Dejuquan's roast duck has a long history, and the famous epicenter of hanging this duck is made by hanging stove and open flame fruit wood barbecue. It takes 45 minutes for a roast duck to be fully ripe from being in the oven.

When the oven temperature reaches 1,200 degrees, the roast duck is hung in the oven and simmered for 40 minutes, and the last 5 minutes are hung under a strong fire to complete the baking of the jujube red crispy skin.

The characteristics of the roast duck produced in this way are also obvious: the roast duck that has just come out is crispy in skin, and the meat is tender and tender. The fragrance of fruit trees wafting in the air is enough to make countless diners fall for it.

The duck's body size will also appear extra plump and full under this method. The whole body is uniformly jujube red, and the oily luster will have a pleasing feeling against the light.

Lotus leaf cake, green onion white segments, cucumber strips, these three classic combinations left by the ancestors, roll up and take a bite with the special sweet noodle sauce. The taste is mellow and the aftertaste is endless.

Everyone at the kitchen door understood the truth, and Li Gengxin didn't say anything. Seeing the chef in front of him tremblingly put the roast duck on the long table, Li Gengxin just nodded with the corners of his mouth slightly curled.

The color of the roast duck in front of me is a little darker, but this jujube red is also up to standard. In fact, the moment Li Gengxin saw this roast duck with big eyes, he knew in his heart that the master of this roast duck must have worked hard in the pursuit of color and shape.

It's just that I didn't grasp the heat for a while in the entanglement. Although the mistake is not counted, Li Gengxin understands that while the master of this roast duck is pursuing perfection, his nervousness often leaves some flaws in the perfect thing.

Looking at the worried gaze in the chef's eyes, Li Gengxin was just about to speak. Suddenly, I heard a ringing of my mobile phone, stirring the attention of everyone around me.

Frowning slightly, Li Gengxin looked up at the time.

It was close to early morning. Thinking about coming to Deju, the sky outside the whole country is already white, right?

The bald head took out the phone from his pocket and squinted at the phone screen. After seeing the caller ID clearly, a relieved smile appeared on his face. Then he said to Li Gengxin and all the chefs: "I'm sorry, you go on." I'll take a call! ”

As soon as this sentence is finished. The bald head Qiang hurriedly answered the phone and said, "Hey? How's it going, you're all set, right? ”

Because the voice on the phone was too quiet, most people didn't hear what the person on the other end said to the bald head. Only Li Gengxin, who was closest to the bald head, faintly heard something.

The bald head Qiang slapped his thigh excitedly at this time, grinned and said, "Okay! That's great. I tell you! It's only half a day, half a day. Be sure to install it for me before 11 o'clock at noon today. Since we're old friends, I'm not polite to you! ”

Li Gengxin was stunned, and he always felt that his bald eyes kept drifting to him when he answered the phone. This feeling of being secretly spied on by a man made Li Gengxin's neck a little chilly.

"That's it! Not much more. Let's stock as soon as possible...... You haven't slept all night? Hehe, it's like I'm sleeping! The bald man finished speaking. I hung up the phone as soon as I got it. Then Li Gengxin saw the bald head grinning at him and said, "Update, I got a surprise for you, I hope it will help us in this competition!" ”

Li Gengxin asked curiously at the bald head: "Don't say it so mysteriously?" ”

"You'll know when it's installed. Trust me! After the bald head replied to Li Gengxin, he then continued: "You continue, you continue!" ”

"Hmm!" Li Gengxin, who nodded, subconsciously shook his head again.

Li Gengxin didn't care too much about the bald head, he looked down at the roast duck in the silver tray a few times and asked slowly: "Roast duck is not like roast chicken, grilled chicken and other dishes, roast duck can be roasted without adding any condiments, and when there is no salty taste, it must be eaten with condiments." So. What do you think should be particular about eating roast duck? ”

The roast duck chef, who was already apprehensive in his eyes, heard Li Gengxin ask himself this, it was originally just the heart of the deer bumping, but at this time, the puff and puff jumped even more. ”

His body trembled slightly, and at a glance, he knew that the chef must be very nervous. Sometimes nervousness can make people's minds spin into a state of chaos. Of course, there is a kind of person who is more nervous, and the clearer and clearer his heart is.

Li Gengxin saw that the roast duck master in front of him was trembling, as if he was shaking the chaff. I smiled helplessly in my heart. Just when I was looking for two other words to start demonstrating his roast duck directly. I heard the chef suddenly open his mouth and say: "The exquisiteness of roast duck, my master also told me a lot when I was studying art in the capital." But I think the roast duck should actually be in season. There is a golden time for any cuisine to taste it. For example, the golden autumn crab. Winter nourishment. By analogy, I think the first thing is the season to eat roast duck. To really eat roast duck, pay attention to the three seasons of spring, autumn and winter. Winter and spring. The duck meat is relatively fatty, and the autumn weather is crisp, regardless of temperature and humidity, it is the most suitable for making roast duck. The ducks in autumn are also fatter, as evidenced by the proverb that "the ducks are fat in autumn, and the chickens in the cage are fat". In summer, the air humidity is high, people don't like to be greasy, and the duck blank is often wet, so that the duck skin is not crispy and hairy. ”

"The current roast ducks are all uniformly raised and stuffed ducks, and they are slaughtered in 30 days. If you don't come out, because the unique feeding method will have drawbacks, the cramming at this time will lose fat. And the weight loss is also very fast. It's already limited to death! Li Gengxin tilted his head slightly and muttered to the roast duck master in front of him.

"Yes, Master Li. That's exactly what you're saying, but what time of year is it? Since it is a competition, it is also an opportunity to show everyone in Huai City our full business card. Since it's in season. Then we might as well play a dozen sentimental cards of "autumn high duck fat, cage chicken fat"! After the roast duck master finished speaking, his eyes were still looking at Li Gengxin worriedly, as if the chef wanted to see something from Li Gengxin's eyes.

"Hmmm! And then what? Li Gengzhuo asked with interest.

The chef hurriedly said: "If the sentimental card is played, it will naturally be the second real thing with real knives and guns." You're on the lookout! ”

As he spoke, the chef turned and waved his hand to grasp the knife in the tray. Stand up straight, hold the roast duck's neck, raise your hand and wave the knife at the roast duck's chest. The crispiest piece of duck skin between the roast duck's breasts was sliced.

After the duck knife moved, it flew up and down like a butterfly with a silver glow around the roast duck. The roast duck with the belt meat is fat and thin, so it is lightly sliced.

This roast duck master showed off his knife skills in front of Li Gengxin. He said indifferently: "Half of the roast duck making skills are roasted and half are sliced." When I was studying art in Dejuquan in the capital. Generally, people wait for ducks, and after the guests are seated. If you need a roast duck, the waiter immediately informs the duck class, and the duck class starts to roast the duck, and after 50 minutes, the guests can eat the hot roast duck. Roast duck is eaten freshly, eaten in the mouth, the skin is crispy, the meat is tender, the most delicious. I started as an apprentice chopping fruit trees. Chopping wood for a year. One year to make duck blanks, one year to the oven. Three slices of roast duck. ”

The more he talked, the more proud the roast duck chef seemed to have a pulse at this time, and continued to say: "There are three ways to slice duck, one is almond slices, which is the most traditional slicing method, and sliced duck meat is like almonds." Another method is willow leaf strips, and there is another kind of skin and meat to eat, the duck skin is crispy, crispy and fragrant, and the duck meat is thin but not broken. Wrapped in lotus leaf cake and eaten, it is crispy and tender...... Master Li, I have three slice methods, and the shortest time is to talk about our traditional 100 single and 8 pieces. Three minutes fifty-nine seconds eighty-seven! ”

"Mighty and domineering! Hahaha...... Good! Li Gengxin smiled faintly and praised the chef in front of him who was changing the pattern of the duck.

"Hahahaha......" Bald Qiang suddenly laughed at this time.

Everyone present froze, and Li Gengxin turned his head slightly to look at Qiang. I haven't spoken yet. I heard the bald head Qiang say: "Master Li, as far as I heard." You are at the head office of Dejuquan and Master Luo Badao, and they have also compared a slice of roast duck. I've heard that your hand speed at that time made people think you were doing magic! Hey...... You're really a compliment to our chefs.

"Hey, hey. It's just a super-level performance. It's nothing. Li Gengxin's original intention was to be polite and modest. But Li Gengxin seems to have forgotten that sometimes he is too polite and modest, which gives people more of a sense of arrogance.

As he spoke, the roast duck master had already slice all the ducks. Then he gently lowered the knife into the silver tray. There was a young chef with a young blue face next to him, and hurriedly handed him the white towel that had been prepared in his hand.

Wiping his hands, the cook returned the white towel.

The little chef with the white towel asked timidly: "Master, I'm going to roll the duck?" ”

"I'm here myself!" After the chef finished speaking, he turned around and picked up a piece of crispy duck skin with his chopsticks, put it at the bottom of the lotus leaf cake, and then sandwiched two slices of fat and thin roast duck and drank it on the sweet noodle sauce. Finally, the duck meat is placed in the center of the lotus leaf cake.

Two or three green onion segments as white as mutton fat jade. A smooth strip of peeled green like ice.

After the roast duck master rolled the roast duck in a circle with his own hands, he gently hooked the micro end of the lotus leaf cake with his little finger. After a little folding, it's a roll!

"Master Li, please take a bite." The chef was overly nervous at this time. By now, it seemed as if he had eased up. The apprehension in my heart has long since disappeared!

Looking at everything in front of him, Li Gengxin was a little distracted. I always felt like something was wrong.

But after only a slight hesitation, Li Gengxin casually took the duck roll from the roast duck master to him.

"Hey......" Li Gengxin sighed softly.

The bald head was stunned for a moment, and the roast duck master's legs jerked again. His legs trembled involuntarily.

"What's wrong? Any questions? I think it's good! The bald head asked Li Gengxin in surprise.

"Yes! It's good. Li Gengxin nodded in response.

"Very good, what are you sighing about?" The bald head Qiang asked Li Gengxin suspiciously.

Li Gengxin looked down at the duck roll in his hand, and suddenly turned his head and said to Guan Touqiang: "Mr. Liu, I also think it's good." But suddenly I was thinking about a question! ”

"Question, what question?" Bald Qiang asked with a blank expression.

Li Gengxin was already really full and full, and he just said that he had eaten enough, but there was no lie. When people are full, in fact, eating is not enjoyment but pain, after all, there are too many excesses in this world!

However, looking at the roast duck chef in front of him, with his eager expectation and thick worried eyes, Li Gengxin had to bite the duck roll hard.

Li Gengxin secretly pondered at this time: "Speaking from the heart, this roast duck is no problem." But if you say how brilliant it is, it's really far-fetched! ”

……………… After the roast duck master rolled the roast duck in a circle with his own hands, he gently hooked the micro end of the lotus leaf cake with his little finger. After a little folding, it's a roll!

"Master Li, please take a bite." The chef was overly nervous at this time. By now, it seemed as if he had eased up. The apprehension in my heart has long since disappeared!

Looking at everything in front of him, Li Gengxin was a little distracted. I always felt like something was wrong.

But after only a slight hesitation, Li Gengxin casually took the duck roll from the roast duck master to him.

"Hey......" Li Gengxin sighed softly.

The bald head was stunned for a moment, and the roast duck master's legs jerked again. His legs trembled involuntarily.

"What's wrong? Any questions? I think it's good! The bald head asked Li Gengxin in surprise.

"Yes! It's good. Li Gengxin nodded in response.

"Very good, what are you sighing about?" The bald head Qiang asked Li Gengxin suspiciously.

Li Gengxin looked down at the duck roll in his hand, and suddenly turned his head and said to Guan Touqiang: "Mr. Liu, I also think it's good." But suddenly I was thinking about a question! ”

"Question, what question?" Bald Qiang asked with a blank expression.

Li Gengxin was already really full and full, and he just said that he had eaten enough, but there was no lie. When people are full, in fact, eating is not enjoyment but pain, after all, there are too many excesses in this world!

However, looking at the roast duck chef in front of him, with his eager expectation and thick worried eyes, Li Gengxin had to bite the duck roll hard.

Li Gengxin secretly pondered at this time: "Speaking from the heart, this roast duck is no problem." But if you say how brilliant it is, it's really far-fetched! However, looking at the roast duck chef's eager look and mixed with thick apprehension in his eyes, Li Gengxin had to bite the duck roll hard. (To be continued.) )