Tianzigang (Journey to the West)

Author: Xiao Zhai, Xiao enlisted

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

"Our master and apprentice suddenly came here from the way to learn the scriptures this time, mainly by the Buddha and Guanyin Bodhisattva, blessed the people of the immortals and mountains, and prepared the four holy relics of 'fish, grass, water, and wine' for the Tianzigang Dragon Vein Holy Land." Chen Xuanzang said.

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 the '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 transfer to me; the grass is the 'Porcelain Bottle Grass', which was given to Wu Neng by the Chang'e Fairy to transfer to me; the water is the 'Jade Bottle Holy Water', and the Guanyin Bodhisattva gave Chang'e to Wukong to hand me a jade bottle, and the fate can hold a bottle of three taels of 'Bottom Well' spring water; the wine is 'Scoop Gourd and Dragon Saliva', and Taishang Laojun will give a fairy wine scoop gourd to the White Dragon Horse and hand 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! ”

"This is the will of the Buddha and Avalokiteshvara, and I will pass it on from generation to generation! Until the fate of the merit comes naturally! "Xiao (Xiao) Hanqing!

"Host Xiao (Xiao), it's almost time, wait a minute, which of my apprentices will be back soon. Let's go back to the nunnery first, you find the four treasures of the study, and I will write the relevant content on paper. Chen Xuanzang said.

"Good! Let's go back to the temple! Xiao (Xiao) Hanqing said.

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 turns and the stars move, and one day, the mound protects the fish, the fish jumps into the dragon gate array, enters the cave along the river, and the golden carp turns into a dragon. He has been the founding emperor of the country 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 wrote the "bighead carp three products" stunt into a collection and taught it to the people of Xianren Mountain. Nowadays, 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. There are more than 10 large and small fish ponds (submerged after the reservoir was built in 1958) where the water flows out of the "bottom well", and the fish ponds are rich in bighead carp. 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!

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. There are more than 10 large and small fish ponds (submerged after the reservoir was built in 1958) where the water flows out of the "bottom well", and the fish ponds are rich in bighead carp. 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 read on、、、、、、