"I know this, and I have to bury it in the soil, but I don't think I need to put it in the soil for food. Yang Linlin said.

"Well, burying in the soil is the most primitive method, and now no one uses that method, when Hong Qigong saw the chicken called Hua Chicken dug out of the soil, he became interested, what kind of chicken does it taste like, but after eating, it actually made Hong Qigong, who has eaten all the world's delicacies, so amazed, it is very curious.

In fact, "called flower chicken" originally came from Changshu, it is a chicken stolen by some poor refugees, wrap the chicken with mud, set a fire to burn the mud, and the chicken will be cooked when the mud is hot, this is a dish that cannot be elegant. The middle-aged man said with a smile.

"Ah, that's how it came about?" Yang Linlin's eyes widened.

"Well, it is said that Emperor Qianlong visited Jiangnan in Weifu and accidentally ended up in the wilderness. There was a man named Hanako who saw that he was pitiful, so he gave him the "Calling Chicken" that he thought was a delicacy. Qianlong was sleepy and hungry, so he naturally felt that this chicken was extremely delicious. After eating, he asked his name, and he was embarrassed to say that the chicken was called "Flower Chicken", so he blew that the chicken was called "Rich Chicken".

Qianlong was full of praise for this chicken. called Hanako to learn afterwards that this homeless man was the current emperor.

This "called flower chicken" also became a "rich chicken" because of the emperor's golden mouth.

It has been passed down to this day and has become a famous dish that has been listed in the hall of elegance. The middle-aged man said with a smile.

"Then do you have anything else to introduce? That's it?" Yang Linlin asked.

"Also, this is called the flower chicken to wrap the chicken in mud, set up a fire to burn the mud, and the chicken will be cooked when the mud is hot. It is also known as the rich chicken, which was originally created by beggars, so it is called the flower chicken.

Legend has it that when Zhu Yuanzhang led his troops to fight the country, once Zhu Yuanzhang lost the battle again and ran for three days and three nights, the enemy chased after him, Zhu Yuanzhang was exhausted and hungry, and at this moment he saw a pile of fire on the ground in front of him, and there was a pile of mud in the middle of the fire, and there was an old man squatting next to him.

Zhu Yuanzhang asked curiously: What are you doing here?"

When Lao Zhaohua saw that it was Zhu Yuanzhang, he hurriedly said: "I'm roasting chicken to the king." ”

Zhu Yuanzhang was very surprised when he heard it, and he always asked Hua to take the chicken out of the fire, open the mud, and the fragrance was fragrant.

Zhu Yuanzhang was full of praise while eating, "very delicious".

Since then, Zhu Yuanzhang has been smooth sailing in the war and has become the emperor. Later, Zhu Yuanzhang named this chicken "rich chicken". The middle-aged man said with a smile.

"Wow! I didn't expect this to be called a flower chicken and there are so many stories. Yang Linlin stared at the middle-aged man with big eyes.

"It is rumored that during the Qing Dynasty, at the foot of Yu Mountain in Changshu, a hungry man called Huazi caught a chicken in the grass and wanted to satisfy his hunger.

But there is no pot stove and no seasoning, and even the boiling water for hair removal can not be found, in desperation, the chicken is slaughtered, after taking out the internal organs, wrapping it with a few lotus leaves, wrapping it in mud outside, piling up some dead branches and leaves and lighting the fire and roasting it.

When the mud is yellow and dry, it falls to the ground, and the chicken feathers fall off, and the tangy aroma spreads out.

The servant of Zhang Dahu nearby happened to pass by, and the aroma was attracted, so he asked Hanako for a way to simmer chicken, and went back to tell his master.

The host concocted the same way, invited relatives and friends to taste, everyone ate and praised, asked the host the name of the dish, and the host replied with "called Huazi Chicken".

According to this legend, the local chef of Changshu has improved it, filling the chicken belly with various ingredients, wrapping it in pork net fat and lotus leaves, pasting it with yellow mud on the outside of the package, and then grilling it, the taste is more delicious, and it is called "simmered chicken with yellow mud". ”

At this time, Yang Fei walked out and said with a smile.

"Brother, do you know so much?" Yang Linlin looked at Yang Fei who came out of the kitchen in surprise.

"Go away. Yang Fei walked over, squeezed to Yang Linlin's side and sat down, then looked at the middle-aged man, and continued: "Since I told so many stories about chickens just now, let's also tell the story of other dishes." ”

"Oh?" the middle-aged man looked at Yang Fei interestingly, "You say." ”

"I'll just talk about roast duck. Yang Fei smiled and said:

"Roast duck is a famous dish in Beijing with a world reputation, which originated in the period of the Northern and Southern Dynasties of China.

The material is high-quality meat duck Jingcheng duck, the fruit charcoal is grilled, the color is ruddy, the meat is fat but not greasy, crispy on the outside and tender on the inside.

Beijing roast duck is divided into two major schools, and the most famous roast duck restaurant in Beijing is also the representative of the two schools.

It is known as "the world's delicacy" for its red color, delicate meat, mellow taste, fat but not greasy.

According to legend, the beauty of roast duck is derived from the precious breed of Beijing duck, which is the best quality meat duck in the world today.

It is said that the breeding of this special pure Beijing duck began about a thousand years ago, because of the hunting of the emperors of the Liao, Jin and Yuan dynasties, and occasionally obtained this pure white wild duck species, and then raised for the safari, and has been continued, only to get this excellent pure breed, and cultivated into today's precious carnivorous duck species.

That is, a kind of white duck fattened by the feeding method, hence the name "stuffed duck".

Not only that, the Beijing duck was transmitted to Europe and the United States a hundred years ago, and it became a blockbuster after breeding.

Therefore, as a high-quality breed, the Beijing duck has become a source of the world's most valuable duck species for a long time. ”

"Yes, yes, I didn't expect the big boss to know so much. The middle-aged man applauded.

"Brother, how do you know so much?" Yang Linlin looked at Yang Fei in surprise.

"I said I'm thirsty, go get me a cup of tea. Yang Fei glanced at her, what is his identity, can he not know much?

"Just know what to tell me, huh. Yang Linlin pouted and poured him a cup of tea.

"I'm not done yet, I'll move on." Yang Fei took a sip of tea, and then said: "In the early Ming Dynasty, the common people loved to eat Nanjing plate duck, and the emperor also loved to eat it.

The imperial chefs in the court tried their best to develop a new way to eat duck to please Banzai, so they also developed two kinds of fork barbecue duck and stewed oven roast duck.

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

It is said that after Ming Chengzu usurped the throne and moved the capital to the capital, he also took away many masters of roast duck in Nanjing.

During the Jiajing period, the roast duck was passed from the court to the people, and the old "cheap square" roast duck shop was opened in the Mishi Hutong at the mouth of the vegetable market, which was also the first roast duck shop in the capital.

At that time, the name was "Jinling Pian Duck", and there was a line of small characters on the market banner of the old "cheap square": Jinling Roast Duck.

In 1864, the most famous "Quanjude" roast duck restaurant in Beijing was also opened, and the roast duck technology developed to the era of "hanging stove".

It is roasted with a fruit wood open flame and has a special fragrance, which not only makes the roast duck fragrant and makes the "Beijing roast duck" replace the "Nanjing roast duck", and the "Jinling sliced duck" can only be seen on the menu of several southern cities such as Hong Kong and Macao, Modu, Yangcheng. ”

The middle-aged man looked at Yang Fei with a smile and listened interestingly.