Good luck in the city

Chapter 889 The source of gourmet food!

"I know this, and I have to bury it in the soil, but it seems that I don't need to put it in the soil." Yang Linlin said.

"Well, that's the most primitive method of burying it in the soil. Few people use that method anymore. When Hong Qigong saw the beggar chicken dug out of the soil, he became interested. What is the chicken in it? What kind of taste, after eating, Hong Qigong, who had eaten all the delicacies in the world, was so amazed by it, it was very curious.

In fact, "beggar's chicken" originally originated in Changshu. It was stolen by some poor refugees. They wrapped the chicken in mud and set fire to the mud. When the mud was heated, the chicken would be cooked. This is an unrefined dish. vegetable. "The middle-aged man said with a smile.

"Ah! Is that how you came here?" Yang Linlin's eyes widened.

"Well, it is said that when Emperor Qianlong visited the south of the Yangtze River in micro-clothes, he accidentally wandered in the wilderness. A beggar thought he was pitiful, so he gave him a "beggar's chicken" that he thought was delicious. Qianlong was hungry and hungry, so he naturally felt that this chicken was abnormal. It was delicious. After eating it, I asked its name, and the beggar was embarrassed to say that the chicken was called "Beggar's Chicken", so he blatantly called it "Fugui Chicken".

Qianlong was full of praise for this chicken.The beggar found out afterwards that this tramp was the current emperor.

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

It has been passed down to this day, and it has become a famous dish in the Hall of Elegance. "The middle-aged man said with a smile.

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

"Also, this beggar's chicken is wrapped in mud, and the mud is set on fire, and the chicken will be cooked when the mud is hot. It is also called Fugui chicken. It was originally created by beggars, so it is called beggar's chicken.

According to legend, when Zhu Yuanzhang led his troops to fight the country, once again Zhu Yuanzhang was defeated and ran for three days and three nights. The enemy was chasing after him. Zhu Yuanzhang was exhausted and hungry. There is still a pile of mud in the middle, and an old beggar is squatting next to it.

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

Seeing that it was Zhu Yuanzhang, the old beggar hurriedly said, "I'm roasting chicken for the king."

Zhu Yuanzhang was very surprised when he heard it. The old beggar took the chicken out of the fire, opened the mud, and the smell was tangy.

Zhu Yuanzhang was full of praise while eating, "very delicious".

From then on, Zhu Yuanzhang fought smoothly and became emperor.Later, Zhu Yuanzhang named this chicken "Fugui Chicken". "The middle-aged man said with a smile.

"Wow! I didn't expect there are so many stories about this beggar chicken." 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 to satisfy his hunger.

However, there is no stove and no seasoning, and even boiled water to shed the hair can not be found. In desperation, the chicken is slaughtered, the internal organs are taken out, and they are wrapped in a few lotus leaves, wrapped in mud, and some dead branches are piled up. The leaves were ignited and roasted.

When the mud turns yellow and dry, throw it to the ground, and the chicken feathers will fall off, and the tangy aroma will spread in all directions.

The servant of Zhang Dahu nearby happened to pass by, attracted by the aroma, asked the beggar for the method of stewing chicken, and went back to report to the master.

The host did the same, and invited relatives and friends to taste it. Everyone was full of praise after eating it. They asked the host for the name of the dish, and the host replied with "beggar chicken".

Local chefs in Changshu improved it based on this legend, filling the chicken belly with various ingredients, wrapping it with lard oil and lotus leaves, pasting it with yellow mud, and then grilling it. Braised chicken 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 who came out of the kitchen in surprise.

"Go away." Yang Fei walked over, squeezed into Yang Linlin's side and sat down, then looked at the middle-aged man, and continued: "Since I have told so many stories about chicken, let me tell a story about other dishes as well." .”

"Oh?" The middle-aged man looked at Yang Fei interestingly, "Say it."

"Let me just talk about roast duck." Yang Fei said with a smile:
"Roast duck is a famous dish in Beijing with a world reputation. It originated in the Southern and Northern Dynasties of China. It is recorded in "Shi Zhen Lu" that it was a royal food at that time.

The material used is high-quality meat duck, Peking Duck, grilled over charcoal fire, with ruddy color, fat but not greasy meat, crispy on the outside and tender on the inside.

Beijing roast duck is divided into two schools, and the most famous roast duck restaurant in Beijing is also the representative of the two schools.

It is known as "the delicacy of the world" for its bright red color, tender meat, mellow taste, fat but not greasy.

According to legend, the beauty of roast duck is derived from the famous and precious Beijing duck, which is the highest quality meat duck in the world today.

It is said that the breeding of this special pure Beijing duck started about a thousand years ago. It was because the emperors of the Liao, Jin and Yuan dynasties hunted and occasionally obtained this pure white wild duck species, and then raised it for hunting. This fine purebred has been bred into today's famous and precious carnivorous duck species.

It is a kind of white duck that is fattened by filling feeding method, so it is called "stuffed duck".

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

Therefore, the capital duck, as a high-quality breed, has been the source of the world's famous and precious duck breeds for a long time. "

"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 get me a cup of tea." Yang Fei gave her a blank look, what is his identity, don't you know much?

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

"I haven't finished talking yet, I will continue to talk." "Yang Fei took a sip of tea, and then said: "In the early Ming Dynasty, the people loved to eat Nanjing salted duck, and the emperor also loved it.

The imperial chefs in the palace tried their best to develop new ways to eat duck dishes to please the Lord Long Live, so they developed two kinds of roasted duck with skewers and roasted duck with stewed oven.

Fork-roasted duck is represented by "Quanjude", while braised oven-roasted duck is most famously known as "Bianyifang".Jinling Roast Duck is made of fat grass duck, and the net weight is required to be around 2 kg.

It is said that after Ming Chengzu usurped the throne and moved the capital to the capital, he also took away many masters of roast duck in Nanjing.

During the Jiajing period, the roast duck spread from the court to the folk, and the old "Bianyifang" roast duck restaurant opened in Mishi Hutong, Caishikou. This is also the first roast duck restaurant in Beijing.

At that time, the name was "Jinling Duck", and there was a line of small characters on the front of the old "Bianyifang": Jinling Roast Duck.

In 1864, the most famous "Quanjude" roast duck restaurant in Beijing was also opened, and the roast duck technology developed to the era of "hanging oven".

It is roasted with fruit wood open fire and has a special fragrance, which not only makes the roast duck fragrant, but also makes "Beijing roast duck" replace "Nanjing roast duck", while "Jinling sliced ​​skin duck" can only be served in Hong Kong, Macau, 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.

(End of this chapter)