In the morning in the old five teahouse, it is very lively.

A row of bird cages, hung under old-fashioned eaves, the birds in the cages chirped at the faded eaves carved with animal motifs.

The sun shone through the flower stand, and the old flower cat named Guiyuan shrank on the ground and lazily basked in the sun for a long time.

The boss Feng Lao Wu also took a nap with this good sunshine.

When he woke up, the old people drinking tea in the yard had all dispersed.

I looked at my watch, it was noon, and the old people drinking tea in the courtyard had dispersed.

Feng Lao Wu went over one by one to collect the water bottles, and by the way, he collected the tea money that the guests put on the table.

The tea table fee is one yuan per person, and Feng Lao Wu provides free crispy small yellow beans and crispy sunflower seeds fried by himself.

At this price, Feng Lao Wu has insisted on it for more than 20 years.

When he went to the kitchen and lifted the lid of the pot, he saw that it was empty.

In the morning, his wife Yang Hui wore a new green dress.

Feng Lao Wu said that it was pickle green, and Yang Hui said that it was autumn fragrant green.

The two quarreled.

They debated for most of the hour about whether the dress was pickle green or autumn green.

Yang Hui was furious.

She threatened not to come back at noon to cook for Feng Lao Wu.

Feng Lao Wu nodded, showing no weakness: "If you don't come back and pull it down, I just happened to eat and drink in a restaurant!" ”

At this moment, looking at the cold pot and cold stove in the kitchen, Feng Lao Wu snorted, closed the door of the teahouse and went out.

Walking leisurely in Osmanthus Old Street, Feng Lao Wu greeted the neighbors passing by one by one.

Every green brick on the ground of this century-old street, and every tile on the beams of the old street, Feng Lao Wu knows it well.

Feng Lao Wu felt that he was lucky.

His Osmanthus Street was also lucky.

Only in a small eighteenth-tier city like Luochuan, old buildings like Guihua Street, which are located in the center of the city, can be preserved intact.

Lao Li, who fried fried fritters, had already closed the stall, and he was sitting under the eaves of his house with his grandson in his arms, teasing a Pekingese dog that had been raised for five or six years.

Lao Li's fried fritters are particularly crispy.

After a bowl of fragrant soy milk is served, tear the freshly fried fritters into segments and soak them in the soy milk, the fritters are full of soybean milk soup, and when you bite into it, you will have the taste of bursting pulp.

Fritters with soy milk, a national breakfast that never goes out of style.

After saying hello to Lao Li, Feng Lao Wu took a few steps forward, and the second sister Malatang had just opened the door.

The young boss, Zhong Wei, is boiling the base material to be used today.

I saw him add the fried spicy sauce to the rich soup base that had been boiled with pig's bones for more than ten hours.

Suddenly, a refreshing smell of spices immediately emanated.

The stove was simmering slowly, Zhong Wei gently turned over the cauldron with a spoon, and a pot of spicy and bright red soup was successfully boiled.

This pot of good ingredients is the soul of the second sister Malatang.

The soup tumbled up, fragrant half of the osmanthus street.

The fifty-year-old aunt sitting on the edge of the bluestone street of the old shop was Zhong Wei's mother, Zeng Erjie.

is also the original owner of this Malatang shop.

Malatang's craftsmanship comes from her heritage.

At the moment, she was sitting in front of a large basin full of beef.

With a large handful of bamboo skewers in one hand, and the other hand is skewering the well-stocked beef slices onto the bamboo skewers.

At the same time as rolling the beef, wrap it in a wild pepper, and then roll it gently, and a string of pepper beef that looks very good is formed.

Second Sister Zeng's entire action can be described as smooth and smooth in one go.

In the dustpan at her feet, all kinds of dressed beef were placed.

The second sister Malatang shop, the most distinctive is all kinds of secret beef.

Those are the treasures of the town.

There are more than a dozen types of beef alone, including sansho beef, coriander beef, folded ear root beef, tomato beef, pineapple beef, celery beef, and ......

There are only things that the guests can't think of, and there is nothing that the second sister Malatang can't do.

Feng Lao Wu took a deep breath when he passed by the Malatang shop.

Smelling this, he began to get hungry.

The second sister Malatang restaurant has a very short business hours, starting at four o'clock in the afternoon, and generally until eight o'clock in the evening, the dishes are sold out.

Not enough to eat, and the boss is not willing to increase the amount.

Some people say that this is hunger marketing, but there is no way, the boss is so arrogant.

can't eat spicy hot, Feng Lao Wu has no regrets.

He knew that a few steps further, on this old street of osmanthus flowers, another young owner, Yin Xiaoyue, opened a Chinese restaurant called "Coarse Tea and Light Rice" that she opened.

Yin Xiaoyue is a post-90s generation.

A year ago, she took over the Chinese restaurant from her parents.

The day after the restaurant was closed, my parents left a letter and left.

The content of the letter said that the material life has been satisfied, and poetry and distance are their new pursuits.

"Let's leave it to Yin Xiaoyue."

This is more than a year.

They never call back, occasionally upload a few photos on WeChat, and don't speak.

Fortunately, Yin Xiaoyue has been in and out of this store since she was a child, and she is clear about the entire business process.

Therefore, she is familiar with the business.

When his father Yin Weimin was young, he worked in a state-run canteen.

After staying with the master for three years, it was finally his turn to take charge, and as a result, the unit was restructured and he was laid off.

For a long time after being laid off, Yin Weimin worked as a cook in a Chinese fast food restaurant. After getting married, he and his wife Li Aizhen opened a braised cold vegetable stall in the farmers' market.

The business of this stall is very good, and the husband and wife later planned to find a shop to open a Chinese restaurant.

"Coarse tea and light rice" was set down by Yin Xiaoyue's parents twenty years ago.

The original owner was a man named Zhou Yusi, who seemed to owe a bunch of various debts at that time, and had no choice but to sell his old mansion in Guihua Old Street and his own small restaurant to Yin Xiaoyue's parents.

After that, the others are gone.

Zhou Yusi's restaurants are very average and expensive.

So, there haven't been many diners.

When he was in business, there seemed to be a food safety accident, so the reputation was not good.

When they first took over, Yin Weimin and his wife felt that the name "coarse tea and light rice" was very good, so they did not make any changes, but just re-made a signboard, which has been used to this day.

After Yin Weimin took over, the business of the store began to improve.

After doing catering for so many years, Yin Weimin has many specialty dishes, the most famous of which is the boiled beef.

Cook into a crimson beef fillet, with the soup poured over the celery and bean sprouts.

Garnish with garlic slices of uniform thickness and sprinkle with chili and peppercorns.

After that, a spoonful of boiling oil goes down.

Listening to the sound of "swish", while getting a strong sense of satisfaction from smell and sight, this dish is also auditory, giving diners infinite reverie.

Before serving, garnish with chopped green onions and coriander.

This dish, just by looking at it, is enough to conquer all diners.

Gently sandwich a slice with chopsticks, and the beef is wrapped in red oil and rich in color. Gently wrap the rice and eat it, while the spicy and fragrant flavor impacts, it can also retain the original aroma of beef.

In dishes that are heavy on oil and spicy, it is very rare to be able to create a rich taste layer and retain the original flavor of the ingredients.

Just one bite is unforgettable.

What attracts diners is not only Yin Weimin's excellent cooking skills, but also in terms of price, he also insists on small profits.

When you go to a restaurant, the per capita price will not exceed 20 yuan.

This also firmly fixed a group of "old fans" on Osmanthus Street. Therefore, more than 20 years have passed, and this Chinese restaurant has become a signature old restaurant on Osmanthus Street.

Over the years, the dishes and styles of Chinese restaurants have been very stable, even if Yin Xiaoyue, the daughter of Yin Weimin, is in charge, those consistent inheritances have never changed.

Although his wife Yang Hui picked a son, Feng Lao Wu didn't care at all.

Go to Yin Xiaoyue's place, eat and drink for a meal, isn't it beautiful?

Feng Lao Wu entered the "coarse tea and light rice" so leisurely and leisurely.

At this point, there were already two or three tables of customers in the store, some of whom were also neighbors, Feng Lao Wu greeted them casually, and then found a table in the corner and sat down.

Picking up the teapot on the table, he poured himself a cup of tea.

The water temperature is not cold or hot, just right.

This is eagle tea, clear the heat and relieve the heat, soak rice to eat, and then put on a crisp and sour kimchi, add a spoonful of refined red and bright oil and spicy seeds and mix it to eat, it is quite smooth.

When he was a child, his family was poor, and Feng Lao Wu often ate like this.

Although the current life is good, Feng Lao Wu sometimes feels that he is tired of eating a lot of oil and meat or something, and occasionally changes his taste, and eats this eagle tea and rice or something, which has a unique flavor.

If you want to talk about the taste, it has to be the previous one.

The taste of memory, the best.

Sitting down, Feng Lao Wu didn't pick up the menu on the table to read.

Instead, he shouted directly to the kitchen: "Boss, where are the people?" ”