Many people who have been to Beijing must eat roast duck. Sit down in the shop, and roast duck will be delivered from time to time. When the roast duck was served, it was not the waiter who brought it, but a chef in a white hat pushed the food on the dining car, a cooked food pier, a shiny knife, a white plate, shredded onion, sweet noodle sauce, shredded cucumber and lotus leaf cake, and put on white gloves. In front of the guests, I saw him pick up the blade for a while, and the white plate was neatly coded with 98.
It is a pleasure to watch the chef skillfully operate! It not only increases the atmosphere in the lobby, but also increases the appetite of the guests! Invisibly, there is another dish advertisement. And this way is called in the industry? Tangpian Roast Duck? !
The other is that the chef makes slices in the cold dish room and the waiter brings them to the table! Without appreciation, the roast duck looks so pale!
It is said that during the Anti-Japanese War, a large number of people poured into Sichuan, which also brought? Jinling sliced duck? The production method was introduced to Sichuan, and then the Sichuanese took the lead in adopting this method, and later it spread from Guangzhou!
Compared with Beijing, the live exhibition in Guangzhou has changed:
Generally speaking, it is to cook a duck, three dishes or four dishes!
1, a way to eat: First, when cutting ducks, Beijing ducks are cut with an oblique knife, and the skin and meat are sliced together and wrapped in lotus leaf cakes; Guangdong sliced duck uses a flat knife and only eats skin. Eat the same way as Beijing roast duck.
Prepare first? Chopped green onion? That is, cut the scallion into 5cm sections, put a circle of 0.5-0.8cm thick red pepper, and then straighten both ends of the scallion with a knife? Huh? Cross the knife, then soak it in water and spread it out into flowers! As for the white plate, fried shrimp slices are usually used as the bottom.
2, the second course: after the skin is out, the duck is sent back to the kitchen, and the chef in the kitchen takes out two pieces of breast meat, shreds it, and matches it with seasonal vegetarian dishes (leeks, sprouts, bean sprouts, etc.). ), and then give it to the chef to cook? Fried shredded duck? .
3, three foods: duck legs and duck racks will be cut into pieces by the chopping board master and rolled with melon fire? Turkey and duck soup? .
4, four foods: this is rarely done, but in the past, it was the most common! Is it that the chopping block master will take the duck paste out of the duck cavity, chop it up and steam it to Master Shang (steamer)? Steamed eggs with duck oil?
Finish this? Four kinds of food? A complete roast duck dinner is finished!
In Beijing, duck banquets, duck hearts, duck wings, duck heads, duck intestines and duck tongues have all been developed. In fact, they all learn from Jinling. Nanjing has a long history of eating ducks. Jinling duck dishes are the best in the world, and Guangxi flavor is more unique? Said.
It is normal for Nanjing people to eat ducks, but it is necessary for Guangxi people to eat ducks on holidays. As for who cooked the duck dish, it's delicious! Can we only use the sentence in Yuan Mei's "Suiyuan Food List"? What is a man after his own heart? What you like is the best.
So is the roast duck! What did you say?/Sorry?