Seeing that Wen Yiming was satisfied, Director Cui instructed his subordinates to copy all the ancient books, and the other party only needed copies, which did not embarrass him, and he was very happy.

Everything is happy, and Tiancheng Auction has become the focus of heated discussions in the circle, which can be regarded as the first shot, which makes peers look sideways.

At noon, Director Cui invited everyone to eat, came to Geng Fuxing, a century-old shop in Confucius Temple, and invited everyone to sit down and do their best to be a landlord.

Ling Junsheng tasted tea, looked at the century-old shop, and recalled it: "Many years ago, when I came here on a business trip, my cousin led me in, stepped on the wooden stairs to the second floor, and sat here to fill up a big guy!"

"I remember the first dish was boiled dried shredded chicken broth, also known as boiled dried shredded, which contained shredded chicken, shredded ham, and served with chicken gizzard and fresh shrimp. The dry silk is slender and refreshing, and the knife work is extremely good, and it is almost impossible to find a broken head. ”

"The soup is clear and yellow, the umami is strong, especially the fine green onions dotted with it, the delicate and emerald green, the color is harmonious, and the beauty of its flavor makes me unforgettable. I remember that my cousin bought the big boiled dried shreds at the service desk, which was the highest price at that time, one yuan and two dimes a bowl, and you must know that when I was an apprentice, my monthly salary was only 18 yuan. ”

Director Cui said with a smile: "What Ling Lao said was a few decades ago! Although the streets and alleys are full of boiled dried shreds, they have long been very different from the memories of them. ”

"It's no wonder how many shopkeepers still put that kind of high-quality shredded ham and fresh shrimp in the boiled dried shreds? In the whole of Jinling, only a century-old brand can maintain this level!"

He personally filled the old man with tea and recalled: "I remember that when I was a child, I ate a lot of dried braised shreds, which were fried and then boiled in brine. In the town, adults eat morning tea, adults have a pot of green tea, a plate of marinade dried shreds, and a large plate of hot siu mai, eating and chatting. ”

"Seeing that there is a thin old tea guest next to him, it is simply a pot of fragrant tea, a guest with spicy dried dried silk, nothing else, pick three or two dried shreds on the tip of the chopsticks into the mouth, chew and drink slowly, calm and relaxed, free to swim, small tea cup in the palm of the hand, such leisure, almost make the gods also envious, which shows the alluring charm of dry silk. ”

Everyone laughed, the manager in charge of the private room was an acquaintance of Director Cui, and when he entered the door, he heard everyone talking about it, and interjected: "Distinguished guests, you really know the goods, you must know that the essence of the century-old store is in the details, such as this boiled dried shred!"

"The chef gets up early in the morning to select high-quality white dried seeds from the tofu stall in the vegetable market, which are elastic and tenacious, and the gripper is constantly folded in half without cracking. First, slice the dried seeds thinly, stack them together and cut them into very fine shreds, and cut them one by one. It is required to cut up the head and head is the way, and it can be done in one go, and it cannot be dragged with mud and water. ”

"The kitchen requires that the dried shreds be boiled not only with fresh shrimp, but also with open ocean. It is made by boiling shrimp and then drying and shelling. Good open ocean, red and bright in color, dry and elastic. ”

"There are two ways to use Kaiyang, if you want to pursue the taste, you should tear Kaiyang into shreds, and if you want to pursue appearance, you should only use Kaiyang. In addition to boiling dried silk, there is also a kind of hot dried silk, which is to soak the dried silk in boiling water many times, squeeze it dry and put it on a plate, pour it with boiled soy sauce and sesame oil, and sprinkle it with open ocean and tender ginger shreds, which is also very refreshing. ”

Wen Yiming picked up the chopsticks, picked up the uniform dried silk, put it in the mouth, the mellow chicken soup jumped in front of the eyes, the mouth blew away, the waves were not happy, there was a transcendent elegance, as if the past years in the soft red and light dust, as if reflecting the ancient capital of the six dynasties in the heyday.

During the period when the snow-white dried silk is hidden, the wisps are delicate and gentle. After carefully stewed dried silk, absorbing shrimp, bamboo shoots, shredded chicken, fungus, shiitake mushrooms and other delicacies, many fragrant souls are all attached to it, the smell is pleasant, the sip is full of tenderness, the aftertaste is long, fresh but not greasy, elegant but not monotonous.

Every cell on the tongue enjoys the beautiful feeling from this big boiled dried shreds, and before you know it, the whole bowl is gone, put down the soup spoon, purse your mouth, and the lingering fragrance between your teeth is still there.

The road is simple, I really didn't expect that the seemingly ordinary boiled dried silk actually contains such a rich and moving taste, which is endlessly evocative.

Ling Junsheng put down his chopsticks and sighed: "Ten miles of Qin Huai, ten miles of wind and moon." Every time I linger by the Qinhuai River, I experience the charm of Du Mu, Li Yu, Zhang Dai, Yu Pingbo, and Zhu Ziqing's pen again and again. In the soft waves of the Qinhuai River, the diffuse charm and mellow aroma of food are always inexhaustible. ”

"During the Ming and Qing dynasties, there was the Confucius Temple and the Jiangnan Tribute Courtyard beside the Qinhuai River, and the Juxing Pavilion with heavy eaves carved ridges was built. In that era, no matter where you go, where the Confucian Temple is located are solemn and solemn places, only the Confucius Temple of Jinling is very special, as if intended to make a joke with the Confucian sage, surrounded by restaurants and teahouses, Qinglou Yuan Pavilion is lined up, ladies are like clouds, the painting boat is full of rivers, silk and bamboo are leisurely, and the paper is drunk and golden. ”

"Food and color, human nature, the men who come here to win fame, as well as the literati and dignitaries, will not come here hungry to listen to the music, they will choose a good time to go to this river to relax or indulge in themselves. The so-called gentleman is just a Wende Bridge, but what can a Wende Bridge block?"

Everyone burst into laughter, and Wen Yiming joked: "Was the old man's mind full of Qin Huai's beautiful shadow at that time? Fanghua's peerless demeanor seemed to flutter gracefully in the ethereal pavilion and teahouse? Liu Ruyi, Ma Xianglan, Kou Baimen, Gu Hengbo, Bian Yujing, and that Chen Yuanyuan...... Whether it is Juanjuan Jingmei, or Zhuang Yan is beautiful and elegant, skillfully serving people's wishes, when the spring is in full swing, they are like white lotus on the water, singing and dancing and getting drunk. ”

Ling Junsheng's old face was slightly red, and he scolded with a smile: "Qin Huai Bayan, who looks forward to the alluring city, only has the share that makes people reverie! ”

"Kuiguang Pavilion's five-spiced tea eggs and five-spice beans; Geng Fuxing's crab shell yellow baked cakes and Kaiyang dried shreds; Qifang Pavilion's duck fat shortbread and sesame oil dried shreds. ”

"Liufengju's scallion pancakes and tofu brains; Qifangge's assorted vegetable buns and shredded chicken noodles; Jiang Youji's beef potstickers and beef soup; Zhanyuan Noodle Restaurant's thin-skinned dumplings and fried fish noodles in red soup; Lianhu Cake Shop with five-color cakes and osmanthus sandwiched small lantern festivals. ”

Director Cui interjected: "We people along the river prefer to eat fish and poultry, and I have a soft spot for osmanthus ducks. On the pier outside the Lingxing Gate, the bronze relief of Qin Huai Bayan is in a trance in the light and shadow of the giant palace lamp, and the unique fragrance of osmanthus duck can be smelled in the air. ”