Divine Lucky Star

As soon as he finished speaking, everyone in the whole room including the live broadcast room was shocked!

Originally, this was just eating a roast duck, but who would have thought that this guy could pull out such a large pile of barbecues? !

In the live broadcast room——

"Fuck, this buddy is okay, awesome, this knowledge is quite professional!"

"66666666666, old iron is awesome!"

"Interesting and interesting, look at the knowledge lecture!"

Mi Xiu also widened her eyes: "Brother Hao, are you a historian?"

"What historian, brother is a foodie!" Wang Hao continued to tell everyone, "How can you be a foodie and don't understand these things? After talking about Nanjing roast duck, then we have to talk about Tianjing roast duck. Speaking of the roast duck in Tianjing, it is believed that when Zhu Di, the ancestor of the Ming Dynasty, moved the capital, he brought the roast duck technique from Nanjing to Tianjing, but there is no exact data to support it. However, at the end of the 1950s, according to statistics. Tianjing’s roast duck chefs are more consistent in saying that they all believe that Tianjing roast duck originated from Nanjing. Therefore, it is still said. The technique of Tianjing roast duck has undergone two changes of braising oven and hanging oven, and one has evolved in the hanging oven. This is a halal roasting method. Among them, the earliest braised oven roast is the old cheap restaurant in Mishi Hutong. This method uses straw to heat the furnace, put the duck, close the oven door, and simmer the duck at the remaining temperature. The name Nanlu Duck is called Nanlu Duck, Roasted Piglet, and Hanging Roast Meat.

"As for the roast duck in Tianjing, the earliest roast duck master Sun in Quanjude hired at the Jinhuaguan furnace. Later, Master Sun passed on the techniques to Pu Changchun, Pu Changchun passed on Zhang Wenzao, and Zhang Wenzao passed on Tian Wenkuan. He is an sd person. So far, the art of roasting duck in the oven has gradually improved. The specific process can be subdivided into 19 steps. The most complete process data can be traced back to 1958."

"Finally, let’s talk about gd’s roast duck. In the old days of gd and Hong Kong, as long as it was roast duck, it would say Jinling sliced ​​duck or Jinlingtang sliced ​​duck on the dish. From the earliest preserved craft information in 1959 Look, it is the same method of grilling in the early days of Nanjing. But later, with the development of the local area, the craftsmanship is different from Nanjing and Tianjing. There are three characteristics: 1. Duck embryos need to use five-spice salt and many spice sauces Pickled with ingredients to remove smelt, increase aroma, and prevent deterioration. 2. No longer simply use sugar water to color the duck skin, but add red vinegar, white vinegar, rice wine and many other improved versions to the syrup. The skin is more fragrant and crispy. 3. The use of open-fire and dark-furnace roasting has a large volume and a high shipment rate. Especially the final open-fire dark-furnace roasting has almost affected the current process of roast duck in various places."

Damn, what identity does this guy know so much? !

Sister Mi Xiu stared at Wang Hao with wide apricot eyes, and said in surprise: "Brother Hao actually understands so much?"

"That is," Wang Hao nodded with a grin: ""

As Wang Hao said, there are already more than 560 people in the live broadcast room!

Sister Mi Xiu was immediately silly when she saw it: "God, there are so many people! More than four hundred and sixty people!"

Then I saw a screen in the live broadcast room——

"This brother is so awesome, he has a good grasp of this knowledge!"

"Motorbike! Go on, brother!"

"Science, old iron 666666666666666!"

"My newcomer, what's the situation with brothers?"

"You don't know, buddy, it's that stuff, it's awesome, you can say so much about roast duck!"

The following is simply a reward-

"Chou Chou Chou Xiao Duck presents the anchor 20 fish balls!"

"Two mouths↘Read one word and give the anchor two red hearts!"

Hou Pinquan and Sun Jianguo were also stunned-Brother Hao is not only a superb identity, but the amount of knowledge he reserves is super amazing!

The live broadcast room was in full swing, and Wang Hao was naturally not idle.

"The correct way to eat this Jinling roast duck is to take only the skin. The skin of Jinling roast duck is sweet and fragrant. It is like a burrito with green onions and sauce." Anyway, he knows this roast duck quite well, Wang Hao pointed out Pointing to the roast duck in front of him, he said: "From here, you can see that this roast duck is not particularly authentic. Of course, the taste is okay, but it looks a little rough. Normally, it is just rolled skin, then duck The meat is cooked separately, and the duck bone is used as soup-duck skin burrito, fried duck meat, duck bone soup, this is Jinling Roast Duck’s three dishes. Therefore, this Jinling Roast Duck is not an ordinary home-cooked dish, but a restaurant dish , And can only be eaten in Nanjing’s time-honored restaurants. It is one of the representative dishes of Nanjing’s local cuisine. From the 1980s to the beginning of the new century, Nanjing’s time-honored restaurants cooked Jinling roast duck, among which js restaurant is the best Of course, it’s a pity that, with the passing of time, Nanjing’s local cuisine is no longer as courageous as it used to be, and time-honored restaurants have also changed, transformed and declined. Most of the classic craftsmanship of Jingsu cuisine such as Jinling roast duck It has also been lost, and even many Nanjing locals don’t even know it. It’s really sighing."

"My God!" Mi Xiu was shocked: "Brother Hao, you are amazing!"