Speaking of Chinese food, Beijing roast duck is indispensable. Although Chef Chen has not learned anything seriously, he has a wide connection. At that time, he will invite the former Quanjude master to make the most authentic Beijing roast duck for guests.

Since you want to make the most authentic one, you naturally have to start with the ingredients. The authentic Beijing roast duck is made of cramming, native to Beijing, and is one of the world's famous meat duck varieties.

Its whole body has white feathers, only its mouth and feet are orange-yellow, its head is big and thick neck, its chest is plump, its back is wide, its body is long, its legs are short, it shakes left and right when walking, and it can't help but screaming, which looks very bulky and funny.

The ducks have a strong physique and strong ability to adapt to the environment. They grow fast and mature early. The weight of mature ducks can reach 3 to 4 kilograms. The newly hatched ducks can grow to more than 2 kilograms in 2 months.

Why is it called cramming? This is the crystallization of the wisdom of the working people in Country Z.

Cumstoring is actually a verb. Generally, when young ducks grow to 70-90 days, most of them start to grow when the main wing feathers start to grow and weigh about 2 kilograms, because at this time, the most meat can be obtained with the least feed, and the duck meat filled out is tender and oily.

After this time, although it can also be "filled", because ducks start to grow feathers and a lot of nutrients need to be used for hair growth, that is not economical enough.

The feed used for dumplings is mainly the powder of grain. Of course, if you are extravagant, you should also add some cod liver oil, vitamins and other nutrients, add boiling water and mix into porridge, or rub it into a "drug" slightly thicker than your fingers. After it is cooler, break the duck's mouth and fill it into the duck's esophagus, and fill it twice a day.

At the same time, it should be appropriately restricted from its movement, put it in a duck house specially prepared for it, and often give it some clean water to drink. In this way, after some days, the duck will quickly become obese.

The duck also lays eggs, but it mainly uses its meat. When the duck is cramming, it often has to pluck the hair, mainly to pull out the main wing feathers, aileron feathers and all tail feathers on the wings.

Hair plucking can promote blood circulation throughout the duck's body, resulting in early feathering and shortening the feathering period, causing it to temporarily stop laying eggs, fully absorb the nutrients from food, and accumulate more fat in the body to achieve the purpose of fattening.

Because ducks generally do not lay eggs during the feathering period; if they fill in the ducks that are laying eggs, they will disperse the nutritional effects of the food they fill, making the fattening unable to achieve the ideal effect.

The function of hair plucking is to destroy the duck's life rules in a short period of time and achieve the purpose of artificial control. Therefore, hair plucking is a good auxiliary method for cramming ducks.

In order to get the most perfect duck embryo, from now on, we must select newly hatched ducks and be carefully taken care of by the master to ensure that the duck embryo with the most perfect body shape and fat will be in 4 months.

Of course, the feed and water you drink are different from those of ordinary roast duck. They are the best and top-notch, ensuring that the gravy is the most perfect.

Today, the master came to the United States specially. He met Yang Cheng, the wedding host, and made a roast duck to try dishes. In fact, Yang Cheng felt it was unnecessary. The master's experience and skills were completely trustworthy.

But Chef Chen feels that the process must be rigorous. Since you want to try the dishes, it is better to try them all.

The trial dishes were held in Chef Chen’s friend’s restaurant, which was also a Chinese restaurant. It contained a roast duck stove introduced by the boss from Beijing, and fruit wood that was airlifted once a month.

The duck embryo was brought by the old man from China. There was a problem when he entered the country. Yang Cheng called White to solve it.

In the restaurant, Yang Cheng and Luo Yue whispered behind the table. Just while waiting, their taste buds were already wide open by the fragrance of roast duck.

After the master's apprentice personally pushed the duck over and performed some duck skills, Yang Cheng finally couldn't help but start moving. He didn't use the lotus leaf cake for the first time and ate it directly. The duck skin was crispy and chewy, and the duck meat was soft, glutinous and tender. It was wrapped in dipping sauce and stuffed into his mouth. There was no one else's satisfaction.

The common dipping sauce for roast duck is sweet sauce + shredded green onion, but the master prepares more abundantly, including white sugar, hawthorn strips, shredded cucumber, garlic paste, pickles, etc. The crispy duck skin dipped in white sugar is unexpectedly delicious. This is something that Luo Yue has never eaten before, and it is very exciting.

After the duck meat left over, the duck rack returned to the kitchen again. Chef Chen made a salt and pepper duck rack by himself, which is definitely a powerful tool for winemaking.

Finally, Yang Cheng personally brought the master out of the kitchen to thank him and invited the other party to participate in the trial. The other party was actually only over 60 years old and was very strong, but Yang Cheng did this to show respect.

If you don’t know how to use carefully raised ducks, you will get a step further in the experience.

After eating the roast duck, Chef Chen started his performance and emphasized again that even today's trial was made by Chef Chen personally to find friends in China. After finding the ingredients in the place of origin, he airlifted them over as quickly as possible, including side dishes and seasonings, which were all found from China.

The first dish - the puffer fish with seedlings and grass.

Everyone knows that poorly processed puffer fish is highly poisonous, but the chefs in Jiangnan have their own secrets. In the past, they had to wait for the chef to taste it, and the guests could wait for the dishes to sing for another 20 minutes before the dishes were started.

There is no need to be so particular now. A gentleman once said that puffer fish is a must-eat delicacy for a person in his life. Why not fight to the death?

In fact, for northerners, the most easily accepted three fresh fresh Yangtze River is puffer fish, with delicious and fresh meat, and there are not so many annoying interstitial thorns.

Compared with the lightness of Huaiyang cuisine, the rich flavor of braised puffer fish, the plump meat and the refreshing chewing sauce are each of them.

This is Luo Yue's first attempt at pufferfish. Before eating it, she was full of sorrow, as if she wanted to take poison.

However, with Chef Chen's repeated assurance and Yang Cheng's constant persuasion, she finally put down her chopsticks. The first time she ate, she naturally started with the barbed pufferfish skin, followed by the more delicious pufferfish liver, roasted white seeds (pufferfish jing seeds) and seedling grass. Not only do they all have fresh eyebrows, but they are dipped in the fresh and thick braised soup, which is really a fairy-like taste. With just a few bites, you can understand why the poets and poets have to risk their lives to eat pufferfish to fill their stomachs.

Because this dish is a wild puffer fish, plus the air freight costs, if it is listed in Los Angeles, it will start at least $200!

If Chef Chen’s signature and skills are added, it wouldn’t be a big deal if it doubles!

In "Jinkui Yaolue" by Zhang Zhongjing, a famous doctor in the Han Dynasty, the poison of pufferfish is to "boil juice from reed roots"; the long poem "Pufferfish Song" by Zhu Yizun of the Qing Dynasty also mentioned the treatment method of "bleeding bleeding from eye chewing intestines".

So don’t be afraid. As long as you get treatment in time, puffer fish poison will not kill people. Moreover, chefs like Chef Chen, who have rich experience, know some emergency solutions, will definitely not kill people.

There are more than 40 pufferfish along the coast of Country Z. The toxin intensity varies between different varieties. It is difficult for ordinary people to distinguish whether wild pufferfish can be eaten.

Since the 1990s, wild pufferfish have become increasingly rare and breeding has become the mainstream. Artificial pufferfish can basically be non-toxic and safe to eat, but pufferfish still needs to be treated with caution.

The specific method is to first pat the puffer fish, make it bulge, cut off the fins and eyes of the fish, cut open the belly and quickly remove the liver and white seeds (jing nest or luan nest), then tear off the entire fish skin, and finally rinse the fish meat, fish skin, fish liver, and white seeds repeatedly under running water.

The puffer fish meat is tighter and tastes better the more you chew it, but other parts that make gourmets linger.

The fish skin is rich in gum. Roll the burrs and put it into your mouth. It is soft and tender. The fish liver is fresh and fragrant and glutinous, and it is even more unique. The white seeds are soft and mellow, a little like cream, and have no fishy smell. Especially the puffer fish that is taken from the puffer fish that is killed. The more special way to eat it is to use fresh puffer fish and white seeds to make your eyebrows fall off!

Chef Chen made several dishes, such as the rice puffer fish just now, which is actually braised puffer fish. After the oil is hot, the slices of ginger and puffer liver are added, and stir-fry for one or two minutes, first force out the fat and umami; add onion and puffer meat, use beer to replace water to add flavor, add old rock sugar, light soy sauce, and stew for half an hour; add fish skin and white seeds before it is served, and then put on the grass head, and the classic braised puffer fish is completed.

Next, Chef Chen made another white sauce pufferfish. The method is basically the same as braised. Put the ingredients according to the parts, add water and a little beer to simmer slowly. Simmer until the soup is white and then put it in the pot. Chef Chen also cooks it with spring bamboo shoots, and adds freshness to it!

In fact, the soup of breeding pufferfish is still delicious, let alone pure wild pufferfish?

Now some farms will directly introduce fish fresh from the Yangtze River water source to breed them, or raise them, put them in cages and throw them into the river, trying to create a living environment close to wild river fresh.

So when the wedding begins, even if there are no wild puffer fish, you can use breeding quality instead. Anyway, they are a group of foreigners and ABCs who have never seen the world. The breeding is enough for them to open their eyes.

In fact, whether it is breeding or wild, it is still the best time for pufferfish to be eaten before Qingming Festival. At this time, the pufferfish is in the spawning period, and the burrs on the skin are softer and more plump.

In Country Z, there is no absolute fixed way to cook puffer fish. The chefs in Jiangnan also pay attention to inheritance and innovation. In addition to braised and white sauce, there are also three puffer fish treasures, puffer fish wontons, puffer fish fried rice, puffer fish fishing rice and other dishes. Chef Chen also mastered them one by one, which greatly satisfy Yang Cheng and the others' food.

Fortunately, the amount was not large, otherwise they would have to raise the white flag to surrender at the beginning of this trial!

The second dish comes from the Yangtze River - Steamed Anchovy

Everyone knows that Zhang Ailing has three hatreds. The most famous of them is that the Red Mansion has not finished, and the crabapple has no fragrance, but few people know why such a talented woman hates many shads. It seems that people have been there since ancient times.

In ancient times, the shad belonged to the three zhen and nine liberated genus, and was given to the emperor to praise the character of the ministers. It is said that the shad is extremely strong and dies when you touch the net. Only those caught on that day are delicious.
Chapter completed!