Divine Lucky Star

As soon as he finished speaking, everyone in the room, including the live broadcast room, was shocked!

Originally, this was just eating a roast duck, but who would have thought that this guy could pull out such a big pile just by grilling? !

In the live room——

"Fuck, this buddy can do it, awesome, this knowledge is quite professional!"

"66666666666, old iron awesome!"

"Interesting and interesting, watch the knowledge lecture!"

Mi Xiu also stared wide-eyed: "Brother Hao, are you a historian?"

"What historian, brother is a foodie!" Wang Hao continued to tell everyone: "How can a foodie not understand these things? After talking about Nanjing Roast Duck, we have to talk about Tianjing Roast Duck. When it comes to the roast duck in Tianjing, it is believed that when Ming Chengzu Zhu Di moved the capital, he brought the roast duck technique from Nanjing to Tianjing, but there is no definite information to prove it. But at the end of the 1950s, according to statistics, the whole The roast duck chefs in Tianjing agree that they all believe that Tianjing roast duck originated in Nanjing. That’s why this theory exists. The technique of Tianjing roast duck has experienced two changes: stewing oven and hanging oven. It is a Halal roasting method. Among them, the earliest braised oven roasting is in the old cheap square in Mishi Hutong. This method uses sorghum straw to heat the furnace, put the duck in, close the furnace door, and stew the duck with the remaining temperature. At that time It is called Nanlu Duck, and there are sayings such as Nanlu Duck, Roasted Piglet, Hanging Lurou Meat, etc.”

"As for the hanging oven roast duck in Tianjing, Master Sun, the earliest roast duck hired by Quanjude, worked in the Jinhua Pavilion. Later, Master Sun passed the technique to Pu Changchun, Pu Changchun passed it on to Zhang Wenzao, and Zhang Wenzao passed it on to Tian Wenkuan. He is from SD. So far, the technique of hanging oven roast duck has been gradually perfected. The specific process can be subdivided into 19 steps, and the most complete process information can be traced back to 1958.”

"Finally, let's talk about GD's roast duck. In the old GD and Hong Kong, as long as it was roast duck, it would say Jinling sliced ​​skin duck or Jinlingtang sliced ​​duck on the menu. From the craft data preserved in 1959, Look, it is the same roasting method as in the early days of Nanjing. Only later, with the combination of local development, there are differences in craftsmanship from Nanjing and Tianjing. There are three characteristics: 1. Duck embryos need five-spice salt and many spice sauces 2. No longer simply use sugar water to color the duck skin, but add many improved versions such as red vinegar, white vinegar, rice show wine, etc. to the syrup. The skin is more crispy. 3. It is roasted in an open fire and dark oven, with a large amount of input and a high delivery rate. Especially the final open fire and dark oven roasting has almost affected the current process of roast duck in various places.”

Fuck, what kind of identity is this guy, he actually understands so much? !

Sister Mi Xiu stared at Wang Hao with wide almond eyes, and said in surprise, "Brother Hao knows so much?"

"That is," Wang Hao nodded with a smile: ""

When Wang Hao said this, there are already more than 560 people in the live broadcast room!

Sister Mi Xiu was dumbfounded when she saw it: "My God, there are so many people! There are more than 460 people!"

Then I saw a screen swiping in the live broadcast room——

"This brother is too awesome, this knowledge is quite in place!"

"Follow the motorcycle! Go on, brother!"

"Popular science, old iron 666666666666666!"

"I'm new here, what's up, brothers?"

"Brother, don't you know, just that guy, this is awesome, you can say so much about roast duck!"

The following is simply a reward——

"The Ugly Ugly Duckling gave the anchor twenty fish balls!"

"Read one word in two mouths and give the host two red hearts!"

Hou Pinquan and Sun Jianguo were also stunned—Brother Hao is not only a great person, but also has an astonishing amount of knowledge!

The live broadcast room was in full swing, and Wang Hao's side was naturally not idle.

"The correct way to eat this Jinling Roast Duck is to take only the skin. The skin of Jinling Roast Duck is sweet, crispy and fragrant. You can also enjoy it with burritos with green onions and sauce." Anyway, when it comes to this roast duck, he is quite familiar with it, Wang Hao pointed out Pointing to the roast duck in front of him, he said, "You can see from here, isn't this roast duck not particularly authentic? Of course, the taste is okay, but it looks a little rough. Normally, it's a curly skin, and then the duck The meat is used for stir-fry, and the duck bones are used for soup——duck skin burritos, fried duck meat, and duck bone soup. This is Jinling Roast Duck’s one duck and three meals. Therefore, this Jinling Roast Duck is not an ordinary home-cooked dish, but a restaurant dish. , and can only be eaten in time-honored restaurants in Nanjing. It is one of the representative dishes of Nanjing’s local cuisine. From the 1980s to the beginning of the new century, Nanjing’s time-honored restaurants all made Jinling Roast Duck, among which JS Restaurant is the best Of course, it is a pity that with the passage of time, Nanjing’s local dishes are no longer as brave as they used to be, and time-honored restaurants have undergone many changes, transformations, and declines. The classic craftsmanship of Jingsu cuisine such as Jinling Roast Duck is mostly It has also been lost, and even many local people in Nanjing don’t know about it. It’s a sigh.”

"Oh my God!" Mi Xiu was shocked: "Brother Hao, you are so awesome!"