Travel is pleasant, palms are dyed black on the black beach, dolphins and penguins roll their eyes, take the cable car outside the entertainment place and see Chow Yun Fat's thin back. ...
Tracing back to the source, Sister Lan would never let go of Macao roast meat, but she really ate it once and found it was not the same as expected.
The popularity is really strong, but eating a meal is like fighting; Barbecue should be accompanied by rice, but rice is not as fragrant as northeast rice; Local people's belief in oil makes you want to eat a cold dish. ...
Therefore, when I was a child, I didn't know the taste of roast duck, but I was also a stranger when I knew it.
Roast duck is a golden signboard in Guangji Chen, which has been passed down for more than half a century and has numerous followers.
Duck skin is crisp but not dry, red and bright but not greasy; Duck meat is not tight, thick but not thin. Dip a little black pepper and duck salt into the duck's belly. The pungent smell of black pepper will bring the "fragrance" of duck meat and capture the mouth in an instant.
Guangji Chen in Shenyang never thought before that in Macau, the ingredients are the same all year round, while in the north, people gain weight and small animals gain weight, so cooking requires manual weight loss.
In the past, roast duck was made of fermented duck, but in winter, the fermented duck was fat and thick, and the taste was very greasy, so it was replaced by cherry bone duck, which was naturally active, with relatively little oil and healthier to eat.
Afraid the food would get cold, I added a Xiaoming stove. Even if you eat it for a few hours, the duck meat is still warm.
Barbecued pork and ribs are barbecued meat, and the ingredients are pork. In winter, pork has a lot of fat, so there are some differences in practice.
Especially barbecued pork and pork belly will make the taste more greasy. It used to be baked twice, the first time to remove oil at high temperature and the second time to improve the taste at low temperature.
Now the first high-temperature baking takes a long time, forcing the fat oil out. Less oil is healthier and tastes fresher.
Look, it's just a dish. It is the coach's heart!
The food has been fine-tuned and the environment has been upgraded a lot.
Of Shenyang's 7 million people, half are foreigners, and of course there are many southerners. Sichuan cuisine restaurants are everywhere, so it is not easy for Cantonese people to get together for dinner.
So Guangji Chen took out a large space and made a private room, which may be idle at ordinary times, but it is worthwhile to give a stranger a moment's comfort.
The original light was relatively straight, but now it has been replaced by a more grounded Macao-style light box, and the table has been changed from a square table to a round table. Eating together feels more intimate.
Shenyang Chen Guangji, the biggest move in the near future, one is to make the environment more Macao, and the other is to add a ginger chicken.
Shandong Sanhuang chicken must be young, with a net weight of 2.5 kg and a weight standard of not more than half. The chicken skin should be intact and more beautiful after molding.
This method is simple and complicated. Stew the special broth for 40 minutes on low heat, then take it out and soak it in cold water when it is cooked. Then stew for another 20 minutes and soak in cold water again.
This process is not only fancy, but once the chicken is cooked, the meat will be old. Soaking in the middle can make the meat regenerate briefly, force it to bleed, and then it can mature synchronously from the inside out when it is cooked again.
The cooked chicken is cooled in the refrigerator. Yes, this is a cold dish. So far, chicken has no taste.
Beat ginger into ginger paste, stir-fry ginger paste with leek in raw oil. Don't underestimate it, it is the only seasoning.
Instead of dipping, pour ginger juice on the chicken, which can not only integrate the taste of ginger into the chicken, but also retain the original flavor of the chicken to the greatest extent.
The meat is tender, smooth and refreshing, the ginger juice is fresh but not spicy, and the skin and ginger juice are eaten in one bite, which is the most authentic wisdom in Macao.
Anyone who has eaten Chen Guangji knows that the menu is very thin and there are few dishes. Besides roast duck and barbecue, there are only a few boiled dishes.
It's not that you can't add it, but you don't want to add it. Although there are not many dishes in the store, each dish is a classic. After more than half a century of polishing and precipitation, the gold content is extremely high.
The principle must be adhered to, but it is really hard for the northeast people to eat meat without ordering cold dishes. After repeated weighing, the boss decided to add only a few cold dishes, which is not superfluous.
The name "to youth" takes its color, such as transparent jellyfish skin, crisp bamboo shoots and red hawthorn strips. Every ingredient is refreshing and greasy. I ate a lot of meat and a few mouthfuls of shredded bamboo shoots, and my appetite was very comfortable.
Bingxin cherry tomatoes are peeled and soaked in secret soup, which is cool and sweet. It can be used as a cold dish or as a snack.
Besides roast duck, there are rice noodles and soup in honor of Macao.
Dry fried rice noodles have a high oil temperature, and the mastery of the heat determines its success or failure. The frying process is booming, and a bowl of steamed beef river is qualified.
Since it is called soup, you can only drink one soup every day, whether it is the old chicken soup of American ginseng that nourishes yin and moistens lungs or the old fire soup that prevents colds, it is mainly nourishing and tastes good.
Looking back, a roast duck and a cup of milk tea are enough to send your appetite to Macao, but you don't have to travel thousands of miles.