Shenhao UP Lord

Chapter 248 Ducks
"Brothers, do you know which is the oldest roast duck restaurant in Beijing?"

"Quanjude?"

"NONONO!"

"Did you see the sign behind Brother Xu?"

"Cheap Square!"

Ding Xu stood at Harde Gate, pointed to the gold-lettered signboard of the main store and said, "The 600-year-old store asked you if you are afraid?"

“Many people know that there are two ways to prepare roast duck, right?”

"But who can explain the specific difference?"

"Of course Brother Xu is not a professional gourmet, so I can only chat with you according to my own taste."

"Personally, I think there is a difference in texture and flavor between a stewed oven and a hanging oven. The braised duck is baked by the heat of the oven wall. During the baking process, the temperature in the oven first increases and then decreases, and then naturally drops, and the firepower is gentle but not Strong, so the surface of the duck is heated evenly.”

"The advantage is that it consumes less fuel, the duck breast looks juicy, the skin is crispy and the meat is plump, the meat is white and tender, the texture is obvious, and the taste is delicious. One bite will satisfy your craving."

"The roasted duck in the hanging oven does not have an oven door, the fruit wood is fully burned, the duck is heated evenly and the firepower is strong, the subcutaneous fat is melted away, the surface of the roasted duck is golden and shiny, the dry charred skin is crispy, and the taste is burnt, which is closer to the taste of fried duck in the south. "

"Let's just talk without practicing the tricks. Today, let's try what is so special about the 600-year-old store!"

Walking into the private room, he walked through all the special features and said to the camera while waiting for the food: "I can't help it. Quanjude has become a business card. Tourists from other places in Beijing know it. It's as if Quanjude didn't come if you don't eat once when traveling?"

"And I don't know much about Bianyifang Roast Duck, so I gather together to eat Quanjude, and what I actually eat is fame."

"The locals don't like to join in the fun. Of course, relatives from other places come to Quanjude to treat them in order to save face."

"This kind of thing is normal. Quanjude is a gold medal roast duck and the price is relatively high. Foreign tourists won't complain too much because they eat it once in a while."

"But as a local, what matters when eating roast duck is the taste. It must be authentic and affordable. Compared with the high-end restaurants in Quanjude, isn't Bianyifang cheaper and more affordable?"

"Being the capital of roast duck, Beijing has not only Quanjude and Bianyifang, but also many rising stars. For example, Dadong roast duck has become more and more popular in recent years and was even selected as the roast duck for the state banquet. Of course, the price is not cheap."

"In addition to the old roast duck restaurants, there are Baikui Laohao, Liqun, Tianwaitian, Dayali, Jiuhuashan, Jinwanwan...the taste is almost the same, it's all the same thing."

The waiter happened to be delivering the dishes to the table. Seeing that Ding Xu spoke clearly and eloquently, he praised, "You sound like an expert when I hear it!"

Ding Xu had a flash of inspiration, and said to the waiter in the store: "I am a gourmet UP owner, and I have more than 60 fans. Can you call your manager?"

The operation was as fierce as a tiger. Under the indiscriminate bombardment of the four vases, the manager agreed to open the back kitchen and show the whole process of roast duck.

"Have you seen it, buddy?"

"Is this the back kitchen of a 600-year-old restaurant?"

"Today, Brother Xu, let's explore what is called authentic stuffy oven roast duck!"

With various close-ups of Fat Tiger and Lao Zhang, Ding Xu began to pretend under the explanation of a senior master: "The so-called stuffy furnace does not need to be roasted with an open fire. Fuel such as straw is put into the furnace, and after being ignited, the inner wall of the furnace is heated to After a certain period of time, the fire is extinguished, and then the stuffed duck is forked and placed in the oven, the oven door is closed, and the duck is roasted and cooked by the heat of the oven wall.”

"Don't open the oven door in the middle, don't turn the duck body, put it in and take it out of the oven one at a time. Have you seen this stewing oven?"

"Good guy, is it built directly from the ground with bricks?"

"The stacking of bricks pays attention to the upper, third, lower, fourth, middle and seventh floors. There is an oven door under one oven wall, and five to seven stuffed ducks can be roasted in the oven."

"It is said that when Emperor Zhu Di moved the capital to the capital, this foodie emperor who loved ducks took away the roast duck chefs from the Nanjing palace. This cooking method of roast duck in a stuffy oven was also spread to the people. Bianyifang Roast Duck Restaurant adheres to the traditional roast duck method."

"One furnace can roast more than a dozen ducks. Experts can roast ducks while roasting. A door is opened in front of the hanging furnace. In the firewood pit under the furnace door, dried branches of fruit trees such as jujubes, peaches, and pears are ignited. The duck roasted with fruit trees has a special aroma."

"The heat of the fire hits the top and wall of the stove, and is reflected on the duck, roasting the duck. The skin is roasted into a uniform, translucent maroon color?"

"The duck skin melts in your mouth, and the duck meat is so tender that it tastes delicious!"

After getting the ingredients for the kitchen, he returned to the private room, looked at the large table and said: "A duck can only produce more than 110 pieces at most, and at least more than 90 pieces. For auspiciousness, they are collectively called 108 pieces."

"But after this kind of sliced, there is nothing left of the whole duck, and even the duck soup is weak. And in some places, the meat is sliced, but the taste is not good."

"The taste of each piece is basically uniform, and the remaining duck racks can be boiled into a bowl of authentic duck rack soup."

The roast duck chef came in and began to slice the duck on the spot. With a sharp small fork and knife, he laid the whole roast duck on the board and cut off the duck head first.

Gently hold the bowed part of the duck neck with the left hand, first slice off the skin and meat of the front breast with one knife, and then cut into several thin slices.Then slice the upper right and left upper meat, a slice of four or five knives.

Open the three prongs of the duck bone, and cut the bone with the tip of the knife along the middle line of the breast to the right to separate the bone and meat. Then you can tilt the upper half of the breast to the right and slice it down sequentially, pass through the legs, and pick the legs until the tail.

The master's knife skills are not bad, mainly oblique blade, using wrist strength, the knife is light and accurate, and the knife is decisive.Gently press the duck skin with the left finger, and at the same time as the blade, take the raw materials under the slice back, and then follow the second slice, and the movements of both hands cooperate rhythmically.

"What do you think of the knife skills?"

"It is said that one duck can be eaten three times, but in fact, according to Brother Xu's understanding, eating three times is the knife skill of a piece of duck."

"One has skin, the other has meat, and the third has oil."

"The difference between a master and a master lies in the presence of that thin layer of duck fat!"

Chopsticks pick up a piece of specially made dough, which is as thin as a cicada's wings in the light, but it is very firm when rolled.After taking the duck meat rolls carefully delivered by Gou Tuanzi, I took a bite...

Cool!
(End of this chapter)