After dinner, Lin Haocang and Mo Yayu sat on a stool in the courtyard and chatted.

At this time, Lin Haocang's phone rang, it was Zhang Xiaolei from Yingda Bank who called, after connecting, Lin Haocang asked, "Mr. Zhang, what's the matter?"

Last time, Zhang Xiaolei personally came to the firmament capital trading department to inspect, and after seeing the achievements of the firmament capital trading department, she directly invested 25 billion yuan in the firmament capital, and now Yingda Bank has become the largest customer of the firmament capital!

And Lin Haocang himself is also a super customer of Yingda Bank, with a liquidity of up to $8 billion!

Nowadays, the relationship between Yingda Bank and Sky Capital is very deep!

On the phone, Zhang Xiaolei smiled: "Mr. Lin, why don't you say anything when you come to Kyoto, I happen to be on a business trip in Kyoto!"

If Lin Haocang hadn't written a check from Yingda Bank, Zhang Xiaolei really didn't know that Lin Haocang was in Kyoto.

"Mr. Zhang, I didn't expect you to be in Kyoto, come out tomorrow to get together!"

Lin Haocang didn't expect Zhang Xiaolei to be in Kyoto, so the two chatted.

Finally, Zhang Xiaolei asked Lin Haocang to eat Kyoto roast duck!

After ending the call, Mo Yayu was jealous: "Is that woman inviting you to dinner?"

"What's wrong, jealous?" Lin Haocang smiled: "This is a president of Yingda Bank, who invested 25 billion yuan in my company!"

Mo Yayu hurriedly said: "Ah, so that's the case, then let's invite her to dinner tomorrow!"

"She invited us to eat!" Lin Haocang said with a smile.

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The next morning, Zhang Xiaolei came to Lin Haocang's courtyard in person, and after visiting for a while, she couldn't help but sigh: "Mr. Lin, your courtyard is really big!" According to the check written by Lin Haocang, she learned that Lin Haocang spent 285 million.

"Fortunately, Mr. Zhang can come here at any time!" Lin Haocang said with a smile.

Mo Yayu affectionately grabbed Lin Haocang's arm, and also said, "Mr. Zhang can come at any time!!"

The three of them stayed in the courtyard until 11 o'clock, and at this time Zhang Xiaolei smiled: "Lunch time is almost here!"

Mo Yayu asked curiously, "Mr. Zhang, what do you have for lunch?"

Zhang Xiaolei smiled, "Kyoto roast duck!"

Lin Haocang said, "Oh, Kyoto roast duck, this is good!"

Although he had never been to Kyoto before and had never eaten authentic food, he specialized in it.

According to legend, the beauty of roast duck is derived from the precious breed of Kyoto duck. It is one of the best quality carnivorous ducks in the world today. It is said that this special pure Kyoto duck is raised.

This kind of breeding began a long, long time ago. It is because of the hunting of the emperors of the Liao, Jin and Yuan dynasties, and occasionally obtained this pure white wild duck species. Afterward. Raised for safari and has been continued, only to get this excellent purebred duck. After various improvements, it has been bred into a valuable carnivorous duck species. That is, a kind of white duck fattened by the feeding method, hence the name "stuffed duck". Not only that, Kyoto duck was introduced to Europe and the United States more than 100 years ago. It was a blockbuster after breeding. As a result, Kyoto duck, as a high-quality breed, has been a source of valuable duck species in the world for a long time.

In the early Ming Dynasty, the common people loved to eat Jinling plate duck, and the emperor also loved to eat it.

Reputedly. Ming Taizu Zhu Yuanzhang "a roast duck in a daily eclipse". The imperial chefs in the palace tried their best to develop a new way to eat duck dishes to please Banzai. As a result, two kinds of fork barbecue duck and stewed oven roast duck were developed.

Fork barbecue duck, represented by "Quanjude". The roast duck in the oven is most famous for its "cheap shop". Jinling roast duck is made of fat grass duck as raw material, and the net weight requirement is about 2.5 kg.

After Zhu Di moved the capital to Kyoto, he also took away many masters of roast duck in the Jinling court.

During the Jiajing period, roast duck was passed from the court to the people. The old "Cheap Fang" roast duck restaurant was opened in Caishikou Mishi Hutong, which is also the first roast duck restaurant in Kyoto. At that time, the name was "Jinling Slice Duck". On the banner of the old "cheap square", there is also a line of small words: Jinling roast duck.

In 1864, the most famous "Quanjude" roast duck restaurant in Beijing was also opened. Roast duck technology has developed to the era of "hanging oven": it is roasted with an open flame of fruit wood and has a special fresh flavor. Not only does it make the roast duck fragrant, but it also makes the "Kyoto roast duck" replace the "Jinling roast duck".

Kyoto Roast Duck is a world-renowned Kyoto dish made from high-quality carnivorous duck Kyoto duck, which is grilled over charcoal. The color is ruddy, and the meat is fat but not greasy. Kyoto duck is divided into two main schools, and Kyoto's most famous yakiniku restaurant is the representative of both schools. They have the characteristics of "delicate meat, mellow taste, fat but not greasy", and are known as "the world's delicacy" and are well-known at home and abroad.

As time went on, the reputation of Kyoto roast duck grew and became more famous all over the world.

Lin Haocang felt that he had to get a few chefs to make Kyoto roast duck for himself!

At this time, Mo Yayu asked, "Where to eat, where is the best food?"

I've always heard that Kyoto roast duck, especially those authentic Kyoto "Kyoto films", is really powerful! If they talk about roast duck, it is really "out of the blue" and "can't stop"!

Zhang Xiaolei smiled: "I want to eat Kyoto roast duck." You have to go to Wangfujing Roast Duck Restaurant to eat it in person. Otherwise, the rest of the place is for nothing, and it is not an authentic Kyoto roast duck at all, and you will not be able to eat that taste at all. ”

Mo Yayu hurriedly said, "Okay, let's go now!"

So everyone quickly arrived at their destination, and after taking their seats, Lin Haocang and Mo Yayu were both very much looking forward to it.

Soon the dish came up.

Quanjude adopts the hanging oven roasting method and does not disembowel the duck. Only make a small hole in the duck's body, take out the internal organs, then pour boiling water into the duck's belly, and then tie the small hole and hang it on the fire to roast.

This method not only prevents the duck from losing water due to roasting, but also allows the duck's skin to swell up and not be roasted softly. The roasted duck skin is thin and crispy, making it the best part of the duck.

The hanging furnace has a furnace hole without a door, and is generally fueled by fruit trees such as jujube wood and pear wood, and roasted with an open flame. When the fruit wood is fired, it is smokeless, the bottom fire is vigorous, and the burning time is long. The roasted duck is full in appearance, jujube red in color, crispy in skin, round and plump in appearance, charred on the outside and tender on the inside, with a fresh aroma of fruit wood. When you taste it, the taste is simply wonderful.

"Delicious, crispy duck skin wrapped in aroma, duck skin with duck fat, bite down, fat but not greasy, dough is even more diluted greasy, with chives and shrimp, plus that sweet sauce, perfect match!" Mo Yayu is a real foodie.

"It's so good, I've never eaten anything so delicious in my life. ”

"This dish is really at the pinnacle of culinary excellence, and it is perfect. ”

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There are many ways to eat Kyoto roast duck, the first one, sweet noodle sauce with green onion strips, with cucumber strips, radish strips, pick a little sweet noodle sauce with chopsticks, spread it on the lotus leaf cake, put a few slices of roast duck on top, and then put a few green onion strips, cucumber strips or radish strips, roll up the lotus leaf cake, it is really delicious and delicious.

The second way to eat Kyoto roast duck is to eat it with sugar, and it is said that it was brought up by the ladies and ladies of the mansion, who do not eat green onions or garlic, but prefer to eat the crispy and crispy duck skin dipped in fine sugar.

The third way to eat Kyoto roast duck is to add garlic and sweet noodle sauce, which can also be accompanied by radish strips and cucumber strips, which is also a very popular way to eat, garlic paste can relieve greasy, sliced roast duck is dipped in garlic paste and sweet noodle sauce to eat, adding a touch of spicy flavor to the fresh fragrance, and the flavor is more unique, this way of eating Su Weiyan also likes it very much.

Roast duck is served with a variety of toppings.

Lin Haocang, Zhang Xiaolei, and Mo Yayu will eat three ways together, first dip in sugar to eat, then roll onions, and finally roll garlic, you must eat like this to be delicious, if you reverse this order, I am afraid that there is only the spicy garlic in your mouth, it is difficult to appreciate the beauty of duck meat, and you can't enjoy the taste of getting better, and you can't taste the rich changes in taste.

After lunch, Lin Haocang immediately asked the bodyguard to contact the chef and hire him to be his personal chef at several times the price!

1.5 million annual salary!

After 10 minutes, there was a reply, and the chef agreed.