The early morning Ginkgo Village is quiet and noisy, quiet because there is no industry, no cars, so that people can sleep peacefully, and noisy because there are tens of thousands of birds inside and outside the village, their chirping, people can't help but indulge in it.

After a week in Ginkgo Village, Ducatse felt as if he had returned to his hometown in the countryside of south-west France, and all kinds of childhood memories came to his mind, which moved him very much.

Now Dukase is no longer a young chef who has just started in the industry, and after owning several restaurants and restaurant groups, he no longer needs to stay in the kitchen of the restaurant every day, but can enjoy the life he wants.

When he came to Ginkgo Village this time, his original intention was just to witness the miracle of 'semi-cultivated truffles' and see what kind of environment various top-quality ingredients are produced.

In the past year, he was very interested in the top-quality ingredients and wines produced by the 'Mirror Lake Group' that have occupied the supply catalogue of Ducatse's restaurants.

The taste of 'Xiao Family Ham' is not inferior to that of Spanish Iberian ham, and it has a very special taste, although it is expensive, it is also very popular.

The 'Jinghu Snail' is much larger than the average white jade snail, and the meat is delicious and does not have any fishy smell, so even ordinary chefs can use it to cook delicious food.

In the last two years, 'Mirror Lake Foie Gras' has overtaken French foie gras as a favorite of the top restaurants in Paris, which has caused a great protest from French farmers!

Europeans have always regarded 'foie gras', 'truffle' and 'caviar' as 'the world's three major delicacies', which shows the status of 'foie gras' in the field of Western cuisine.

Foie gras contains a sweet and oily glutamic acid, which gives it an attractive aroma when heated. When heated to 35°C, the fat begins to melt, giving it a melt-in-your-mouth feel.

In French Western cuisine, 'foie gras' refers to the liver of ducks, including goose and duck.

After a long period of history, the production process of 'foie gras' is a little cruel, and in recent years it has been protested by animal protectors!

In nature, migratory birds, such as geese and ducks, eat heavily to store energy before a long flight. The ancient Egyptians discovered that their livers were more delicious as early as four or five thousand years ago, and they tried to make them grow their livers. As a result, the whole point of the geese that have been bred in captivity is only to grow larger livers.

Wild geese and ducks generally eat about a kilogram of food per day during the "fattening" period, while farmed geese and ducks have to eat more. Although they don't want to, humans will stick a twenty or thirty centimeter long tube into their esophagus and take a funnel and pour it into it, which is called forced feeding, gavage. In the later stages of the "long liver", they are fed two or three kilograms of food every day. Especially with the help of an electric pump, it only takes a few seconds to fill so much food.

Eventually, the foie gras swelled dramatically, reaching the largest to 10 times the size of wild foie gras and foie gras.

Foie gras is a famous dish with exquisite selection of ingredients, and the raw materials are not easy to come by. The first is to carefully select geese born in the spring and feed them in a "cramming" style with a mixture of wheat, corn, fat and salt, stuffing at least 1 kg of feed every day for at least 4 weeks, until the goose's liver is stretched. These foie gras generally weigh between 700 and 900 grams.

Because the feeding during the 'long liver' period is too cruel, it has encountered various resistances in countries around the world, and how to balance the conflict between animal protectors and food lovers has become a problem!

However, this problem has been perfectly solved within the 'Mirror Lake Group'!

This is because the 'Jinghu Group' does not feed the geese and ducks used to produce 'foie gras', but is free-ranging in the 'Xiaojia Farm'.

As a result, although the average weight of each 'foie gras' is only about 500 grams and it takes 2 months to be slaughtered, there is less controversy.

In addition, these free-range foie gras' have a more delicious taste than ordinary 'foie gras' due to various natural foods and the effect of the 'space spirit spring', and the taste is intoxicating!

At present, a 'Jinghu foie gras' can be sold for no less than 100 euros in a high-end western restaurant in Paris, and they need to be urgently refrigerated from Yaozhou to Paris!

After the ducks and geese of Xiaojia Farm meet the standards for slaughter, they will be processed in the modern "Ginkgo Biloba Slaughterhouse", and the complete and high-quality "foie gras" will be kept at a low temperature of 0-2 degrees Celsius, and will be quickly transported to Yaozhou Airport and fly directly to Beiping. After arriving in Beiping, the staff of 'Xinxin Logistics' will always keep up with these orders, so that they can board the flight to Paris as soon as possible, and strive to arrive in Paris the next morning!

In this way, it took less than 20 hours for the 'Mirror Lake Foie Gras' produced in Ginkgo Village to arrive in Paris, and it has become a meal for food lovers all over the world.

At this time, the convenience of modern transportation is undoubtedly revealed!

With the upcoming direct flight between Paris and Yaozhou, in the second half of 2013, the top ingredients of Jinghu Group will be able to arrive in Paris in the fastest way, which is undoubtedly good news for restaurateurs and gourmets!

This time I came to Ginkgo Village, Ducatser witnessed the many production environments of the 'Jinghu Group', whether it is 'Jinghu Beef' or 'Jinghu Salmon', etc., which are completely free of feed, hormones and pesticides, which can be described as the purest 'organic ingredients'.

What surprised Du Kase even more was that he accepted Xiao Feng, a very talented student, which gave him a feeling of 'heir to the mantle'.

Instead of returning to Paris as planned, Ducasse, who was in a good mood, continued to stay in Ginkgo Village, where the work of the restaurant group could be done online.

Du Kase stayed in Ginkgo Village, in addition to wanting to observe Xiao Feng's progress up close, he also wanted to experience the collection site of 'Jinghu Wild Mushroom' for himself!

In Western cuisine, wild mushrooms are a very versatile ingredient, and the creamy mushroom soup has even become the signature of French Western cuisine, and is loved by diners.

Over the years, under the influence of 'Dongying cuisine', matsutake mushrooms have gradually been accepted by chefs in French and Western cuisine, and the amount of matsutake mushrooms has gradually increased.

As the world's largest and best matsutake production base, Northwest Yunnan naturally has a certain reputation in the European market, especially the products of the 'Jinghu Group', which is one of the best.

Like the 'Jinghu truffle', the 'Jinghu Group' solves the technical problem of artificial cultivation of matsutake mushrooms, and can steadily produce a large number of high-quality matsutake mushrooms every year, which is the amazement of all people in the industry!

The more he learned about the 'Mirror Lake Group', Dukase suddenly found that he couldn't understand his student Xiao Feng, could he be the one God favored?

It seems that he has never suffered any setbacks since he founded the 'Mirror Lake Group', but it is incredible that he has cultivated the best ingredients in the world, made the best wines, and produced the best milk powder!

In addition to the omnipotent God, Dukaser really can't explain a series of miracles in the development of the 'Mirror Lake Group'.

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When he woke up in the morning, Dukase did not cook his own breakfast, but ate it in the inn's restaurant, which, in his opinion, was the way life should be.

Originally, after Xiao Feng's apprenticeship, he hoped that Du Kase would live in the 'Xiao family's old house', but the foreigner was more particular about private space and was unwilling to intervene in the Xiao family's daily life, so he finally chose to live in the lake-view room of the 'Lakeside Residence'.

Breakfast was simple, milk, bread slices, ham slices and eggs, but Dukase was quite satisfied!

The fresh milk comes from the 'Jinghu Ranch', which is a top-notch cow fed with 'Space Spirit Spring' and 'Space Forage', and if it weren't for Du Kase being Xiao Feng's Western food master, he wouldn't have been able to enjoy it.

Eggs are native eggs of free-range chickens in Xiaojia Farm, and the price of this kind of eggs on the market is 5RMB/piece, which is still in short supply. The slightly red egg yolk and the white white reflect each other, and the thick aroma of eggs permeates the table, which is intoxicating!

After breakfast, Du Catese went to the 'Xiao Family's Private Restaurant' to instruct Xiao Feng on Western cuisine, and then rode around on a mountain bike, to the pasture, to the farm or to play with the tourists.

The villagers and the staff of the 'Jinghu Scenic Area' all know that this humorous and lovely French old man is Xiao Feng's Western chef, and they also respect him, which makes Ducater feel like a fish in water in Ginkgo Village, and he is happy and forgetful.

In Ducather's view, in addition to the fact that the language is not very fluent, the 'Ginkgo Village' is simply an ideal place to retire, and it is like a paradise for everyone!

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During Dukase's stay in Ginkgo Village, the 'Mirror Lake Truffle' had already begun to shine in Paris, Tokyo, New York and Los Angeles, gaining great acclaim.

Prati is a very powerful ingredient supplier in Paris, and soon pushed the 'Mirror Lake Truffle' to many Michelin-starred restaurants, and among the wide acclaim of diners, the popularity of 'Mirror Lake Truffle' skyrocketed!

In addition, the Walton family's Wharton Group is also not to be underestimated, and the 'Mirror Lake Truffle' landed in Los Angeles, San Francisco, New York, Washington and other places almost at the same time, opening up the North American market.

With the boo of 'semi-artificial cultivation', 'Jinghu Truffle' is conquering the discerning mouths of diners with its absolute deliciousness and unique charm, and winning more reputation!

The fame of 'Jinghu Truffle' has further driven the sales of various top-quality ingredients under the 'Jinghu Group' and 'Xiao's Wine', which promote and complement each other!

Time flies, as May is about to turn, the warm and humid air flow from the Indian Ocean begins to affect the weather in northwest Yunnan, and the rainy season is coming!R1152