Ji Hu noodles
Zengyue
(1) Ji Hu noodle restaurant is the most famous noodle restaurant in the east of Cheng Xiao. Hu Jia's family has run the noodle restaurant in the east of Cheng Xiao Old Street for generations, and made a fortune by the ancient method handed down from generation to generation. The noodles carefully prepared by the ancient method are delicate and moist, fresh and refreshing, and people who have eaten them are full of praise.
(2) Old people smiled and greeted Hu Ji, the chef and boss of Hu Ji's generation: "Lao Hu, another bowl." Khufu also smiled: "369, every year, I dare not change the old rules of my ancestors!" If you are hungry, come back tomorrow. "
(3) Hu Ji noodles are not easy to do! When wheat was sown, the mature wheat bales were picked and taken home, and people pushed the stone mill to grind them carefully, so that the flour was old and delicate. The noodles were mixed the night before. First, wrap the noodles in water, rub them into pieces, and then add alkali to sober up. The alkali should be pure, not too miscellaneous. Noodles should be bitter and sweet when you wake up. If it tastes wrong, throw away the noodles and wake up again. Noodles woke up and put them in a wet cloth all night. When I pulled it again the next day, the noodles became stiff and twisted. This step is simple, complicated and troublesome, but the Hu people never bother, because if the noodles are missing or changed, they are not as fresh and tender as before.
(4) Khufu has an only son-Hu Liang. A doll has a clever mind and can learn everything as soon as she learns. Khufu let his son learn handicrafts very early.
(5) Hu Liang learned how to grind noodles, mix noodles and pull noodles from his father. Pick up a fist-sized noodle, rub it into a uniform strip, flatten it again, quickly and forcefully draw a few long mouths, grab a noodle in one hand, pull it with the uniform force of the big arm, spread your arms on your chest, bang it up and down, and then pull it again. Pull it eight times After that, hold the noodles with your hands, quickly cut off the noodles, swing left and right, lean back, and the noodles in your hands will fall into the boiling water on the stove. Then put out a pair of long chopsticks, stir them a few times and scoop them into a porcelain bowl with soup on one side. Cooked noodles at first glance look like strips of suet jade soaked in soup. Hu Liang's craft is one point better than his father's.
(6) Hu's noodles are time-consuming and laborious to make. The ancestors said that cooking small and fresh is like governing a big country. Selling two meals a day and 36 bowls of top-grade noodles kept Hu's memory. The number stipulated by Hu Jiazuzong is not only for good luck, but also obtained through practice. A person can make 72 bowls of top noodles in one day without taking a hurry. Hu Ji's noodles are all in the words grinding, harmony and pulling, and every step is indispensable, indispensable!
(7) the rules of the ancestors, khufu has never broken. 72 bowls of fine noodles a day, no more or less.
(8) That night, Hu Liang was kneading dough, frowning and talking nonsense: "Dad, our family needs to make more bowls a day, use flour from the factory, hire people to knead dough, and change the old method. It will be soon. I have tasted it, it doesn't look bad at all, and the taste is not too bad. "
(9) "What nonsense, that side is also called Hu Ji?" Hearing this, khufu struck the table with anger. "Hu Ji noodles are expensive because each one contains the chef's hard work. It took a lot of thought. These can be hidden in the gradual process rules, and the methods of the ancestors cannot be changed! "
(10) "What time is it? There is a sign of the Hu family. What's the difference between the old methods? " Hu Liang didn't believe it.
(1 1) "This is not a change. This is a sign of crushing. What are you going to do in the future? "
(12) Hu Liang didn't listen and opened a branch in the east of downtown.
(13) Later, the old man came back from the city and looked at khufu: "Xiao Hu opened a branch and his business was booming. He sells hundreds of bowls a day, and his son has caught up with Laozi. "
(14) Khufu stopped laughing, just stroking his hand angrily and sighing frequently.
(15) An old street man who made a living in the city once ordered a bowl of Hu at the store, only took a bite, then put his chopsticks aside and smacked his lips: "It's not as tough as Hu Ji in the old street." Diners around eating and drinking were surprised.
(16) Diners with good faces rushed to the old street.
(17) On the old street side, when Hu Liang left, there was only one old Hu left in the shop. He still served 72 bowls of refined flour a day, no more or less. Diners shouted: "Wonderful!" Tao ran's notes on old streets. The news spread gradually, and Hu Liang's business was in a slump. Generally, people who eat Huji in the city come to the old street, and those who eat the old street will never return to Huji in the city. Hu Liang began to make ends meet.
Hu Liang returned to the old street.
(19) When Khufu saw his son, he didn't speak, just made noodles. Hu Liang took a bite of khufu's noodles and thought about the noodles in the noodle shop in the city. His head was short.
Hu Liang started making noodles again, 72 bowls a day, just like his father. Hu Ji's reputation is spreading further and further. The price of a bowl of noodles is three or four times that of other places, but the business of small noodle restaurants is still booming, with locals, foreigners and even foreigners. At the eastern end of the old street, there are often long queues outside the gate of Jihu.
(2 1) khufu is ill, in front of him. Old nonsense: "Don't say that dad is pedantic and doesn't know how to make money." Dad doesn't follow the old rules, not the signboard of Hu Ji, but the quality and taste of this side. You don't need good goods to do business. If you stay long, who will buy your bill? If you want to do a good job in business, you should split the bill, not engage in gimmicks. Making noodles is the same as being a man and doing things. You have to keep the bottom line and keep your feet on the ground to get the stars and the moon. "Hu bright eyes tearfully listen.
(22) "Make noodles for Lao Zi again!"
(23) Hu Liangduan came back with a face, and Khufu looked at the light in his hand. Noodles are as thin as hair and brightly colored. He picked up a chopsticks and took a bite. Noodles are soft, delicious, delicious. Khufu squinted and took a deep breath. "That's it." Then he fell to one side, but the bowl in his hand landed squarely on the ground without spilling a drop of soup.
(Selected from Qilu Evening News 20 17-03-02, with deletion)
What is the function of the second paragraph of the article? (4 points) A:
In the process of doing reading comprehension questions, students often encounter the question "What role does a sentence or a paragraph play in the article?" Judging from the answer results, the scoring rate is not very high. The main reason is that students' analysis of such problems is not thorough enough. So how should such a problem be broken through? To analyze the function of a sentence or paragraph, we should analyze it from the perspectives of content and structure:
First, from the perspective of content analysis. When analyzing, we should combine the context and the center to see which paragraphs or sentences in the overall content are employed and what is emphasized, and we should make a comprehensive analysis. The above reading comprehension questions come from the 20 17 senior high school entrance examination in Jining city. One of the questions is "What is the function of paragraph 2?" From the content, we can know that the number of Hu Ji noodles is not much, and the boss insists on the rules of the ancestors. However, this analysis is not comprehensive and needs to be analyzed from the perspective of structure.
Second, from the structural point of view. When analyzing, we should look at the specific position of a paragraph or sentence in the article, and then determine its function, or quote the full text to cause the following, or connect the preceding with the following, or take care of the topic (or the beginning). Or take the above reading comprehension topic as an example. The topic is "What is the function of the second paragraph of the article?" If we analyze it from the perspective of structure, we can know that this sentence is a link between the preceding and the following, emphasizing that Hu Ji has few aspects, is good and abides by the rules of her ancestors. At the same time, it also caused the following story, which caused the story that happened in Huji noodle restaurant.
Of course, the analysis of the function of paragraphs (sentences) will generally give a comprehensive answer: according to the above performance, Ji Hu noodle restaurant has a good reputation, which leads to the following description of the exquisite craftsmanship of Ji Hu noodle restaurant; Highlighting the image characteristics of Khufu's rut; It paved the way for the later writing of "Khufu Opposing Destruction Rules".
Consolidation training
(20 17 Ningxia)
Country banquet
(1) Put away the knife and chopsticks, and the rural banquet will be beautiful.
(2) In my hometown, the chef who manages country banquets is called a "master". On weekdays, they associate with land, food and vegetables, just like ordinary people.
Just at the wedding, being called "teacher" by the host has a special status.
(3) I saw the "master" holding a wok in his hand, with a firm posture and full of cooking energy. Chopping board and passing food helped me, didn't they?
Dare to neglect. Perhaps, they don't know what "eight treasures" are, and they can't name several dishes of "Man-Han Banquet", whether they are earnest or not.
Frying, frying and cooking are all passed down from generation to generation, and they are familiar. They use skillful cooking skills to produce dishes with strong local flavor, full of simplicity.
With exquisiteness, just like the refraction of their temperament.
(4) Almost every village has a "chef" who cooks country banquets, and so does our village. He is my uncle, that is, my uncle. Second cousin Jianchun got married.
At that time, 16 tables of banquets were all given by his old man's house. As an elder, he should have invited a "chef" to wait on the kitchen in another village, but he refused, saying it was up to him.
Don't worry until you do it. The family couldn't beat him and had to agree.
(5) With the approach of Brother Jianchun's wedding, I seem to smell a thick dish.
(6) Grandpa always said that five words should be paid attention to when making a banquet: quality, color, fragrance, taste and utensils. Grandpa has always been concerned about the quality of ingredients. As the saying goes, one
If you want to make a taste close to your lips and teeth, you can't ignore the local ingredients, because they are contaminated with the breath under our feet.
And the water that seeps into our bodies.
According to local customs, no matter who holds the wedding, family and neighbors should help. Cooking utensils, pots and pans, cups, dishes and chopsticks are spotless and clean.
Vegetables, chicken, duck and fish, one after another. Grandpa is not in a hurry to become rich and popular, so hang a pot of clear soup first. According to him, it's called "singing opera, chef."
Soup. "Without clear soup, the dishes cooked by the chef have no bottom taste. Whether it is roasting, grilling, stewing, stewing, stewing, stewing and boiling, the taste is better.
Research is floating. The same is true of treating people. No matter how impersonal it is, no matter how well it is done on the surface, it is just a grandiose generation.
(8) In the furnace, the pine wood burns until it is completely burned, the soup in the sauce pot surges up and down, and the meat on the grate at the bottom of the pot turns red slowly. Uncle gave the order, everyone.
Cheer up and get ready for the feast. Stir the eggs, swish the minced onion and ginger, and give carp a horseshoe sound of "coarse chop and fine chop" of ribs.
The crackle of fish and chickens through oil? All kinds of voices blend together, cadence and harmony. The flowers and plants in the small yard also felt this atmosphere.
Dyed, swaying happily.
(9) At dusk, the "banquet preparation" ended, and Brother Jianchun and his uncle sent sugar tea to express their gratitude. Everyone sat around the square table, talking about the past and present, but my uncle didn't talk much.
Deep eyes are unpredictable. At about nine o'clock in the evening, everyone dispersed, and grandpa leaned back in the armchair. Soon there was a heavy and chaotic snoring.
(10) The next day, it was sunny and sunny. Suona sound, firecrackers. Brother Jianchun welcomes his cousin. They worship heaven and earth, worship Gaotang, and the husband and wife respect each other.
The air is filled with the choking smell of firecrackers blowing flowers, which is very fragrant. At the other end, uncle put two bowls of relief under his face, and his sister-in-law took them to two new tables with a red lacquer wooden plate.
People. Relaxed, tender and fragrant, a whole root in each bowl represents wholehearted and contains beautiful sustenance. At this time, the "room delivery" guy sent a message that the guest had
Sit down according to the arrangement, and grandpa will wave a spoon to announce the opening!
(1 1) The banquet went on in an orderly way. From dawn to mid-morning, with the help of the "chopping block", grandpa was busy but not chaotic, holding an iron pot or turning the pot in his hand.
Or turn around and move smoothly and naturally. After finishing the last "Four Happiness Meet Ball", he breathed a sigh of relief, with fine sweat on his forehead and red face, which made people feel very warm.
Warm.
(12) Thank you again for seeing the guests off and arranging dinner for everyone. I tasted my uncle's craft again. Uncle drank two more cups, and he said he didn't remember to do it.
He has hosted many country banquets, but this wedding banquet is the most successful one he has hosted. Everyone made fun of him and left a hand on purpose. He waved and said, every time it's very
Heart, but this time I feel different. As for what I feel, I can't say it for a while.
(13) Many years later, I got married, and the "chef" was invited from Waizhuang, because my uncle could no longer do the wedding reception, otherwise I would never have a chance again.
I tasted his cooking. I accompanied the guests to the table, and the food was served. Many new condiments are used in the dishes. The guest pushed a cup for a change and was full of praise, but I stopped.
chopsticks