Chapter 67 Delicacy that future generations will not be able to eat
Ma Wenqing, She Baoyun, Gao Xueru and dozens of She family killers, the three major families, related bandits and nearly a thousand people were all captured alive.
The Sichuan soldiers alone were not enough, and even the Zhejiang soldiers came in hundreds.
Because King Fu was involved, even Dongchang and Jinyiwei were dispatched.
The Zhejiang Party was originally quite hostile to the Sichuan soldiers, but when they saw that the Zhejiang soldiers, Dongchang and Jinyiwei were also involved, they took a new look.
If it is discovered that Ma Wenqing and Gao Xueru are among them, then there must be many charges.
Huang Kezuan, the Minister of the Ministry of Punishment, also acted quickly and arranged for Wai Lang, a member of the Ministry of Punishment, to personally supervise the case. Within ten days, the case was regarded as a typical major case. All the witnesses and physical evidence were complete, and the facts were the facts.
When it is time to go to the imperial edict, it is the imperial edict. When it is time to go to the Ministry of Punishment, it is the prison of the Ministry of Punishment.
The confiscated grain, silver, and mountain goods were worth no less than 30,000 taels, and the land was tens of thousands of acres.
In the end, half of the property was confiscated, 30% was confiscated and used as military expenses, and 20% was also used as victims of civilians and local innocent people. The land was sold at a low price, and in the end, the poor farmers, tenants and Lao Tan each got half.
Lao Tan originally thought that he had become the biggest winner and could get a lot of property from his old enemy in the north of Miyun.
However, this time he has offended the She family.
Hearing that the chieftain of the She family was unreasonable and liked to send death warriors to kill him, he didn't dare to stay any longer.
"Old Tan, why don't you follow me and go to the army to avoid the limelight? Then go to Liaodong to engage in logistics and intelligence?"
Zhou Dunji smiled and invited Lao Tan.
"Okay~"
They are all fishermen. This time you fished me away too...
After some arrangements, Lao Tan took most of his belongings and savings and headed north to Liaodong with the Southern Army.
In name, he was doing business with the army, and the army spent a lot of money on daily food and drink. With such a local businessman who was familiar with the north and could supply a lot of supplies, he didn't have to worry about being cheated by Liaodong merchants.
Of course, he and Zhou Dunji had reached close cooperation and would contact his family members to provide intelligence behind enemy lines when the main force of the slave establishment was dispatched.
Lao Tan usually follows Wang Hongyu's soldiers.
He looked very fierce with his bald head. At first, Li Tiezhu and the Lu brothers were frightened. Later, as they got acquainted with him, they realized that this man was a fisherman. Besides being a yin, he was also a yin. They quickly made friends with him and went to the yin outside to trap him.
Go past their profiteers.
This time Wang Hongyu realized the magic of fishing.
I have to say that my eldest brother is indeed a master at training and commanding troops.
Mentality and fishing are the same system.
In addition to daily participation in military and horse training, he also improved his commanding attainments.
As stores in Beijing gradually open, it’s time to go back to Beijing to learn about the latest situation.
Meng Biao must have established a foothold in the capital, and I don't know how much information has been advanced.
The clock shop has been open for almost a month, and the pocket watch has probably been repaired. Now it is almost time for the missionaries to fulfill their promise.
I heard that I was going to visit the capital, so Li Tiezhu wanted to go back and have a look, and Lao Tan also went with me to introduce some contacts.
"You young people are easily deceived by profiteers in the capital. Let me, Lao Tan, tell you which stores are affordable~"
We went to have fun together, and picked a dozen more people from the army. Lao Tan brought a dozen more brothers, and then they entered the capital again.
This time it was summer, the heat wave was rolling at noon, and the evening was cool and comfortable. It happened to be evening when I entered the city, and I saw another look of the capital market.
After meeting up with Meng Biao, Lao Tan took everyone to choose a few restaurants with the most authentic tastes and have a good meal.
With Lao Tan, it’s really different from what I choose. For example, the haggis is very particular. Some stores have more sheep lungs and less intestines, and some have more sheep heads and tendons but less offal, so the corresponding diners are a little different.
They also ordered Yangtze River anchovy to eat. This fish is known as the first of the "Three Delicacies of the Yangtze River". It has been almost extinct in later generations, and people can no longer taste its deliciousness.
However, Lao Tan ordered two anchovies for them and ate them in two flavors.
"There are Nanjing-flavored shad and Beijing-flavored shad. I won't tell you which fish has which flavor. You can taste it yourself first."
Wang Hongyu and others moved their chopsticks and tasted one of them first.
This one looks completely steamed, and it also has tiny scales as if it hasn't been shaved cleanly.
When you pick up a piece with chopsticks, you will eat it without any interference from seasonings. It feels just like a piece of tender jade. With a gentle squeeze of the slightly hot fish meat, the delicious juice fills your mouth.
In an instant, you can experience the endless delicious fragrance, the pores on your face are slightly opened, and the fragrance almost spurts out from your face.
What kind of delicious food is this! Compared with it, steamed puffer fish is so inferior! Wang Hongyu has never tasted such delicious food in his later generations.
Although the delicious taste mainly comes from fat, the thinner Yangtze River shad is more delicious and more delicate than the chubby puffer fish, and the tiny scales are even more wonderful.
After eating a few more chopsticks, I finally experienced what is called the first of the "three delicacies of the Yangtze River", a taste that future generations will never taste again.
"It's a bit bland and has no flavor..." Li Tiezhu shook his head after eating three chopsticks. The more he ate, the more he felt that it was not as amazing as it was at first. It seemed that it would be better to eat the elbow.
"Hehehe~ Then try this one again."
Lao Tan took the lead in tasting another shad, and Wang Hongyu, Li Tiezhu and others also followed suit.
You almost "die" if you try it
OMG, this smells a bit...no...it smells so good!
This anchovy is different from before. As soon as you take your mouth, you can taste the slightly fishy smell of the fish itself. However, the smell is not disgusting, but there is an endless fragrance floating in the smell.
A stink in the mouth rushes into the nasal cavity, and the fresh fragrance captures the brain on top of the stink. A smelly smell is covered and shrouded by the fresh fragrance. When the fresh fragrance fades away, the smell remains temporarily, and you can take another bite of the fresh smell.
The fragrance is stronger.
Contrast makes it more interesting!
If the first shad is extremely pure, then this one is a mixture of aroma and smell, and brings out a stronger fresh aroma.
Even Li Tiezhu, who had never eaten freshwater fish several times in his life, couldn't stop using his chopsticks. If the anchovies hadn't been a little spiny, he might have grabbed the fish and stuffed it into his throat.
"Hey hey hey, how does the fish that I, Mr. Tan, like taste like?"
"wonderful!"
Everyone said in unison, these two shad let everyone know what the two flavors of the "Three Delicacies of the Yangtze River" are.
"Guess which one is Nanjing flavor and which one is Beijing flavor?"
No one could guess, and they couldn't explain anything other than saying it was delicious. On the other hand, Wang Hongyu had roughly guessed it, but he still breathed steadily and was not impatient or eager to answer.
Lao Tan is an expert in fishing and a big fish eater. At this time, he was tasting and explaining:
"Yangtze River Anchovy is a specialty of the Yangtze River. It can be steamed without adding many seasonings to show its ultimate freshness. This one is completely steamed, and the one you haven't finished eating is from Nanjing."
Everyone ate 60% of the first of the two items.
"This Nanjing style fish is made by keeping live fish in a ship's cabin and raising them with running water. It takes endless manpower to change the water and ventilate it to bring out the original taste. It is more than ten times more expensive than the clean one you eat."