Chapter 1263: old tarzan

Chapter 1263: old tarzan

  Chapter 1263 Old Tarzan

  The twenty-first year of Zhenguan, autumn and September.

  Shandong Road, Yanzhou.

   Mount Tai, Longquan Palace.

  Qin Lang, led by Habayashiro, went up the Shuntian River and arrived at the Longquan Palace by the Longtan Lake at the foot of Mount Tai. The construction of this palace was presided over by General Supervisor Yan Lide. It took several years to surround the mountains with palaces and houses, and built Luocheng, housing Baisi and Xun Qi's houses.

  Qin Lang is here and also has his own villa.

  The emperor specially reserved it for him.

  The servant took over Habayashiro and led him to board the dragon boat by the Longtan Lake and sail to the green island in the middle of the lake, where there is also a palace.

When he saw the emperor again, Qin Lang almost couldn't recognize him. The emperor was old and out of shape, with loose skin, gray beard and hair, spots on his face, no energy in his eyes, and a slightly hunched back. Difficult to relate to Tian Khan.

  The emperor holds a fishing rod and sits on a small horse by the lake to fish.

   Seeing Qin Lang coming, he just pouted his lips to signal him to sit down.

  Qin Lang walked over lightly and stood there.

"sit."

  Emperor Road.

  Qin Lang also took the small letter from a servant and sat aside, the emperor continued to fish, Qin Lang also remained silent.

  For a long time, Li Shimin didn't catch a single fish, so Qin Lang helped the emperor make nests and feed. Sure enough, after a while, a fish finally took the bait.

The fish is not big, just the size of two fingers, long and slender, but it is a special fish here, one of the tributes of Mount Tai. It is not big, but it is longer than the mountain stream and clear spring.

   It weighs no more than two taels, but the meat is tender, delicious and not fishy.

   Together with shad in Fuchun River and oil fish in Bohai Sea, it is called the five major tribute fish.

  But this kind of little thing is the most alert, sensitive to sound, quick to move, and will jump under the stone when there is any movement.

   "Good water leads to good fish. From the top of Dai to the foot of the mountain, springs and streams compete for flow. The mountains are high and the water is long, and the spring water is sweet. The fish here is also the most delicious. Today, you are lucky."

  Li Shimin has been fishing for a long time, and he has caught about a dozen fish, about three catties, enough to make two plates.

   "I remember that your kid is good at cooking fish. Today you will cook." Li Shimin smiled and said, "I asked someone to send some Song'e over, and I will make it here."

  Song'e is also a special product of Mount Tai. It is the fungus that grows under the pine tree in Mount Tai. After drying, it is the most delicious to stew with the big rooster with red crown and black claws that the people of Mount Tai live in the wild pine forest.

  Qin Lang naturally agreed.

  So on the small island in the center of Longquantan, a smoke-free stove was built, an iron pot was added, and stewed.

The newly caught red scale fish is not troublesome to handle. This fish is long and thin, with dark golden scales and small scales. You can use a knife to cut open the stomach, remove the intestines and remove the gill leaves, no need for additional pickled.

   Although this fish is only two or two taels, it takes at least three years to grow to such a large size, but the meat is the most tender, so this kind of fish is best boiled or deep-fried.

   "These sages catch are all golden red scales, the most top-grade. How about one fried and one clear?"

   "I remember that a few years ago when I was in Fengchan Taishan, I ate red scale fish. I can't forget it to this day. It's been four years in a blink of an eye."

  The last time Li Shimin came to Taishan to enshrine Zen, he also ate red scale fish and Song'e, but Qin Lang didn't come in Wu'an that time.

  Qin Lang rolled up his sleeves and cooked.

   Qingbo does not need to be marinated, but it still needs to be processed if it is fried.

Take 18 pieces of golden red scales, which means taking 18 plates of Mount Tai, make a small opening from the lower abdomen of the fish, take out the meat and wash it, put a piece of red pepper in the belly of the fish, and crush the scallion white pepper in a garlic mortar, add Shaoxing rice wine Soak the fish in onion and pepper wine, marinate the fish in the onion and pepper wine, and then pat a thin layer of dry noodles to lock it.

   This can not only lock the water, but also keep the fish fresh and tender.

  Red scale fish is divided into four grades according to the fineness. The golden and smooth fish is naturally the top grade and the most delicious. It is called golden red scale fish. This is what the emperor caught today. The second class is the one whose color is as silver and white as bullying Frost and Saixue, called Yinchilin.

  Furthermore, those with pea-green backs are called bean-red scales, and those with black-gray backs are called grass-red scales.

  Generally speaking, the more upstream the fish is, the better the quality will be. For example, if it goes to the river below the mountain, there will be more grass red scales and bean red scales, and the fish will add some earthy smell. Only those golden red scales and silver red scales that grow among the rocks of Qingxi in the upstream stream are the most delicious.

  Take the wok and heat the oil.

   Li Shimin also rolled up his sleeves, wearing a loose casual robe and a black cape on his head, he looked like a country landlord.

   "It's interesting to watch you cook sometimes."

  Qin Lang said with a smile, "I just like delicious food, so I make my own food and make it more delicate."

   "It's not just as simple as fineness, it's like removing a bruise from an ox. There is no trace of panic or redundancy in this movement, it is always just right, and it is pleasing to the eye."

  Qin Lang thought it was natural, old foodies always have good hands-on skills, and professional-level movements are naturally decompressing.

  When the oil temperature is about 60%, Qin Lang deep-fries the red scale fish until it turns light yellow and slightly bright. Serve on a plate with a plate of pepper and salt.

   "What's the name of this dish?"

   Li Shimin asked while sniffling.

   "Return to Your Majesty, this dish is called Qingyun Taishan Jin Chilin, and it can also be called Qing Fried Dongsheng Red Scale Fish."

  The emperor directly picked up the chopsticks and took a piece of chopsticks to try something new.

   "Okay, the heat and the taste are all just right. Absolutely. The name is also well chosen and exquisite."

   "Such delicious food, how can there be no wine."

  The servant stood aside and said carefully, "Saints, take care of the dragon body. The old Fengyu said that saints should not drink alcohol."

  The emperor rolled his eyes, "I am happy today, and I am accompanied by a good son-in-law, and it is so delicious, how can I be without wine, Saburo, what wine do you think should go with this dish?"

   "I recommend Taishan Lu wine, Amber Lu wine with golden red scales, just right."

   "Okay, go get the best Taishan Lu wine."

A fried golden red scale made the emperor very satisfied. This dish is actually a famous product of Lu cuisine in later generations. Shandong cuisine was an official dish in the Ming and Qing Dynasties, and it had its own unique features.

The remaining golden red scales do not need to be marinated, they are cooked directly in Maotang Nao to taste, take a soup bowl, remove it and put it in the bowl, set up another pot, add clear soup, after the soup boils, skim off the foam, and drip the onion and pepper wine , add salt, season with good soy sauce, pour it into the soup bowl containing the red scale fish, and serve it with a small bowl of **** vinegar and a plate of pepper powder, and the taste is optional.

  The soup is delicious and the meat is smooth and tender, just right.

   One fish and two meals, served with soaked Song’e dry stewed Taishan big rooster, and then opened a pot of amber Taishan rice wine, under the autumn gazebo, eating fish and drinking wine while admiring the colors of the mountains and lakes in autumn.

  It is indeed very comfortable.

   "Splendid mountains and rivers!"

  Li Shimin raised his glass and looked at the lake and mountains, his eyes full of reluctance.

   "Huailiang, I'm afraid I won't be able to make it through the New Year."

   "Your Majesty is in the prime of life, and the dragon is in good health. Why do you say such ominous words?"

Li Shimin smiled, "Do you think I look like someone who is less than fifty years old? I look worse than those seventy-year-olds. I am dying, and the soil has been buried up to my neck. I have nothing to hide. Yours, my body is now suspended by various decoctions, tonics and even pills, and no one knows when I will be out of breath."

  Qin Lang carefully looked at the emperor, and found that the emperor's complexion was indeed very bad, and his breathing was also quite bad.

   "I have been tossing about for several years, and now I am gradually thinking about it. Anyway, I can't toss anymore, so I just don't bother to toss."

  In recent years, the emperor let go of the government in the name of training the prince, but at the same time he was looking for immortals to visit Taoist pills to practice. As for medicine, the emperor had given up for many years.

  The emperor also experienced unwillingness, and finally gave up helplessly.

  In the past ten years, the emperor has been tortured a lot.

   "How about my Taishan Longquan Palace?"

  Qin Lang's answer was very good. Although he hurried up the mountain and didn't come to take a closer look, he had a good impression and the details are also quite good.

The emperor likes to travel around these years, and he also likes to build palaces. Starting from the Daming Palace, the Renshou Palace in the Sui Dynasty was renamed Jiucheng Palace, and then Luoyang Palace was rebuilt, and Shangyang Palace was built. The palace is actually no less than that Yang Guang who was sprayed miserably.

  According to historical records, in addition to building the Eastern Capital, Yang Guang built more than 40 large and small palaces.

  But Li Shimin has built no less palaces than Yang Guang in the past few years.

Daming Palace and Luoyang Palace are both grand in scale, far surpassing the two main palaces of Daxing and Luoyang in the Sui Dynasty, while Changchun Palace, Shangyang Palace, Jiucheng Palace, Ziwei Palace, Tangquan Palace (Lishan Tsinghua Palace) , Xiangcheng Palace, Yuhua Palace, Feishan Palace, etc. one after another.

  A large palace is basically a city, and a small palace is also equivalent to a castle.

  Each palace cost a lot of money, but surprisingly, Li Shimin has been repairing one palace after another over the years, but never caused any trouble.

   "The construction of this Longquan Palace began in the 17th year of Zhenguan, and it was not completed until this year. It took more than three years and millions of dollars."

  Li Shimin showed off while eating the delicious fish, "I personally participated in the design of this palace city, so there was no failure like Xiangcheng Palace."

  Xiangcheng Palace was built in a hurry, and it had to be demolished just after moving in. It can be said that Li Shimin was very dissatisfied.

   "The expenses for this palace are all from my own money, but in the end I actually made money."

Qin Lang is convinced of this, because building palaces can make money is his model. This model is essentially a real estate project development. In this model, the construction of a palace is not just a peace palace, but It is a whole real estate package project.

For example, for the construction of the Tangquan Palace, Li Shimin chose the Longquan Lake with the best scenery at the foot of Mount Tai, circled a large piece of land, and then designed and planned it. In addition to the vast Longquan Palace, Li Shimin also developed a supporting villa area and an academy. , resort areas, etc.

  He even completely brought in sponsors and advertising Qin Lang's old routine.

Various material suppliers are invited to bid, which not only guarantees the quality but also the best price. In addition, sponsors are also invited. Everyone pays for sponsorship and bids. The number of places is limited, and various raw material suppliers compete. The winning bidder will be sponsored by a certain material from the Royal Longquan Palace In the name of the merchant, its products are also awarded relevant certification marks such as imperial tribute.

  Of course, if only relying on sponsorship, this kind of advertising fee for merchants is actually not enough for the practice palace. The most important thing about the practice palace is the supporting villa area, resort area, academy, and market.

  (end of this chapter)