"Taste" is a very wonderful thing, very few people can eat together, thousands of people have a thousand faces and a thousand tastes. People in every era have their favorite tastes, and the inheritance and continuation of time-honored cuisine depends on the transmission of tastes between people. My mother has only been in Beijing for 15 years, so she prepares some Beijing specialties every time she comes.
Since calling Beijing, I have eaten Peking duck, rags, old Beijing copper pot shabu-shabu, fried liver, brine and so on. The first few times her mother came to take her to eat the most famous hanging oven roast duck in Beijing, this time her mother came to take her to taste the new dishes of Quanjude, but unfortunately, Quanjude Yizhuang store has not yet been officially listed, and she ordered the traditional old dishes of Quanjude.
The old Beijing roast duck is the shoulder handle of the Beijing hanging oven roast duck, if it were not for the public roast duck technology in that year, it is estimated that there would not be so many competitors in the market now. Quanjude roast duck adhering to the traditional roast duck process, adhering to the ancient method, the process of roast duck is not a professional chef and do not study much, but delicious is the focus of my attention. Roast duck first eat duck skin, roast duck on the most essence of a piece of duck skin, cut into small pieces dipped in sugar and melted in the mouth, you can feel the faint aroma of fruit trees.
Lotus leaf cake roll duck meat, a lotus leaf cake, 2-3 pieces of duck meat dipped in sweet noodle sauce, put 3 or 5 green onions, 1, 2 cucumber strips, the duck cake is folded up first, and then folded left and right, a roll of roast duck is rolled up.
There is also a unique way to eat roast duck, which is eaten with mustard dipped in mustard duck palms, which has a unique flavor.
Spicy duck shreds is a classic cold dish in quanjude duck feast, which has been formed since the 1970s. Spicy duck shredded is one of the dishes of Quanjude's early cold dish series "Palm Piece Silk Piece". This dish is made from duck wings. The meat of the duck is thick and gelatinous, which can be used for both cold dishes and hot dishes. Spicy duck shredded duck is a flavored cold dish that is made of boneless duck bladder into shreds, and then mixed with salt, peppercorns, chili oil and frozen powder and shredded green onions.
The first time I ate spicy duck bladder shreds, I was attracted by the texture and taste of shredded duck bladders. The boneless duck meat is cut into shreds, the cucumber shreds are crispy and tender, and the pepper aroma of pepper oil and the slight spiciness of chili oil make the dishes full of fresh, salty, spicy and fragrant flavors.
Fragrant duck gizzard is a cold dish on the whole duck table, the duck gizzard made of red brine is red in color, the meat is delicate, and the transparent and paper-thin duck gizzard tastes very good in the mouth.
Dry-roasted four fresh is a dish of frying ingredients until they are dry and fragrant, but they cannot be fried dry and hard, so as to maintain the umami taste of the ingredients themselves and give the ingredients the flavor of grease. Duck meat and duck paws are combined with snake beans that are abundant in summer and winter shoots that accumulate the essence of winter in the tip, which are called four fresh. Using the Lu cai dry cooking technique, the dish is salty and sweet and tasted fresh at four o'clock.
Eat roast duck to be accompanied by braised duck tongue mullet eggs, almost fooled by the waiter, recommended me some mushroom soup and other soups, insist on no point. Later, when I asked again, I said that I could do it. The un hatched egg sacs produced by the large cuttlefish that are abundant on the coast of Fujian are processed by fishermen to preserve the salt, and then carefully selected by the chef of the shop to make the slices white and silky smooth, and the fine clear soup made of the old chicken hanging for many years is gently simmered with pepper and cooked with balsamic vinegar. Let you enjoy the subtlety and layering of the "compound taste" of Lu cuisine cooking techniques. Mullet egg soup dissolves the greasy feeling of the oil and enriches the taste of roast duck.
Mustard duck paws, duck paws should be cooked but not rotten. Mustard powder should be brewed in boiling water and fermented in a warm place to make the taste strong.
Food is not only the temptation of taste to taste buds, but also a sense of ritual of life.
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