There is nothing to be sick with, nothing is nothing and there is no money.

But now, I'm really the opposite of these two things.

Not only did he have no money, but he also had a crippled leg.

......

I spent three days in the hospital happily and was probably able to recover.

It's just that the right leg still can't move. The doctor said that he would be hospitalized for observation for at least half a month. After half a month, I can try to stand up on crutches.

The days were back to the way they were.

During the day, I pushed my wheelchair up to the third floor to guard Mo Xiaoya.

Every night at 12 o'clock, I pushed my wheelchair to Huangquan Dumpling Restaurant on time to work the night shift.

It's just that during this time, my mother called me frequently.

I was always spitting and prevaricating and refusing to go home.

My parents are old, and these little things about my body. I always don't want to let the two elders worry about it anymore.

In a blink of an eye, it was Saturday, and it was time for Niu Baiye's daughter's birthday.

Today, in order to celebrate Niu Baiye's daughter's birthday.

Big Wave deliberately closed the dumpling tube ahead of schedule. Even Shen Xueer was troubled by us. Let her help us keep an eye on Mo Xiaoya for a few hours.

The entire staff of our dumpling restaurant.

I, Da Lang, Gong Liu, and Uncle Xu rushed to the Beijing Pavilion Hotel together. Celebrate the birthday of Lao Niu's daughter.

Big Wave prepares an oversized Snow White cake in advance.

Girls, they all like those cute images of Disney.

Our group arrived at the Kyoto Imperial Pavilion Hotel. Niu Baiye and the child have already done it inside.

Niu Baiye's daughter is seven years old this year. The name is very well-behaved, called Niu Wenwen.

The little girl looks like her mother, and she looks very outstanding.

It's just that the figure is a little fleshy, and there are two cute pear vortices on the side of her face when she smiles, all in all, she is a very pleasing little girl.

I saw our group go in.

This little girl is not stage frightened. I kept yelling at our uncle, aunt and grandfather.

Da Wave handed the cake to Niu Wenwen, bent over, and said to her dotingly.

"Tell Auntie, do you like this cake?"

The little girl's mouth is very sweet.

"Thank you, Nice Auntie. The cake you buy is as beautiful as you look. I love it. ”

Big Wave listened to this. smiled and touched Niu Wenwen's head.

Then he turned his head and joked with Niu Baiye.

"Lao Niu, is this girl your own? Why are you so sensible and obedient? It's just a little leprea. ”

Niu Baiye instructed the waiter to serve the food. He laughed out loud.

"It had to be mine. Only my good seed can give birth to such an excellent daughter. ”

It is said that this private room was ordered by Fang Xiren.

The private room is huge. The Pavilion is one of the best hotels in Penang.

A table of dishes is also booked in advance.

The signature dish of Kyoto Imperial Pavilion is Yanjing roast duck.

If you don't lean around, there will be a chef in a white chef's suit. Pushed a stainless steel cart.

In front of us, we performed the technique of slice ducks.

It is said that the origin of this Yanjing roast duck came from Jinling, which is now Nanjing.

In the early Ming Dynasty, the common people loved to eat Nanjing plate duck, and the emperor also loved to eat, according to the Taizu Zhu Yuanzhang, "a roast duck on the eclipse".

The imperial chefs in the court tried their best to develop a new way to eat duck to please Banzai, so they also developed two kinds of fork barbecue duck and stewed oven roast duck.

The fork barbecue duck is represented by the current "Quanjude", while the stewed oven roast duck is most famous for Yanjing's "cheap square".

Jinling roast duck is made of fat grass duck as raw material, and the net weight requirement is about 2.5 kg.

It is said that after Ming Chengzu usurped the throne and moved the capital to Yanjing, he also took away many masters of roast duck in Nanjing.

During the Jiajing period, the roast duck was spread from the court to the people, and the old "cheap square" roast duck shop was opened in the Mishi Hutong at the entrance of the vegetable market, which was also the first roast duck restaurant in Yanjing.

At that time, the name was "Jinling Pian Duck", and there was a line of small characters on the market banner of the old "cheap square": Jinling Roast Duck.

In 1864, the most famous "Quanjude" roast duck restaurant in Shangjing was also opened, and the roast duck technology developed to the era of "hanging stove".

It is roasted with fruit wood open flame and has a special fragrance, which not only makes the roast duck fragrant and floats thousands of miles, but also makes "Yanjing roast duck" replace "Nanjing roast duck".

And "Jinling Pian Duck" can only be seen on the menus of several large cities in the south, such as Hong Kong, Macao, Shenzhen, and Guangzhou.

There are two main ways to make Yanjing roast duck now.

for the simmering stove and hanging stove.

The simmering furnace has a furnace door and uses straw as fuel.

When roasting, the straw and other fuels are burned in the oven, and the fire is extinguished after the inner wall of the oven is heated to a certain temperature, and then the duck is put into the oven, the door is closed, and the duck is roasted and cooked by the heat of the furnace wall.

In the whole process, the duck does not see an open flame, does not open the furnace door in the middle, does not rotate the duck body, and puts it into the oven once at a time. Because the oven uses the residual temperature of the furnace wall to bake, the air humidity is high, the oil consumption is small, and the duck breast is noisy.

The hanging furnace is without a furnace door, and uses fruit wood (mostly jujube wood or pear wood) as fuel, which is burn-resistant and smokeless, and has a fragrance after combustion.

The hearth is open when the hanging furnace is fired, and after the duck is put into the furnace, the position of the duck should be changed regularly with a lever, so that the duck can be heated evenly and the whole body can be roasted. The duck embryo of the roast duck in the hanging oven is heated evenly and strongly, the subcutaneous fat has melted, and the roasted duck has crispy skin and tender meat. The method of roasting duck in the oven is different from roasting duck slices in the oven. Hanging oven roast duck pays attention to the skin on each piece of meat, and the roast duck in the oven is separated from the skin and meat.

The main method of roast duck in Kyoto Imperial Pavilion is inherited from the cheap shop in Yanjing. It is mainly a simmering oven. Roast duck skin and meat separated.

I saw the chef push the roast duck in front of me and pick up the professional knife.

Like us to show him the technique of slicing ducks.

A restaurant's roast duck is not authentic. It mainly depends on the craftsmanship of their duck masters.

Roast duck slices are good, only the dishes are better shaped, and the taste is more beautiful.

After the roast duck is cooked, it should be served on a plate with the skin and meat sliced in time before the duck breast collapses. At this time, the duck meat is crispy and delicious in the mouth.

The method of slicing duck is also exquisite, one is to eat the duck skin while it is hot, crispy and fragrant, and then eat the duck meat.

The second is that the slices have belt meat, which are thin but not broken. A 2-kilogram duck can slice more than 100 pieces of duck meat, and the size is uniform, like a clove leaf, the taste is crispy and tender, and the flavor is unique.

Because the roast duck of Kyogokaku is made by simmering in the oven.

So, the chef first slices the skin of the roast duck.

Place in small plates by piece. It just so happens that the shape of a heart is placed.

The chef placed this plate of crispy roast duck skin on the table and explained it to us.

"This is roast duck puff pastry, which needs to be dipped in sugar. ”

When Uncle Xu heard this, he was instantly puzzled.

"Oh! this is a novelty. It's the first time I've heard of roast duck with sugar. ”

Gong Liu's back was straight, holding chopsticks. A very worldly appearance.

"Lao Xu, I don't usually go to a big restaurant when I see you. It's not like me, who has status.

Generally, the roast duck in a big restaurant has to be dipped in sugar. ”

I explained to Uncle Xu.

"There are three ways to eat roast duck.

The first way to eat. It is said that it was raised by the ladies and ladies in the gate of the mansion.

They don't eat onions or garlic, but they like to eat the crispy duck skin dipped in fine sugar.

After that, as soon as the running hall of Quanjude saw the female guest coming, it would inevitably follow the roast duck and serve a small plate of sugar.

The second way to eat is our usual sweet noodle sauce with green onion strips, which can be served with cucumber strips and radish strips, pick a little sweet noodle sauce with chopsticks, spread it on the lotus leaf cake, put a few slices of roast duck on it, and then put a few green onion strips, cucumber strips or radish strips, and roll up the lotus leaf cake, which is really delicious.

The third way to eat is to use garlic paste with sweet noodle sauce, or with radish strips, etc., and duck meat with lotus leaf cake rolls is also a popular condiment in the early years.

Garlic paste can relieve oiliness, and the sliced roast duck is dipped in garlic paste and sweet noodle sauce to eat, which adds a touch of spiciness, and the flavor is more unique. Many customers especially prefer this condiment. ”

The chef of the slice duck listened to me. I couldn't help but clap my hands again and again.

"Unexpectedly, this guest is really a connoisseur of roast duck. ”

I hurriedly smiled embarrassedly.

"Actually, I'm not a connoisseur at all. I'm just talking on paper.

Actually, I haven't even eaten a serious roast duck a few times. It's just that when I was in college. I write for our school's weekly magazine.