Xinlan Hand-made Private Kitchen [magi Shredded Cabbage]——the Helpless Old Soy Sauce of The Huahua Era

The classic vegetable dishes in Hunan cuisine are hand-pulled cabbage, Youxian fragrant dried, burnt pepper preserved egg, fried eggplant with long beans... Among them, Xinlan likes hand-pulled cabbage, which is crispy, delicious and approachable.
I don’t know when, Hunan cuisine was added with Maggi techniques, and Maggi dishes became popular in Xiaoxiang for a time. The shredded cabbage has developed into Maggi cabbage. The taste is more delicious and domineering, and the price has risen from a few yuan. Eighteen and twenty yuan. Maggi cuisine sounds mysterious, but in fact it is just a high-end product in soy sauce, Maggi Xian, which is used in traditional cooking methods. There are not many changes, but it makes a civilian Hunan cuisine into the ranks of the middle class. ,Ha ha.
Soy sauce is a great invention of the Chinese in the field of cooking. It has been accumulated over thousands of years and concentrated in a deep and thick essence in the sauce jar. It is restrained and reserved. It is only dark and light, fresh and salty. Time is passing and society is progressing. Nowadays, soy sauce is no longer simply divided into light soy sauce and dark soy sauce. The most commonly used Lee Kum Kee soy sauce is divided into Jinzhen, Jinbiao, thin salt, etc. . Not to mention that there are so many seasoning brands all over the country, such as steamed fish, braised, sauce, fat, brine, original juice, first fresh...there are so many varieties, dazzling, and totally indistinguishable.
In fact, soy sauce is very simple. According to the process, it is just brewing and preparation. According to the color and luster, it is only dark soy sauce and light soy sauce. According to the amino acid, the nitrogen content is only one, two and three. There are not too many intestines. The ancient simplicity is the true color of soy sauce. What you want is a mouthful of rich sauce and fresh soy sauce.
It is a pity that even the ancient soy sauce hasn't escaped the calamity in this restless age of flowers, stepping on the sauce jar with rain hat on his head, awkwardly dancing the ancient body, trying to enter the upper class. People depend on clothes, horses and saddles. Let’s start with the name, so light soy sauce is too earthy, so we have to choose a foreign name, so we are like Jinzhen and our old friend Nestlé is more clever and straightforward. Named "Maggi", he stepped into the ranks of sea turtles. In fact, he was just a fake foreign devil. The name is foreign, we have to have matching clothes, so the bottle has become slender and the label has become colorful. And so on, it seems like this has been married into a wealthy family and headed into the world. I have played with the intestines, but forgot that the prominent position on the body still needs to be written XX light soy sauce. Even our most foreign-styled Nestle brother has to "lower his body" and add a big delicious flavor under "Maggi seasoning" Juicing a few Chinese characters, don't "broken the arm of a strong man" to destroy his worth, otherwise no one will care about it.
This era is too flashy. Without packaging, you have only a small living space. In fact, Xinlan’s favorite soy sauce is the Dragon brand soy sauce from Xiangtan, Hunan. When I was young, my aunt’s wire-drawing factory was opposite the dragon brand brewing field. The rows of rustic sauce jars, the bamboo hats that had weathered the wind and rain, and the refreshing tempeh fragrance. Cognition. The Ssangyong hovering on the silver and black label and the unpretentious plastic-seal straight glass bottle are Xinlan's innocent memories of the original flavor. It is a pity that in this flashy era, the dragon brand that adheres to tradition and "stands on its own feet" has gradually declined. It has been left far behind by new fashion brands, and it is difficult to gain a foothold even in Hunan. The shelves of the grocery store in the supermarket are full of Lee Kum Kee Haitian Jiajia and others, and the dragon brand is squeezed in the inconspicuous corner, covered with dust, and secretly hurt. Perhaps someday in the near future, the rustic but sauce-scented Dragon Brand will also reluctantly withdraw from the stage of history. The rolling wheels of the market economy will crush the bone-worn sauce and bury it under the loess. However, the years will remember the Dragon Card and his ilk, and he will still remain in the memory of some people. In the fancy packaging that we are accustomed to, and the increasingly commoditized taste on the tip of our tongue, the cup is empty and the pot is clean, deep in the soul, the original scent of soy will always linger and bear the aftertaste.
Goodbye, Dragon Brand, farewell, memory, farewell, that unforgettable taste. It's not that Xinlan wants to abandon you, it's that this Huahua era can no longer tolerate the innocence without Huahua's intestines, so let Xinlan pay tribute to you in his heart and leave you in the depths of the soul forever. Today, please let Xinlan cook a Maggi cabbage that is no longer just shredded cabbage with Maggi, and sing an elegy of resentment for you to send innocence on the road.
Chu Ren Xinlan closed his pen sadly. "