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传阅:一人分饰两角

陈晓卿

“独自说话,我是一个人,但是对白,照样分两份……”王菲在《一人分饰两角》中这样唱道。

关于吃饭这件事,大多数人也会扮演两个角色:一个本真的自己做A角,专找对自己胃口的东西,想吃什么吃什么,甚至在喜欢的东西里挑最喜欢的,谁也管不着。但在生活里,这种能率性而为的场合并不是天天都有,人的社会属性必然战胜自己的自然属性,谦逊、和蔼、容忍、礼让五讲四美三热爱。这种压抑天性的作派,往高雅里说叫“克己复礼”——牺牲天性构建和谐社会;往低俗里,人民群众管它叫“装B”——非常准确,因为你正在扮演自己的B角。

住所附近有座广西大厦,下设的“那兰餐厅”很有特点,比如八渡笋、黄焖鸡、苦瓜酿,可能对广西人来说不算最地道,但糊弄北方人已经是绰绰有余了。因此,我时不常会在这儿组个饭局,专请黄河以北的朋友,一旦他们看见阳朔啤酒鱼——鱼鳞都没有刮,第一反应先是恐惧,旋即又换成了老江湖的表情:“鲤鱼不去鳞,书上说过,这是岭南的做法,果然正宗。”一次,顺水推舟,借机推荐了这家的螺蛳粉,那是柳州名吃,也是我个人的偏好。

北京能吃到螺蛳粉的地方并不多,而且,那兰酒楼的已经有了许多改良,比如,酸笋的味儿不是很重,最有趣的是,粉汤里还有颗粒状的螺蛳肉。其实,螺蛳粉只是用螺蛳熬汤,舀到碗里几乎是见不到螺蛳本尊的。领班姑娘说:“那是首都客人的要求。”但,即便是这样妥协的螺蛳粉,朋友们还是受不了,主要原因是酸笋仍然有一股微微的酸臭味道。

当然,这种曲意迎合没有影响我吃饭的热情,因为我是不会亏欠自己的。朋友吃饭不好意思点,但我可以单独来,只吃一碗螺蛳粉立刻走人,所谓堤外损失堤内补。然而悲剧是最近发生的:因为熬汤费时,利润空间小,那兰酒楼果断停止了螺蛳粉的供应。看到我不高兴的样子,领班姑娘过来打圆场:“陈老师,您也是写美食专栏的,但我们都不吃自己的米粉啊!”领班姑娘冒着损失自己客源的危险,向我推荐了一家她认为最正宗的螺蛳粉,还叮嘱我说:“他家的细粉好,粗粉偏硬的。”我连忙道谢,头都不回,去找她说的这家叫“美味食源”(谐音:每位十元)的粉店。

小店不过二十平米,老板姓江,黑脸膛,大背头,说着桂柳普通话,听我说要细粉,他的反应非常激烈:“是广西大厦那个桂林女介绍你来的吧?要细粉,还不要葱和香菜,你问问她,找到北京小伙子了没有?装什么北京人啊?我们柳州大城市,都是吃粗粉。只有桂林那种乡下地方,才要细粉的……”没想到我一句话招了他这么多抢白。粉煮出来了,满满的一大碗,上面撒满了炸腐竹。拨开酥脆的腐竹片,下层码放着厚厚的一层切得很精细的木耳丝和酸笋丝,衬托它们的则是颗粒饱满的花生。红红的粉汤衬着雪白的米粉,还有玻璃生菜托底。先喝一口汤,尽管没有螺蛳肉,但那种鲜味肯定是螺蛳和猪骨在汤锅里反复亲密接触后的产物。

为了显示自己在柳州吃过地道的螺蛳粉,我小心翼翼向老板提出如果酸笋的颜色再鲜亮一点就更完美了。老江又急了:“这种酸笋,只有在米汤里泡久了才会发暗,米汤是去土腥味提鲜的。是不是广西大厦的人说我的笋子不够白嫩?他们的笋都是不泡,炒一炒就给你吃。那儿的厨子给我提鞋都不配。自己做饭馆,还好意思天天到我这里来吃粉!”江老板的脾气实在太臭,属于一点就着的那种。但我也从此喜欢上了这家十元店。

晚上加班,在夜色里回家,总在这里打一转,跟江Sir聊两句天,听他骂骂人。小店非常简陋,电风扇挂满了灰尘,地上还胡乱扔着几只放原料的塑料袋,这些往往都被我忽略。每当饥饿感来临,总会不由自主地想到端一碗粉,在最靠门口的那张桌边坐下,涕泪纵横看着华威南路上来来往往的车辆……每到此刻,我觉得生活无比真实。

当然,也还会去那兰酒楼吃饭,张罗朋友坐一桌,证明自己还是个体面人。点菜的时候,还会充分展现自己的温良恭俭,照顾大家的口味需求。但此时,特别想学英达老师——据说,英老师永远不吃别人点的菜——对这种从来不装B角的同志,我确实心存敬仰。

 
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