On the first day of release, the box office broke 200 million, and also broke five box office records. As of 10, the box office has broken 2.8 billion!
Based on the battle of Changjin Lake in the second campaign to resist US aggression and aid Korea, the film tells a magnificent history: 7 1 years ago, Chinese people's Volunteer Army went to the DPRK to fight. In the extremely cold and harsh environment, the eastern front combat troops pursued all the way with iron will and heroic fighting spirit, heroically killed the enemy, reversed the battlefield situation, and played a military and national prestige.
As a very meaningful historical war film, its shooting location has also attracted some people's attention.
Xiang Yan Village, which lives in Bulu Township, is one of the main shooting locations. Xiang Yan Village is about 7 kilometers away from the county seat, surrounded by fields. Yong 'anxi turned a corner around the village, making the village surrounded by water on three sides and dense forests on the banks of the stream.
The popularity of this film has also attracted many people's attention to the small town of Xianju. Before it explodes, I will introduce Xianju cuisine to you.
Xianju Eight Bowl
Xianju Eight Bowl is a traditional dish for the Han nationality in Xianju, Zhejiang Province to entertain guests and friends. It is divided into four bowls: the upper four bowls are appetizers and the lower four bowls are snacks, which are composed of eight local dishes.
Only by choosing local high-quality ingredients and combining with the exquisite skills of chefs can the mouth-watering eight bowls become delicious: Caihe lotus seeds, Xiangzi sea cucumber, Li Zhong's bowl-turning meat, Guo Jiu's pickled fish, Dong Bin's big fish, Tieguai meat, Gu Xiang's skin bubble and Lao Guo tofu.
Are you as curious as I am? Why are the names of these eight dishes related to the Eight Immortals? In fact, there is a little story behind these eight bowls:
Among these eight dishes, the special ones are soaking fish and knocking meat. Soaked fish is made of bread wrapped in dried salted fish, fried outside and tough inside. Knocking on the meat is really knocking the meat flat and knocking it loose.
Turning over a bowl of meat is actually a big piece of fat braised pork. White lentils are called "lotus seeds" and are a dessert. If you have a chance to go to Xianju, don't miss it.
Tofu jiaozi
In fact, meatballs are everywhere, but they are different in every place according to the choice of materials and the method of making them.
Xianju Tofu Garden is characterized by marinated tofu with pork. Xianju has been making brine tofu for a long time. It is more tender than ordinary tofu and has no peculiar smell of gypsum tofu.
This kind of pig is fed by villagers with sweet potatoes and radishes, and its meat quality is more delicious and energetic than ordinary pork. Therefore, Xianju Tofu Yuan uses these two ingredients, which can be said to have their own strengths.
Hand-knead it into a thick paste, take a piece of fried meat and wrap it inside, and the fragrance of bean products and pork will be perfectly blended.
In addition to paying attention to raw materials, Xianju people also have their own methods of making tofu. The circle represents reunion and is the expectation of family harmony. However, this circle cannot be round, but should be slightly flat. This is to warn family members not to be complacent and continue to work together.
Heat a wok, add a little lard, when the oil temperature rises, add meatballs, fry over medium heat until the surface is golden, add ginger slices, onions and a little local wine to refresh and remove fishy smell, add a bowl of mountain spring water, stew for about 10 minute, sprinkle with chopped green onion, and take out.
After cooking, pour in the soup. The highest state of tofu balls is that the soup is full, loose and not scattered, and the bite is delicious.
Chaiye tofu
This kind of tofu is also called "immortal tofu" in Xianju. Although it has the word "tofu" in its name, it actually contains no beans at all. The raw material of this dish is the leaves of Guanyin tree, a kind of wild shrub that can be seen everywhere in the deep mountains of Xianju.
According to legend, in the famine years, Guanyin and Yang Liuzhi sprinkled nectar on the earth together and grew clusters of green trees. People picked leaves, added plant ash to make tofu, and survived the famine, hence the name "immortal tofu".
This plant does not exist in all seasons. It germinates and grows leaves in spring. In summer, it flourishes, giving off a stronger fresh fragrance than orchids. From ordinary leaves to a square tofu, the process is not complicated.
Wash the leaves in the stream and rub them. The leaves are juicy and the juice is rich in pectin. The squeezed juice will solidify into a soft mass after boiling and cooling, similar to bean jelly, and its color is green, like jade.
After cooling and solidification, it usually turns into a square block like tofu, which is convenient for storage and cooking.
There is no limit to how to eat. If you like spicy food, fire it. If you like cold food, you can add some sugar for dessert. If you like salty food, wrap it in garlic paste and add salt and soy sauce to make a bowl of sauce.
Yonganxi fish
Yong 'anxi is one of the eight major water systems in Zhejiang, which originated in Xianju. When you go to Xianju, you naturally want to eat Yonganxi fish. The fish here is especially delicious because of the good water quality.
This kind of brook fish, which likes to live in the crevices of rocks in water, has black stripes on its body, thicker and tender meat than ordinary brook fish, delicious taste and soft bones.
Among all kinds of cooking methods, "Braised brook fish" is the most memorable. It is characterized by rich soup, the bones of braised brook fish become fresh and tender after rolling oil, and the fish is delicious and memorable.
There are also some local restaurants, where they cook brook fish with salted tofu. Pan-fry the brook fish until golden on both sides, slice the salted tofu and put it in the pot. Fish is delicious and tofu is tender and smooth. The combination of the two is indescribable
Salty and sour rice
On the dining table of Xianju people, a bowl of rice that is absolutely indispensable must be salty and sour rice.
In fact, this bowl of rice is nothing special. What kind of salty and sour rice to cook, shepherd's purse, green vegetables, lettuce leaves, green vegetables, cowpeas ... When seasonal dishes are fresh, what kind of salty and sour rice to cook can not only satisfy the appetite, but also be welcomed by the stomach.
I also found the origin of this bowl of Xianju people's favorite rice:
If you want to cook a delicious salty and sour rice, you can't be distracted from making rice soup. When the water is boiling and the rice is half cooked, quickly use the fishing fence to catch up with and control the water. Rice can't be cooked. After cooking, it is soft and sticky and tastes bad. It is necessary to cool the rice with cold water so that the fried salty and sour rice will be clear.
A bowl of salty and sour rice and a bowl of rice soup is the sense of ceremony that salty and sour rice should have.
It is very convenient to travel to Xianju by car. There are four stations that can be reached by railway, namely Xianju South Station, Linhai Station, Yongkang Station and Taizhou West Station. Among them, the drive from Xianju South Station to Xianju County is about 15 minutes, and the other three stops are about 1 hour.
I mainly come here to visit scenic spots, such as Shenxianju, Jingxingyan Scenic Area and Gong Yu Village ... Of course, I can also come to the town to experience slow life for delicious food.