#Taste # #Taste Food Season # #Taste China # #Taste Beijing # #繁星寻味上海滩 #
Quanjude has a "famous recipe": using various parts of a duck's body, thousands of delicious duck dishes are made, known as "whole duck seat".
Such as duck tongue, can be used as "brine duck tongue", can be divided into southeast and northwest, the south taste is "white brine duck tongue", the north taste is "sauce duck tongue", the east to do "bad duck tongue", the west has "spicy duck tongue". In the spring, there is "boiled duck tongue", in summer it is "crystal duck tongue", in autumn it is "osmanthus duck tongue", and in winter it becomes "wind duck tongue".
Duck tongue to make "jasmine silver ear duck tongue", elegant; and duck pancreas, duck paws, duck shoulders to synthesize "duck four treasures", braised "duck four treasures" soup, the taste is refreshing, sour and spicy palatable, in the past pear garden people, good this bite.
There is a "tongue heart" inside the duck tongue, which is white like fat milk. Each duck heart is carefully peeled out, and five together, made into a plum blossom star, with bird's nest, known as "flying swallow through the star". Forty years ago, it was a big dish, and Premier Zhou drank it when he invited Kissinger.
One year, Wang Shixiang and Mr. Qi Gong went to the Tuanjie Lake Roast Duck Restaurant to eat, and the rise of eating, Mr. Wang Shixiang asked me, "will the whole duck table" be done? I said hard and would do it. Mr. Wang Shixiang nodded and said yes. After pondering for a while, I asked, what are the main dishes of the whole duck table? I answer them one by one. When I asked what duck eggs were made, I was shocked and said, "I heard that duck custard can be made." Mr. Wang nodded and asked, "What about duck oil?" "I didn't answer. Mr. Wang said to himself: "Duck fat makes home-cooked cakes, the most crispy." "The duck rack is the best, boiling soup, the soup is mellow, such as Xi Shi milk, the temperament is holy." The old man was full of interest, "Duck soup all year round, the flavor is 'eyes', cucumbers in spring, winter melons in summer, 'frost vegetables' in autumn, yellow buds in winter."
I haven't drunk a good bowl of duck soup in years because the duck racks are leaving the guests.
Last year, I was at Mr. Shao Zhong's Modern Art Kitchen in Shanghai
In the restaurant, I was surprised to drink the "Shao-style duck soup" personally designed by Boss Shao; because this duck soup was the "taste" that Mr. Wang Shixiang said.
Of course, the most popular thing on the market now is the spicy duck neck.
@Toutiao Food Alliance@Toutiao Health@Toutiao Beijing@Toutiao Health@Toutiao Food@Food Taste Art Wenzhi
@Food Taste Arts Wenzhi @ Harbin @ Qingfeng Project
Quanjude series of books
Quanjude History
The opening ceremony of Mr. Shao Zhong's Modern Art Kitchen restaurant
Da Dong and Mr. Shao Zhong
Mr. Shao Zhong's Modern Media
Modern Art Kitchen
Moscow mule
Delicious duck soup
menu
Modern Art Kitchen's Big Dong roast duck