However, for Beijingers, roast duck is not a daily food. The only time you can enjoy the roast duck restaurant all year round is to entertain friends and relatives from other places or add a little grand atmosphere to the festival. Of course, some people are good at it, and they have to have a meal every once in a while.
There are two ways to roast roast roast duck. Roast duck with open fire will roast the duck to purple, crispy skin and tender meat, and the fruit and wood will remain fragrant. Roast duck is stewed in dark fire, which is more tender and juicy. This is the textbook standard answer. Don't listen to that and don't take it seriously. Few people can really tell the difference.
Eating roast duck is more like a drinking game for me. Ducks always find something to do before serving. Drinking seriously is a rational use of debris time, and you shouldn't find anything to eat from ducks.
The top served is a cold dish with a high click-through rate, salted duck liver. Hold a chopstick, tap a small piece with the front teeth, and slowly push it between the tongue and the upper jaw. It is as smooth as finely screened and ground bean paste, with a little more salty and fat than bean paste. The rich taste is enough to open the curtain of wine games.
Braised duck gizzards with belt ribs are very interesting to eat, and the little guy seems to have life at the moment of biting, pushing hard to block his teeth. The more you press it down, the stronger it will rebound. Until it breaks that limit, it will burst open and you can step on it.
Sauced duck wings, even chopsticks are saved, and you can chew them directly by hand. Although the meat is not much, it is fragrant and chewy. Chewed fingers can have another sip of wine, with shredded pork between their teeth.
People who drink white wine at the dinner table seem to understand the happiness of mustard duck feet better. The boneless duck feet are spicy, chewy and crunchy. After another sip of white wine, their eyes are slightly narrowed and they enjoy the virtue of taking drugs.
Cut the duck heart into an umbrella shape, marinate it with 53-degree Maotai-flavor liquor, then fry it with strong oil near the burning point, serve it on the table, light it, and Fei Huo will smell fragrant. Not only does it look spectacular, it tastes tender, but it also has a faint bouquet and burnt fragrance. This hot duck heart is highly compatible with wine.
Sauteed duck intestines are cooked dishes. Gently stretch yourself in the hot pot without shrinking, and curl it slightly out of the pot. Every duck sausage is hung with juice, crunching and crispy.
The wine here is at its climax, and the roast duck there is coming out soon. The chef in the back kitchen picked the cooked ducks, pulled out the sorghum stalks that blocked the asshole, and the water gurgled out, and the cooked ducks outside were about to graduate.
Once a duck walking in a fire, its fat body became fragrant. The duck master pushed the car and catwalked to the table. Slice the duck while it is hot, and be skilled in machinery. It is both enjoyable and torture to watch the duck meat being put on the plate piece by piece.
Finally, put the two waists of duck head, duck leg and duck tail into the plate and serve them separately.
Fresh duck rack with knife marks does not need salt and pepper, let alone soup. Confiscated on the spot, diced duck and mushroom noodles are its best destination. This is another story.
When it comes to really eating ducks, duck skin first acts as an appetizer.
An amber duck skin is dipped in sugar and put in your mouth. Take a sip gently, the fat fragrance is wrapped in sweetness, and spread first. With the creaking of sugar particles rubbed by teeth, duck oil seeps between teeth, overflows taste buds and finally rolls down your throat. The crispy and oily taste is tinnitus, and it is forced to stop until it is tired.
Then, according to the ancestral craft of the Imperial Capital, duck cakes appeared.
Uncover two hot lotus leaf cakes, pick up one, circle it with a spoon and spread it with sweet noodle sauce, then spread duck meat with belt meat and shredded onion in the middle in turn, fold it in half to the left and right, and turn the bottom up to make it one. Bite down slowly, the duck meat is fresh and tender, the noodle sauce is sweet, with a faint lotus leaf cake fragrance and refreshing onion fragrance, and the four-in-one taste is simple and pure.
If you are not satisfied, there are hollow sesame cakes, covered with soy sauce and garlic, and stuffed with shredded duck and onion to keep your mouth moving. After a combination of boxing, a drinking game can basically come to an end.
After eating a roast duck, I found that no matter whether it was brought from Nanjing or Shandong, this kind of duck drifting north can't say what's good or bad, just eat it casually. However, those duck dishes are really good with wine.