The 30-year-old Zhang Shengji housekeeper's signature dish is the enduring signature duck pot.
This dish is not only permanently included in the Hangzhou Bang Cuisine Museum, but also the common memory of many Hangzhou people for this restaurant - the earliest Zhang Shengji, located on Zhongshan North Road in Hangzhou, the storefront is so small that it can only put five or six small tables, and there are always a few briquette stoves in front of the store, stewing fragrant ducks.
Hangzhou foodies invited Chef Liao Dezhong, Zhang Shengji, to demonstrate the production process of this old duck pot.
Zhang Shengji chose the Chinese Shaoxing hemp duck that is more than 18 months old, and freshly slaughtered at 4 a.m. every day to process good luck to Hangzhou. After the secret recipe is marinated, place in a casserole dish, one pot at a time. In addition to the old ginger and three-year-old rice wine, the old duck pot does not put any other spices, accompanied by hand-pickled Jinhua ham for more than 3 years, Jiangnan palm leaves, and simmers for more than 4 hours.
When it is close to completion, put in the dried bamboo shoots of Tianmu Mountain, continue to cover the lid and cook for about 20 minutes, the aroma is fragrant when the lid is opened, the soup is thick but not greasy, the old duck is crisp and not rotten, the bamboo shoots are dried and tender, and the taste is thick and mellow.
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