National Tide 1980

Looking at the thin and tender mutton slices, bright red and regular, lying on the clean blue and white porcelain plate.

Ning Weimin stared at it fiercely, holding it between his hands, as if he had never seen or eaten boiled mutton in a century.

At the moment, all he knows is that the chopsticks in his hand are going back and forth between the meat plate and the hot pot a thousand times.

Then chew it hungrily, swallow it, and repeat the cycle.

He didn't even bother to pick up the cup filled with wine and take a sip.

Although the fog lingers in the restaurant, it is airtight.

The smell of smoke, wine, meat, sweat, fire, steam...all mixed together.

It mixed into a very unpleasant sweet but not so refreshing taste.

Although the surrounding environment is extremely noisy.

Children were crying, adults were making noises, drinking and punching, and it was as chaotic as a vegetable market.

When people stay here, they can only share a table to eat, and they can't talk to acquaintances without shouting at the top of their lungs.

But the hot-boiled mutton in this restaurant still completely conquered Ning Weimin.

In the haze of steam and fire, the beauty his taste buds and stomach felt made all the flaws in the surrounding environment seem insignificant.

Yes, despite his snake-like virtues, he seems a bit hopeless, but you can't blame him.

First of all, his belly is too vegetarian and lacks meat.

It's true that he has had good fortune recently, but the problem is that he doesn't dare to eat whatever he wants with the money he earns.

The old man won’t let me go first.

Not only was he afraid of falling into the eyes of others around him and being jealous, but he was also afraid that he would not be able to hold his hand if his fortune went well.

And he himself was equally reluctant to part with it.

Because as long as monkey tickets are sold in the post office, the money he earns will have to be used for this purpose.

Then every time he spends money, he can't help but compare the value based on the "exchange rate" in his mind.

A single eight-cent piece is equal to twelve thousand, a four-cent coin is equal to fifty-five thousand, and a full page of six-four is equal to 1.5 million to 1.8 million...

How can you spend money on this?

According to his feelings, breakfast would cost 20,000 yuan a meal. Of course, his flesh ached tightly and he felt too guilty.

So apart from that roast duck meal worth ten yuan, Ning Weimin really never went out to a restaurant with the old man again.

Although their daily eating and drinking habits have indeed improved.

But the level is just to change from coarse grain to fine grain, and catch up with the level of neighbors.

Had it not been for Mr. Kang's double happiness this time, the two of them had reached a consensus and felt that it was time to celebrate.

They won't be so extravagant.

Secondly, this "ethnic restaurant" currently located in Dong'an Market is no ordinary restaurant.

This name is what the "movement" was called in those years.

And its real name is the famous "Shunfeng Lai".

Although Ning Weimin had eaten "Shunfenglai" hotpot mutton in Wangfujing many times in his previous life, he never had a good impression of it.

He even thought that this kind of century-old store with the old Beijing brand name was purely a tourist attraction that deliberately imitated the antique look.

Not to mention the service is terrible, the food is also ordinary, there is nothing worthy of praise except the high price.

But because of this, he felt different when he ate it.

First of all, this meat is different from the meat from the previous life.

The meat in front of you is so good, it is all the essence of the small-tailed sheep bred by nature.

To put it bluntly, this sheep does not eat feed, but grows up eating grass. It is absolutely natural, green and environmentally friendly.

"Shangnao", "Big Sancha", "Little Sancha", "Moron", "Cucumber Strips", cut by hand so that you can see the background of the blue and white plate through the meat slices.

There is absolutely no such thing as machine-cut frozen meat or synthetic meat to fool people.

Secondly, the hot pot is really made of copper.

Not only is it hung in tin, but it is also made of silver charcoal to boost the fire.

It's not just a matter of using brass stoves, alcohol stoves, or electric stoves.

This traditional way of shabu-shabu mutton is very powerful and heats up quickly, so it will naturally be fragrant.

If you use your chopsticks, the meat slices will be cooked as soon as they are heated in the pot.

It must be cooked to make it tender and fragrant.

Besides, there is nowhere to find soup stock these days.

The mutton-shabu pot is filled with scallions, dried shrimps and real Mongolian "mouth mushrooms".

Maybe no one would believe it, but the taste is not just fresh anymore.

Surprisingly, the soup in the pot becomes clearer the more you rinse it. There is no bloody foam and you can drink it directly.

This is called complementing each other.

The sugar and garlic are also made in-house, and it takes three months to prepare the altar for entertaining guests.

Although it is marinated with real sugar, it does not turn yellow in appearance.

White, tender and bright, crisp and sweet, it can remove tangy and relieve greasiness, promote body fluids and appetizer.

In short, the "ethnic restaurant" still retains the legacy of the past.

The obvious features of "fine selection of ingredients, careful processing, fresh soup, and strong firepower" have not been forgotten yet.

Finally, Kang Shude is a real eater and can mix his own special ingredients, including sesame paste, Shaoxing rice wine, soybean curd, chive flowers, chili oil, shrimp oil, and Donglaishun's special "Pulu soy sauce" ", euphemistically called "Seven Treasures".

Just add a little bit of the old man's condiments to an ordinary chopstick of mutton, and it turns into another wonderful taste that contains endless happiness.

It is "spicy, spicy, braised, bad and fresh", which magically achieves the balance of the five tastes.

Think about it, if all these conditions are added together, can the taste of this mutton-boiled meal not be improved?

It was really better than any hot pot meal Ning Weimin had ever had.

To be honest, in Ning Weimin's heart.

"Four Seasons", "Laowu", "Yaotai", "Fumanlou", "Nengrenju", "Jubaoyuan", "Xiabuxiabu", "Haidilao"... all are waiting for you. Well, there is no way to compare with the meal he had.

Even if he wanted to stop talking, he couldn't control himself.

Just like the authentic "Judequan" roast duck served for apprenticeship and tonic in the previous meal.

This is the second time he laments from the bottom of his heart that the time-honored brand deserves its reputation.

It's a pity that the original flavor was not retained at all. In the future, it became a routine to make money with the brand...

"Wei Min..."

Kang Shude didn't know what kind of emotion Ning Weimin was feeling. Looking at his apprentice, he just felt happy.

"The mutton-boiled meat today is delicious, isn't it? Only here is the most complete seasoning. No other place can do it."

"Without braised shrimp oil and fish sauce, does it still count as mutton-shabu? I'm also telling you, if you don't eat mutton-shabu with such comprehensive ingredients once in your life, you won't be considered a Beijing native."

"Hahaha. You have to remember it after eating it once. Adjust it yourself next time, otherwise you will not be a eater, but a foodie."

He followed the old man and passed the plate with meat with a smile, which was even more satisfying than eating it himself.

"However, you should eat more when you are young. The more you eat at your age, the stronger your stomach will be. This is a blessing. Come on, I will give you this plate too. Pour everything in..."

But now Ning Weimin felt really embarrassed.

He didn't know whether to accept it or not.

Because only then did he realize that almost all the four plates of meat that were served at the beginning had gone into his stomach.

Since eating this meal, it seems that the old man has not eaten enough meat with chopsticks.

Washed the cabbage, frozen tofu and vermicelli.

Don't you like meat?

That's a big joke!

Just like that, with a warmth I've never felt before.

Ning Weimin, who has been fighting for food from others like a wild dog since he was a child, deeply feels the wonderful feeling of having elders caring for him.

Otherwise, people are just people, the spirit of all things.

Although he had never experienced this kind of situation, he licked his lips and figured out what to do without a teacher.

He took the plate with thanks and poured all the mutton into the master's pot in one go.

Then he did an amazing move.

He stood up, picked up his stool, and ran into the restaurant.

At this time, there was only one word on his mind - eat!

No matter how much you love, just give it up!

Even if I earn 100 million yuan today, I can’t do anything wrong to Master...

Just because of this, his boldness of gritting his teeth and glaring his eyebrows also startled the people at the same table.

Especially Old Man Kang, who kept asking in surprise.

"Why are you going? Weimin! Weimin! Who are you trying to attack?"

Unexpectedly, Ning Weimin turned around and gave an answer that made people laugh and cry.

"I...I'll add a few more plates of meat. You haven't eaten yet. Just sit still..."

"Hey...then...then why are you holding the stool? It looks like you are about to fight..."

"Aren't I afraid that I won't be able to find it when I come back later..."

Okay, this sentence made the whole table of diners happy.

At this time, a middle-aged worker sitting next to Kang Shude asked.

"Old man, is this your son or grandson? He looks stunned, he seems quite sensible. He is filial."

"No, not at all. You are mistaken. This is my apprentice."

"Apprentice? That's even more difficult. How many young people today still take their master seriously? Just the gang of boys in our factory are all thorny and disobedient. If you don't treat you as an enemy behind your back, you will be scolded by your ancestors for eight generations. Even if it's good, you are still lucky. Which factory are you from..."

Good guy, the more I talk about it, the more I get more and more confused. Where and where.

But the old man is still a green carrot - he is beautiful in his heart.

(Note: Trichosanthes is a white mushroom that grows on the grasslands of Mongolia. It only grows in places with sheep bones or sheep dung. It tastes extremely delicious. Because Mongolian Trichosanthes native products were exported to ZJK City in HEB Province in the past In the mainland, Zhangjiakou is the distribution center for Mongolian goods, so it is called "Mushroom". The output of this kind of mushroom is not large, but the demand is large, so it is expensive. It has always been the most expensive mushroom in the domestic market. Nowadays, the real "Mushroom" Already extinct, the word only refers to a species of white mushroom. It is no longer the same thing as it used to be.)