Chapter 14 Two meals of grilled and hotpot, economy to satisfy the gluttony

There were several bursts of cold currents blowing continuously from the ocean, and there was a little snow.The climate in Taipei is just getting chilly, but sensitive gentlemen and ladies have already changed into winter clothes one after another, and restaurants have added all kinds of hot pots to attract customers. I remember that in mainland China, at the beginning of autumn, Muslim beef and mutton restaurants such as Donglaishun, Xilaishun, Liangyixuan, and Tonghexuan immediately surrounded the door lights with two characters of "grilled shabu" with bright small electric lights. Welcome to like it The early adopters are here.

Although Beiping Beef and Mutton Restaurant sells grilled shabu-shabu, but when customers enter the door, the waiter always asks, do you eat grilled or shabu-shabu?It is very different to eat grilled and boiled dishes instead.Mutton is the main food for eating shabu-shabu. There are more than ten kinds of tricks that can be called out from sheep, such as "shangnaoer", "three-fork", and "cucumber strips", plus waist, liver, and stomach.Fanning a pot, the fire is raging, and the hot water is boiling, it is completely the friendship of gentlemen, as indifferent as it is.To get a good soup, you need to add more slices of meat to the pot, and the soup with more meat will naturally be plump and delicious.In addition to the ingredients of the pot, soy sauce, high vinegar, marinated shrimp oil, red bean curd marinade, sesame oil, chili oil, leek puree, some restaurants should also prepare some molen noodles (pepper powder without salt, which is called "pepper powder" in restaurants) Ma Leng noodles).Because no matter how good the sheep is, it always has a smell of mutton. Add some mochi noodles to the seasoning, and the smell of mutton will be completely relieved.

There is no condiment in the pot, just a pot of white water. Those who know how to eat must first order a marinated chicken jelly to accompany the wine.It’s a regular customer called stewed chicken jelly. The waiter will definitely serve you a seven-inch plate. There is less chicken and more jelly. After drinking the wine, pour the chicken jelly into the pot, and the white water in the pot will naturally turn into chicken soup. . The shabu-shabu has to be shabu-shabud slice by piece, so that it can be aged and tender, and the sweet and fat tastes good, adding to the fun of eating the pot.If you meet a friend who doesn't care about the taste and talks about it quickly, pour the whole plate of meat into the pot, no matter whether it is raw or tender, just pick it up and eat it, it will be a big spoiler.

I remember Yun Baohui, the Secretary-General of the State Council during the Beiyang period, no matter whether he was at home or out, he would use his hands instead of chopsticks for big banquets and drinks.When he eats shabu-shabu, as usual, he pours the whole plate of meat slices into the pot, and the hot soup is boiling. Naturally, the old man can't reach out to put the meat in the pot, so he immediately scoops the meat into the bowl with a spoon, and chews it with his hands.So at that time, the elders in the political circle were afraid to sit with Secretary-General Yun when they were socializing at receptions.At that time, Member of Parliament Torizawa Sheng often ate shabu-shabu with Mr. Yun at the same table. Every time he would ask the waiter to take care of the stove and bring a large bowl of cabbage vermicelli noodles with boiled mutton slices for Mr. Yun to eat alone, and Mr. Yun was quite content , without being angry, said that it was two meals a day.I am afraid not many people know about this eunuch anecdote now.

In the past, roast meat was mainly beef. It cannot be said that there are no roast lamb, but there are very few of them.The most famous roast meat Wan, roast meat Chen, and roast meat season in Beiping back then were all small-scale businesses with carts and seasonings, and the seasonings prepared were simple and incomplete.Even the well-known Zhengyang Tower, the seasoning for eating barbecue is just soy sauce, rice vinegar, water, green onions, and coriander. It is grilled and eaten by itself. Unbridled pride.People of the older generation eat barbecue without chewing garlic cloves or putting chili.They say that they stand by the fire and eat as they like, and if they like to drink two cups, they will have four taels of "burning knives".Therefore, although northerners are addicted to garlic, they can avoid garlic when they eat barbecue.

In the winter of the second year after Liberation, there was a barbecue seller in Taiwan. A friend suddenly wanted to eat barbecue. In order to satisfy everyone’s greed, the author asked the craftsmen to make a branch. The workers had never seen what a branch looked like, so How to make it out is still not that kind of thing.There are densely packed fire bars on it, rubbed and rubbed with butter, and the soup can be used as it is, so in the backyard of the house, set up sticks and roast them in a big way.Naturally, everyone ate with great relish, and there are still friends who are happy to talk about this interesting story.

Later, on the banks of the Danshui River in Yingqiao, Xiamen Street, several open-air barbecues were opened. At that time, when everyone first came to Taiwan, they still had a little impression of the barbecue in the mainland. Not far from the big picture.Since Yingqiao open-air market was cancelled, it seems that only Li Yuan sold barbecue for a while, and then stopped selling barbecue because of the reorganization.In recent years, advocated by the famous ticket Wu Zhaonan, grilled beef and mutton seems to be booming again, and the pattern is refurbished. Two meals of grilled beef and mutton can be enough for a few dozen yuan.Every burnt-boil restaurant talks about ostentation, furnishings, and layout. They are all Zicui Danfang and Zhulian Yuhu.

Now restaurants in Taipei that eat both roast and shabu-shabu, if you talk about eating shabu-shabu, each serve a raw egg, which is broken up and mixed with seasonings for you. This is learned from eating Japanese sukiyaki.Dip the burnt meat slices with raw eggs, and balance the hot and cold, so that you don't burn your tongue. It's a good idea, but it's a pity that the real taste is lost. It's different from the taste of the old hot pot.Every time I go to eat, I always put the one I deserve into the pot and eat it as a fruit.Once, the ladies sitting next to me laughed at me as a bumpkin who didn’t know how to eat it, but I thought it was much better to eat hot soup with hot water and an egg than a bowl of sticky and fishy seasoning.When it comes to taste, everyone likes it differently, so there is no way to force it.

Let’s talk about grilled food!Barbecue is just the opposite of shabu-shabu. When you say shabu-shabu, you mean beef. Just like shabu-shabu, you mean mutton shabu-shabu. I have never heard of shabu-shabu beef.As for cattle and sheep, they only became popular after the War of Resistance Against Japan, and they were not confused with each other before.There are so many seasonings for barbecue in Taiwan. In addition to the seasonings that should be used in mainland China, there are white celery, cabbage, shredded lettuce, onion slices, green peppers, tomatoes, lemon juice, ginger water, fermented bean curd soup, chili sauce, syrup, Garlic liquid; as for meat, there are many kinds, in addition to beef and mutton, there are also chicken, pheasant, deer and deer.The meat is optional, and the seasonings are optional, but the original bowl of barbecue must be handed over to the chef in white cap and white clothes, poured on the sticks, and you can't do it yourself.Of course, the chefs are all good cooks, and they are fast and simple. Put the raw meat in the big bowl, and you can take the barbecue back to your seat and taste it!

Like some of our old bosses from the mainland, let you make mistakes and prepare them, and still go your own way. The meat is mainly for cattle and sheep, and the only seasonings are coriander, green onions, and soy sauce.But it has to be roasted by a master chef who is good at easy teething. The heat is too tender, and you can't do whatever you want. You have to stock up on the original table to eat. I always feel that the taste is different than standing next to the branches and roasting and eating.Especially raw meat bowls are filled with cooked meat, something is not right when I think about it, if I can replace the barbecue meat with a new bowl, it will be perfect.Back then when I was barbecued in Peking, I always had a bowl of millet porridge, or a cup of espresso in a coffee shop to get rid of the greasy food.Now Taiwan eats both grilled and boiled meat. After eating barbecue and drinking a bowl of pot soup, the greasyness will disappear. This way of eating big and small, can be regarded as the most economical and most satisfying way at present.