Normally, Lifu and the boatman would not enter the restaurant. In their minds, the restaurant is a den for rich and powerful men such as merchants and shopkeepers. Ordinary people have neither money nor power, so they are not suitable to enter.
.I was frightened when I saw the waiter leading the way in front. After entering, I felt a sense of intimacy when I saw these thick and heavy tables and stools. Then I looked at the walls on all sides, hanging poles, ropes, bamboo gong baskets, etc.
They are all tools that I use on a daily basis, and the feeling of boredom has been reduced a bit.
The decoration seemed simple, but the three of them put a lot of thought into it. If it was too elegant, it would make them feel unnatural, and if it was too vulgar, other guests would be dissatisfied.
They were planted by relatives of the emperor, but in fact they rarely came, only once a year at most, to show everyone the royal family's determination to focus on agriculture. Therefore, the tools were hung on the wall as a display. Because the emperor used them personally, the tools were cleaned
They are all very polished and the placement is arranged by a painter who is proficient in Feng Shui. They may not seem very neat, but they have an indescribable sense of beauty. When placed in this way, there will definitely be a sense of elegance within the vulgarity, elegance within the vulgarity.
Zhao Kui originally came from a scholarly family. His elder brother and father were proficient in painting. After he went home privately and asked his father for instructions, his younger brother drew a sketch and began to follow the same pattern. The new decoration was completed in just one day.
, open to Lifu.
How to order? Lifu and the boatmen were at a loss. The waiter brought the menu, but they couldn't read. Sun Jiugong saw it and took a picture album, which he had just drawn last night. Every dish was used.
The colored pens are drawn on the paper, one dish at a time, simple and intuitive, just to take care of the illiterate guests.
The Lifus wiped the sweat from their foreheads, slowly calmed down, and pointed to the picture album to order. This recipe was determined by the three of them through careful discussions many times. The prices of the dishes that the Lifus ate were too high to sustain business.
, so it must be low, but if it is too low, you will not make money. In order to make it easier for the chefs to order, they put several dishes together to form several sets, and named this set of dishes.
The big picture hanging in the main hall is a bowl of thick soup with two large steamed buns, plus a corner of wine, an appetizer, and a good-looking and cheap vegetable dipped in egg skin that can give them face, which they can show off to others when they return to the dock.
The average daily income of Lifu in the Southern Song Dynasty was about 200 Wen, and he had to leave some money for his wife and son. Three to one-quarter of his daily income, and a meal of 50 to 60 Wen should be an income level that most Lifu could afford. Therefore,
, Zhao Wei and the other three set the price for the set meal at sixty cents. It was the first time for the couple to enter the restaurant, like Grandma Liu entering the Grand View Garden. She looked at the pictures and felt heartbroken if she ordered too high, but it was difficult to get a restaurant if she ordered too low.
Come here once, and you feel sorry for yourself. The waiter recommended: "How about a set meal? It's simple and affordable."
More than a dozen people looked at the pictures, swallowed their saliva and said, "Just have one of the dishes on the wall."
"Okay, let's go downstairs to prepare sixteen sets of dishes." Following the loud and melodious voice of the waiter calling for dishes, the waiter came up and quickly prepared a bowl of sesame ball soup for each of them, with dozens of dark green meatballs floating on it.
It was sinking or floating on it, as if it were alive. Then he shouted loudly: "This restaurant is giving you a portion of ramie ball soup. The guest has taken it."
After saying that, he waved the rag and turned around quickly. At the same time, another waiter presented a large plate of dried steamed buns, with two pieces placed in front of each person. These dried steamed buns were made by Sun Jiugong through further fermentation based on the original ones.
, not as chewy as the original one, and not as sweet as brown sugar, but it is crispy and looks big and white. It makes the chefs feel that it is worth the money. The wine is served together with the snacks, and the wine is from Ding’s shop.
The most common rice wine appetizer is half a plate of soybeans with soy sauce and half a plate of pickled radish mixed together. The reason why we choose this as an appetizer is because soybeans bloat the stomach and make people feel full easily after eating them. And radish is smooth.
, can make them feel more comfortable.
The waiter took another small cup, poured some wine into it, and said, "Sir, please take your time and let me know if you have anything to say."
After saying that, he greeted another table. Several people were surprised. Call me guest guest, have I become an official? Usually when the shopkeeper calls us, he always says, come here. He has neither a surname nor a first name. Now in the restaurant
He actually became a guest officer like a big shopkeeper. Involuntarily, several people straightened their waists and straightened their clothes. They looked like they were sitting down. "You guys, please take advantage of it." The waiter came over and said:
"There is another dish that has to wait half an hour."
Half an hour? The chefs felt relieved. It turned out that because they were nervous, they wanted to eat quickly and left. When they heard what the waiter said, they calmed down. When they come, they have to finish the food they ordered.
, it’s not that we want to sit here, it’s because the food is served slowly. The chefs picked up the steamed buns, and as soon as they entered the mouth, a fragrance penetrated into the heart and spleen, and it was extremely soft. After chewing for a long time, the more you chewed, the sweeter it became, and the aftertaste was endless.
I was reluctant to swallow it until all the noodles melted, and then I swallowed it into my stomach with great reluctance. After fermentation, the starch in the dried steamed buns will decompose into powdered sugar under the action of phlegm. In fact, most steamed buns
It always looks like this after chewing for a long time, but most people only swallow it in a few mouthfuls when they are hungry. When they first entered a restaurant, they cherished the food very much and ate very slowly, so they felt that this steamed bun was the best.
A peanut, a pickled radish, and a sip of old wine. The laborers imitated the drinking behavior of the old man they had seen on weekdays, and slowly began to eat. I had just eaten half of the steamed bun, and I couldn't bear to eat it anymore, so I planned to take it with me.
Come and try it at home with your wife and son.
Zhao Kui was kind-hearted and guessed what they were thinking. He pulled the waiter over and gave some instructions quietly. After receiving the order, the waiter went down and said to them: "Sir, you are the first batch of customers to open the business. The shopkeeper said,
After eating, each person goes to the counter to get two steamed buns to take home."
After they thanked them profusely, the waiter announced the names of the dishes and said, "Everyone, here are the vegetables with egg skins for dipping."
"Luhua. Vegetable Dip with Egg Skin"
Crack the eggs and stir them 500 times with chopsticks until the yellow and white colors are uniform. Brush the oil with a spoon and slowly add it to the pot over low heat. Spread the egg liquid into an egg cake, as thin as paper and golden on both sides. Cut it into thin strips with a knife, as thin as the width of a chopstick, and let it cool.
spare.
Make the chrysanthemum heart in slightly boiling water, cut the radish into shreds, and cut the garlic into the heart. Cut the bean sprouts into one-inch pieces. Boil the bean sprouts until they are cooked through. Add fine salt and sesame oil to adjust. Mix and stir until the three colors are clear and like flowers.
This dish uses the soaking technique. The so-called soaking is to use a large amount of boiling water or soup to cook the food within a certain period of time using the heat of the "chrysanthemum heart" (that is, the state where the water is only surging, like a chrysanthemum blooming).