"Look at this roast duck, this one is not the same as the roast duck in Chang'an, the ingredients are different, and the firewood used to roast the duck is also different, so the aroma is also different."

This is also a roast duck that Li Hao said, to be precise, it is an improved roast duck in Yunnan Province in later generations, called Yiliang roast duck. Yiliang roast duck, also known as Yunnan Yi brand roast duck, is a classic local traditional dish in Yunnan Province in later generations.

Originating in the Ming Dynasty, this Yiliang roast duck is not a local dish of Yunnan, it is passed down from other places. The baked finished product is suitable for fat and thin, the skin is crispy, the inside is fragrant and tender, bright and oily, the color is red and bright, the fragrance is separated from the bones, and the local flavor is remarkable.

Almost all the places where Li Hao stayed had roast duck, so naturally he couldn't miss it when he arrived here, not to mention that there was such a roast duck here. The firewood used for Yiliang roast duck is the green pine hair knot here, which is different from the lychee wood in Guangzhou Prefecture.

Roughly the ancients combined with the local reality and switched to green pine wool knots as fuel. The burning time of pine wool knot is shorter than that of firewood, which can make the furnace temperature rise rapidly and make the heat be fully utilized, without smoke and with a clear fragrance. The heat of the embers is uniform and long-lasting, and the earth oven used has good thermal insulation and heat storage, so as to ensure sufficient barbecue temperature.

In addition, the roast duck here is slaughtered into a duck, and the knife work is also very particular. The neck is only the size of a soybean grain, but because the part is selected accurately, all the body blood can be controlled and dried, and the drip will not remain in the body.

Therefore, the roasted duck is bright and does not have ecchymosis. Moreover, because the epidermis of the neck is wrinkled after grilling, the slaughter mouth is almost invisible, which is very good and hygienic, and flies can not find the gap between bites and eggs.

The roasted duck is cut into slices and eaten with its own ingredients, which has a unique taste like other roast ducks. Li Hao demonstrated it himself, and the other two made it themselves after watching it.

"Well, although the taste of this roast duck is different from that in Chang'an, it is just as delicious. Tender, crispy and fragrant! It's still good here, you can eat as much as you want, and after returning to Chang'an, you have to make a reservation in advance if you want to eat a roast duck, otherwise it will be difficult to buy. ”

Li Junxian looked at Li Hao with a resentful face after eating two pieces, the roast duck over there in Chang'an City is also from the restaurant in Li's Mansion, and the number of roast ducks sold there every day is limited. If you want to buy more, in addition to queuing up in advance to buy, you can make a reservation in advance.

For these carnivores who were born as generals, they are not happy without meat every day, and they have to queue up if they want to eat a roast duck, which is really not very pleasant. There is no way about this Li Hao, the restaurant has always operated like this, and you have to follow the rules.

"Come on! Come! Come! Eat more if it's delicious, there are bait wires and bait blocks here, which are also special products here, and it is difficult to eat them in other places. ”

In later generations, the bait silk and bait recipe were very popular and popular rice food in all parts of Yunnan Province, but in terms of their quality and popularity, Tengchong bait silk and bait recipe were incomparable to any other place.

In particular, the prestigious Huangfeng famous "big rescue" - Tengchong fried bait block, with its color, fragrance, taste, shape and unique quality of the four beauties of the world, poured this taste of the world's diners.

Tengchong bait shreds, bait fast eating methods, can be fried, can be baked, can be cooked: "big rescue" is to first reel bait slices cut into triangles or prismatic slices, with fresh meat slices, ham slices, eggs, mushrooms, carrots, tomatoes, pea tips and other accessories and a variety of spicy ingredients in the spicy pot stir-fried.

Its color is colorful, its flavor is full of fragrance, smooth and tender, and it makes people eat without knowing how to be satisfied. The bait is cut into cakes and roasted on a charcoal fire, and then mixed into the thin soybean flour slurry with grass fruit, star anise, sesame oil, chili oil and other seasonings, which is called thin soybean flour baba. Fresh meat, fresh soup, fresh vegetables, and fresh bait shreds are rolled on a small pot, which is called small pot bait shreds.

The three people who ate this meal were all addicted, including Li Hao, who made these delicacies. Li Junxian even deliberately worked here for a few days, and after eating a few meals of Li Hao's delicacies, he left here and returned to his station.

"It's not easy to catch Li Shaojun to cook a few delicacies, so I have to eat a few more meals at this time, and next time I want to eat it, I don't know when I will go."

These are the original words of Comrade Lao Li after leaving, of course, he didn't forget to bring the dried wild mushrooms and Xuanwei ham here when he left. Roast duck also brought a few back, in his words, drinking and eating on the way.

"Brother Wang, it is you who I recommend as the governor of the Protectorate of Annan." After Lao Li left, Li Hao had the opportunity to talk to Wang Xuance about some more confidential things, and Li Hao had to carry Lao Li behind his back.

This kind of thing is a small action, Li Hao gives it to himself, and also to the people who follow him, and Li Ke wants to find something else to come out, this is a taboo, and naturally the fewer people who know, the better.

"If the emperor and the court have no objections, your position will not be able to run. From here to the south, it is by land, but from the Guangzhou side, it is also convenient to take the sea route to these places. There are now hundreds of large ships over there, and tens of thousands of well-trained crews. At that time, after we plan these places, we will be able to attack them in two ways, and this large area to the south should be the territory of my Datang. ”

The two pointed to the map in front of them, and Li Hao gave Wang Xuance the bottom out. The fleet of the Far East Trading Company, Li Hao had planned to use it for a long time, and the crew members who had originally withdrawn from the auxiliary army were the best forces, and they could become an army when they were armed.

"Well, these problems are not big, with the cement road built by the virtuous brother urging those captives, it will also become easier for me to go south, and it will naturally be easy to deal with those small countries, but what excuse will we use to go south then?"

Wang Xuance looked at the map and muttered, he didn't quite understand why Li Hao was so interested in expanding his territory. If it was just for the land over there, Wang Xuance felt that this reason was completely unreliable.

Datang's current territory is large enough, but the population has not kept up. If you want to occupy such a large territory, you must have enough people to cultivate and occupy it.

"It's easy to find an excuse, I'll let Brother Wang know when the time comes. In addition, the southward strategy here will not consume the grain, grass and materials of the imperial court, and I don't think there will be any problems with these things on the imperial court's side. ”

Li Hao smiled, Li Hao can take out a lot of things like finding reasons for starting a war, and he also blew the wind with Li Er before he came, so it shouldn't be difficult to think about it.

Soon after the end of the war, before the end of the year, the will of the imperial court came to Li Hao. Li Hao's suggestion was adopted by Li Erquan and the establishment of the Annam Metropolitan Protectorate, which belonged to Lingnan Province.

Wang Xuance served as the first governor, and the imperial court also sent several officials down. Li glanced at a few officials and was happy, and they were all students who went to the imperial examination under his subordinates, which was undoubtedly the best news for Li Hao's plan.

But think about it, at this time, Annan's side is undoubtedly a wild place in the eyes of those powerful families in the imperial court, how could they be willing to let their own disciples come over, which just happened to be cheap for the students from the academy under Li Hao.

After Li Hao met these students, he had a meal with them. How to arrange here, Li Hao explained to them, and asked them to try their best to cooperate with Wang Xuance, stabilize Nanzhao's side, and then go south.

After arranging these things, Li Hao was ready to pack up his things and go back to Guangzhou Mansion. The year has come out, and it is almost the end of the year now, and if the speed is fast, you can still rush to Guangzhou Mansion to spend a Spring Festival with your family before the Spring Festival.

Of course, Li Hao here still got a restaurant out, and operated it with the characteristics of the mountain and aquatic products here, and at the same time collected some special products from this side and shipped them to the restaurants in other cities in Li Hao's hands to sell, and this other restaurant is the same.

Most of the fresh vegetables, melons and fruits, as well as high-yield grains that appear in various parts of the entire Tang Dynasty, are spread out through the channels of restaurants. It also spreads the specialties of various places to various cities in the Tang Dynasty, which is also the original intention of Li Hao to establish these restaurants.

According to the results of the statistics of Li Hao's subordinates, the current Datang from east to west, from south to north, all cities with a bit of scale and flow of people have restaurants in Li Mansion. However, some of them were built by Li Hao himself, and some were made by his students.

The function of these restaurants is the same, to cook food that suits local tastes, recommend local specialties, and then introduce specialties from other restaurants, and by the way, promote some new vegetables and fruits.

Of course, these restaurants also have an important role, collecting various situations in the city, or helping Li Hao spread some news. For example, there is gold everywhere in the south, and there are many opportunities to make money here, and these news make those who are not having a good life in their hometown come here one after another.

It works very well, and in the era when there are no things like TV and radio, it is the best way to spread the news in a place like a restaurant, and it is also practical.

"Teacher, are you going to make rice noodles?" When he was about to leave, Li Hao remembered that he still had two things to do, so he pulled these two things out again. This is what his students saw, and Li Hao seemed to be cooking rice noodles again.

"Nope! This can't be called rice noodles here. This is called rice noodles, rice noodles across the bridge. Li Hao said with a smile while busy with the things in his hand. To be honest, it's not wrong that this shape is called rice noodles.

However, later generations are used to calling cross-bridge rice noodles, and Li Hao naturally won't change this name, this is called cross-bridge rice noodles. Like other rice noodles, the key to the taste of cross-bridge rice noodles lies in a bowl of soup. This bowl of soup is very particular, in addition to pork bones, it is necessary to use two strong hens and an old duck.

You can't use three strong hens and two old ducks! This is the experience accumulated by the chef over the years, so the soup is fresh, and it must be an old duck! Chickens and ducks are to be slaughtered now, and the blood of the chickens is to be kept.

Wait until the pork bones and chicken and duck have been cooked over a fierce fire for four or five hours, and then remove everything from the soup. Squeeze the chicken blood into pieces and put it in the soup, stirring constantly.