Chapter 33 Pho

I thought it would be interesting to eat morning tea in the open-air dining room.During my stay in Shenzhen, I had a long morning tea with Dai Youbin, director of the Baoan Cultural Bureau, and Zhang Yan from Beijing. They were all fellow villagers. Zhang Yan was promoted after aiding Tibet and no longer worked as a reporter. , served as the director of the Baoan District Law Enforcement Bureau, and then the director of the Cultural Bureau. He loves reading and writing lyrics. He has a masterpiece "One Hundred Years", which was filled with CDs and won awards.Dai Youbin has a hearty personality, and several of his tasks are also interesting, for example, he wants to create a museum for migrant workers, a Chinese calligraphy and painting base, and a hometown of libraries. If these tasks are completed on schedule, he will become a pioneer from a soldier Sexual culture builder.But, no matter what, I always feel

Drinking morning tea is a boring thing. They drink Gongfu tea as work tea, which is not conducive to the free play of taste. I like to go to Dongshan Chaliao, which is opposite to Bao’an TV Station, to eat alone. The building in Dongshan Chaliao is located on a low terrain, and you have to go down a few steps to walk there. At the corner of the building, a concrete place is surrounded, and people eat hor fun outside, and they don’t want to enter the house.In spring, the sun comes after the drizzle. People wear shirts and sit on the field with wooden tables and bamboo chairs. The crowns of several big-leaf banyan trees are intertwined above each other.

On a quiet morning, the subtropical sun shines, the shade of the banyan tree is sifted, the air is fresh and transparent, I ordered a bowl of rice noodles, sat down, and the waiter would bring a cup of oolong tea, drinking hot tea, listening to the birds on the nearby trees Crying, gradually people are sitting at the adjacent tables, coming leisurely or in a hurry. This time, it really has a taste of the southern country.When the rice noodles came, I had already drank half a cup of tea. The noodles were fine white noodles. There was soup, and there were raw intestines, pork liver, lean meat slices, etc., and a layer of chopped green onion was sprinkled on top, and the bright oil droplets were on the soup. Floating, hot steam slightly sublimated.On the table, there are also small dishes of kimchi and fried peanuts.Start eating, drink soup, fresh soup, eat noodles, powder is refreshing, the soup environment is completely different from the north, it is a chaotic encounter, this is a fresh and refreshing confession, the subtropical sun is as bright and elegant, and the green vegetation of the place is also like this , banyan tree, palm, fishtail sunflower, kapok, bauhinia...the green ones, the red ones, can be compared to the delicate beauty and the strangeness of growth. Hot, fresh, bright, and elegant, immersing in pho in an instant is as fresh as traveling through a subtropical jungle.I can't hear the tide of Shenzhen Bay here, but I feel a ray of emotion flying in the morning light in my heart.

Every morning I come to Dongshan Chaliao to eat rice noodles, and you can tell who has the most diners. They are all cadres who work nearby, with suits and leather shoes, neatly combed hair, mobile phones hanging around their waists, and handkerchiefs in the pockets of their suits. , Most of them are not locals, but new Hakkas from all over the country or from all over the world during the development of Shenzhen. Section Chief Zhang of the Cultural Bureau accompanied me to eat rice noodles. He is from Sichuan.In Shenzhen, heroes don’t ask where they come from, they always come with a dream of getting rich, and then work hard here, gradually find their respective positions, and then everything is as usual, leisurely and orderly, but compared with Beijing, the work efficiency is high , the high income is also unmatched by Beijing, this is a young city, here is also a piece of land built of gold, the subtropical gold coast of southern China.