After letting Xia Long get out of the way, he recalled the beauties he had come into contact with recently, the mature and intellectual Tang Hong, the cold and beautiful Ling Na, the elegant Ding Mengyao, the youthful Su Yun, the newly met Miao Rui, and even the hot massage technician.

Swallow is fat,

Each has its own charm.

I can clearly feel that I have a good impression of myself. If I have snacks, I should be able to have in-depth exchanges.

Especially Su Yun, Miao Rui, the massage technician, needless to say, book a hotel, make a call, and you will be here soon.

Johnson was a little excited. He was not a moral model, but he was strong and powerful. He also had a lot of experience. Although he was not a great beauty, he was still an old driver.

The biggest obstacle is feelings. The more you lack, the more you like.

From childhood to adulthood, I long for love but out of reach. Whether it is family, friendship, or love, SC Johnson is accustomed to using indifference and distance to hide his inner inferiority and fear.

Because of fear of losing,

So I dare not start!

Drink all the wine, bite the ice into pieces, cool down, calm down. Lean on the sofa, close your eyes, struggle inside, stand up suddenly, and eat your fill before talking!

Food and sex,

Three meals a day.

Back in the car, he asked Xia Long, "What do you like to eat in normal times?"

"As an old capital, I like to eat roast duck. Xia Hu likes mutton hotpot and charcoal the most."

"The duck from Bianyifang?" Johnson smiled and said, "As for copper pot shabu or Donglaishun?"

Seeing Xia Long nodding, he waved his hand and headed straight to Hard Gate, targeting a 600-year-old store and Bianqifang.

"I have some experience when talking about ducks." Xia Long rarely took the initiative to become a tour guide and introduced: "The eight branches in Bianyifang, except for the braised stove roast duck, other dishes also have their own characteristics."

"For example, the sauce-vinegar elbow from Hademen, the plum-scent gold medal tofu from Xingfu Bianyifang, the thick juice Buddha jumps over the wall from Anhua Bianyifang, the stupa duck liver from Yuting Bridge, and the fresh fish mouth step by step."

"It's not a good man before the Great Wall, so it's useless to not eat roast duck. Whether you really like to eat or join in the fun, outsiders come to Beijing to travel and must eat roast duck, either the popular Quanjude or the long-standing Binyifang."

Johnson took the red wine glass handed over by Xia Long and asked back: "Which one do you think is better?"

Xia Long pondered for a moment and said seriously: "First of all, Bianyifang was founded in the Ming Dynasty and has a history of more than 600 years. It inherits the furnace technology of Jinling's skin duck."

"Don't use open fire to roast, put fuel such as sorghum straw into the stove. After ignite it, heat the inner wall of the oven to a certain extent. Then use a fork to make a cram in the oven and place it in the oven. Close the furnace door and cook the ducks by baking them all by the heat of the furnace wall."

"The furnace door is not opened in the middle, the duck body is not turned, put it in at one time, and the oven is released at one time. The stewing furnace is built directly from the ground with bricks, with three or four layers above and seven layers above and seven layers. There is a furnace door under one furnace wall, and five to seven ducks can be roasted in the furnace."

"Quanjude was opened in 1864 and is considered a junior. Unlike the braised stove roast duck, the founder Yang Quanren hired Master Sun, who specialized in making imperial roast duck for the palace, as the chef. He changed the original small oven to a hung stove with a large furnace with a deep and wide furnace, and each furnace can roast more than a dozen ducks."

"One side of roasting, the other side can also be added to the duck. The roasted duck is specially used to roast jujubes, peaches, pears and other dried fruit wood branches. The roasted duck has a special fragrance. The heat of firewood is shot to the top and wall of the stove, and it reflects onto the duck, and roasts the duck."

"The outer skin is evenly roasted, transparent maroon red. In fact, this is not the original creation of this imperial chef in the palace. It is just a transplant of the method of roasting suckling pigs in the imperial kitchen during the Qianlong period."

Johnson Chan didn't expect that Xia Long had a good understanding of roast duck, which showed that he had eaten a lot of food and continued to ask: "What is the difference in taste?"

Xia Long touched his nose and said embarrassedly: "I am not as professional as you comment on food, so I can only talk about my own feelings."

"I think there is a difference in taste and taste between stuffed stove and hanging stove. The braised stove duck is baked by the heat of the stove wall. During the roasting process, the temperature in the stove is high first and then low, and naturally drops, and the firepower is not strong, so the surface of the duck is heated evenly."

"The amount of oil consumption is small, the duck breasts look noisy, the outer skin is crispy and full of meat, the meat is white, tender, obvious meaty and delicious. It will satisfy your cravings in one bite."

"The roast duck with a hanging stove does not have a stove door. The fruit wood is burning fully. The duck is heated evenly and strongly heated. The subcutaneous fat melts. The roasted duck has a golden and shiny surface, a crispy dry skin, and a charred taste. It is closer to the taste of the crisp duck in the south."

"As far as the taste of Lao Jingcheng is concerned, I am still used to eating the hot roast duck from Bianqifang. The duck skin melts in the mouth, and the duck meat is tender and tender. It's just one word, it smells good!"

After hearing this, Johnson applauded and quipped: "I didn't expect you to have the talent to be a foodie, which is great!"

Xia Long's face turned slightly red and said politely: "What kind of gourmet? I'm just greedy. I'm just eating this bite."

Johnson laughed happily and liked this feeling. It was too boring to have a stern face all day long. It would be great to talk and laugh.

"I want to say that Quanjude is for food for outsiders, and Bianqifang is the food for locals themselves."

When the car stopped when it was red light, the driver Xia Hu couldn't help but answer, "Quanjude has become a business card. Tourists from other places know about it, but they don't know much about Bianyifang roast duck, so they went to eat Quanjude, and they actually ate fame."

"The locals don't like to join in the fun. Of course, relatives from other places have no choice but to show their face, so they can only grit their teeth and treat them to Quanjude."

Seeing that Xia Hu, who was usually taciturn, became active, Johnson Johnson smiled and said, "This kind of thing is normal. As a gold medal roast duck, Quanjude is also at a high price. For tourists from other places, they will not have too many complaints or complaints because they have an occasional meal."

"But as natives, you should pay attention to the taste when eating roast duck. It must be authentic and affordable. Compared with Quanjude's high-end, isn't the barbecue more affordable?"

Xia Long echoed: "You are right, and the Shandong cuisine in Bianyifang is very distinctive. The dishes are wider than Quanjude's choice, which is more suitable for family gatherings with thrift and frugality."

"If people from other places know how to eat barbecue shops, both of which are good and cheap, and at the same time, they can kill two birds with one stone."

The three of them walked and chatted, came to the Hardmen branch, got off the car and entered the store, with antique decorations. They just arrived at the hotel, and there were not many people, so they went directly into the private room.

Johnson Sang-Cheng sat down first, saw Xia Long and Xia Hu checked the safety of the environment, pointed to the seat and ordered: "Sit down and eat them today, eat roast duck here at noon, and go to Donglaishun to eat copper pot at night. Let your stomach go, don't save money, it's considered to be a comfort to your brothers."
Chapter completed!