Hanqing!

The following are excerpts from three humorous stories by Xiao (Han) Hanqing.

(1) Weng's son-in-law eats chicken

Once upon a time, there was an old couple in the countryside who gave birth to twin daughters. The eldest daughter married a Xiucai, and the younger daughter married a farmer. The old man usually prefers to show talents, and looks down on farmers a little. Once, the two sons-in-law congratulated their father-in-law on his birthday. The mother-in-law killed a big rooster, stewed it and brought it to the table, and told them to drink wine and eat chicken first. Before drinking, the old man proposed: "Today." You two name each part of the chicken, and whoever has the best name. Whoever eats the chicken. After speaking, the old man picked up the head of the chicken with chopsticks. The farmer said; "Chicken Head". Xiucai said: "Phoenix head". The old man said: Okay! The "phoenix head" is yours. Then, the old man picked up a chicken wing with chopsticks. The farmer said; "Chicken wings". Xiucai said: "Fly with two wings". The old man said: Okay! "Flying with two wings" is yours. Then, the old man picked up a chicken thigh with chopsticks. The farmer said; "Chicken thighs". Xiucai said: "Nail the steel hammer". The old man said: Okay! The "hammer" is yours. Then, the old man picked up a piece of chicken breast with chopsticks. The farmer said; "Chicken breast". Xiucai said: "It's really delicious." The old man said: Okay! "It's delicious" is yours. The farmer's son-in-law can only eat the leftover chicken necks and feet.

After lunch, the two sons-in-law had to go to the mountainous area ten miles away to collect firewood for the old man to prepare for the winter. The farmer's son-in-law quickly picked up two bundles of dry firewood and carried them back to his father-in-law's house. Xiucai's son-in-law didn't know about fruit trees and chopping firewood, so he mistakenly pulled out the walnut saplings planted by the mountain people as dry firewood. A few young people among the mountain people caught Xiucai and indiscriminately beat him up, and then demanded compensation from him. The old man saw that the farmer's son-in-law had come back for a long time, but there was no trace of the talented son-in-law, so he asked the little son-in-law: Why hasn't your brother-in-law come back yet?

The farmer's son-in-law said, "Brother-in-law, he has grown big today." He plucked the walnut saplings as dry firewood. After several mountain people found out, they first grabbed his "phoenix head (hair)"; then dragged his "two wings to fly"; Then, they each wheeled the "nail hammer", and now the brother-in-law is tasting the taste of "really delicious"!

(2) Put less

Hunan people are not afraid of spicy peppers and are world-famous. The Hunan master opened a rice noodle restaurant from the south to the northern QQ city. There aren't many northerners who eat chili peppers. In order to take care of the taste of the "villagers", the Hunan chef pre-processed some dried chili noodles and packed them in glass jars to serve Hunan customers.

One weekend at noon, four Hunanese-speaking customers came to the lobby, they sat at the same table, and one of them ordered four bowls of seafood rice noodles. When the waiter, Xiao Wang, brought the rice noodles to the table, they offered to add some chili noodles. Xiao Wang took the glass jar of dried chili noodles that the master usually kept in his hand, and used a spoon to add dried chili noodles for them. The first customer added a spoonful and said, "Okay; The second customer added two spoonfuls and said, "Okay; The third customer added three spoonfuls before saying, "Okay." When Xiao Wang added a spoonful to the fourth customer, he heard the customer say: "Less", and Xiao Wang quickly added a second spoon to the customer. But the customer still says, "Less". Xiao Wang added the third spoon faster than the second spoon. But the customer still says, "Less". Xiao Wang thought to himself. This Hunan man can really eat chili peppers. She saw that there were still five or six tablespoons of chili flakes left in the glass jar. All of a sudden, it was poured into the fourth customer's bowl of rice noodles. Then. Just hear the customer say loudly: "Less, less, less!" ”。

(3) Three sons-in-law divide pigs

Once upon a time, there was an old couple in the village who gave birth to three daughters. The eldest daughter married a showman; The second daughter married a scholar, and the third daughter married a farmer. The old man usually prefers talents and scholars, and looks down on farmers a little. In the autumn of that year, only two of the eight piglets under an old sow raised by the old couple were fat, fat, and very valuable. One day. The old couple summoned their three daughters and three sons-in-law back and wanted to divide the two piglets among the two sons-in-law. In order to appear fair, the old man asked each family to say a very philosophical word. The eldest son-in-law thought for a while and said, "There are many long beaches in the river. I'll catch one of the little piglets first." The second son-in-law thought for a while and said, "The road is long and curved. I'll take one of the little piglets, too." The third son-in-law didn't say it after thinking about it for a long time, and then he saw that the little piglet was gone, so he didn't want to say it. At this time, the third daughter stood up, and she said, "How long is the boar; The sow has many offspring. Without the little piglets, I catch the sow mother-in-law,"

"In this way, your trip to Meitang this time. I only saw the marshal's brother Zhu Wuneng! Guanyin said with a smile.

"Bodhisattva, say that I only saw the marshal alone a little wronged! This trip to Meitang. Although I did not meet the marshal's master and the head of the nunnery, Xiao (Xiao) Hanqing, etc., in addition to meeting the marshal, I also met another god. Chang'e paused at this point.

"It's either Wukong or Wujing! You dare to play dumb riddles to me now! Look at me in the future, complain about your future lover, brother, and clean up your elf of the 'Beauty God Envoy'! Guanyin Bodhisattva still said with a smile.

"I didn't want Chen Xuanzang and his disciples Sun Wukong, Zhu Wuneng and Sha Wujing to know the auspicious details of my trip to Meitang. I'm the marshal of the makeup village girl. It's Wukong, which monkey spirit has seen through my true body in the sky. Chang'e spoke softly、、、、、、

Read on to find out what happens next、、、、、、

Chapter 2: Chen Xuanzang's Book of Secrets: Flying Pigeon Stone Tibetan Heavenly Book

Section 2: Xuanzang writes two 'heavenly books'

Chang'e introduced to Guanyin Bodhisattva Xiang the process of Chen Xuanzang's two copies of the Book of Heaven secret books handed over to Meitang Nunnery to preside over Xiao (Xiao) Hanqing.

According to historical records, during the Zhenguan period of Taizong of the Tang Dynasty, that is, between 627 and 649 A.D., Guanyin Bodhisattva received the decree of the Buddha and visited the good people who learned scriptures in the city of Chang'an (now Xi'an). Guanyin Bodhisattva and Mu Fork dressed up as two scabies monks, selling brocade robes and nine-ring tin rods on the streets of Chang'an. When the prime minister Xiao (Xiao) Yu saw the treasure, saw two monks and two Buddha objects extraordinary, and personally introduced Guanyin Bodhisattva to Tang King Li Shimin. Guanyin Bodhisattva presented the robe and tin staff to Li Shimin, the king of Tang, on the spot. Tang King Li Shimin later gave Chen Xuanzang two treasures for learning scriptures in the West. Chen Xuanzang was on his way to the West Heaven, Guanyin Bodhisattva received the Buddha's decree and used his magic to "fax" the Tang monks and apprentices to the Tianzigang area of Meitang for half a day of leisure. Guanyin Bodhisattva took this opportunity to instruct Chen Xuanzang's masters and apprentices to reserve four holy relics of "fish, grass, water, and wine" for the Tianzigang Dragon Vein Holy Land.

Chen Xuanzang, Wukong, Wu Neng, and Wu Jing were on their way to Tianzhu to learn scriptures, when they suddenly encountered a powerful tornado, which blew their master and apprentice and their horses to the Wild Dog Rock (renamed Xianren Mountain after they left) in Meitang Village, Qiyang County (now Qidong County), which was under the jurisdiction of Yongzhou Prefecture, and spent the night in the nunnery on the red rock opposite.

About 1,000 meters northwest of Tianzigang, there is a mountain composed of red and cyan rocks, which is called Wild Dog Rock by the locals, and renamed Xianren Mountain after the Tang monks and apprentices left.

In the group of cyan stones on the southern slope of Xianren Mountain, what catches people's vision today is a pair of unartificially carved "three sons" chessboard. The chessboard is about one foot square, with clear lines and distinct lines. This chessboard is the holy relic left behind by Chen Xuanzang and Xiao (Xiao) Hanqing, the host of the nunnery, after playing chess. After Chen Xuanzang's masters and apprentices descended from the sky to the Tianzigang area, they immediately came to the nunnery located next to the Immortal Mountain. Xiao Hanqing, the Taoist priest in the nunnery, likes to play three pieces of chess. After dinner, Xiao Hanqing, the host of the nunnery, invited Tang Seng to go for a walk in Xianren Mountain. Because of the presence of Tang monks and apprentices, the afterglow of the sunset illuminates the fairy mountain vividly. Xiao (Xiao) Hanqing presided over the chess game, picked up a small stick casually, drew a three-son chessboard on the ground, and sat on the ground with Tang Seng. In order to distinguish. Chen Xuanzang used cyan rocks as chess pieces. Xiao (Xiao) Hanqing used red rocks as chess pieces. Chen Xuanzang and Xiao (Xiao) Hanqing chatted while playing chess.

Chen Xuanzang said to Xiao (Xiao) Hanqing: Our master and apprentice suddenly came here this time from the way to learn the scriptures. It is mainly inspired by the Buddha and Guanyin Bodhisattva, and the people of the mountains are blessed to prepare four holy relics of "fish, grass, water and wine" for the Tianzigang Dragon Vein Holy Land.

What are the four sacred relics of "fish, grass, water, and wine"? Xiao (Xiao) Hanqing heard it for the first time, and only Xian Er listened in confusion.

Chen Xuanzang continued: The fish is a "red stone golden carp", which was transferred to Wujing by the carp queen sent by Ao Yan, the Dragon King of the West Sea, to Wujing; The grass is "porcelain bottle grass", which was entrusted by the fairy Chang'e to give Wu Neng to me; The water is "jade bottle holy water", Guanyin Bodhisattva entrusted Chang'e to hand over to Wukong to hand me a jade bottle, and the fate can hold three taels of bottled "bottom well" spring water; The wine is "ladyboard ambergris". Taishang Laojun gave a fairy wine gourd to the white dragon horse and handed it over to me. Before I leave this place, I will grant you the Heavenly Book, holy relics, secrets, etc. You have to pass it on from generation to generation, be cautious, and keep it secret! When the time and the terrain are met, the fate will come true!

Chen Xuanzang and Xiao (Xiao) Hanqing returned to the nunnery without finishing a game of chess.

In the bedroom of Xiao (Xiao) Hanqing in the nunnery, Chen Xuanzang wrote two "heavenly letters" with a brush alone: an authentic "secret of heavenly books"; Another letter of "bighead carp three products" that conceals the truth and shows the false.

The content of the authentic "Heavenly Book Secret" is: Tianzigang, the holy land of the dragon vein, the Buddha and Guanyin Bodhisattva enlighten the younger generations of masters and apprentices to leave "red stone golden carp", "blue porcelain grass", "jade bottle holy water", "scoop dragon saliva". The fate holds the four holy relics of "fish, grass, water, and wine" to accompany the burial of the deceased in the Son of Heaven Tomb. The sun is changing, and one day, the mound will protect the fish. The fish leaps into the dragon gate array and enters the cave along the river. The golden carp turned into a dragon. Give the people who hold the world in their hands and have their feet in the country, and become their founding emperor, hereditary for 300 years. Heaven cannot be leaked, God gives people who are destined. Tang Chen Xuanzang book.

Chen Xuanzang hid the "Book of Heaven" in the base of the "Bluestone Flying Pigeon" given to him by Wukong. "Bluestone Flying Pigeon" is made by Wukong's transformation, and there is a dark hole in the middle of the base, which happens to hide the book of heaven. The base and the flying pigeon are perfectly combined! A mortal with the naked eye can't discover this heavenly opportunity at all!

Zhu Yuanzhang and Chen Youliang both showed signs of becoming emperors back then. According to the research of folk history: Chen Youliang has three moles on the center of his left foot, which meets the "immortal machine" condition of "foot point country". Folk history also records: Zhu Yuanzhang is better. Zhu Yuanzhang not only has seven moles on the center of his left foot, which resembles the Big Dipper. Moreover, the index finger of the right hand was fractured in a fight with someone when he was a child, and after healing, it was about half a centimeter longer than that of ordinary people. It is more in line with the "fairy machine" condition of "holding the world in your hands and pointing at the country".

After the Tang monks and apprentices left, Xiao (Xiao) Hanqing, the host of the nunnery, also traveled all over the world. The place where they played chess was turned upside down (what is now called an earthquake). The southern slope of the wild dog rock mountain where Tang Seng sat is a cyan rock; The north slope where Xiao (Xiao) Hanqing sat is red rock, and the chessboard is inlaid in the cyan rock. Wild Dog Rock Mountain has become a veritable two-color stone mountain. Later, people changed its name to Xianren Mountain. The chessboard on which Tang Seng and Xiao (Xiao) Hanqing, the host of the nunnery, played chess, became integrated with the main body of Xianren Mountain and became a "holy scene".

What is even more unforgettable is that Chen Xuanzang publicly taught a "Book of Heaven" to Xiao Hanqing. The title of the book is "Three Products of Bighead Carp". Later, it was misrepresented as "The Secret of the Book of Heaven", which achieved the purpose of "protecting the truth with falsehood". The full text of the "Three Products of Bighead Carp" written by Chen Xuanzang is as follows:

"Bighead carp three products" formula:

Bighead carp dish in the heavenly garden

Bibliographic craft brewing

Secret pickled bean paste

The recipe contains the soup recipe

Inside the belly of the Tibetan sweetfish

Boil the white pulp over the fire

Green underwater cold pot

Grilled fish offal on a slate

Fly some peppercorns

Pigeon meat supplemented with old soup

Base ingredient: green onion, ginger and garlic

Bighead carp feast

Xuan monk book three products

Zang Sheng's reputation

Poinsettia pepper and tempeh steamed bighead carp. Ingredients: 2-3 pounds of bighead carp head. Excipients: red pepper and tempeh. Seasoning: tea oil, star anise, Sichuan pepper, ginger, green onion, garlic, salt. Steam the cage drawer for 2 hours.

The second grade of "Danggu" clear pot bighead soup. Ingredients: 3 to 4 catties of bighead carp meat. Excipients: "Holy Water". Seasoning: salt, cooking wine, aged vinegar, green onion, garlic, ginger, dried red pepper, dried orange peel, dried cinnamon, dried lychee, astragalus, wolfberry, codonopsis, etc. Boil on medium heat for 2-3 hours.

The three products of glutinous flour hook bighead mixed with bighead disease. Ingredients: fish intestines, fish fat half a catty and eight taels. Accessories

Glutinous rice flour. Seasoning: salt, cooking wine, aged vinegar, green onion, garlic, ginger shreds, green and red pepper shreds. Method: 3 cm of fish offal, stir-fry with seasonings, add "old soup" and glutinous rice flour to form a glutinous mixture. The slate is heated and contained.

Tang Chen Xuanzang's book was presented to Meitang Xiao (Xiao) Hanqing

Meitang is rich in bighead carp locally. Chen Xuanzang will be "bighead carp three products" stunt. Written into a collection. Teach to the people of the Immortal Mountain. Now. In places where there are Chinese people in the world, "chopped pepper fathead fish", "steamed bighead carp head", etc., although the names of the dishes are different, they are all the continuation of the "three products" of bighead carp, and they are also the "fairy and wonderful" of Tang monk Fudu Hunan cuisine.

The fairy mountain is closely connected to the nunnery. Senjin Mountain is a two-color rock mountain, but the nunnery is built on a hill of red rock. At the foot of Xianren Mountain, there is a spring water that is warm in winter and cool in summer, and flows endlessly, which the locals call "the bottom well". The water of the "bottom well" is clear and warm, warm in winter and cool in summer. The place where the water flows out of the "bottom well". There are more than 10 large and small fish ponds (submerged after the reservoir was repaired in 1958), and bighead carp are abundant in the fish ponds. The fish raised in the water of the "bottom well" is boiled in the water of the "bottom well", which is delicious and delicious, and is unique in the world, and is famous at home and abroad. Today, as the successor of QX presided over by Xiao (Xiao) Hanqing, I use modern Chinese to dedicate the "three products" stunt of bighead carp taught by Tang Seng to the host of the nunnery to the majority of readers!

Read on to find out what happens next、、、、、、

Chapter 2: Chen Xuanzang's Book of Secrets: Flying Pigeon Stone Tibetan Heavenly Book

The third section of "Three Products of Bighead Carp" is promoted at home and abroad

The fairy mountain is closely connected to the nunnery. Senjin Mountain is a two-color rock mountain, but the nunnery is built on a hill of red rock. At the foot of Xianren Mountain, there is a spring water that is warm in winter and cool in summer. Locals call it "the bottom well". The water of the "bottom well" is clear and warm, warm in winter and cool in summer. The place where the water flows out of the "bottom well". There are more than 10 large and small fish ponds (submerged after the reservoir was repaired in 1958), and bighead carp are abundant in the fish ponds. The fish raised in the water of the "bottom well" is boiled in the water of the "bottom well", which is delicious and delicious, and is unique in the world, and is famous at home and abroad. Today, as the successor of QX presided over by Xiao (Xiao) Hanqing, I use modern Chinese to dedicate the "three products" stunt of bighead carp taught by Tang Seng to the host of the nunnery to the majority of readers!

Steamed bighead carp head with spicy bean sauce has a fresh and tender taste that you can't get enough of it

The first of the "three products" of bighead carp is now well-known at home and abroad. The main thing is that the material is good; The water is good; The heat is good. The ingredients are good, that is, bighead carp and soybean sauce are good. The water of the "bottom well" belongs to the source of the gap between the two major earth plates, red and blue, and is a pure natural mineral water. The world's unique geographical environment, without any pollution of the original ecological freshwater resources, in a long period of history, the local people raised the most, the highest yield is bighead carp. The bean chili sauce used for steaming bighead carp head is now a traditional craft, and the local people process it themselves. The making of bean chili sauce is very complicated. In August every year, fresh soybeans are cooked and fermented and put into jars. This kind of jar has an outer edge, and after the lid is covered, water is added to seal it: the gas in the jar can come out, but the air outside the jar cannot enter. In autumn, according to the ratio of soybeans and chili peppers 1:3, buy thick-skinned, long and round red peppers and chop them (including red pepper water) and stir well with the soybeans in the jar. The secret is to add salt, fine rice wine, ingredients, dried ginger slices, tangerine peel and other condiments. After that, the altar is kept all year round without shortage of water, and the altar can only be opened and eaten after two years of sealing. The bean spicy sauce made by this process is padded with dried lotus leaves in the porcelain plate of the cage drawer, and the bighead carp head is placed with tea oil and cooking wine fried - 2 to 3 catties - raised with the water of the "bottom well", which used to be steamed with firewood and now with a block of coal for 3 hours. All Chinese and foreign customers who have tasted steamed bighead carp head in bean spicy sauce have a wonderful taste: that is, it is slightly spicy and contains a hint of sweetness; In the sweetness of the silk, it has a pure natural fragrance and umami. Regardless of men and women, young and old, as long as you have tasted the two pieces of gills and brain marrow of the head of bighead carp, the fresh and tender taste will make you have an endless aftertaste. Customers who have tasted it once always want to taste it a second time + X times; A customer who can't taste it a second time will never forget the feeling of the first taste.

The second-grade pig iron pot cooks bighead carp soup, and the fragrant and sweet taste makes you always drink enough

The second of the "three products" of bighead carp is the "Danggu" pot bighead carp soup. This kind of iron pot made of cast iron (Qi Dongfang dialect: "Danggu". I, a middle-Chinese person who has lived in Qidong for 20 years and in Northeast China for 40 years, can't find a homophone for modern pinyin) has a history of at least 1,000 years. "Danggu" is round, about 30 cm in diameter; Height about 40 cm; The diameter of the bottom of the pot is about 20 cm; The thickness is about one centimeter. The lid is also made of cast iron, about one centimeter thick, and there is a ventilation hole next to the iron handle in the middle. The bighead carp raised in the water of the "bottom well" is generally about 6 to 8 catties for more than three years, and after removing the head of 3 to 4 catties, the remaining 3 to 4 catties of bighead carp meat are all used to make soup. The "secret" of making soup taught by Tang Seng is "cold water pot". That is, after the bighead carp meat with the head chopped off is washed with water, it is not chopped into small pieces without a knife, and it is directly put into the local traditional "Danggu"; Then add the spring water flowing from the "bottom well" in front of the house. When adding seasonings to the pot, pay special attention to the fact that you should not put oil, including lard, tea oil, rapeseed oil, soybean oil, etc. The seasonings of bighead carp soup mainly include: salt, cooking wine, aged vinegar, green onion, garlic, ginger, dried red pepper, dried orange peel, dried guiyuan, dried lychee, astragalus, wolfberry, codonopsis, etc. After all the seasonings are placed, put the "danggu" on the honeycomb coal stove (formerly a wood stove) and boil it for 4 hours over medium heat. Due to the fact that the lid of the pot of "Danggu" is heavier, there is a certain air pressure in the pot, half of the 3-4 pounds of raw bighead carp meat is boiled in the pot so that the fish meat and fish bones are all separated, and the fish bones only need to be picked out before the pot, and all the fish soup is served in a large soup bowl (small basin). Add a little chopped coriander or minced garlic to the soup. This fish soup is full of color, aroma and taste. The soup is a bright white soup; Incense is a fresh incense; The taste is drunk in the mouth, "drunk" in the heart. What kind of feeling, the reader can only complain about his own lack of knowledge, and cannot be accurately expressed in words, it is best to taste it on the spot; live sensations; Experience it live!

The three-grade glutinous rice flour hooks the fish and is paste, and the powdery and crispy taste makes you not have enough products

The "three products" of bighead carp taught by Tang Seng are truly a treasure in deliciousness. Bighead carp weighing 6 to 8 pounds have a growth period of more than three years in pure natural freshwater. In addition to the internal organs of bighead carp, which are not suitable for consumption, other fish intestines, fish fat and other fish offal are all first-class dishes. After the internal organs of a bighead carp are cleaned up, it weighs about seven or eight taels, and can make a small plate of high-quality dishes, which can only be tasted slowly. The key part of processing and making this dish is the bighead carp intestines. Now the traditional practice is: use a round bamboo chopsticks to turn the fish intestines over, stir with salt, and then clean them with water. Southerners usually eat fish offal in two ways: one is to stir-fry fresh green and red peppers; The second is to use the fresh ginger grown that year, shredded and stir-fried with dried chilies. The "three products" of bighead carp taught by Tang Seng is to use glutinous rice flour to make a paste of fried bighead carp, absorbing the essence of the first two traditional practices, and creating a novel way to eat. Cut the fish intestines into about 3 cm long silk segments, and put the cooking wine first; Vinegar; Fresh shredded green and red peppers; Fresh shredded ginger and other seasonings are stir-fried over high heat, and then fresh pork bones are added to boil the "old soup"; After boiling the pot, put in the glutinous rice flour produced in the rice fields that year is ground with a stone mill and the paste is underwhelmed. It was served in a "slate bowl" and heated on the table (equivalent to today's teppanyaki beef) for a more delicious taste. This kind of "glutinous" bighead carp offal has the crispy softness of fish offal and the fragrance of glutinous rice every time you eat it. Nowadays, the spring water flowing out of the "bottom well" has become the water source of the Meitang Reservoir, and the water of the Meitang Reservoir can still raise 6-8 pounds of bighead carp. The local elders also inherited the traditional practice of "bighead carp three products" taught by Chen Xuanzang to Xiao Hanqing

Chen Xuanzang's public teaching of the secret of the three products of bighead carp actually hides the mystery of the hidden "book from heaven". The first word of the first twelve sentences of the fourteen sentences is "The secret book of the book of heaven is hidden in the base of the bluestone flying pigeon", and the last two words are "Xuanzang". The secret hidden in this recipe has been passed down to the world for thousands of years, and no one has deciphered it.

Chen Xuanzang secretly hid the "Book of Heaven" of the base of the "Bluestone Flying Pigeon", and was later named by Chen Chujie, who accidentally broke the base when he cleared the stolen goods of the two thieves to check the "Bluestone Flying Pigeon" in the process of handling the case on an errand, so as to learn the inside story of the "Book of Heaven".

If you want to know the ins and outs of "Golden Scale Red Carp" and "Bluestone Flying Pigeon", please continue to read the 、、、、、、 (to be continued......)