Divine Lucky Star

Chapter 457

As soon as he said this, everyone in the whole room, including the broadcasting room, was shocked!

Originally, this is to eat a roast duck casually, but who would have thought that this guy could pull out such a big pile just for barbecue?!

In the live broadcasting room --

"you can do it, you're very professional

"66666666666 old fellow fucking great!"

"Interesting, interesting, let's see the knowledge lecture!"

Mi Xiu also widened his eyes: "brother Hao, are you a historian?"

"What a historian, brother is a real eater!" Wang Hao continued to tell people, "as a foodie, how can you do without knowing these things? After that, Nanjing roast duck will come to Tianjing roast duck. When it comes to the roast duck from Tianjing to Tianjing, Zhu DIDU didn't think that it was the general evidence that he brought the roast duck from Tianjing to Tianjing. However, at the end of the 1950s, according to statistics, the roast duck masters in Tianjing all agreed that Tianjing roast duck originated from Nanjing. So there is such a saying. Tianjing roast duck experienced two changes before and after the technique of stewing and hanging, and a halal roasting method evolved in the hanging oven. Among them, the earliest roaster should be laojianfang in the rice market Hutong. This method is to heat the furnace with sorghum stalks, put the ducks in, close the furnace door, and stew the ducks with residual temperature. At that time, it was also known as Nanlu duck. There were such sayings as Nanlu duck, roast pig, hanging oven meat, etc

"As for Tianjing roast duck, sun, the first roast duck hired by Quanjude at that time, worked in Jinhua restaurant. Later, Master Sun passed the skills to Pu Changchun, Pu Changchun to Zhang Wenzao, and Zhang Wenzao to Tian wenkuan. All of them were SD people. So far, the technology of hanging oven roast duck gradually improved, and the specific process can be divided into 19 steps, and 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 a roast duck, it would be written on the menu that "Jinling sliced duck" or "jinlingtang sliced duck". According to the technological data preserved in 1959, it is the same as that of Nanjing. However, with the development of the local area, there were some differences between Nanjing and Tianjing. There are three characteristics: 1. Duck embryo needs to be salted with spiced salt and many spices and sauces to remove Sao, increase aroma and prevent deterioration. 2. Instead of simply coloring duck skin with sugar water, red Zhejiang vinegar, white vinegar, rice wine and many other improved versions were added to the syrup. Make the skin more crisp. 3. The use of open fire and dark oven baking, large input, high delivery rate. In particular, the final open fire and dark oven roasting almost affected the current technological process of roast duck all over the country

Lying trough, this goods what identity, unexpectedly understand so much?!

Mi Xiu's sister glared at Wang Hao and said in surprise, "brother Hao knows so much?"

"That's it," Wang Hao nodded with a smile: "there are more than 560 people in the studio!

Mi Xiu's sister looked silly: "God, there are so many people! More than 460 people! "

Then you can see the screen in the live room --

"this brother is so powerful, this knowledge is quite in place!"

"Motorcycles leave you! Go on, brother

"popular science popularization, old fellow iron 666666666666666!"

"I'm new here, brothers. What's up?"

"You don't know, man. Just that kind of stuff. It's very exciting. How can you say so much about roast duck?"

The following is simply a reward --

"ugly duckling presents anchor with 20 fish balls!"

"Two A kind of Read a word and give the anchor two hearts! "

Hou PINQUAN and sun Jianguo are also stunned - Hao Ge is not only a force, but also a super amazing amount of knowledge!

In the live broadcasting room, Wang Hao is not idle.

"The correct way to eat Jinling roast duck is to take only the skin. The skin of Jinling roast duck is sweet, crisp and fragrant. It's the same as pancake with onion and sauce." Wang Hao pointed to the roast duck in front of him and said, "you can see from here that this roast duck is not particularly authentic. Of course, the taste is OK, but it seems a little rough. Normally, it's just a roll of skin, and then the duck meat is made into fried dishes, and the duck bone soup is made of duck skin pancake, fried duck meat and duck bone soup. This is one duck and three meals for Jinling roast duck. Therefore, the Jinling roast duck is not a common home 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 Benbang cuisine. From the 1980s to the beginning of the new century, Nanjing's time-honored restaurants have made Jinling roast duck, among which JS restaurant is the best. Of course, it's a pity that with the passage of time, Nanjing's local cuisine has lost its courage, and time-honored restaurants have changed a lot, with the transformation of transformation and the decline of decline. Most of the classics of Beijing Suzhou cuisine, such as Jinling roast duck, have been lost. Even many local people in Nanjing are not aware of it. It's a sigh. "

"My God!" Mi Xiu was shocked: "brother Hao, you're so amazing!"