In addition to the classic Wuren mooncake, this year there are also fresh meat crayfish mooncakes, fresh meat hairy crab mooncakes and mustard salmon mooncakes.
So, what about roast duck?!
Recently, in Zhengzhou, which is 800 years earlier than Beijing roast duck, Chef Cheng has newly produced pineapple flavor, red date flavor, and abalone flavor. What kind of novel taste bud experience will the duck skin that melts in the mouth and incorporate these three ingredients into each of these ingredients?
On September 28, 2021, about 100 meters west of the intersection of Jinshui East Road and Zhongxing Road in Jinshui District, Zhengzhou City, Chengfu Fenjing Roast Duck ZhongxingLou Store, at the new product launch, launched an upgraded version of The Fenjing Roast Duck: Pineapple Roast Duck, Red Date Roast Duck, and Abalone Roast Duck.
It is reported that this is already the fourth upgrade of Chef Cheng's Roast Duck.
Upgraded chef Fenjing roast duck, duck skin using juice sizing, duck chamber into the red dates, pineapple or abalone, and then poured into the fruit boiled juice, the traditional jujube wood boiled for 90 minutes, drained of grease, sliced duck when the fruity aroma overflows, flowing around the beam, duck meat has a faint fruit flavor, with a unique dragon fruit cake, the taste is crisp, fresh and tender, fruity and rich.
"The fruity aroma of pineapples is mixed with the fruity aroma of roast duck, and the freshly baked duck smells a fresh aroma from afar. Pineapples taken from the duck embryo, and then served with slices of good duck meat, directly into the mouth, really called a mouthful of incense! Pineapples are refreshing and quick to dissolve, and duck meat has the blessing of pineapples, and the taste is richer. ”
"The jujube-flavored roast duck should be liked by more female friends." It is roasted from jujube wood, with a crispy skin and tender meat. And this time the duck embryo is integrated into the red dates, so that the roast duck that can only eat the aroma of the duck skin jujube is wrapped in the aroma of the red dates inside and outside, from the inside to the outside, the duck meat is called a fragrant! Wang Yuan, producer of the daily food column of Zhengzhou Radio and Television Station, praised it after tasting it.
Why did you think of fusing red dates, pineapples and abalone with The Fenjing roast duck?
Cheng Guofu, founder of the Fenjing roast duck brand:
Inheritance is not conservative, innovation does not forget the original, is our enterprise development has always adhered to the concept.
The selection of these three ingredients is mainly to consider the balance of nutrition. For example, the red dates are hot, the duck meat is cool, the two are matched, and the cool and hot are balanced, which plays a role in dietary balance.
Pineapple, unique flavor, has the effect of increasing appetite and promoting digestion, and is integrated with The Roast Duck of Beijing, and has a different taste experience.
Abalone, high in protein and nutritious, and valuable ingredients, is a good choice for business banquets.
【Second question】Have you experienced twists and turns beyond expectations during the period?
It is true that there are some difficulties, such as opening under the armpits of roast duck, and the size is very difficult to grasp. Small, the ingredients can not be put in; large, it will affect the roast duck roasted form, but also repeated many times.
Also, when filling dried dates, the dates should be soaked in pure water in advance, and how long they are soaked is also very critical, the soaking time is short, it will dry out; if it is soaked for a long time, it will be too rotten. It is also through repeated trials to grasp the optimal dry humidity.
Abalone is more important, need to be processed a little in advance, but for the sake of taste, it can not be processed over, but also in the number of degrees of repeated trial and error.
【Three questions】In the tasting and promotion stages, what memorable feedback was received?
In the process of R&D tasting, the technicians are first asked to taste, then the waiter is found, and finally the guests are allowed.
At present, the most commented by everyone is that the taste is novel, I have not eaten it before, and I am very surprised by the taste experience.
【Four questions】In the future, will Master Cheng's Roast Duck continue to innovate and upgrade? What is the difference between the change and the change of the upgrade?
Our innovation is continuous, twice a year, rain or shine.
No matter how we upgrade, we always adhere to one principle: inheritance is not old, innovation does not forget the original, which has even become our motto for research and development and innovation.
The great development of catering, only innovation is not broken!
innovation! To a large extent, it is the code that promotes the continuous progress of human civilization step by step, and all things in heaven and earth begin with the creation. Throughout the great breakthroughs in the history of Chinese cuisine, the invention of "fire", the emergence of agriculture, the import of pasta and "stir-fry", the import of American crops, etc., its core also contains an innovation.
As far as catering is concerned, only innovation is the inexhaustible driving force for its lasting vitality.
From last year to this year, doing catering has encountered many difficulties, ups and downs, and passed one hurdle after another.
Innovation does not forget the original, inheritance is not conservative.
A thousand-year-old Roast Duck has been given a new soul and vitality because of its fusion with pineapples, red dates and abalone. Let us also see the innovation and sincerity of Yu cuisine on behalf of the team of Master Cheng
Plate by bowl, keep the years can look back; a knife and a spoon, you can also build a metropolis.
After experiencing the extraordinary years of 2020 and 2021, we still maintain the ability to innovate and release new dishes twice a year, which allows us to also see the original intention and persistence of the founder of the Master Cheng brand.
Master Cheng, still very good at fighting!
Having passed the age of becoming rich and walking through the first half of his life, the following path is "planting hedges and chrysanthemums in the heart", the cloud cirrus of Pin Caiqin's "Those Things and Those People"; it is the indomitable obedience of listening to Lin Zixiang's "True Hanzi". It is to face many uncertainties, not to be angry, not to complain, not to be angry, not to hate, and then, not to retreat, not to avoid, not to panic, not to be afraid, is a bitter persistence, is a stubborn innovation.
"Without the original intention, there is no ingenuity, the key lies in persistence." If you choose this industry, don't think of anything else, and work hard for this industry all your life, which is called keeping the original heart; decades of persistence is ingenuity. We must innovate, keep pace with the times, and do our dishes well. ”
Chen Jinchang, a master of Chinese cooking at the senior level and a representative inheritor of the Central Plains Cooking Techniques (Yu Cuisine) of the Intangible Cultural Heritage of Henan Province, said.
"Inheriting Chinese cooking and doing a good job in Chinese cuisine is our guarantee of the inheritance of the nation, the inheritance of culture, and the inheritance of skills." The knife we were holding was a Chinese knife, the one we were holding was a Chinese pot, and we were cooking Chinese food. ”
Zhang Hailin, president of the Henan Catering and Accommodation Industry Association, said.
Or the Master Cheng who innovated more than a thousand new dishes in the Kyushu Hotel, or the teenager who took a sonorous stride from the Chinese kitchen village more than 30 years ago, the cup of tea dedicated to the Yu cuisine Taidou Chen Jin Chang'en, the slightest ripple hidden in the river and the sea...