The two brothers looked at each other and sat down directly, understanding that Johnson didn't like to be too serious. After contacting each other during this period, the new boss had a clean background and a deep connection. No wonder he didn't need too many bodyguards to surround him.

Johnson handed Xia Long the menu and asked him to order the dishes. Xia Long was not pretentious and ordered it quickly and asked the waiter to serve the dishes as soon as possible.

He helped Johnson fill up tea and said casually: "As the capital of roast duck, there are not only Quanjude and Bianyifang, but many rising stars. For example, Dadong Roast Duck, which has become more and more popular in recent years, has even been selected as a state banquet roast duck. Of course, the price is not cheap."

"In addition, the old roast duck restaurants also have Bai Kui Laoka, Liqun, Tianwaitian, Da Yali, Jiuhuashan, Jin Baiwan... The taste is almost the same, it's all."

"I heard that this gentleman is an expert!" The waiter happened to come in to serve the dishes, served a few plates of braised food, and said with a smile: "After Emperor Zhu Di moved the capital to the capital, he brought many masters of the palace roast duck. During the Jiajing period, roast duck was spread from the palace to the people. Our Bianyifang Roast Duck Restaurant was opened in Caishikou Mishi Hutong, and it is also the first roast duck restaurant in Sijiu City."

"The fat grass duck is used as raw material, and the net weight is required to be 2.5 kilograms. The skin is crispy and tender, fat but not greasy. However, the real expert is very picky about the red braised bag presented by the store."

I pointed at a few small plates of braised dishes and said: "I can probably guess whether the ducks in the store are roasted well by looking at the appearance, but I have to taste them by myself if the old braised tastes."

"The duck in the open furnace must be filled with water. Roast outside and cook inside. Once the duck meat is cooked, the juice is fresh. Pour the wine and honey braised into the soup while it is hot, pour sugar, rice vinegar, and fine salt. If you carefully add a drop of soy sauce, it is not a skill. The red soup and old braised soup that you brought out is authentic."

After saying that, he closed the door and left with a smile. Johnson picked up a piece of duck paw, put it in his mouth, and savored it carefully: "I heard that the ducks were originally raised in Yuquan Mountain Shuisha River. They did not freeze in winter. They drank mineral water and ate mineral fish, shrimps and aquatic plants?"

"Hey, that's what happened many years ago!" Xia Long also picked up a piece of braised food and chewed it, "People in Beijing like to think about it. There are many things in a curve. Don't talk about ducks, even the fuel is jujube and firewood."

"If there is no firewood for fruit trees such as jujube, peach, apricot, pear, etc., it can be used as firewood. The smoke is less and hard, resistant to burning, and has a clear fragrance. Any firewood such as pine, cypress, tung, and tung that has a peculiar smell cannot be used."

"In the past, people were poor, and it was rare to see the next restaurant. I wanted to try to slice more meat when eating roast duck. So when the old generation of Master Quanjude sliced ​​roast duck, they all cut the knife to the maximum extent."

"At most, one can only produce more than 110 pieces, and at least 90 pieces. It means auspiciousness, and it is collectively called 108 pieces. However, after this kind of slice, the whole duck will be nothing left, and even the duck soup will appear weak. Moreover, the meat in some places is sliced, but the taste is not good."

"Later, after many explorations, I found that 90 pieces of roast duck slices were the most ideal. Now when I go to Quanjude, as long as it is a direct store, the number of pieces of roast duck should be 90 pieces."

"Each piece has a basically unified taste, and the remaining duck rack can also make a bowl of authentic duck rack soup."

The three of them were having a chat while eating. Soon a few dishes were served. The waiter brought a few more plates of noodles and introduced: "If you eat roast duck, you must be rolled with noodles to taste good. Roasted duck without noodles will be greasy even if it is roasted thoroughly. The key is that it doesn't taste delicious."

"The dough cakes in our store must be baked first and then steamed. One is to increase elasticity; the other is to maintain sustainable moisture."

"After drying the noodles, it is easy to get hard and not delicious, and it must be served in a steamer to be authentic. Some shops directly put the noodles on the plate, which is a big taboo!"

"Authentic pastry must have rich elasticity. Even if it is held in a ball, it will still recover quickly once it is loosened."

The waiter Guang said that he seemed to be unsatisfied, so he took out the menu again, pointed to the dough cake on the plate, and sweared: "The truly high-quality dough cake is clear and transparent. Even if it is separated by the dough, it will not affect the reading of the text. If you don't believe me, try it!"

"And this sweet noodle sauce must be carefully prepared with Liubiju sauce, add sugar and sesame oil to make a special roast duck sweet noodle sauce."

"It is not strong, not light, and never slackened. It is just like a glimpse of the lotus beauty who is lazy in painting Emei through the window. She uses a little makeup, but she is gorgeous for thousands of years."

The more I talked, the more excited I became: "To determine whether sweet noodle sauce is professional and authentic, you only need one thing: dip chopsticks or cucumber strips on it, stay in the air, and it seems to be a first-class good noodle sauce."

"This kind of noodle sauce tastes catchy and can taste the taste of happiness!"

Everyone laughed. This was one of the fun of coming to a century-old restaurant for dinner. You can talk about anything, and it was full of pride in ownership.

The roast duck chef came in and started to cook roast duck on the spot. Johnson looked at it for a while and actually practiced it before. With a sharp small fork knife, he placed the whole roast duck flat on the board and cut off the duck head first.

Hold the lower part of the duck neck with your left hand, first cut the front dried meat slices with one knife, and cut them into several thin slices. Then slice the upper right and upper left dried meat, four or five knifes.

The duck bones are lifted with three toes, and the tip of the knife is along the midline of the dry bone to the right to separate the bones and flesh. Then you can tilt the upper half of the dry bones in the right order and then cut them down in the order, passing through the legs, picking the legs until the tail.

The master's knife skills are not bad, mainly the oblique blade, using wrist force, the knife is light and accurate, and the knife is decisive. He gently presses the duck skin with his left finger. While the blade is still, he takes the raw materials under the sheet backwards, and then takes the second piece of the sheet, and coordinates the two hands rhythmically.

It is said that one duck eats three times. In fact, according to Johnson's understanding, three times eat is the skill of a duck.

One has skin, two has flesh, three has oil.

Between the advantages and disadvantages, it lies in the thin layer of duck oil.

Rolling the dough into his mouth, Xia Long showed an expression of enjoyment. Johnson pursed his lips and passed the level, but he couldn't say it was amazing.

Maybe I don’t feel much about ducks, but the braised food is pretty good. I relish it, pack it and take it away, and go back to serve it with red wine at night.

After a meal, the dishes felt average, but it was a waiter with witty comments and enthusiastic humor, which impressed Johnson.

There is a sense of pride in my bones. I heard that since my grandfather's generation, I have worked in Bianyifang, and my grandparents and grandchildren have laughed and said that I am a person here in my life and will become a ghost here even if I die.

Johnson Seng and Johnson sighed extremely, perhaps only a century-old store has this kind of background. The reason why it is loved by the locals is that it must be outstanding.
Chapter completed!