"...Salt induced is seemingly important and is also the core of the entire system. But what can fundamentally play a decisive role is the officials, not businessmen.

Only officials can fundamentally control the price of salt induction. Therefore, in the late Ming Dynasty, salt induction gradually became a tool for senior officials of the Ming Dynasty to make money.

In addition, after the Jiajing period, the so-called germination of capitalism actually began to appear, and domestic civilians' commercial activities became more and more frequent.

Faced with the huge profits of selling salt, a large amount of private salt began to appear, and the old salt-inducing system was no longer difficult to make enough profits for the country.

Therefore, in the 45th year of Wanli, the Ming Dynasty officially abolished the old salt induction system.

The germination of capitalism was uprooted before it even grew. Since then, the sales of national salt have been handed over to some large salt merchants who have already formed.

At that time, these big salt merchants could be described as wealthy and wealthy, which is not an exaggeration at all.

But similarly, behind these big salt merchants, there are often shadows of official tycoons, and some are even just relatives of the royal family.

The Lianghuai Salt Political Platform Law promulgated at the end of the Wanli Dynasty was equivalent to completely eliminating the newly emerging capitalist market.

At the same time, private financial activities and the establishment of the capital market were also greatly impacted. In addition, the Ming Dynasty was completely destroyed less than thirty years later. After the Qing Dynasty entered the pass, it adopted more stringent financial policies, which basically eliminated the possibility of private financial innovation.

Therefore, Z National private capital lost the first opportunity to rise.

Objectively speaking, the salt trading system that emerged in the middle and late Ming Dynasty still played a great role in the development of the private financial industry at that time. If it could be persisted, it would only be a matter of time before the complete futures system emerged.

So, from this perspective, is there any difference between salt merchants and futures dealers now? And are they all part-time players?”

Yang Cheng's long speech left Yang Yuanshan speechless. If we follow Yang Cheng's philosophy, it is true that Wall Street is the source of all sins now and should be completely banned, and in fact it is indeed the case.

But can the question be banned?

Without the regulation of the financial market, enterprises will become a stagnant water and will become odor over time. Can this water still work?

If you think so, it seems that selling arms is not a big deal.

Seeing that his old rival was speechless, Liu Muqian couldn't help laughing, "Little thing, you are just your little knowledge and still debate with Xiaocheng, are you so embarrassed?"

Yang Yuanshan glared at Liu Muqian fiercely, but did not refute it, as if he had agreed.

Yang Sen also spoke at the right time, "Dad, don't worry, children and grandchildren have their own blessings. As long as Xiaocheng has not committed a crime, how can he make money instead of making money?"

Yang Yuanshan said angrily, "Okay, okay, stop talking, I'm useless when I'm old, you can do whatever you want~"

Saying this means passing the test, Yang Cheng let out a fierce sigh.

Go up and help grandpa walk to the restaurant, "Let's go, have dinner first, and you'll say what you have to say after dinner~"

"Yo~ Wangji's roast goose~"

On the dining table, the servant was placing the roast goose that Yang Cheng bought, and Liu Muqian saw the sign on the plastic bag at a glance.

"That's it, I drove to Chinatown to buy it~"

"No, Xiaocheng is filial~"

"Hey~ I know you two elders are good at this."

"Tell me, I've eaten roast goose all my life. Although I can't eat a few pieces now, I won't get tired of eating them no matter how much I eat them~" Liu Muqian couldn't help but whisk and picked up a piece of them and put them in his mouth.

Yang Yuanshan said bluntly, "You are a cunning boy, so you took the opportunity to swallow the best place~"

Yang Cheng smiled. The place where my grandfather clamped it was a "food sac", which was the place where the neck and body were connected. It was obvious that it could be eaten. The meaty part of the sac was tender and smooth, with a little bit of broken bones in it, which was fragrant and soft in the mouth, plus the crisp and sweet roast goose skin, which tasted first-class.

Liu Muqian didn't care at all, "Who told you to move faster than me, I can't eat even if I want to eat~"

However, as he ate, Liu Muqian frowned, "This Wangji goose is getting worse and worse, don't buy it in the future~"

If you want to eat ducks, Yang Yuanshan is an expert, but when it comes to eating gooses, Yang Yuanshan really dare not be angry in front of Liu Muqian.

The two often argue about which duck or goose is better.

"Northern Roasted Duck, South Roasted Goose" - this is a long-standing sentence in the food industry, indicating that among North and South delicacies, roast duck and roast goose can best represent the taste memory of the locals, and stand side by side like "Northern Qiao Feng, South Murong" in martial arts novels.

Although roast goose and roast duck are similar, the cultural heritage behind them is completely different.

The roast duck restaurants in Beijing generally pay great attention to the pomp. Whether it is the popular "Bianyifang", the time-honored brand "Quanjude", or the luxurious representative "Dadong", even the most popular "Bianyifang" among them, the restaurant decoration is extremely particular. The style of the waiter when serving is very rigorous, and it represents the pomp of the imperial capital everywhere.

And a set of roast duck is served on the table, from lotus leaf cakes to sliced ​​ducks, and the details are well done.

However, Cantonese roast goose is a complete delicacy for civilians. You will always see food stalls and roast goose shops. There must be roast goose hanging in the window, a lunch box is packed, and a delicious meal will be added to the dinner at home. Of course, if you compare the prices of roast goose in Xiangjiang, a goose can buy two roast ducks.

In the GD people's concept, if a customer comes to the house, it is a way to treat guests when they go to the roasted food stall, but few people in Beijing go back to the roast duck restaurant to buy a roast duck home to entertain guests.

The reason may be that the roast duck is not delicious if it is cold?

To be fair, if you don’t have other auxiliary ingredients and eat meat alone, Yang Cheng’s opinion is slightly better.

Even if the roast duck is made, if you lack the lotus leaf cake and many seasonings, it is difficult to eat a few more pieces except for a "fresh and tender". Moreover, due to the hundreds of years of history and the addition of the capital, roast duck naturally has a style, which is not as good as roast goose.

But roast goose is different. You don’t need to use scallions and lotus leaf cakes to eat. At most, you can dip in a special sauce. But it’s okay to eat it alone. Once you put it in the mouth, the goose skin is crispy and delicious, and the aroma is overflowing. When you bite it a little, the goose oil immediately flows between the teeth and cheeks, touching each taste bud warmly. After chewing it carefully, the goose meat is delicate and fat, and the taste is long.

In short, roast goose is to have crispy skin and smooth flesh. If you can’t do these two things, don’t open a roast goose shop.

Of course, this is just one of them. Cantonese roast goose is generally divided into two schools. One is the crispy roast goose I just mentioned. During the marinating process, the marinade in the roast goose chamber is selected with dry spices. After the roasting is done, the secret sauce is poured on the goose meat. The emphasis is on "crunchy skin, bulging meat, and oily aroma".

I often watch TVB Hong Kong dramas, and the familiar Kuroku Goose belongs to this faction. This genre is equivalent to the orthodox Shaolin martial arts in ancient martial arts novels, and almost dominated the taste buds of the GD people.

The leader of the Kuroi Roast Goose, Yuki Roast Goose Hotel, uses traditional craftsmanship charcoal roast goose, and is equipped with new Western technology. Black brown goose is soaked in salt water to allow the flavor of the spice to penetrate deep under the skin. After cooking, it still retains the slightest fragrance, allowing the color, fragrance and smell to form multiple levels and keep the aroma of the mouth.

When Yang Cheng was in Xiangjiang, he often begged his grandfather’s housekeeper to help buy Yuji roast goose.

The other type is the pastry roast goose, which is marinated in a wet sauce. After cooking the roast goose, the gravy and goose oil are poured on the goose meat, and it will be eaten with plum sauce to relieve greasiness. The representative of this genre is Yung Kee. Although it claims to be the first, the pastry roast goose originates from the classic method in the north. However, it is rare on the market now and it is almost impossible to eat it in other places. If you want to eat it, you can only go to Xiangjiang.

Before Yung Kee, most roast goose restaurants in Hong Kong followed the Cantonese crispy roast goose recipe, while Yung Kee was unique and recommended the crispy roast goose.

The crispy roast goose is a combination of skin and meat, absorbing all the soup and goose oil, and a thin layer of goose fat glue is sandwiched in the middle. The taste is very wonderful. The best crispy roast goose is fresh but not salty, crispy but not rotten, moderately fat and thin, with rich goose juice and some plum sauce to eat together, which will definitely make people feel appetite and leave a fragrance on their lips and teeth.

Whether it is a crispy roast goose or a crispy roast goose, the essence of a roast goose lies in goose oil.

The melting point of goose oil is only around 16℃ and is sliding at any time. It is the oil product that will not cause any burden on the human body among animal fats. It is comparable to olive oil in French cuisine.

Therefore, it is not easy to roast the goose skin to make it oily and crispy. However, after the roasting, the goose oil penetrates outward and seeps into the goose flesh, making the goose meat delicate and tender, unlike duck meat, and the goose skin has a healthy and sweet aroma.

Although GD people traditionally say that the 'left trunk' is the most delicious, in fact, Dr. Tan thinks that the belly close to the abdomen also has a unique flavor, because when the big goose is hung up to grill, all the seasonings are gathered there, making the skin and flesh more delicious.

Traditional roast goose emphasizes "thin meat, crispy skin, fragrant bones, and more sauce". However, with the development of the times, people's tastes are becoming increasingly tricky. In order to achieve the ultimate in these four aspects, generations of chefs have not been sticking to the original "litchi charcoal-burned black maned goose", but have constantly adopted new methods to pursue a better taste.

For example, the Datou Hua Shao Goose, which has been on the Central Ma Food Documentary, has been selected for a long time with Kaiping Magang Goose for 90-100 days. This goose is raised naturally, without artificial fattening, and the goose bones are crispy and smooth, and is roasted with "grouping branches" for charcoal fire. Because the charcoal is solid, smokeless and has a plant fragrance, it can ensure that the roast goose is authentic. In the air-drying process, a high-power blower is used to make the goose skin extremely fresh and crisp.
Chapter completed!