? Meihekou city is located in the southeast of Jilin Province, at the west foot of Changbai Mountain. This used to be the paddock of Royal Hunt in Qing Dynasty. Every autumn, the emperor leads the descendants of the royal family, hospital officials and thousands of soldiers to hunt in the paddock. Hunting competitions during the day, rewarding on merit. After nightfall, people hold a grand banquet, barbecue the animals harvested during the day and eat a lot. As early as in ancient times, after forest wildfires, primitive people found that the meat of cooked animals was better to eat and easier to digest. Thus, after humans learned to use fire, there was barbecue, a delicious food. At the beginning, most animals were cleaned, roasted whole, or dismembered into several parts before roasting. As the earliest cooking method mastered by human beings, barbecue has evolved into a variety of forms with local characteristics, and has gradually become a culture through continuous improvement and perfection.

? Last summer vacation, my wife's hometown, Ming Jiang, visited my home. I made a few home-cooked dishes and felt a little neglected. So, I decided to choose a special hotel to treat me well. When asked about his preferences, Ming Jiang said, "I miss the barbecue in the Koryo Building in Meihekou very much." A few years ago, when he was a soldier in Meihekou, he had several barbecues in Korea Building, and he still remembers it. After demobilization, I ran business all over the country and had barbecues in many places, but the Korean house in Meihekou didn't smell like barbecue.

? Korean barbecue is evolved from Korean barbecue combined with local characteristics and tastes, and has become one of the landmark foods in Meihekou. Its taste completely retains the spicy and fragrant flavor of Korean barbecue, and retains the juice of the meat to the greatest extent, making the meat tender but not firewood, fresh and delicious.

? Accompanied by two local friends, we chose Yongshu Laogaoli Hotel opposite the nearby Meihekou market. This hotel has two floors, one is the lobby, and the other is the private room. The largest private room can accommodate more than a dozen people and can be roasted with three charcoal stoves at the same time. Eight of us booked a room with two charcoal stoves. When I arrived at the hotel, I saw that the lobby on the first floor was packed. If I hadn't booked in advance, I really couldn't book a room. As soon as we stepped into the gate, the waiter dressed in bright Korean clothes greeted us with a sweet smile. One of the waiters enthusiastically led us into the room, poured each of us a cup of barley tea, and then handed me a thick recipe. I ordered eight plates of meat and a few side dishes. A few minutes later, a waiter served several dishes with Korean characteristics: homemade platycodon grandiflorum spicy sauce, authentic Korean spicy cabbage, garlic mixed with small roots, sweet potato stalks, two kinds of pickled perilla leaves (one is pickled vegetables, the other is fresh meat), and homemade hand-torn dried tofu rolls with unique flavor. These appetizers are bright in color and pure in taste, which makes people drool before moving chopsticks.

? At the same time, another waiter brought two charcoal stoves, and the neat charcoal rods burned red. It is said that this is smokeless machine-made charcoal, which is more resistant to burning and has even charcoal fire. The charcoal stove is placed under the retractable smoke exhaust pipe. The waiter brought a stack of iron curtains, each covered with a white barbecue paper. Charcoal barbecue and paper barbecue are a major feature of Gaolilou barbecue in Meihekou.

? This paper barbecue has a certain technical content. A good iron curtain can bake seven or eight plates of meat on a piece of paper, and a bad one needs a new curtain. I'm also a barbecue expert. A piece of paper can roast about three or four plates of meat. The beef of Yong Shu Lao Gao Li Lou is all selected fine meat, sliced, marinated with secret seasoning and put on a plate. I first spread a plate of meat evenly on the paper, and then put the iron curtain on the charcoal stove. As soon as the charcoal fire is baked, the meat on the paper will gradually change color. Put chopsticks as flat as possible, at an angle of about 30 degrees with the barbecue curtain, gently turn the meat on the paper, and try not to touch the barbecue paper directly with chopsticks. The meat was sizzling on the paper. Don't underestimate this barbecue paper. It can block the excess substances harmful to health emitted by charcoal fire, absorb the excess fat of meat, and lock the gravy at the same time, so as to reduce the burnt and smoky smell of barbecue. When the whole meat changes color, you can eat it. Dip in a special dip, it is fragrant and tender, fragrant but not greasy, and has a unique taste.

? After the first dish of meat is cooked, pull the cooked meat to one side of the iron curtain, and then spread the second dish of meat on the baking curtain while eating. Make sure that the barbecue paper is always covered with meat, otherwise, the exposed paper will be burnt. Everyone praised my barbecue skills, and Ming Jiang said, "Well, that's the smell! Long-lost taste! " I feel a little proud, too. When baked in the third set, the paper will slightly change color under the action of high temperature and oil, continue to spread the meat, and then pour a little beer on the meat, and the meat will hang color in the beer foam and turn dark red. At this time, the meat is tender and tastes better. We not only ate delicious food, but also enjoyed the barbecue.

? Beer accompanied by barbecue, everyone enjoyed it. I ordered a bowl of cold noodles for everyone. My friend stopped me again and again, saying that I had eaten enough and couldn't eat any more. I insisted that the waiter bring cold noodles. I have great confidence in the cold noodles of Yong Shu Lao Han Lou. In particular, cold soup and cold noodles can relieve boredom and summer heat and make people feel refreshed. Speaking of cold noodles, I still remember the past clearly. That was when I first went to work. I passed the Koryo Building every day, smelling the meat coming from the air outlet, and I couldn't help swallowing it. When I got my first month's salary, I hesitated for a long time and went in. I saw all the tables were full of people, drinking a little wine with barbecue. I silently asked for a bowl of cold noodles and sat in the corner. This is the best cold noodles I have ever eaten in my life. ...

? Cold noodles are served with light yellow transparent soup, green shredded cucumber, red shredded spicy cabbage and crystal clear noodles. Looking clean and refreshing, take a sip of soup, cool, and moderately sweet and sour. A bite of noodles is gluten-free. Who has the heart to leave such delicious cold noodles?

? Food has never been just food itself, but also a culture, a custom and a desire. With the improvement of the quality of life, people have higher requirements for food and often enjoy the process of eating food. Meihekou is not only picturesque, but also has many delicious foods that people will never forget after eating. Friends who have been to Meihekou will leave some regrets if they have not eaten the barbecue on the second floor of Laogao.

About the author: Gao Jiannan is from Meihekou, Jilin. Born in September 1969, graduated from Yu Hailong Normal University in July. Vice Chairman and Secretary General of meihekou city Writers Association, member of Jilin Writers Association and member of China Prose Poetry Research Association. Jilin Writers Association 20 16 young and middle-aged writers class students. His works are scattered in Qinghai Lake, Cultural Jilin, Beidou Poetry Journal, Poetry Northeast and other publications. 20 14' s work "Soul and Body of Prose Poetry" won the first prize of the 7th National Prose Poetry Congress. On 20 15, the work "Breeze" won the first prize in the category of literary works of clean government culture creation in Jilin Province; Eight Nightmares and the Story of Jaha, Arabic folk stories published by Jilin Publishing Group Co., Ltd. and the top 100 book publishers in China, are compiled. 20 16 One of Meihekou Literature Series, Love Like Snowflakes, was published. In 20 18, the first "elite cup" national literary creation invitational tournament, four songs beyond snowflakes won the second prize, which were edited and published by the national regular publishing house.