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Chapter 879 The source of delicious food!

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    "I know this, it still needs to be buried in the soil, but it seems that the food I eat does not need to be put in the soil." Yang Linlin said.

    "Well, burying it in the soil is the most primitive method. Nowadays, few people use that method. When Hong Qigong saw the beggar chicken dug out of the soil, he became interested. What is the chicken inside?  What kind of taste made Hong Qigong, who had eaten all the delicacies in the world, be so impressed after eating it? It is very curious.

    In fact, "Beggar's Chicken" originated from Changshu. It was a chicken stolen by some poor refugees. They wrapped the chicken in mud and burned the mud. When the mud was heated, the chicken was cooked. This is a dish that cannot be considered elegant.  vegetable.  "The middle-aged man said with a smile.

    "Ah! Is this how it came about?" Yang Linlin's eyes widened.

    "Well, it is said that Emperor Qianlong visited the south of the Yangtze River incognito and accidentally ended up living in the wilderness. A beggar saw that he was pitiful, so he gave him a "beggar's chicken" that he thought was a delicacy. Qianlong was sleepy and hungry, so he naturally felt that the chicken was abnormal  It was delicious. After eating, I asked the chicken its name. The beggar was too embarrassed to say that the chicken was called "Beggar's Chicken", so he called it "Wealthy Chicken".

    Qianlong was full of praise for this chicken.  The beggar later learned that this tramp was the current emperor.

    This "beggar's chicken" also became a "rich chicken" because of the emperor's golden mouth.

    It has been passed down to this day and has become a famous dish in the elegant hall.  "The middle-aged man said with a smile.

    "Then do you have any other introduction? That's it?" Yang Linlin asked.

    "Also, this beggar's chicken wraps the chicken in mud and sets the fire to bake the mud. When the mud is hot, the chicken will be cooked. It is also known as the rich chicken. It was originally created by a beggar, so it is called the beggar's chicken.

    It is said that when Zhu Yuanzhang led his troops to conquer the country, he once lost the battle and ran for three days and three nights. The enemy was chasing after him. Zhu Yuanzhang was exhausted and hungry. At this time, he saw a fire on the ground in front of him.  There was a pile of mud in the middle, and an old beggar squatted next to it.

    Zhu Yuanzhang asked curiously: What are you doing here?  "

    When the old beggar saw it was Zhu Yuanzhang, he hurriedly said: "I am roasting chicken to offer to the king."

    Zhu Yuanzhang was very surprised when he heard this. The old beggar took the chicken out of the fire and opened the mud. The fragrance was fragrant.

    Zhu Yuanzhang praised it profusely while eating, "It's very delicious."

    From then on, Zhu Yuanzhang's war went smoothly and he became emperor.  Later, Zhu Yuanzhang named this chicken "Wealthy Chicken".  "The middle-aged man said with a smile.

    "Wow! I didn't expect this beggar chicken to have so many stories." Yang Linlin stared at the middle-aged man with big eyes.

    "It is said that during the Qing Dynasty, at the foot of Yushan Mountain in Changshu, a beggar who had been hungry for several days caught a chicken in the grass and wanted to satisfy his hunger.

    But there was no stove, no seasonings, and even boiling water to remove the feathers. In desperation, I slaughtered the chicken, took out the internal organs, wrapped them in a few lotus leaves, wrapped them in mud, and piled up some dead branches.  The fallen leaves were lit and roasted.

    When the roasted mud is yellow and dry, throw it on the ground, the chicken feathers will fall off, and the tangy aroma will spread.

    A servant from a nearby Zhang family happened to pass by and was attracted by the aroma. He asked the beggar for a recipe for braised chicken and went back to report it to his master.

    The owner followed the same recipe and invited relatives and friends to taste it. Everyone praised it and asked the owner the name of the dish. The owner replied with "Beggar's Chicken".

    Changshu local chefs improved upon this legend by stuffing the chicken belly with various ingredients, wrapping it with pork net oil and lotus leaves, and applying yellow mud to the outside of the wrapper, and then grilled it to make it taste more delicious and earn its name.  Chicken braised in yellow mud."  "

    At this time Yang Fei came out and said with a smile.

    "Brother, do you still know so much?" Yang Linlin looked at Yang Fei coming out of the kitchen in surprise.

    "Go away." Yang Fei walked over, squeezed in and sat down next to Yang Linlin, then looked at the middle-aged man, and continued: "Since I just told so many stories about chicken, let me also tell a story about other dishes.  .¡±

    "Oh?" The middle-aged man looked at Yang Fei interestingly, "Tell me."

    "Let me talk about roast duck." Yang Fei said with a smile:

    ¡°Roasted duck is a famous dish in Beijing with world-renowned reputation. It originated in the Northern and Southern Dynasties of China. Roast duck is recorded in the "Food Treasures" and it was a palace food at that time.

    The ingredients are high-quality meat duck, Jingcheng duck, grilled over charcoal fire with fruit wood. The color is ruddy, the meat is fat but not greasy, crispy on the outside and tender on the inside.

    There are two major schools of roast duck in Beijing, and the most famous roast duck restaurant in Beijing is the representative of both schools.

    It is famous for its bright red color, tender meat and mellow taste.Thick, fat but not greasy, it is known as "the best food in the world".

    It is said that the beauty of roast duck comes from the precious breed of Jingcheng duck, which is the best quality meat-eating duck in the world today.

    It is said that the breeding of this special kind of pure Beijing duck began about a thousand years ago. It was because the emperors of the Liao, Jin and Yuan dynasties accidentally obtained this pure white wild duck species during hunting, and then raised it for hunting, and it has been continued ever since.  This excellent pure breed has been cultivated into the valuable carnivorous duck species it is today.

    It is a kind of white duck that is fattened by stuffing, hence the name "stuffing duck".

    Not only that, the Capital Duck was introduced to Europe and the United States a hundred years ago, and became a blockbuster after breeding.

    Therefore, as a high-quality species, Jingcheng duck has been the source of rare duck species in the world for a long time.  "

    ¡°Not bad, not bad, I didn¡¯t expect the big boss to know so much.¡± The middle-aged man applauded.

    "Brother, how do you know so much?" Yang Linlin looked at Yang Fei in surprise.

    "I said I'm thirsty. Go and get me a cup of tea." Yang Fei rolled his eyes at her. Who is he? Do you know that he doesn't know much?

    "Just tell me, hum." Yang Linlin pouted and went to pour him a cup of tea.

    "I'm not done yet, I'll continue."  Yang Fei took a sip of tea and continued: "In the early Ming Dynasty, the common people loved to eat Nanjing salted duck, and the emperor also loved to eat it. It is said that the great ancestor Zhu Yuanzhang had "a roast duck during the solar eclipse."

    The royal chefs in the palace tried their best to develop new ways to eat duck dishes to please the Long Live Lord, so they also developed two types of barbecue duck and braised roast duck.

    "Quanjude" is the representative for barbecue duck, while "Bianbi Fang" is the most famous for braised roast duck.  Jinling roast duck uses plump grass duck as raw material, and the net weight is required to be about 2.5 kilograms.

    It is said that when Chengzu of the Ming Dynasty usurped the throne and moved the capital to the capital, he also took many Nanjing roast duck masters with him.

    During the Jiajing period, roast duck was spread from the palace to the people. The old "Bianyanfang" roast duck restaurant was opened in Mishi Hutong, Caishikou. This was also the first roast duck restaurant in Beijing.

    ??The name at that time was "Jinling Sliced ??Duck", and there was a special line of small characters on the front of the old "Bianbi Fang": Jinling Roast Duck.

    In 1864, the most famous "Quanjude" roast duck restaurant in Beijing also opened for business, and the roast duck technology developed into the "hanging oven" era.

    It is roasted with fruit wood and has a special fragrance. It not only makes the roast duck fragrant thousands of miles away, but also makes "Beijing Roast Duck" replace "Nanjing Roast Duck", while "Jinling Sliced ??Duck" can only be found in Hong Kong, Macao, Shanghai, and Yangcheng.  You can only see it on the menus of several big cities in the south.  "

    The middle-aged man looked at Yang Fei with a smile and listened with interest.  (Remember the website address: www.hlnovel.com
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