Yesterday I went to a Yunnan restaurant for dinner. The interior was very elegantly decorated, with soft and dim lights and wooden tables and chairs, giving it an antique feel. There are also a few cotton and linen cushions thoughtfully placed on the bench, which is very considerate. I felt very comfortable as soon as I entered. The beauty of the decoration made my saliva increase and my appetite instantly whetted.
My husband and I opened the menu and studied it for a long time. We found that we had never tried many dishes and wanted to try them all. But the two of us couldn't eat that much, so we had to make do with three dishes. Among these three dishes, of course the cross-bridge rice noodles are inevitable. Speaking of Cross-Bridge Rice Noodles, it should be many people’s impression of Yunnan. A bowl of cross-bridge rice noodles has traveled all over China.
I went to Kunming a few years ago, and I especially remember the bowl of beancurd rice noodles. The rice noodles are immersed in the hot soup, peanuts and coriander are spread on the rice noodles, and there is a piece of snow-white tofu. The red chili oil is spread on the soup to make the tofu look more tender. The most unforgettable thing is its taste. I scooped a small piece of tofu into my mouth and it really melted in my mouth. Especially the aroma of chili oil combined with it made me want to stop. After a while, I had finished a large bowl of bean curd rice noodles and all the soup. To this day, when I think of this bowl of beancurd rice noodles, I still feel elated. It’s the feeling of joy in my stomach that I can’t control when I encounter delicious food. Many times, your stomach remembers the ups and downs in life better than your memory.
The bowl of cross-bridge rice noodles we ordered had a different flavor. There was no boiling soup, just cold. Rice noodles are still served in a big bowl, with cucumber shreds, carrot shreds, fungus shreds and other cold vegetables placed on the rice noodles, and there is also a small pot containing sauce for seasoning. I poured the sauce into a bowl, picked up the chopsticks and stirred it, and then my husband and I started eating. Why! It’s actually sour! It turns out there is vinegar in the sauce, so no wonder it tastes sour! "It tastes very appetizing, not bad!" the gentleman commented.
What surprised me the most was the last dish. This dish should have a name. My husband and I were joking. "How on earth is it made?" The gentleman looked puzzled. So I used my storytelling ability that I have trained for many years: "It should be like this. Once upon a time, there was an aunt who picked up the tofu after frying, poured out the oil, and started to stir-fry with the red kidney beans. During the frying process, I accidentally knocked over the Pu'er tea placed next to me. The Pu'er tea was poured into the pot and emitted a strong aroma. The disappointed aunt decided not to waste any food, so she did not give up this 'failure', but when eating But I found that it was really delicious! So I told the people in the countryside, and it spread like wildfire, and this Pu'er fried tofu became famous!" After hearing this, the gentleman had a confused look on his face.
Yunnan people rely on mountains to eat mountains, and Pu'er can also be used as a seasoning for tea. This gave me the illusion that I was not eating a dish, but appreciating a life, and this life Exquisite and beautiful, all elements in life can become spices.
My husband’s diet is quite different from mine, so we often have heated arguments in this regard. A meal cannot always satisfy everyone. The gentleman who doesn’t like tofu kept nodding his head this time and praised the dish for being really good! This suddenly gave me the idea of ??putting two non-compatible ingredients in the same pot. Even though the other person doesn't like the other ingredient, the fusion of the two can sometimes produce a "chemical reaction", and the two people's The same goes for getting along with each other. He who likes tea and I who love tofu, if we each take a step back and learn to appreciate something we don't like, wouldn't that be a lot more fun?
The natural ingredients collide with each other in the pot, and their tastes and nutrients blend with each other. Under the careful cooking of the chef, the color, aroma and aroma are complete, and are finally placed on carefully prepared exquisite plates and presented to diners. before. I wonder if the chef imagines the guests being happy the moment the dishes are taken away? I wonder if the guests will discover when enjoying this delicious food that they actually live such a happy life, but they never noticed it?
As a native Cantonese, I have long been accustomed to exquisite food. Guangdong's morning tea is famous for its exquisiteness, and we are used to saying "sighing tea". The pastries are packed in small cages, which are extremely delicate. Make a pot of Pu'er tea and eat two pastries. It's really the enjoyment of life! But in our busy lives, don’t we often forget about “exquisiteness”? Exquisiteness is not about owning many brand-name clothes and bags, nor is it about wearing Chanel perfume and wearing stiletto heels. It is about whether you can take care of your life with the most ordinary heart and make your life exude exquisiteness.
Exquisite is an adjective and a state of mind. Enjoy delicious food with an exquisite heart, and you will also find that your life is exquisite.
Next article: Impurities