Everyone was eating and drinking happily, Yunfei led two people in, and shouted ridiculously, "The new dishes in the imperial dining room have arrived!" ”

Everyone at the table was surprised, and Su Shi asked puzzledly: "Young Master Long, what does this mean?" ”

Yunfei had already sent someone to serve the top ten famous dishes in Huizhou.

"How does this work?" Su Shi was so shocked that he was almost speechless, staring blankly at Long Yunfei.

Seeing that Yunfei was so righteous, he pulled him to sit next to him, and said happily, "Boss Long, you are worthy of being a heroic man in the rivers and lakes, and I and other rough people have also followed Master Su and you today, and have enjoyed a lot of blessings." ”

"Today, it's a lot of insight." An Ning echoed.

"Why can't you do it, as the saying goes, famous dishes are famous dishes, and these dishes are first worthy of the famous Bachelor Su." Long Fei was stunned for a moment, and then continued.

"It makes sense, it makes sense, and we follow suit." Concubine Wen took the lead and said enthusiastically.

"This is Dongjiang salt-baked chicken." I saw that the color of this dish was golden, and everyone tasted it one after another, but they felt that the skin was crispy and the meat was tender, and the bones were crispy and fragrant.

"Is there a reason for this dish?" Yunfei asked.

"Back to the boss's words, it is rumored that a virtuous Hakka woman specially made it in order to make her long-ailing husband appetizing, and the husband recovered quickly after eating, and this cooking method has also been handed down."

"Oh, just like Brother Su, you won't eat anything for nothing, of course, there are definitely not a few virtuous women from all over my Great Song Dynasty, and by extension, Master Yunfei, you can also go to skillful women everywhere to learn cooking." Concubine Wen put forward her own high opinions.

"In this way, you kid must first learn a good martial arts, otherwise, the prince will definitely beat you up." Wu Sheng said that he laughed heartily, and everyone was also amused.

Yun Fei took a few sips of wine, and was also very happy, and responded casually: "The teacher is above, please accept the apprentice to worship." "I have gone through a lot of trouble to worship the teacher.

"Today's feast has turned out to be a laughter meeting." Concubine Wen couldn't help but be overjoyed.

"This is Dongjiang stuffed tofu, which is refined using the traditional Hakka production techniques." Xiao Er continued to introduce.

The fragrant fragrance stimulates everyone's taste buds, everyone can't help but taste a piece, I didn't expect this tofu to be smooth and tender, the filling, and so delicious, after a quarter of an hour of delivery, it is not changed to the hot mouth, still fragrant, everyone is amazed.

Then, Xiao Er introduced the braised pork with golden color, unique flavor, refreshing and soft, fat but not greasy; Yellow and bright, original flavor, tender meat and fresh flavor, fragrant soup crystal chicken; Salted duck with golden color and rich fragrance; Cooked with a variety of condiments, the meat is smooth and tender, and the fish is delicious. The knife work is fine, the fish color is milky white, the taste is delicious, the sweet and tender osmanthus fish in the soup; Fresh and sweet, nutritious, it was originally the main tonic for Hakka women's confinement, and it was a unique flavor of Niang wine drunk river shrimp.

After the bombardment of meat dishes, Concubine Wen felt that it was really time to eat some vegetarian dishes.

"This is the Hakka brewed three treasures. Hakka stuffed bitter gourd, stuffed pepper and stuffed eggplant are gathered on one plate, with different colors, beautiful shapes and unique tastes. ”

"This is a shredded potato pot, selected from local specialty sweet potato shreds with a variety of condiments refined, shredded potatoes are refreshing, smooth but not astringent, delicious and fragrant, after the introduction, please enjoy slowly." The two juniors took the tray and said goodbye.

After lunch, Concubine Wen was in a hurry to go back, Su Shi was so anxious that she was angry and said, "It's rare for Niangniang to come once, and she should play for a day or two anyway." ”

Concubine Wen and her entourage felt that this was reasonable, so they no longer shirked, Chaoyun led Concubine Wen and her party to the long-term inn in Huizhou City for a lunch break, and Yunfei helped Su Shi, who was half awake and half drunk, to ask "Shangguan" for leave. (Note: Su Shi, who was demoted to Huizhou, had no money and no power at this time.) ﹚

After waking up, Concubine Wen felt bored when she saw the name of the store, which was really a waste of Mr. Su's talent, so she took all the sisters and suggested one by one to change the store with grade, and change the name of the store to "Waves Exhausted", "Thousands of Snows", "Picturesque", "Haojie", "Majestic", "Amorous", "Qionglou", "Yuyu", "Yiquan", "Wishing Jun a Long Time", "Not Giving Birth to Huafa", "Qianli Chanjuan" and "Osmanthus Wet", "Liziran".

Some shopkeepers didn't think so, and Concubine Wen also had a way, and retorted unhurriedly: "The famous Bachelor Su, even several generations of kings will be in awe of three points, as a citizen of the Great Song Dynasty, don't you change your respect for the great writers of the dynasty?" For Mr. Su in the year of the sixtieth year, should we pass on his poems for a long time? When the shopkeeper saw the extraordinary mother, he happily adopted it and thanked him: "Thank you Niangniang, the little one will change the name of the store immediately." ”

Su Shi took a nap for a while, and then booked a performance for Concubine Wen and her party non-stop.

After the lunch break, the concubines came to Master Su's living room again. Chaoyun brewed the local Baitang mountain tea for everyone.

The rich aroma of tea spreads slowly, and everyone can't wait to taste the tea, but they didn't expect it to be so sweet and delicious, and the flavor is unique.

Long Fei asked curiously, "Brother Su, why is this tea so unique?" ”

"Towering Elephant Head Mountain, secluded streams. The climate of Baitang Town is mild, warm in winter and cool in summer, with abundant rainfall, and the natural environment such as climate, humidity and soil is extremely suitable for the growth of camellia. Good mountains produce good water, and good water produces good tea. Baitang camellia is a unique camellia in Baitang Town, the plant shape is short, the leaves are thin and pointed, the Hakka people call it 'fine tea', the tea fragrance is rich, and it is unforgettable after drinking. ”

"Is this far from Baitang Town?" Concubine Wen asked.

"Far away, about a hundred miles."

"Forget it, if it's close, you can still go and have a look."

"I've heard that Brother Su loves tea, do you have a few interesting stories about drinking tea?" Concubine Wen asked unrelentingly.

"Today, do you want to make the old man proud and embarrassed?" Su Shi touched his gray beard and said.

"Only proud, not embarrassed, because Master Su is a human being, not a god."

"Who's to say it isn't?" The crowd replied in unison.

"This is an interesting tea incident between the two, who also love tea, can write poetry, and are proficient in the tea ceremony, even if it is a small difference in water quality, it is impossible to escape the eyes of the master. Big brother, I made this little mistake with the intention of fooling Wang Anshi, but unfortunately it was exposed.

At that time, Wang Anshi was suffering from phlegm and fire, and the doctor told him that he needed to use Yangxian tea to cure, but he had to decoction with water from Qutang in the middle gorge of the Yangtze River to have an effect. At that time, Wang Anshi learned that my father's mourning period was over and he was going to return to the capital to resume his job, so he wrote to my eldest brother, hoping that I would bring an urn of water from the middle gorge of the Yangtze River when I left Sichuan. I gladly agreed, but I forgot about it because I was watching the scenery along the way, and when I suddenly remembered, the boat had arrived at the location of the lower gorge, so I took the water of the lower gorge and planned to fool the errand, but was unexpectedly discovered by Wang Anshi. Wang said reasonably: The water nature of the upper gorge is too fast, and the water nature of the lower gorge is too slow, but the water of the middle gorge is half slow and urgent, and the water nature is neutral; This water cooks Yangxian tea, the upper gorge has a strong taste, the lower gorge has a light taste, and the middle gorge is thick and light, only to see that the tea color has not appeared for a long time, so it must be the lower gorge water. This made me irrefutable, ashamed of myself.

"In the confrontation between masters, the soldiers are not bloody, but the flesh and blood are flying!" Concubine Wen joked.

Su Shi went on to say: "The ancients drank tea and valued the source of water, and they believed that the quality of a pot of tea was closely related to the water used to cook tea. As a person in the tea ceremony, I don't dare to call myself a master, so I naturally pay attention to the water quality, and I can't be sloppy at all, even if it is time-consuming and laborious, and I need to fight wits and courage, I still have to get living water and cook good tea.

I cook tea, I love Jinsha spring water, so I often send servants to Jinsha Temple to fetch water. The servants, tired of the long distances and the tirelessness of the journey, took the water of other rivers in their place and tried to fool me, but unfortunately I found out. So, I thought of a clever trick to cure lazy servants, prepare two different colors of peach charms, respectively to the servants and monks, every time I go to Jinsha Temple to get water, we must exchange peach charms with each other, so that the lazy trick is useless. ”

"My Great Song Dynasty's master of wisdom is born!" Concubine Wen boasted.

"What else?"

"Cuizhu on the eastern slope of Meishan is a green tea that I created. In the second year of Jiayou in the Northern Song Dynasty (1057), the mother died of illness, after the funeral, the two brothers went to Mount Emei to repay their wishes, passed through the slope behind the Wannian Temple, and found a kind of leaf rich and slender, slightly inward-rolled, there is a clear leaf vein on the leaf, and the shape is like the tea of green bamboo and bamboo. I was overjoyed to see it, and I knew that this tree was the tea tree that produced tribute tea in the Tang Dynasty. So I hurriedly picked a large bag of fresh leaves, and when I got home, I made high-quality tea after careful frying, kneading, roasting, drying, drying and other links, and invited my father and brother to taste it. After the father and the younger brother took a slow sip, they even called for good tea!

Later, when I returned to Beijing to take up a post, I gave the tea to my mentor Ouyang Xiu, who praised it after drinking it. But Cai Xiang, who thought that Min tea was better than Shu tea at that time, was very unconvinced by this and wanted to fight tea with me. Fujian tea is thick and strong, Shu tea is fresh and natural, after everyone tastes it, they have said that Shu tea is slightly better. Ouyang Xiu called me aside and asked: It stands to reason that Shu tea is on par with Fujian tea, but today's old man drinks it, but it is more delicious than usual, what is the reason? I smiled at the teacher and said, "The so-called way of drinking tea is outside the tea." The water I use today is soaked in bamboo roots, clarified and boiled, and then brewed, so it naturally wins. Ouyang Xiu smiled and said: I know you have always liked bamboo, I think this tea is called 'Dongpo Cuizhu'! Since then, the reputation of "Dongpo Cuizhu" has spread far and wide.

"This trip is so wonderful, not only can you taste Dongpo meat, Dongpo fish, Dongpo steamed vegetables, Dongpo snails, but also listen to Dongpo stories." Concubine Wen said happily.

"Since you want to listen to it, then the eldest brother I continued, when I lived in Yixing Shushan to give lectures, I paid great attention to drinking tea, and there was the so-called 'three uniques for drinking tea', that is, tea beauty, water beauty, pot beauty, but Yixing has all three. I think that copper and iron are not suitable for springs, and it is better to boil water with stones. When I was in Yixing, I also personally designed a kind of beam-type purple clay pot, cooking tea and tasting taste, and it was pleasant, with the poem "Pine Wind Bamboo Stove, Lifting the Pot and Calling Each Other". ”