"Brothers, know where is the oldest roast duck restaurant in Beijing?"

"Quanjude?"

“nonono!”

"Did you see the sign behind Brother Xu?"

"Bianqifang!"

Ding Xu stood at Hard Gate, pointed to the golden sign of the main store and said, "Is the six hundred-year-old store asking if you are afraid?"

“Many people know that there are two ways to cook roast duck, right?”

"But who can explain the specific difference?"

"Of course, Brother Xu is not a professional foodie, so he can only talk to you according to his own taste."

"I personally think that the taste and taste are different from the stuffed stove and the hanging stove. The braised stove duck is baked by the heat of the stove wall. During the roasting process, the temperature in the stove is high first and then low, and naturally decreases, and the firepower is not strong, so the surface of the duck is heated evenly."

"The advantages are that the amount of oil consumed is small, the duck breasts look noisy, the outer skin is crispy and plump, the meat is white, tender, obvious meaty and delicious. It will satisfy your cravings in one bite."

"The roast duck with a hanging stove does not have a stove door. The fruit wood is burning fully. The duck is heated evenly and strongly heated. The subcutaneous fat melts. The roasted duck has a golden and shiny surface, a crispy dry skin, and a charred taste. It is closer to the taste of the crisp duck in the south."

"Just talking but not practicing the mouth-like style, let's try what's so outstanding about the 600-year-old store today!"

When I walked into the private room, I walked all the special features and took advantage of the time to wait for the dishes and said to the camera: "There is no way, Quanjude has become a business card. Tourists from other places know that it seems that if they don't eat Quanjude once when they come to travel?"

"I don't know much about Bianyifang roast duck, so I went to Quanjude to eat, but I actually ate fame."

"The locals don't like to join in the fun. Of course, relatives from other places have no choice but to show their face, so they can only grit their teeth and treat them to Quanjude."

"This kind of thing is normal. As a gold medal roast duck, Quanjude is also at a high price. For tourists from other places, they won't have too many complaints or complaints because they have an occasional meal."

"But as a native native, eating roast duck is about taste. It must be authentic and affordable. Compared with Quanjude's high-end, isn't the barbecue more affordable?"

"As the capital of roast duck, Beijing is not only Quanjude and Bianyifang, but many rising stars. For example, Dadong Roast Duck has become more and more popular in recent years. It has even been selected as a state banquet roast duck. Of course, the price is not cheap."

"In addition, the old roast duck restaurants also have Bai Kui Laoka, Liqun, Tianwaitian, Da Yali, Jiuhuashan, Jin Baiwan... The taste is almost the same, it's all."

The waiter happened to deliver the food to the table. Seeing Ding Xu saying it very well, he praised: "I heard you are an expert!"

Ding Xu flashed his inspiration and said to the waiter: "I am a food up owner, with more than 600,000 fans. Can you call your manager here?"

The operation was as fierce as a tiger. Under the bombardment of four major vases, the manager agreed to open the kitchen and display the entire process of the roast duck.

"Did you see it?"

"Is this the kitchen of a six hundred-year-old store?"

"Today, Brother Xu explores what is authentic hot stove roast duck!"

After various close-ups of Fat Tiger Lao Zhang, Ding Xu began to pretend to behave after a senior master explained: "The so-called stuffed furnace does not need to be roasted with open fire. Put fuel such as sorghum straw into the furnace. After ignite it, heat the inner wall of the oven to a certain extent. Then use a fork to make a cram in the oven and put it in the oven. Close the furnace door and cook the ducks all the way to the heat of the furnace wall."

"Don't open the furnace door in the middle, don't turn the duck body, put it in and out of the oven at a time. Do you see this stewing furnace?"

"Good guy, just build it directly from the ground with bricks?"

"The bricks should be placed with three or four or four layers, and there is a furnace door under one furnace wall, and five to seven ducks can be roasted in the furnace."

"It is said that when Chengzu Zhu Di moved the capital to the capital, this foodie emperor who loved ducks took away the roast duck chef in the Nanjing palace. This cooking method of roast duck in the furnace was also spread to the people. Bianyifang Roast Duck Restaurant adhered to the traditional roast duck method."

"A stove can roast more than a dozen ducks in one stove. The expert can roast one side and continue the duck inside. A door is opened in front of the stove. In the firewood pit under the stove, ignite dried branches of fruit wood such as dates, peaches, pears, etc., and the ducks roasted from fruit trees have a special fragrance."

"The heat of the firewood fires hit the top of the stove and the wall of the stove, reflecting onto the duck, roasting the duck. The outer skin is evenly and transparent, maroon red?"

"The duck skin melts in the mouth, and the duck meat is tender and fragrant in one word!"

After finishing the kitchen materials, I returned to the private room and looked at the full table and said, "A duck can only produce more than 110 pieces at most, and at least 90 pieces. It means auspiciousness, and it is collectively called 108 pieces."

"But after this kind of slice, the whole duck is gone, and even the duck soup seems weak. Moreover, the meat in some places is sliced, but the taste is not good."

"Each piece has a basically unified taste, and the remaining duck rack can also make a bowl of authentic duck rack soup."

The roast duck chef entered the door and started to slice the roast duck on the spot. He saw a sharp small fork knife, placed the whole roast duck flat on the board, and cut off the duck head first.

Hold the lower part of the duck neck with your left hand, first cut the front dried meat slices with one knife, and cut them into several thin slices. Then slice the upper right and upper left dried meat, four or five knifes.

The duck bones are lifted with three toes, and the tip of the knife is along the midline of the dry bone to the right to separate the bones and flesh. Then you can tilt the upper half of the dry bones in the right order and then cut them down in the order, passing through the legs, picking the legs until the tail.

The master's knife skills are not bad, mainly the oblique blade, using wrist force, the knife is light and accurate, and the knife is decisive. He gently presses the duck skin with his left finger. While the blade is still, he takes the raw materials under the sheet backwards, and then takes the second piece of the sheet, and coordinates the two hands rhythmically.

"What do you think of the skill of the knife?"

"Everyone says that one duck eats three times. In fact, according to Brother Xu's understanding, three times are about the skill of a duck."

"One has skin, two has flesh, three has oil."

"The advantages and disadvantages of experts depend on whether there is a thin layer of duck oil!"

I picked up a special dough with chopsticks, which was as thin as a cicada's wings, but it was very strong when rolled up. I took the full duck meat roll carefully sent by the dog dumpling and bit it down in one bite...

Cool!
Chapter completed!