Chapter 39 Internationally renowned butterfly fish·Delicious Xinjiang hand pilaf

Mr. Chen Zhimai, in his book "Chinese Food", found that his ancestor Lanfu was employed in Huyuan, General Yamen, Guangzhou, to teach classics and epics to his ancestor Wenzhen, Liangjiechang, Wenyun Pavilion, Yu Shimei They were all travelers at that time.One year, when he returned from Rome to report on his work, he folded the invitation card and stated that the guests and the host had a good time, and no other guests were invited.While chatting, he was healthy, and I was greedy, and the wine was hot. The waiter brought a plate of butterfly fish with good color and fragrance. He said it was a famous dish of butterfly fish that Mr. Peng (Shoukang) hosted ten times. Asked if I knew its origin or not, I was stunned at the time, knowing that he was testing me, so I had to tell the origin of the butterfly fish I knew.It is a famous dish in Ganzhou, Jiangxi. Mr. Xie lived in Lingnan for generations, so how could someone cook a Jiangxi dish?Jiangxi's Fried Bean Dried Chicken, Baiyu Fish, Three Cups of Chicken, and Steamed Pork with Flour are all delicacies for dinner, but it is not easy to find a restaurant with pure Jiangxi taste all over the country.In Jiangxi Province, Ganzhou cuisine is more sophisticated than Nanchang Jiujiang, because before the sea ban was opened, Ganzhou was the main stopover of the international trade route from the Central Plains to Guangzhou, so all meals are better than those in the province. The other counties in the interior are exquisite and delicate.Butterfly fish is a private dish in Liu Liangzuo's small kitchen in Hua'e Lane, Ganzhou. Mr. Xie is originally from Ganzhou, so his chef will naturally cook this famous butterfly fish.Mr. Chen knew that I was a standard glutton, so he asked Huang Songmao, a well-known goldsmith, to engrave a "greedy" seal for me. Unexpectedly, less than a year later, bad news came, and he Suddenly dying, driving back to Daoshan, seeing things and thinking about people, imprinting on people's death, often increasing the pain of Huanglong.Originally, the clumsy works I gave away were all stamped with the seal of "Greedy". Since his death, I have treasured this seal and will not stamp it casually anymore.

His old friend Dai Shaolun (formerly known as Dai Buddha) was as fat as a Maitreya Buddha, and his fist was as fat as a big meat bun.When we were working together in Hankou, others used ten-line manuscript paper to write. Because of his fat fingers and poor handwriting, the writing was as big as a walnut, so he used six-line manuscript paper, which is obviously fat.He is not only talkative, but also good at eating. He has always yearned for Xinjiang's hand-picked rice, and always wants to taste what it is like. One year after Dr. Yao Le came to Taiwan, someone gave him a pack of Aksu rice. The rice grains of this kind of rice are two or three times larger than Taiwan’s Penglai rice. It is the largest extra-large Qingshui rice in the country, and it is the most advanced enjoyment when it is used to make pilaf.The ingredients for pilaf are very simple, carrots, onions, mutton (diced), white pepper, red pepper, everything in Taiwan, but the carrots and onions need to be fried with sesame oil, then the diced lamb is added with salt water, pepper, and chili , Put it in the rice pot and overcook it, it is the orthodox hand-picked rice.However, when he arrived in Taiwan at the beginning of the year, he didn’t know where to buy the sesame oil. Later, he had a entourage and adjutant who did not know where to get two bottles of sesame oil. Under the flower shelf next to the lotus pond in the botanical garden, have a meal of authentic Xinjiang hand pilaf.When I received the invitation, I made an appointment with Brother Shaolun, an uninvited guest. Fortunately, I ate with my hands, and I did not prepare spoons, chopsticks, bowls and dishes. After everyone cleaned up, they sat around the pot regardless of the number of seats. Brother Shaolun Jiumu Zisai's famous meal, although he became an uninvited guest, because of his meaningful words, he immediately became a very welcome guest.After washing hands, everyone kneaded diced mutton and hot rice into balls with skillful techniques, and then put them in their mouths, all of them ate with relish.Of course Shaolun sat down and did as the Romans did, and he continued to manage, his hands were fat and clumsy, and his mouth was full of rice grains and meat crumbs all over his body.Afterwards, I asked him how it tasted, and he said that although the pilaf was plump and delicious, his left palm was red and swollen for several days.Later, he got along very well with some friends from Xinjiang, and everyone called him "Fat Shou Lao Dai", a nickname derived from eating hand-picked rice.