It is said that after Mei Lanfang finished the play,
Most of them go home for midnight snack. Although he was originally from Jiangsu and grew up in Beijing, his chefs cooked mainly "Beijing cuisine". In order to protect his natural golden voice, he avoided spicy, sweet and sour tastes. He thinks that spicy things make the throat dry, sweet things make the throat sticky, and sour things make the vocal cords astringent, so they should not be eaten. He likes to eat delicacies such as sauce meat, fried sesame bean curd, fried mutton, braised pork, roasted mutton and mustard tuber, but he doesn't eat too much in order to keep fit. However, after he became an official in the 1950 s, his weight gradually increased, probably because of too much entertainment.
Beijing Sauced Meat was created in the Ming Dynasty, and it is also called "the three famous meats in China" with Jinhua Ham and Guangdong Bacon. It is made from the tip of thin-skinned pig's back arm through complicated procedures, and its taste is salty and fresh, which is different from the sweet Soviet-style sauce meat. Mr. Liang Shiqiu likes it very much. Fried sesame bean curd is also the favorite of old Beijingers, which is said to have been created in the early Ming Dynasty. The fermented bean juice is burned with strong fire to volatilize water, and the remaining residue is sesame bean curd. The color is gray and slightly green. Stir-frying with sheep tail oil is delicious and economical.
Mei Lanfang also likes to drink bean juice. It is said that he lived in Shanghai during the Anti-Japanese War, but he couldn't drink it. Disciple Yan Huizhu went to Shanghai from Beijing to perform and brought him four pounds of bottled bean juice, which is a much-told story. "Yan Dou snacks miscellaneous chant" once praised bean juice:
Slag can actually be eaten as porridge, and the taste of old pulp is thin and thick.
Men and women are sitting together, tasting acid and salt.
He also said: "The taste is beyond the sour and salty, and the eater knows it." It can be said that it is deeply ambiguous. Drink bean juice with shredded kohlrabi sauce, fine mustard with old salt water, cut into pieces, mix with Chili oil, and serve with crispy brown inby. Mei Lanfang doesn't eat spicy food, so she probably missed the Chili oil. Bean juice is also good-looking, so his skin has always been white and tender, as if he could squeeze water out. In addition, he also likes to eat juicy fruits such as watermelon, pear and peach, which can not only detoxify and reduce fire, but also protect his voice.
When eating out, Mei Lanfang likes to go to old shops such as BBQ Season, BBQ Bay and Donglaishun. The owner of "Barbecue Season" is surnamed Ji, and started his business in the middle of19th century. It is located near Shichahai, facing a clear water and overlooking the sunset in the western hills. The scenery is extremely beautiful. Roasted mutton is extremely thin, and its seasonings are soy sauce, vinegar, Jiang Mo, cooking wine, marinated shrimp oil, shredded onion and coriander powder. Grill yourself with pine branches, and then eat with sugar and garlic, cucumber strips and spicy beef tongue cakes. It's very exciting. Therefore, since 1930 and 1940, it has always been a gathering place for celebrities in Beijing's literary and art circles. Lao She, Mei Lanfang, Ma and others are all guests here.
"Barbecue Bay" was founded in the middle of18th century and is located near Xuanwumen Street in Xikou. When you eat roast beef there, first soak the beef slices in the mixed shredded onion, ginger juice, minced garlic, white sugar, soy sauce, shrimp oil and monosodium glutamate, and then burn the fruit trees for barbecue. When the meat is almost cooked, sprinkle with coriander and sesame oil, which tastes excellent. Mei Lanfang came here for dinner a year before her death and wrote a poem with great interest.