1980 My Literary Era

Chapter 44

Just like license plates for cars in later generations, bicycles in the 80s also had to be licensed and stamped.

Until the [-]s, the supervision of the vehicle management office gradually slackened, and unlicensed bicycles were gradually driven on the roads, and this situation gradually existed in name only.

After coming to the 80s for more than a year, Lin Weimin finally changed his shotgun and rode a two-wheeled vehicle, feeling a little ecstatic.

In an instant, he began to despise himself again.

It's true that a dog can't keep two taels of sesame oil in its stomach, so it just rides a bicycle, and it floats away, useless.

It was already noon when we came out of the vehicle management office.

Lin Weimin said to several people: "Originally everyone came out to play today, but the time was wasted on my business. I will treat everyone to lunch."

The crowd readily agreed.

These foreign students come from countries with richer material life than today's China. Since they want to treat guests, they must invite something unique.

Lin Weimin thought for a while, then pedaled his bicycle, "Everyone follow me!"

Six bicycles were speeding on the streets of Yanjing. No one knew the destination except Lin Weimin, but this scene made several foreigners very interested.

The bicycle rode all the way to the door frame alley outside the front door.

Lin Weimin felt that among Yanjing delicacies, if one had to choose a delicacy that could be widely accepted by the general public, the roast duck would be one, and the other would be belly-popping.

This kind of snack first appeared in Yanjing in the late Qing Dynasty. Some Ludong people who came to Yanjing to make a living set up a stall in Dong’an Market to sell fried belly. At most, there were seven sellers selling fried belly. Yes, there are only Explosive Belly King and Explosive Belly Feng.

Since there is a shop, of course it must have a name, and Baodu Feng's name is "Jin Shenglong".

Since the public-private partnership started in 1956, Baodu Feng and several other old stores in Yanjing City were merged into Tongxi Restaurant in Menjia Hutong, and other stalls and shops were merged into the state-run teahouse at the west entrance of Dashilan.

Lin Weimin led several foreigners into the Tongxi restaurant, which immediately attracted the attention of the restaurant staff and diners.

These days, foreigners are really rare in China, even in the capital city of Yanjing, they have to be surrounded by everyone, watching them like watching monkeys.

Ignoring the many strange eyes in the store, after they were seated, Lin Weimin briefly introduced the origin of Baodufeng to them.

When a few foreigners heard that what they were going to eat today was "offal", they didn't show any abnormality. They have been in China for almost a year, and they are used to the canteen of Yanda University, so they are also used to Chinese food. Food, they became very curious about what Lin Weimin called "explosive belly".

Lin Weimin, the consultant, ordered things for several people. Everyone was chatting and waiting for the food to be served. Unexpectedly, a fat middle-aged woman led a woman in her 60s and [-]s over.

"Welcome a few foreign friends to visit our Tongxi Pavilion!" The fat middle-aged man greeted warmly.

The fat middle-aged man claimed his surname Tong, and was the manager of Tongxi Pavilion.

Ma Kemeng and others couldn't figure it out, so they could only "howl" and "howl" to deal with it.

Lin Weimin found it interesting to see Manager Feng's actions. He first greeted everyone, and then introduced the women around him to everyone.

It turns out that the woman is the third-generation descendant of Baodu Feng's family. Since the public-private partnership in 1956, she has been in charge of the Baodu stall in Tongxi Pavilion.

Listening to Lin Weimin's introduction that the woman in front of him is the descendant of Baodufeng who has been passed down for nearly a hundred years, Ma Kemeng and the others felt that it was serious, and they were in awe.

When the fried belly was served, Manager Tong did not leave, and took the initiative to introduce the knowledge of eating fried belly to everyone.

"Our fried belly is divided into hairy belly and sheep belly, which is the stomach of sheep and cows. According to different parts, it is divided into many types. Hairy belly is divided into two types, hairy belly and beef louver, while sheep belly is more colorful. Divided into nine types.

If you are an ordinary eater and don’t even know how to eat this belly, I happen to introduce a few to you today.

The sheep belly is divided into Shixiner, gourd, Dacaoya, fungus, mushroom tip, back-yin belly board, sun-faced belly board, sheep loose pill, and sheep belly collar.

Don't look at the hairy tripe and sheep tripe divided so finely, it sounds cumbersome, but the five kinds that are really popular with the big guys are beef louver, tripe kernel, Yangmian tripe board, sheep tripe collar, and sheep loose pill.

Let's talk about the type of belly, let's talk about this method.

The time for bursting the tripe is all in the word "explosion". If it is overcooked, the taste will be bad, and the taste will become hard. Cut the lamb tripe into thin shreds and fry it in boiling water. Put in ginger and scallions, and put the food into the strainer. Depending on the food, the time for "exploding" is also different. To give a few examples, about 5 seconds is enough for Yang Sandan, and 7 seconds for the lamb tripe board , belly mushrooms need 8 seconds, about 4-6 seconds are the majority.

In addition to the emphasis on "explosiveness", the dipping sauce is also indispensable. The seasoning formula of our Baodufeng is different. It is a special seasoning that has been followed for a hundred years. It is slightly different from the seasoning for shabu-shabu. The fragrance of the taste does not affect the umami taste of the belly.Enjoy while chewing, it is crispy and delicious, and there is a sound in your mouth when you chew.

That taste is so beautiful! "

The manager Tong talked about the beauty of exploding belly, regardless of whether the foreigners here could understand or not.

It is difficult for Lin Weimin to help with the translation. He is fluent in English conversation. Manager Tong's introduction has too many technical terms, and he is powerless.

Although they could not understand Manager Tong's words, the foreigners present fully felt the enthusiasm of Manager Tong.

With the addition of manager Tong's enthusiastic science popularization, it seems that even the food in his mouth has become a bit more delicious, and inexplicably has a bit more profound background.

Finally, seeing that everyone had almost eaten, and their faces were full of satisfaction, Manager Tong took advantage of the situation and said, "It's rare for foreign friends to come to our store. If you don't mind, can you take a photo together?"

It turned out that this was the purpose, this Manager Feng's mind was quite active, Lin Weimin thought to himself.

At this time, it has not become a trend for business establishments to take photos of foreign guests and celebrities to increase their reputation. If people can think of this trick at this time, the manager is not in vain.

After taking the photo together, Manager Tong was satisfied, and sent Lin Weimin and his party out with a smile on his face.

"This meal is really interesting. It's the first time I've eaten such food." Yin Geli said excitedly.

"In the beginning, I was not really used to the taste of the belly, but I don't know why, as that Tong talked, I felt that the belly in my mouth seemed to be getting more and more delicious, although I didn't understand what he said. What exactly is it."

After talking, Ma Ke turned to Lin Weimin and said, "Thank you, Lin, this lunch is really impressive."

(End of this chapter)