From the book pavilion, less than a mile to the north, you can see the meandering of the stream, the pine and cypress bamboo forest is lush, and in the cold winter season, there is no bleak and bleak appearance.

Since Jinmingchi is irrigated from the Jinshui River in the north of the outer city of Kaifeng, this piece is rich in water and grass.

And because the ditch is dug quite deep, there will be a slope hill accordingly, dotted all over the place, scattered, after building a tile house and wooden building, reflecting the vegetation, actually living in the west of Kaifeng City, the boundary of the Ma Pingchuan, creating a mountain and river situation, the scene of the valley and the secluded pool.

The left and right are clean places, Zeng Wei is even more unrestrained, holding Yao Huan's hand, stepping on the snow and wading through the stream, and coming to a small tile house.

Gao Yu was already guarding the door, and hurriedly welcomed the two into the house, his thin eyes were bent into crescent moons, and he said with a smile: "Shilang, Yao Niangzi, don't look at this house as just a low eaves, made of mountain and wild scenery, and the taste of the end." ”

While speaking, there was a shopkeeper with the face of Tian Sheweng but clean clothes, Yin Yin stepped forward, saluted the two, and led them to sit behind a painting screen.

Gao Yu saw Yao Huan's face crimson, and the tenderness and sweetness in his eyes were like gurgling tea soup, almost overflowing. He glanced at Zeng Wei again, this man with the appearance of Pan An, even more with spring on the corners of his eyebrows and lips.

It is strange that Lu Zhaolin, a Tang man, said that he only envied mandarin ducks and not immortals.

This pair of mandarin ducks is neither roundabout nor wild, the man is romantic but not thin, the woman is smart but not glamorous, and it is really pleasing to the eye.

Gao Yu is the most knowledgeable, and after ordering the shopkeeper to serve the food, he said to Zeng Wei: "Shiro, my family is a child, my body has always been a little weak, it just so happened that a few days ago, the king of the county rewarded the northern ginseng paid tribute by the Koreans, saying that it was cut ginseng whiskers and stewed with muntjac meat, which is the most nourishing foundation." We have just inquired about where the village of winter hunting and game here is, and we will come when we go. ”

Zeng Wei said in his heart, you don't have to go to come, you can go as long as you want, just let me and Huan'er have a clean drink.

But he said gently: "In a hurry, you can eat something and then go." ”

Gao Yu said: "Fang Cai has already eaten two glasses of wine hotly, a bowl of goose meat dumplings, and I am full." ”

Because he turned to Yao Huan again and said: "Yao Niangzi, today I originally asked the store to prepare a soybean sauce goose rabbit stew pot, but I don't want this store to volunteer, saying that I learned a novel cooking method." I thought about it, the lady is also a good cook, clever cooks, miso soup stew pots and the like, it is not uncommon, why not try his new style, and give them some advice? ”

Yao Huan nodded.

Food lovers are most fond of innovation, not to mention being in this Song Dynasty farmhouse, she naturally wants to see what tricks can be turned over for winter game.

As soon as Gao Yu said goodbye and went out, the mother-in-law who looked like the Hun family in charge of the shopkeeper brought a big wind stove.

Yao Huan knew his aunt Shen Fu's love of drinking tea because of his aunt Shen Fu's love of tea, and he knew the wind stove, a utensil that the Song people often used to make tea.

The wind stove was originally made by Lu Yu, the "tea saint" of the Tang Dynasty. Lu Yu improved the three-legged "mustache" used in sencha in the Wei and Jin dynasties into a high-foot tripod furnace that could be set on a small charcoal basin, boiling water in the ding, mixing salt, throwing the end of tea, and the scholars sat around the stove, while waiting for the tea soup to boil, while speaking freely.

Today, however, the stove in front of him has apparently been remodeled, with a larger opening at the bottom and a wider clay pot sitting on it, like a sea bowl.

At this time, the small charcoal cubes at the bottom of the stove have burned red, and the glazed clay pot brought by the shop is full of a pot of soup.

Zeng Wei asked the shopkeeper of the Hun family curiously: "This soup has a strong aroma of poultry meat, but how can it be as clear as spring water?" ”

The woman replied respectfully: "Official, this soup is obtained by boiling a pot of pork bones and wild geese on a low fire overnight. The soup is turbid on high heat, and the soup is clear on low heat. After boiling, if there is still oil slick on the soup, we will use the loofah to put it on top of the soup noodles, sweep the soup back and forth, and the slick oil will be sucked away by the melon. ”

Zeng Wei let out an "oh", but his heart was even more puzzled. Although the shops near Jinmingchi cannot be regarded as pickled mountain villagers, it should not be seen that they are so particular about the color of the soup.

Yao Huan listened to the preparation method of this soup, but what he thought of was the "boiling water radish" made by Hao Sui in the palace before. The so-called "exquisiteness" of sweeping the soup with shrimp balls and then discarding the pills without eating them is immediately superior to the "environmentally friendly" practice of farmers here who use loofahs to absorb oil stains.

People who really love food never "discard" those ingredients that can be eaten.

God gives face reward, people in the world spend their efforts to raise, plant, catch, and fish, four seasons of meat and vegetables, thousands of flavors, a porridge and a meal should be hard-won, pieces of meat and vegetables should be cherished, how can they be wasted and discarded at will.

When the soup was boiling and fragrant, the mother-in-law took her men and quickly put on four or five porcelain plates and three or four small bowls.

The mother-in-law introduced: "This red is rabbit meat, and this white is carp meat." After all of them were killed alive, the rabbit legs and the good meat on the fish belly were selected to be so tough and thin. These two plates are frosted weeds, very sweet and glutinous, and the bean sprouts pressed by my man himself. ”

Yao Huan's face was full of praise, and he pointed to a few small bowls and asked what they were.

The mother-in-law said: "That's the dipping sauce, a stack of ginger rice wine, a stack of vinegar, a stack of soybean sauce, a stack of Chinese onion and dogwood juice, the official and the lady will eat in the goose soup and cook, according to the preference of the dipping sauce, you can eat." ”

Yao Huan understood, isn't this the hot pot of the Song Dynasty?

Yes, hot pot is the light of Chinese cuisine, it was there thousands of years ago, and because of the fineness of the Song people, the style of the exhibition is not inferior to that of later generations.

After the mother-in-law and the man finished serving, they swung the screen back and retreated far away.

Zeng Wei first sandwiched carp slices, cooked them in the soup, dipped them in ginger rice wine and tasted them, and said to Yao Huan: "Sure enough, it tastes good, I still thought that the fish meat is the lightest, so I can't call the smell of birds and beasts to cover, I don't want this broth, it smells fragrant, but the taste is not strong, but it is a bit gentlemanly, and it does not take away the beauty of fresh fish." This rice wine dipped in fish is not strong, you can try it quickly. ”

Yao Huan soaked the fish and tasted it carefully, as Zeng Wei said. In later generations of Cantonese cuisine, there is a taste of "Tianma Bazhen Soup", which is boiled with mutton bones, chicken legs, fish heads, gastrodia, white peony, etc., and birds, animals, and aquariums can be cooked in the same pot. The bottom soup of the shabu-shabu in front of me replaces mutton with pork bones and geese instead of hens, which at least subtracts four or five points of heavy oil, and will not cover the freshness of the fish.

Over there, Zeng Wei knew that when she was making love to herself in the library, she was so hungry that her stomach growled, how could one or two carps satisfy her hunger, and then she took the largest piece of rabbit leg meat, and blanched it back and forth in the clay pot, hoping that it would be cooked soon, and then fed it to her beloved.

Rabbit meat, in the meat of livestock, the color is lighter, close to the color of chicken, when it is raw, it also shows a bright red rose, and it is rolled in the hot soup for a few times, and when it is broken, it becomes pink.

Yao Huan stared at the large piece of rabbit meat in the hot pot that was as soft as brocade and dawned, and suddenly remembered that in his previous life, he had read the food list of Lin Hong, a native of the Southern Song Dynasty, "Shanjia Qing Offering", and called the shabu rabbit meat "Paxia Offering".

At this moment, Zeng Wei, who has a handsome face, has well-proportioned white fingers, holding chopsticks and chopsticks to pick and scald rabbit meat lightly and quickly, the picture is too beautiful, it is really like a fairy dialing the sun.

"Shiro, do you look at this rabbit meat, does it look like the morning glow on the horizon?"

Zeng Weijian raised his eyebrows slightly, raised his eyes to look at Yao Huan, and saw that her cheeks were steamed red by the heat of the hot pot, so he said with three points of anger and seven points of love: "It's quite similar, but Xia Wei and Xueyan are far less beautiful than you." ”

Heck, love words have to be so simple and direct.

Yao Huan bit his lips, and was about to return his spring-filled eyes and smile to his lover, but he heard an old and hearty voice outside the door: "Shopkeeper, how does the old man's wind stove teach you to remake?" ”