"Wow, this awakening is really timely!" When Liu Mang finished slicing the roast duck, he walked out of the room after taking a nap at noon.

"You old ghost, you will pick the time. Why don't you sleep late at night?" Wu Jing couldn't help but scold.

"What's the matter? I can't taste the dishes made by my apprentice?" he glanced at the table with a smile: "Roast duck! ”

"Master, I was about to call you. Liu Mang brought the sliced duck meat to the table and said with a smile.

"It's finally ready to eat. Seeing that the roast duck was finally on the table, Wu Jing, who was holding chopsticks in her hand, suddenly had her eyes lit up.

"Of course. Liu Mang nodded, pulled a handkerchief and wiped his hands.

When Wu Jing heard this, she hurriedly stretched out her chopsticks and took a piece of roast duck skin that was roasted red and shiny, ready to dip it in the sweet noodle sauce placed on the table.

"Smack!" Before Wu Jing could react, she was silent on her head with a chopstick.

"What are you doing, old ghost?" asked Wu Jing, rubbing her head angrily.

"Will you eat it? I will teach you. ”

"How should I eat it? Isn't it a sweet noodle sauce?" said Wu Jing in surprise.

"Of course not, there are rules for eating roast duck! The duck skin on the duck's chest is the most delicious, and it is also the rarest part of a roast duck's body. After speaking, he picked up a piece of duck skin and sent it to a plate of white sugar on the table and dipped it, then put it in his mouth and chewed it twice, closed his eyes slightly, and his face was full of comfort: "Not bad! Not bad! The burnt fragrance is incomparable, and it melts in the mouth! It is really a superb taste!"

Hearing this, Wu Jing hurriedly dipped the duck skin on the tip of her chopsticks with some sugar and put it into her mouth.

"Click!" the tooth was cut off, and the sound coming from the mouth could be clearly heard.

The duck skin is full of fat, and after being charcoal-roasted and dipped in a little sugar, the first feeling in the mouth is a little greasy, but this greasy is only fleeting in the throat, and then a burnt aroma and an indescribable moisturizing sensation immediately rises from the base of the tongue.

At this moment, the tip of the tongue is soaked with the oil contained in the duck skin, as if all the taste cells are activated.

"It's so delicious!" Wu Jing praised repeatedly: "The roast duck I ate in Kyoto last time was far less delicious than today." ”

"Of course, how can the ducks that are freshly roasted and cut and grilled over charcoal fire be compared to those ducks that are quickly made in an electric oven?" Han Shaobai also tasted a piece of duck skin, and nodded again and again: "I haven't tasted such an authentic roast duck for many years!"

"Master Liu, Kyoto roast duck really lives up to its reputation!" For the first time, Dr. Kang felt as if his throat was being pulled by something, and he couldn't stop swallowing.

"It's my nephew's roast duck that lives up to its reputation, I guess you won't be able to taste such a good taste if you go to Kyoto to eat roast duck again!" Han Shaobai said.

There were not a few pieces of duck skin deliberately cut off from the duck, and everyone grabbed two chopsticks each, and it was all clean.

Jeba took a piece of lotus leaf cake, sandwiched a piece of duck meat and dipped it in sweet noodle sauce, and then sandwiched some shredded green onions, and then reached for the cucumber strips on the plate.

"Jeba, how do you eat roast duck abroad?" Liu Mang stopped him.

"That's how you eat it, wrap it in a cake with shredded green onions, cucumber strips, and dip some sauce with slices of roast duck, like dumplings. Jeba explained one by one.

"Who taught you how to eat this?"

"Oh, it's the waitress of the hotel, and every time a new guest comes, he explains it. ”

"Look, I know that the people who go abroad to open restaurants are second-in-command, and they don't even know how to eat, let alone make them. Han Shaobai picked up a piece of duck meat and dipped it in some sweet noodle sauce and put it in his mouth, looking disgusted.

"Jeba, I'll teach you the correct way to eat 'Kyoto Roast Duck'. Liu Mang picked up a piece of lotus leaf cake, first put some shredded green onions on it, and then picked up a piece of duck meat and dipped it in some sweet noodle sauce: "The sauce can't be too much, otherwise you won't eat the taste of duck meat, just click twice on the plate." ”

After dipping the sauce, Liu Mang put the duck meat into the dough and rolled it into a cylinder with the shredded green onions: "Remember, the traditional Kyoto roast duck, lotus leaf cakes can only roll shredded green onions and duck meat, and the cucumber strips on the table are used to clear the mouths of diners." Eat a few rolls of roast duck and a cucumber strip, and the greasy feeling in your mouth can be immediately relieved. If the cucumber and duck are rolled together in the cake, not only will it not increase the freshness, but it will reduce the charred taste of the duck meat on the outside and tender on the inside, and even stimulate the fishy smell in the duck meat, which is really wrong. ”

"No wonder, I've wondered why duck meat is crispy on its own, but it doesn't feel that way when rolled in a cake. ”

"Here, eat. Liu Mang handed the wrapped duck meat roll to Jeba.

Jeba took it, stuffed it into his mouth, chewed it a few times, and immediately cried out, "Oh God!

The wheat aroma of lotus leaf cake, the crispiness of roast duck, the spicy feeling of shredded green onions, and the sweetness of sweet noodle sauce are all combined to give a rich taste sensation. Every time you chew your mouth, it's like you've experienced a wonderful journey.

"Mang! It's really wonderful!" Comrade Jeba's voice trembled: "I now know how delicious the real roast duck is! Compared to this, the roast duck I used to eat in London is completely difficult to swallow when I think about it now!"

"If it's delicious, eat more. Liu Mang walked to the board and gathered the chopped duck rack into a basin.

"Brother Mang, don't you want to sit down and eat something together?" Wu Jing's mouth was stuffed with duck patties, and she said vaguely.

"You eat first, I'll go and put the duck rack on the pot, there are two more anyway." ”

"Okay, then you hurry up. ”

Liu Mang returned to the kitchen, twisted the flame switch on the stove, and put the duck rack chopped into small pieces into the boiling water.

The purpose of boiling water is very simple, that is, to boil the excess fat on the duck rack, and when the soup comes out, the taste will not be so greasy.

After the oil slick in the duck rack filled the water, Liu Mang scooped up and drained the water, rinsed it with cold water, and then found a clean clay pot, put the duck rack in, added half a jar of water, and boiled it on high heat.

When the water in the crockpot began to boil, Liu Mang added the slices of radish that had been cut at the beginning, and patted a piece of yellow and clear old ginger, then covered the lid and turned to low heat to simmer.

When eating roast duck, there are many options for the leftover duck rack, which can be stir-fried with salt and pepper or made over low heat.

The soup made purely with duck rack soup is very fresh and sweet, and because it has been baked, the umami in the bones has reached the point where it will not come out, just add water to boil, and in a short time, the soup can be delicious and immediately served.

In between eating duck meat, drinking such a bowl of steaming duck rack soup can not only dissolve the oiliness of duck meat and the dryness of the dough, but also make people warm from the mouth to the stomach.