Qian Cheng shook his head helplessly, and said with a smile: "After such a long time, don't you know him?" Isn't it said that if you come crazy, you will go crazy? It's a while, not once or twice, just get used to it. ”

Hearing Qian Cheng say this, I laughed. It's a bit direct, but it's to the point. Although the old ghost loves to play and make trouble, he can still play a very critical role when it is critical. Although there are usually some fancy intestines, but in the world of flowers, who can withstand the temptation/temptation?

After the baptism of this special journey, he seems to have calmed down a lot. In the past, he always liked to talk about girls or something, but now, he almost doesn't mention the word "girl" very much. This time, it seems that he has real feelings for Lisa. I thought to myself, if that's the case, it's a good thing for him.

Just as I was talking to Qian Cheng, Lisa came to us like a little daughter-in-law at home and said, "Quick, clean up, we're ready to eat!" ”

When she said that, I was really hungry all of a sudden. Moreover, all of a sudden, I suddenly smelled the fragrance of the "house"! All of a sudden, people's instinctive need to eat was triggered all at once, and saliva flowed all over the ground.

Qian Cheng shouted loudly and said, "Damn, I'm starving to death!" Quick, pack up and eat. ”

Seeing that Qian Cheng got up, I couldn't sit anymore, so I got up and worked with Lisa and the three of them. For the first time in a long time, I had time to eat a decent meal in the wild. In the past, it was a thing of the past to deal with a little compressed biscuit. Never before have I sat down to eat as seriously as this time.

When Lisa and the old ghost brought the "meal", I couldn't help but be a little disappointed. The so-called "meal" is not a very hearty meal, but just a pot of king/eight soups. and a roasted wild bird that is charred on the outside and tender on the inside. The color of the wild bird is like a roast duck: the exterior is burnt yellow, and the yellow oil overflows from the inside out, making people want to rush up and take a big bite at once. Or tear off a piece and chew it slowly, savoring the taste slowly.

The old ghost said, "Look at yourselves." Like Peking duck? ”

When the old ghost asked, it was really like. I just don't know how the taste compares to the Peking duck?

When I was studying in Beijing, I always heard about Peking duck. Later, the old ghost invited us to eat once. Another time, it was a few people who played cards together to slander Adams. Although I don't eat much, I listen to it no less than hundreds of times. Especially those authentic Beijing "Beijing films", they are really powerful! If they talk about roast duck, it will be really "out of the blue" and "unstoppable"!

According to the old ghost, "I want to eat Peking duck." You have to go to Wangfujing Roast Duck Restaurant to eat it in person. Otherwise, everything else will be in vain! It's not an authentic Peking duck at all, and you can't taste that at all! ”

According to legend, the beauty of roast duck is derived from the precious breed of Peking duck. It is one of the best quality carnivorous ducks in the world today. It is said that this special pure Peking duck is raised.

This kind of breeding began a long, long time ago. It is because of the hunting of the emperors of the Liao, Jin and Yuan dynasties, and occasionally obtained this pure white wild duck species. Afterward. Raised for safari and has been continued, only to get this excellent purebred duck. After various improvements, it has been bred into a valuable carnivorous duck species. That is, a kind of white duck fattened by the feeding method, hence the name "stuffed duck". Not only that, the Peking duck was introduced to Europe and the United States more than 100 years ago. It was a blockbuster after breeding. Therefore, as a high-quality breed, Beijing duck has become a source of valuable duck species in the world for a long time.

In the early Ming Dynasty, the common people loved to eat Nanjing plate duck, and the emperor also loved to eat it.

Reputedly. Ming Taizu Zhu Yuanzhang "a roast duck in a daily eclipse". The imperial chefs in the palace tried their best to develop a new way to eat duck dishes to please Banzai. As a result, two kinds of fork barbecue duck and stewed oven roast duck were developed.

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

After Zhu Di usurped the throne and moved the capital to Beijing, he also took away many masters of roast duck in the Nanjing court.

During the Jiajing period, roast duck was passed from the court to the people. The old "cheap fang" roast duck restaurant was opened in Caishikou Mishi Hutong, which is also the first roast duck restaurant in Beijing. At that time, the name was "Jinling Slice Duck". On the banner of the old "cheap square", there is also a line of small words: Jinling roast duck.

In 1864, the most famous "Quanjude" roast duck restaurant in Beijing was also opened. Roast duck technology has developed to the era of "hanging oven": it is roasted with an open flame of fruit wood and has a special fresh flavor. It not only makes the roast duck fragrant, but also makes the "Beijing roast duck" replace the "Nanjing roast duck". And "Jinling Pian Duck" can only be seen on the menus of several southern cities such as Hong Kong, Macao, Shenzhen, and Guangzhou.

Peking duck is a famous dish in Beijing with a world reputation, made of high-quality meat duck Peking duck, supplemented by fruit charcoal grilling. The color is ruddy, and the meat is fat but not greasy. Peking duck is divided into two major schools, and the most famous roast duck restaurant in Beijing is also the representative of both schools. They have the characteristics of "delicate meat, mellow taste, fat but not greasy", and are known as "the world's delicacy" and are well-known at home and abroad.

After the founding of the People's Republic of China, the reputation of Peking duck increased day by day, and it became more famous all over the world.

It is said that Premier Zhou admired and paid great attention to this famous dish during his lifetime. It is often used to feast foreign guests and taste roast duck.

In order to meet the needs of social development, the roasting operation of the duck shop has been modernized, and the flavor is more precious. The most brilliant of the roast duck family is Quanjude, which has established the status of the roast duck family's image ambassador in Beijing.

Yang Quanren, the founder of "Quanjude", was a small businessman who ran a raw chicken and duck business. After accumulating capital, he opened the Quanjude Roast Duck Restaurant and hired a roast duck chef who had worked as an errand in the imperial dining room of the Qing Palace. The palace "hanging oven roast duck" technology is used to delicately roast the duck, so that the "hanging oven roast duck" breeds among the people.

Quanjude adopts the hanging oven roasting method and does not disembowel the duck. Only make a small hole in the duck's body, take out the internal organs, then pour boiling water into the duck's belly, and then tie the small hole and hang it on the fire to roast.

This method not only prevents the duck from losing water due to roasting, but also allows the duck's skin to swell up and not be roasted softly. The roasted duck skin is thin and crispy, making it the best part of the duck.

The hanging furnace has a furnace hole without a door, and is generally fueled by fruit trees such as jujube wood and pear wood, and roasted with an open flame. When the fruit wood is fired, it is smokeless, the bottom fire is vigorous, and the burning time is long. The roasted duck has a full appearance, a jujube red color, a crispy skin, a round and full shape; Charted on the outside and tender on the inside, with a fresh aroma of fruit wood. When you taste it, the taste is simply wonderful. (To be continued......)