# @ Da Dong Da Understand One Dish a Day (203) #
#Cuisine##Food# #春天 #
"Seven nine rivers open, eight nine swallows come.". A few days ago, when I went to wenyu river to take pictures of the snow, the river only melted away, and there were wild ducks exploring spring in the river. The spring wild duck is busy, it has to fall in love, it has to incubate eggs, and then it takes the ducklings to swim in the river. There are a lot of pictures of mother ducks lining up the road with ducklings on TV and going up the stairs. Ducks look at people, turn their heads, probe the brain, the little ducks in the spring are really cute.
The wild duck makes me very affectionate and the most kind. There are many rivers and lakes in China, and there are many recipes for wild ducks, but over the years, we have paid more and more attention to the protection of wild animals and plants. The wild ducks do not know whether they are also included in the protection list. I wonder if the famous meal of wild duck will become a historical relic on the recipes of the past?
In the recipes of various places, there is "wind duck" in Shandong cuisine in spring, "mother oil boat duck" in Jiangsu cuisine in summer, "spicy wild duck" in Sichuan cuisine in autumn, and "ginger hen duck" in Guangdong cuisine in winter. In the recipe of the roast duck restaurant, there is a special "whole duck table" with a series of ducks.
Except for the roast duck, there is not a single discarded part of the duck. From the beginning to the duck paws, there are delicacies: "brine duck tongue", "fire roast duck heart", "salt water duck liver", "green pepper duck intestine", "fried duck gizzard", the visible duck tongue kernel made the famous dish "flying swallow through the star", invisible duck oil, made duck oil custard. The list goes on and on.
It is said that in the Tuanjie Lake roast duck shop, Wang Shixiang and Mr. Qi Gong were invited to taste the "whole duck table", and a part of the duck body made a dish, and the manager asked Mr. Wang Shixiang for advice, and Mr. Wang said loudly. At the end, Mr. Wang said his insight into a "four treasures of bad stewed duck", "These four treasures, there are only three kinds of materials that can be seen, namely 'duck pancreas, duck liver, duck tongue', and there is an invisible thing, which is duck oil." Cooking should also have real and virtual, leave blank, and leave a tasteful imagination for guests." This statement makes everyone admire, Mr. Wang Shixiang's food everyone's title is not a fictitious word.
When there is duck canola, the people will eat it. Home-cooked cakes with duck oil are more fragrant than vegetable oil; restaurants make plucked apples to pay attention to the batter of fried apples with duck oil, the silk is long, the hanging sugar is even, the effect is much better than vegetable oil, and the mystery is still unclear. It's experience.
It's all stories that aren't too old.
@Gourmet @Qingfeng Plan @Toutiao Food Alliance @Toutiao Beijing @Toutiao Food @Toutiao.#
Green pepper duck intestines
Saltwater duck liver
Fire on duck hearts
Brine duck tongue
Burn the four treasures
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 World Federation of Chinese Cuisine Celebrity Chefs Association
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.
Specially appointed expert of vocational education in Beijing
Specialist, Career Training Program (Beijing)