Xue Yi was not interested in the young man's dinner, and Chen Guiqi also waved his hand and said that he wanted to go home to see his granddaughter. As for Su Zifang's father, his mother is even more interested in not bothering.

Anyway, in their opinion, this dinner party is their son and daughter-in-law going out on a date with fox friends and dogs.

"What to eat?" Yang Qiong is most concerned about this question.

Su Zifang glanced at Shen Anyan.

Shen Anyan shook her head slightly and looked at the others: "Vote." ”

The options are listed: hot pot, barbecue, crayfish.

They are all indispensable supper varieties in summer.

Just about to vote, Mu Fei suddenly preemptively said: "Add one, add a roast duck, I ate roast duck once some time ago, it's delicious!"

As soon as they heard this, everyone instantly didn't care about the listed options, and asked about Mu Feiya.

"It's that I saw a duck shop on the review network a few days ago that it was very delicious, and I went to taste it, and sure enough, it tasted good, better than Peking duck. ”

Ma Jiang smiled and said: "If you want to talk about the belly and mutton shabu in the imperial capital, that's okay." But when it comes to duck, it has to be Jingling's deliciousness. ”

A pride of Jingling people arises spontaneously.

"Are you eating Liu Ji roast duck from Liuhe?"

Mu Fei thought back for a few seconds and clapped his hands: "Yes, yes, yes, this is this, Master Ma, have you also eaten it?"

Ma Jiang nodded: "Master Liu's duck is really good, and my craft was learned there." ”

Su Zifang was shocked, he always thought that Ma Jiang's craft was learned at Jingling Hotel, but he didn't expect that there were other masters.

Ma Jiang thought for a while and said softly, "I will still go to see Master every month when I have time." ”

"It's been a long time, so let's go check it out. ”

When a few people heard it, there was no objection, not to mention that there was Ma Jiang with him, and there would be no other problems.

There are too many people, and it is troublesome to take the subway, so I simply take a taxi to go.

Finally arrived at the door of Liu Ji's roast duck restaurant.

There was a waiter standing in front of the door, and hurriedly led everyone to the side door.

"This way, this way, there is a place inside, a big table arrangement. ”

"How many ducks do you want?"

The waiter greeted a few people warmly, and Su Zifang and the others pointed directly behind them and walked forward.

"It turned out that someone ordered food, understood. ”

The waiter looked at the end of the line and was suddenly stunned.

"Senior brother, you're here!"

Ma Jiang nodded slightly.

"Well, accompany the matter to have a meal, you don't have to worry about my side, just go and get busy first. ”

"By the way, bring three ducks here, and the last oven that Master roasted is still there, right?"

The waiter nodded hurriedly after hearing this: "Yes, Master's ducks roasted tonight are all very good, and some of the old customers are still on the way after being notified, so I'll bring them to you." ”

"Well, cut two, don't cut one. Ma Jiang ordered to look at his junior brother.

"Got it! What else do you eat?"

Ma Jiang glanced at the menu and pursed his lower lip: "Who is in charge of the stir-fry now?"

"The second senior sister is doing it. ”

"Oh, then let her fry a few at will, don't eat too much, you tell her the number and she'll know. ”

After ordering the dishes, Ma Jiang found Shi and sat down.

"It's all arranged, it's also a home, everyone has a taste. ”

"The authentic Jingling roast duck is the flavor made by my master. ”

"Mu Fei, you wait and have a taste. ”

Ma Jiang smiled a little after speaking.

Yang Qiong licked her lips and said curiously: "I have eaten the roast duck in the imperial capital, the taste is really plump, the skin is burnt and fragrant, the meat is tender and fat, and it is not delicious." Could it be that Jingling roast duck is still better than imperial capital roast duck?"

Ma Jiang smiled slightly: "I only studied with the master for three years, and I can improve the whole duck banquet to become the most popular banquet in Jingling Hotel, what do you say?"

"Moreover, now people only know Peking duck, and they don't know that Jingling roast duck is the master of the imperial capital roast duck. ”

Su Zifang was slightly stunned when he listened to Ma Jiang's words, is this circle so small?

Even the dishes have a teacher-student relationship?!

Ma Jiang didn't know a few people, and continued.

In the early years, there was no roast duck in the imperial capital, and after Zhu Yuanzhang built the capital Jingling, the imperial chef of the Ming Palace used the fat and meaty lake duck of Jingling to make dishes.

This is the prototype of Jingling roast duck, which later evolved into several duck dishes with different flavors, and also established the status of Jingling duck cuisine.

In order to increase the flavor of duck dishes, the earliest chefs used charcoal fire to bake, and after the finished dish, the duck was crispy and fragrant, fat but not greasy, that is, it was named "roast duck" by Ming Taizu.

Later, Ming Chengzu moved the capital to the imperial capital, and brought the roast duck technology to the past, and it was further developed.

Because the stuffed duck produced in Yuquan Mountain is used in the production, the skin is thin and the meat is tender, and the taste is better.

Roast duck soon became a famous dish in the imperial capital. At that time, two famous roast duck restaurants were also born, and they are also a must-go place for the people of the imperial capital to eat duck.

Su Zifang finally interjected at this time: "I know this, 'Cheap Fang' and 'Quanjude' are both century-old brands, very well-known, and we have learned them in class." ”

Ma Jiang nodded without answering, and continued.

Imperial capital roast duck and Jingling roast duck are also different in terms of production methods.

The imperial capital roast duck is roasted with a fork, the fattening roast duck is worn on a special fork, and the fruit wood is burned below, and the roasted duck is thin but not woody, fat but not greasy, with a fruit wood fragrance, and the taste is superior.

The Jingling roast duck should be filled with water in the duck cavity with a special oven, and hung and roasted together in the oven, roasted outside and cooked inside. After roasting, the essence of the duck meat also penetrates into the juice, and the duck meat is cooked, and the juice is also fresh.

Therefore, Jingling people also call the local roast duck "hanging oven roast duck".

The way to eat is also different, the imperial capital roast duck is eaten dry, paying attention to colorful, meat and vegetable matching. When eating, you should use spring roll wrappers with side dishes such as Beijing onions and shredded cucumbers, and roast duck slices dipped in sweet noodle sauce to eat together.

And Jingling's roast duck has to be served with dipping sauce. The duck is roasted on this side of the oven, the fire is strong, and the other side has to set up a pot, and use ginger, green onions, bay leaves, garlic, thirteen spices and other more than a dozen kinds of condiments, and boil the dipping sauce over a slow fire.

Wait until the roast duck comes out of the pot, mix the dipping sauce with the soup in the duck's belly, and then pour a spoonful of Zhenjiang balsamic vinegar, and the dipping sauce is ready.

At this time, the chef chops the Nanjing roast duck into pieces while it is hot, and then dips it in the sweet and sour sauce to eat, it is sour and delicious, oily and not greasy, roasted outside and boiled inside, more than the imperial capital roast duck to produce a taste of one duck and two meals.

After Ma Jiang finished speaking, he pointed in the direction of the kitchen.

Of course, the roast duck made by my master is more delicious, and it is the most authentic one of the Jingling roast ducks, and now the restaurant sells roast duck during the day and lets the apprentices make stalls at night.

The one I ordered just now was the best duck sold in the restaurant.

When the time comes, I'll show you a Jingling sliced roast duck!

"Jingling roast duck can still be sliced?"

It's not that Su Zifang has little knowledge, but he really hasn't seen such Jingling roast duck.

Ma Jiang smiled slightly, revealing a little confidence.

"Otherwise, why is it called special!"

"The sliced Jingling roast duck is a way to eat that the master and his old man have studied in combination with the stunts of the north and the south, and there is only this one in China. ”

"I've only learned a few tricks by luck, but the apprentice is embarrassed to let the master handle the knife when he eats, so it's better for me to come in person. ”

Everyone couldn't help but look forward to it.