#@Da Dong Da Understand One Dish a Day(115) #
#Cuisine# #Xinjiang #Food # #美食之都 #
Duck is amazing, making delicacies and making countless famous dishes. The world's only ingredients, to make a table of dishes, are: whole sheep feast, 100 chicken feast, catfish feast, the whole duck table is one of them.
Everyone has their own favorite duck:
Pretzel duck chin, brine duck tongue, brine duck tongue and white brine; white brine palm wing is the signature dish of Guangdong white swan, I first listened to @ Mr. Shen Hongfei said, and then the Big Dong family learned to do white brine palm wing from the White Swan Hotel, Mr. Shen Hongfei said, do a good job. Sometimes, when Mr. Shen comes to Beijing and returns to Shanghai, he brings a box of white brine palm wings and eats it on the train.
Quanjude makes mustard duck paws, the best in the world, I have also eaten mustard duck paws during the barbecue season, and the taste is equally good. In addition, Quanjude made a fire-burning duck heart, simmered it with Moutai wine, fried in strong oil, and burnt smelled like a fire. Now I don't know if I still use Moutai wine to simmer, if so, that is the most expensive duck heart. If not, consumers do not mention the opinion, the store really can not afford to use Maotai anymore, the reason, can only say, you do not understand the heart of the duck.
Shantou's brine goose, with Fuping lion's head goose, brine foie gras fragrant and moist, this many years, always want to eat. In Shantou, I also ate the oyster sauce duck intestine of Jianye Restaurant, which was thick and crisp and tender, and was particularly impressed. Quanjude makes braised duck four treasures, which have duck paws, duck pancreas, duck intestines, duck meat, the taste is sour and spicy, sprinkled with coriander, sesame oil, incomparably delicious.
I have seen a girl who eats eight roast ducks alone, and the person is not fat. She was a fortune teller, saying that she was calculating a bright future for a leader, and the leader invited guests, saying, how much to eat. Two waiters, rolling ducks for her, offered not to be eaten. That day she ate satisfactorily, said to me to count a gua, I said, I never count the gua, but you can test whether you have a special function, I hid in the old distance, secretly a person, on the paper, drew a stroke back bird, usurped a paper ball, she took it to the ear, and then with a pen, drew it, this is a god man I met. She looked at me and said to the leader that this person would be famous as a duck in the future. I believed.
A lot of girls like to eat, roast duck brain kernel.
My favorite three apprentices, Li Gang, the general manager of Da Dong Nan Xincang Store, this year I was hospitalized for lumbar disc surgery, and every day I had apprentices who took turns to give me a leg massage. Li Gang has been doing muscle exercises, with developed chest muscles and strong arms. Give me a massage, as soon as I get started, I feel too strong, I said, you duck tap, Li Gang said busily, Master Master, I lightly tap, I will pluck a duck feather, pluck duck feathers, quack.
The ducks are full of treasures, and there is not a single bit to lose. Pluck some hair and make a duster. Dust off the dust and the object comes alive. Cleaned others, but also cleaned themselves.
@Gourmet@Qingfeng Plan@Toutiao Food Alliance@Toutiao Beijing@Toutiao Cuisine
Da Dong Brine duck tongue
Da Dong Brine Duck
Da Dong Saltwater Duck Liver
Da Dong Brine duck gizzard
Da Dong Yellow mustard mixed hands to peel duck palms
Da Dong burns the four treasures
Da Dong yellow mustard mixed with hand peeling duck palms
Da Dong fifteen years of tangerine peel stewed duck
Big Dong
Spokesperson for Peking duck
Spokesperson of Beijing Roast Duck
Global Ambassador for Alba White Truffle
Ambassador of Alba White Truffles of the World
Xinjiang Bortala Mongolian Autonomous Prefecture Honorary Prefecture Citizen Honor
Honorable Citizen of Bortala Mongol Autonomous Prefecture
Vice President of China Cuisine Association
DaDong elected as the Vice-chairman of “Chinese Cuisine Association”
Chairman of the Celebrity Chef Committee of the World Federation of Restaurants
Chairman of “Famous Chefs Committee of the World Association of Chinese Cuisine”.
Founder of Da Dong Yi Yi Cuisine
Creator of DaDong Yijing Cuisine
Chairman of Da Dong Catering Investment Co., Ltd
Chairman, DaDong Food & Beverage Investment Co., Ltd.