With Mr. Mei, Jin Lan had no choice but to feast on the guests at the Pacific Restaurant, and basically famous Chinese from New York Chinatown and New Jersey came.

Li Yaoyang's face cannot be denied, and Mr. Mei also conquered all Chinese with his own art.

These two characters married Jin Lan, which was also over-interpreted by many people as a sign that Li Yaoyang wanted to intervene in the opera industry.

But in fact, Li Yaoyang has no interest in participating in opera, he just wants to make Mr. Mei a friend.

However, today's banquet is a bit interesting, in order to take care of the people in the theater, Li Yaoyang specially arranged the kitchen to make the dishes light and exquisite.

Because when it comes to "eating", it's not just about three meals a day.

Later generations paid attention to scientific eating, which is what people often said: breakfast should be eaten well, Chinese food should be full, and dinner should be eaten less.

This sentence is correct for normal people, but many of these artists who sing Peking Opera in the capital and take the lead in the role of the pillars violate this law, and they are not such a way to eat.

In the past, there was a saying about how people in the pear orchard line ate, called "full blowing and hungry singing".

"Full blowing" refers to the people in the music scene of the Peking Opera troupe, whether they are flutes or suona, only when they are full can they have the strength to work.

"Hungry singing" refers to those who sing on the field, if they are overfed, their abdomen is full, and there is no gap, how to use dantian qi?

According to later medical theories, when you have eaten a full meal, the blood runs to the stomach to help digestion, and the brain will have a problem of incomplete blood supply, and the response will not be so sensitive.

Therefore, before the general opera actors start the play, in order to sing a good play, they don't dare to eat too much, some make up for a few bites, and some don't even eat at all.

Of course, people's stomachs are also divided into three, six, nine and so on, and their living habits also vary from person to person, so the people in the troupe treat food in a variety of ways.

Some people dare to break this rule, they don't care at all, they should eat, they should drink......

According to the general rule, you can't eat salty or drink spicy food before you go on the field, and try to avoid spicy and stimulating food, but some people don't care, so there are many stories to tell.

Mr. Mei, on the other hand, is very dedicated and pays attention to the relationship between three meals a day and the performing arts of Peking Opera.

He has a deep understanding of the famous food saying in the theater industry, "full of blowing and hungry singing", he said that actors must not be full of food before the performance, otherwise, they will not have enough energy to sing, their movements will be weak, and in serious cases, they will cause gastritis.

Therefore, whenever Mei Lan has a play in the evening, she eats very simple dinner, and she must wait until she finishes singing and rests for a while before opening her appetite to eat.

Mr. Mei's preference for light food is not unrelated to his life in Peking Opera.

He attaches great importance to protecting his bright eyes, teeth, throat and figure, and pays attention to health, beauty, fine sound, and obesity in diet.

Because she likes light, Mei Lan has developed a "three no's and three fears" eating habits:

One is to resolutely not drink alcohol, for fear of choking your throat;

The second is to try to eat less greasy foods such as animal offal and braised pork, for fear of phlegm;

The third is not to eat cold drinks before and after the performance, especially if you don't eat cold drinks just after singing, the "hot voice" of the vocal cords after intense oscillation will not become a "dumb voice".

In order to protect the throat and increase nutrition, Meilan advocates eating more fresh milk, eggs, vegetables and fruits.

In any case, Mr. Mei is very cautious and obedient when it comes to eating.

He doesn't go to the restaurant to eat and drink, and whenever he can, he goes home to eat the supper made by his cook.

Although Master Mei's hometown is from the south, because he has grown up in the capital for several generations, the food cooked for him by the chef adds some flavor to the capital on the basis of Huaiyang cuisine.

Singing a big play, how much physical and mental energy is consumed?

So you have to eat some meat and add some protein.

But it can't be too greasy, rarely serve big fish and meat, and you have to match meat and vegetables.

In addition, on days when there is no play, or for entertainment, he often goes to Yuhuatai in Huaiyang Pavilion, because Master Mei is a native of Huaiyang, and the taste is light, delicious, and a little sweet.

Later, Emei Restaurant in Sichuan and Shu moved to the capital and opened in Xidan Shopping Mall.

Because the address is very close to Mr. Mei's residence, Huguosi Street, Master Mei frequented it.

When he went for the first time, Chef Wu, the head chef of Emei Restaurant, went to see him, and Master Mei said to him:

"I know that the famous dish in your store is Kung Pao Chicken, but I am an actor from the south, so I dare not eat more spicy food, so you give me less spicy food."

Chef Wu is worthy of being a famous chef, and based on this characteristic of Mr. Mei, he created a reformed Kung Pao Chicken, which was later known as "Little Lychee Mouth", a new type of Kung Pao Chicken with sweet and sour taste, sesame fragrance, and no juice when you see red.

It is characterized by a little sweet, a little sour, a little spicy fragrance, the diced chicken on the plate is very tender, because the stir-fry time is very short, and the peanuts and rice of the side dish are crispy and toothless, which is very suitable for the requirements of Master Mei.

This time, this dish was not only praised by Master Mei, but also loved by everyone in Mei Mansion.

So there was a big and small affair, so I went to Emei Restaurant for dinner.

Master Mei would like to thank Master Wu and all the staff. I left my own ink treasure for the restaurant, which is now hanging on the lintel of the "Emei Restaurant" plaque.

In addition, Master Mei also wrote a seven-character poem:

"Emei Lingxiu dropped the cup and plate, drunk and satisfied. It should be known that the Qing Dynasty has cultivated a wide range of things, and there are thousands of good things. ”

In addition, a "plum blossom picture" was also painted.

Since then, Emei Restaurant has continued to process this dish and strive for perfection, and finally the dish of Kung Pao Chicken has become the treasure of Emei Restaurant, and most people who come to dine have to order this famous dish.

In order to perform well on stage, Master Mei did not drink alcohol or eat spicy food for the rest of his life.

He said that wine can cause trouble on stage, and spicy food stimulates the throat, making the throat dry and easy to lose moisture, so Master Mei must eat some juicy fruits after meals.

Watermelon and peaches in summer, apples and pears in winter are all commonly eaten.

Mr. Mei's children have completely inherited their father's eating habits, and they will never dare to eat and drink before acting.

When acting at night, their sisters and brothers only bring two tea eggs to the theater to eat, adding a stream of food to their stomachs, which is their "pre-play meal".

Not only Mr. Mei, but also Mr. Ma, another Peking Opera master, is also a very particular master of eating.

His kitchen is very hygienic, and the pots and pans and all the utensils used are scrubbed to a shiny finish.

Some people say that Mr. Ma is also good at cooking, and his best dish is hibiscus chicken slices - that is, chicken slices made with egg white, then fried in oil, and finally thickened with starch, and it becomes a refreshing, smooth and tender dish.

There is another story about Mr. Ma and food.

It is in the Xilaishun Restaurant in the Heping Gate of the capital, where there is a famous dish: Ma Lianliang duck.

It is said that Mr. Ma had a very close friendship with Chu Lianxiang, the chef of Xilai Shun's stove.

When Chu Lianxiang was in charge of the stove in the "Another Village" restaurant, there were two powerful customers outside the restaurant who started guns for a private room.

Seeing that the matter was about to make a big fuss, Mr. Ma was eating there, so he hurriedly ran out and forced the matter to be "settled", so that "Another Village" did not suffer any losses.

Later, Chu Lianxiang came to Xilaishun, and in order to repay Mr. Ma for this favor, he made a famous dish with his superb cooking skills.

He first marinated the duck billet with a variety of ingredients, then steamed it in a pot, and finally fried it in a pan.

The duck is served, crispy and delicious, charred on the outside and tender on the inside, which can be said to be an improved version of the crispy duck of Lu cuisine.

This dish was successful, and Chu Lianxiang named it after Mr. Ma to repay this friendship.

In addition to the exquisite Shandong cuisine, many Peking Opera artists prefer to eat snacks in Beijing, such as Mr. Yuan, who likes to drink bean juice in Beijing, and Mr. Li who likes to eat buttons in the doorframe alley.

This cake is made with freshly baked bread, topped with eggs, and topped with some vegetables.

When it is almost cooked, cover it with a triangular iron lid.

The shredded cakes are fragrant and crispy, and they are particularly delicious.

Later, Mr. Ma's younger brother, Mr. Ye, ate, which can be said to be both particular and unsophisticated.

He eats three meals a day on time, breakfast is milk and eggs, after eating, he consumes his legs to practice and hang his throat, and loves to eat pasta at noon, what buns, dumplings, pancakes, fried noodles, eat correctly, and sometimes have a bowl of haggis soup.

As for the dishes to eat, there are meat and vegetarian, and you have to have some cold dishes, what to shoot cucumbers, shredded chicken powder skin, toon mixed with tofu and so on.

In the evening, there is a "pre-dinner meal" before the play, eat two steamed buns and make up for a little fried vegetables, and you have to eat it after the play is over, and it is the best among the three meals.

Generally, you have to have a fish, and you have to serve a bowl of hot chicken soup, and you can also eat braised sea cucumber and dried fried yellow croaker.

However, dishes that are too greasy are still not to be eaten.

Why does Mr. Ye eat so much? Because he sings civil and martial arts, he is best at Zhou Yu, Lu Bu, Luo Cheng and so on in the pheasant tail students.

The civil and military students must not only sing, but also have martial arts, and play with feathers on their heads.

The soles of the feet have to run around the field, and the hands have to hit the knives and guns, so there is no food in the stomach, and it really can't be nailed.

Mr. Ye has a very good voice all his life, always high-pitched and loud, full of energy, and basically has no problem with his voice on stage.

Before going on stage, there was also Mr. Zhang Junqiu, his "pre-play meal" was not shabby at all, and he could eat chicken, duck and fish as he wanted.

He used to say to his disciples:

"We sing and do hard work, how can we work if we don't eat enough?"

For today's banquet, Li Yaoyang specially called a Huaiyang chef from New York's Chinatown.

Why did he choose Huaiyang cuisine, in addition to the fact that this is Mr. Mei's hometown cuisine, but also because Huaiyang cuisine pays attention to the original taste and is still light, which is good for his throat.

In order to play the play well, Mr. Mei has always been very careful about his life, never sloppy, he does not eat spicy and other irritating things, does not eat offal, braised pork and other greasy and heavy food, too greasy and easy to produce phlegm.

Mr. Mei still retains the habit of his family in Chouguo, because he has to perform at night, so he is used to sleeping late, and always gets up until eleven o'clock the next day, makes tea, smokes cigarettes, and does not eat breakfast.

At half past twelve, I had lunch at the same table with my family, the pianist, and the drummer.

He never ordered, he ate whatever the chef did, and he never said which dish was salty or which dish was not delicious, and he didn't let people say that.

He said that the master has worked hard enough to cook the food, and besides, he doesn't cook well, which is sorry for others.

If you like to eat, eat more, if you don't like to eat, eat less or simply don't eat, don't say anything bad.

He must be the first to arrive at each meal and the last to leave the table, as a sign of respect for the luthier, drummer, and others.

At the end of each meal, he would run to the kitchen, hold the cook's hand, and care about whether people had eaten or not, and what they had eaten.

At home, Mr. Mei is accustomed to a table of eleven or two people, usually six dishes and one soup, plus two dim sum and two small plates of pickles.

Whether it's a light meal or a treat, he doesn't need cold dishes, but two plates of pickles (eight treasure vegetables, pickled lettuce, pickled cucumbers, etc.) are pressed table dishes, and they must be used.

Without them, even a banquet, he thought it would be incomplete.

This is of course his habit and hobby, but it also has the effect of adjusting the taste, eating too much greasy or soft and cooked things, sandwiched with two chopsticks of crisp and tender and salty pickles, it does feel particularly refreshing, and has another flavor.

Mr. Mei had lunch, and although he had not long since he got up, he still had to sleep a little longer, which was to recharge his energy for the evening performance.

I got up at about three o'clock in the afternoon, ate two taels of snacks such as home-cooked cakes, xiaolongbao, sweet buns, and sweet cakes with everyone, and prepared to perform in the theater without eating.

Before going to the play, he never ate enough, his body was inflexible, and he couldn't sing with his voice.

He also abstained from cold drinks before and after performances.

It wasn't until he came back from the play that he had the courage to eat dinner, it was already the second half of the night, eleven or two people at a table, or six dishes and one soup, plus two snacks and two small plates of pickles.

Although he never orders food, and never says good or bad, the chef is more attentive to his taste, making the dishes light in taste, elegant in color, and delicate in knife work, never big fish and meat, nor all chickens and ducks.

And make some dishes like fried shredded chicken with mung bean sprouts, creamy lettuce, mushu meat, pot stickers and ham, fried pomfret, fried prawn slices, beef soup and other dishes for him to eat.

These are the chopsticks he uses a lot, and they are also what he loves to eat.

And these suggestions were all learned from the chef invited by Li Yaoyang and Mei Lan's private chef, and when cooking today's banquet dishes, he took into account the opinions of many private chefs.

Overall, the banquet satisfied everyone, including Mr. May himself.

After the banquet, he cordially held Li Yaoyang's hand to express his gratitude, it was a comfort for Mr. Mei to be able to eat such authentic and delicious hometown food thousands of miles away from his hometown.

And after this banquet, it also means that Mr. Mei will end this visit to the United States.

The next morning, he will leave New York by train and return to China the same way.

Before leaving, he gave a painting to Li Yaoyang, which he painted with his own hands, and he didn't dare to say that he had worked hard, at least he had put his heart and soul into it.

In addition to the painting, Mr. Mei left another letter, which Li Yaoyang hung in the study, and the group photo of the two was under this letter, proving the friendship between the two.

This farewell, I don't know what year it will be when we meet next time.

Li Yaoyang agreed with him to exchange letters, but in these years, a letter has drifted across the ocean, the ghost knows what will go through, the time is uncertain, the date is uncertain, and it is not certain whether it can be delivered safely, whether the two can keep in touch depends on fate!

"Brother Shen!"

"Hmm!"

Shen Changqing walked on the road, and when he met someone he knew well, he would say hello to each other or nod his head.

But it doesn't matter who it is.

There was no superfluous expression on everyone's face, as if they were very indifferent to everything.

on this.

Shen Changqing is used to it.

Because this is the Demon Suppression Division, it is an institution that maintains the stability of Great Qin, and its main responsibility is to kill demons and monsters, and of course there are some other side jobs.

Arguably.

In the Demon Suppression Division, everyone has a lot of blood on their hands.

When a person is accustomed to seeing life and death, then he will become indifferent to many things.

When he first came to this world, Shen Changqing was a little uncomfortable, but over time he got used to it.

The Demon Suppression Division is huge.

The people who can stay in the Demon Suppression Division are all powerful masters, or people who have the potential to become masters.

Shen Changqing belongs to the latter.

Among them, the Demon Suppression Division is divided into two professions, one is the town guard and the other is the demon exterminator.

Anyone who enters the Demon Suppression Division starts with the lowest level of demon slayer.

Then step by step, he is expected to become a town guard.

Shen Changqing's predecessor was a trainee demon slayer in the Demon Suppression Division, and he was also the lowest level of the demon slayer envoys.

Have memories of the predecessor.

He is also very familiar with the environment of the Demon Suppression Division.

It didn't take long for Shen Changqing to stop in front of an attic.

Unlike other places full of slaughter, the attic here seems to stand out from the crowd, and in the bloody Demon Suppression Division, it presents a different tranquility.

At this time, the attic door is open, and there are occasional people entering and exiting.

Shen Changqing only hesitated for a moment, and then stepped in.

Access to the attic.

The environment has changed in vain.

A burst of ink fragrance mixed with the faint smell of blood came to his face, making his brow furrow instinctively, but quickly stretched.

The smell of blood on everyone's body in the Demon Suppression Division is almost impossible to clean.