As the hosts of the reception, both Xin Pingping and Cheng Shilian were already waiting downstairs early. After seeing Jiang Tian, they even gathered around the handrails, saying "benefactor" and "noble official". They were diligent and eager.
Then lead him inside the building.
From the outside, Duanpinglou looks like a five-story, modest, large-scale restaurant. But once you enter it, you will find that it is like a cave. You are faced with a large area of carefully cultivated indoor flowers and trees and artificial streams, which let in the residual heat outside.
And the hustle and bustle disappeared.
Starting from the second floor is where guests are entertained; then, as the stairs go up from the four walls, the higher the floor, the corresponding grade and style become higher. It is said that the roof and terrace of the fifth floor are
A special place that can only be used by regular customers with specific identities.
Finally, Jiang Tian and others were led to a spacious hall on the third floor; here, in addition to several brightly illuminated lamps with animal mouths and fish patterns on the walls, there were also several seasonal flowers in bottles with plum patterns in the corners.
Apart from that, there is only the table that has been set up, which looks fresh and neat.
This time, the banquet was held in the style of a barbaric banquet. That is to say, a large table over ten feet long and wide was placed on the railing of the spacious colonnade hall, and then soft tables were placed around the big table on three sides.
and cushions; leaving only one side for serving food and enjoying the singing, dancing and instrumental music outside the fence.
In fact, the banquet style of the Tang Dynasty in this generation has become extremely colorful due to the vast exchanges around the world. In addition to the traditional banquet (eating at the same table), table food (distributing meals according to the table), there is also corridor food (long-term banquet)
In addition to dining at the table) and traveling (buffet), there are also various ways of eating.
Of course, the so-called Hu Shi in this era is actually divided into many different forms according to its origin. Among them, the more famous Da Qin Hu Shi is made of couches in a circle, where the host and guests can sit or lie down and eat on the couches.
Think of watching the song and dance performance in the center;
As for the Uighur feast, they sat cross-legged around a fire grill in the middle, with rugs and mats on the floor. The slaves continued to cut meat and bring wine to the front, and everyone at the banquet ate with their hands. This time, the style of entertaining Jiang Tian was
, is obviously a typical Persian dish, so people sit on soft cushions and eat around the table.
As four seasonal fruits, five-color dried and six-flavored candied fruits, seven dishes of side dishes, and other appetizers were presented one after another, and after Jiang Tian tasted them one by one, both Cheng Shilian and Xin Gongping slowly let go.
I lost my formality and politeness and began to feel more comfortable.
Here, we can also see the difference between Xin Pingping and Cheng Shilian; the former is obviously enthusiastic and outspoken, and even if he says the wrong thing, it will not make people angry. The latter is relatively smooth and comfortable, and is good at observing faces.
Colorful without losing sense of proportion, looks easy to get along with.
However, judging from their interactions and specific attitudes, Cheng Shilian, who is well-off, seems to have more respect and admiration for Xin Pingyi, who comes from a poor family; and everything is based on this senior who is similar in age.
Lord, even if maybe this banquet is his host.
Therefore, after the initial greetings and familiarity; as the hosts of the small banquet and locals, Cheng Shilian and Xin Pingping also took turns introducing some local scenic spots and tourist attractions in Luodu; and even some secrets and anecdotes in the streets and alleys.
And whenever a guest with a special identity appears in the building, they will take the initiative to introduce the origin and origin of the guest to Jiang Tian;
"That one is Li Rui, the palace envoy." Cheng Shi Lian Yao pointed to a middle-aged man with a rich appearance and a feminine appearance and introduced: "One of the regular visitors to Duanpinglou, even though he is a minister.
, but he is an old player in Fengyue Sou Village everywhere, and it is said that he is also the proprietor of "Xunfang Lu"."
Of course, Jiang Tian knew that the name of the palace market envoy came from the image of robbery and robbery described in Liu Zongyuan's "The Charcoal Seller" in the Chinese text. However, according to Cheng Shilian's words, the palace market envoy in this time and space
, has become something else.
Just like the Wufang children who used to hunt snakes and hawks for extortion in history, in this time and space, they have become the eyeliners and minions who maintain the imperial power. The once notorious palace envoy, after being transformed by Taiping Zhongxingzhong
, has also become a tall and fat person.
In the first province (gongtai) of Da Nei, there are three supervisors (secretary, palace minister, chamberlain), five bureaus (Yeting, Gongwei, Xiguan, internal servants, and inner palace) and six ministers (Shanggong, Shangyi, Shangfu, Shangfu).
(Food, Sleeping, Gong) and among the twenty-four squares, they are specially responsible for handling old things in the palace;
Although he looks like a rag seller, he is actually a member of the inner circle. Among the few public businesses, the township party has a decent position. In terms of status, it is second only to those who are responsible for the internal affairs bureau.
The eunuchs responsible for daily life and royal daily necessities.
Because, compared to the traditional disposal of secondhand goods, they can legitimately host bidding auctions, objects that are remembered by Ouchi and artifacts that are certified by the royal family; don’t underestimate these items. The world has been at peace for a hundred years, but the princes have continued to pay tribute, and there are many civilians who are nouveau riche.
Willing to spend money to take over.
Just to have an heirloom that can be shown off in front of relatives, friends and guests, claiming to be a used heirloom of the Tian family. Moreover, compared to those internal government bureaus that require specific qualifications and status to obtain the status of imperial supplier and make contacts;
The palace and city envoys are undoubtedly much more friendly to the people.
Theoretically, as long as your wealth is clean and you are willing to spend money, then there is basically no problem in giving yourself a set of shrunk versions of home-made/imperial utensils; and it is a large amount. In fact, if your wealth is not clean enough, there is no problem.
It doesn't matter, you can also get it from another (underground) auction.
As long as you spend a few more dollars to buy a set of certification documents issued by the Xiguan Bureau, no one will be able to find anything wrong with it. Therefore, this is also the reason for many people who have traveled overseas and made a fortune or successfully bought a house.
One of the shortcuts people like to use to boost their self-worth.
Later, Xin Pinggong pointed to another person and said: "That is Master Guangyue. He comes from the Baigu Temple in the jungle in the west of the city. He is a famous contemporary poet monk. Together with the local Zhengshan people and other celebrities, he is also known as the Ten Friends of Fanglin. Today
He was hired by Luo Fan in Liaodong and worshiped as the Crown Prince Fu."
Here is an unpopular piece of historical knowledge: quite a few monks in the Tang Dynasty could not help but eat meat. The idea of becoming a vegetarian and practicing Buddhism was instigated by Liang Yan, Emperor Xiaowu of the Southern Dynasties who was famous for being a monastic Buddha and eventually starved to death in Stone City.
Most of the monks in the North don't recognize these blind things.
Whether it was Shemo Teng or Zhu Falan who were the first to spread the Dharma to the East and stayed at the White Horse Temple, Jiumozhi of the Northern Dynasties, or eminent monks such as Yijing and Faxian, they did not have this kind of pretentiousness. Even those who sought scriptures from the West
The prototype, Master Xuanzang, the founder of the three sects of Buddhism, was not a vegetarian either.
Otherwise, with their physical strength and endurance, how could they have traveled thousands of miles through the vast Gobi Desert, the vast sea grassland, the plateau mountains, and traveled between sand bandits, horse thieves and wars; in the end, despite the decline and decline of Buddhism in Tianzhu, with great perseverance
Completed the great cause of Buddhism spreading eastward.
And Master Xuanzang is a more stable and powerful generation of fierce men. He can not only (physical persuasion) make the robbers meet on the road, and then have a profound enlightenment, change their mind, convert to our Buddha and become a follower; he can also impress the Western Turkic Khan with his eloquence and send troops to escort him all the way. Read
Hindu Kush Mountains, entering Tianzhu.
And after arriving in Tianzhu, he even fought against monks from hundreds of countries and cities at the Uncensored Dharma Conference in Qunu City; in front of the vast number of Buddhist believers in Tianzhu; and finally won the highest honor of Nalanda Temple - Tripitaka.
, is respected as the "Mahayana Heaven" and "Liberation Heaven" by both Mahayana and Mahayana.
Therefore, as the disciples and descendants of Master Xuanzang, contemporary Buddhists are free to eat meat and fish as they please; even monks who travel abroad eat whatever the donors give them; there are no vegetarians in later generations.
A show of fake compassion.
The only precepts they need to observe are nothing more than not killing, not seeing anyone kill, and not causing others to kill, which are the so-called three pure foods. It is closer to the Theravada/Theravada Buddhism custom that was popular in Southeast Asia in later generations. Of course, apart from this, other
There are still some disciplines to practice.
In fact, the various branches of the eight Buddhist sects of this dynasty, as well as the various streams of esoteric Buddhism; another important destination is the cause of spreading Buddhism in foreign lands. Therefore, some scholarly monks and martial monks with backgrounds in famous mountain temples are often employed by
The princes and vassal families assist in vassal affairs or participate in expeditions.
In this case, they do not need to observe too many precepts, but regard it as part of their human experience. In this process, there are still quite a few monks who, for various reasons, will abandon the practice and return to secular life to start a family. In this
It's really nothing to see a monk in a restaurant.
Jiang Tian and others were in the middle of a conversation when the silver bell rang outside; the formal dishes for the banquet began to be served. The first thing to be carried in was a steaming, golden and oily lamb;
On a large silver plate with green cattail leaves, there were cherries in his mouth.
The head chef was wearing a plain white coat. After greeting and asking for instructions from the three people present, he picked up a blunt knife and lightly scratched the back of the golden lamb. The roasted lamb was instantly crispy.
Gently flicking the middle part, revealing the quail submerged in milk.
Then, he used a silver spoon to gently pick the quail soaked in the snow-white juice. From the stewed quail meat, he picked out a white, frozen stuffed egg. Then, this unknown bird was picked out.
The stuffed eggs were placed on a small plate and delivered directly to the only guest, Jiang Tian.
Jiang Tian suddenly realized that this was obviously a simplified version of the famous contemporary dish "Hun Yang Shi Hu". Jiang Tian took advantage of the situation and scooped a piece into his mouth. He felt that it was as smooth as fat and jelly, but there was still a grain of it.
Grains of delicious flavor burst out one after another with the gentle stirring of the tongue.
It turns out that the inside of this stuffed egg is not yellow, but extra fresh fish roe. When the outside is cooked and baked, the half-cooked and cooled stuffed egg is used as insulation. Even after heavy processing, it can still be cooked. It can continue to maintain the freshness and crispness of the fish roe.
Then, he used chopsticks to pick up a piece of quail in milk soup. He felt that the meat under the sweet soup had melted away from the bones, and the bones were soft and flavorful. Finally, he placed it in front of Jiang Tian, a piece cut from the back of the neck. Lamb meat; it has both golden, crispy and chewy skin and tender meat with rich juicy texture.
After more than half of the small "Hun Yang Shihu" was eaten on the spot, they were served with Yulu dumplings (carved cheese cheese), Tianxue (fried and roasted with honey), and Xiaotiansu (minced chicken and deer meat). Fried dumplings), Fenghuangtai (fried fish with chicken eggs), Xijiang cuisine (steamed minced pork gizzards with rice flour)...
The biggest feature of Duanpinglou is the magical method of making typical royal banquet dishes into home-style without losing the flavor. According to Cheng Shilian, you can even buy them in food boxes at your door, or buy them at your door. Providing door-to-door service is very considerate.
Among them, it is served in a celadon wide-mouth bottle. It is also a very unique drink as a food supplement and garnish. It is prepared with light wine, stone honey (sugar), grape pulp, wolfberry, ebony juice, and galangal. A Wanhua drink made from it; something similar to a modern cocktail.
Therefore, after five rounds of wine and a satisfied meal, Jiang Tian took the initiative and said: "We just met by chance, so I appreciate your hospitality. I don't know what problems you have at the moment, or what other thoughts you have. Let’s talk about it first.”