Because there are dedicated ladies serving at the door.
After making sure that Li Xiao had finished the cold dishes as a starter.
Soon the second dish was served.
Feng’s homemade sauce-flavored duck.
The portion of the sauced duck is pitifully small, and the thigh meat of the sauced duck is used.
There are three pieces of sauced duck the size of your index finger.
Feng’s soy sauce duck, this shows that this soy sauce duck should be the chef’s specialty.
The specialty dishes of a six-star chef really make people look forward to it.
The full name of Sauce Duck is Sichuan Sauce Salted Duck, which is a very time-consuming dish.
Pickled, air-dried, baked, and stewed.
From the beginning of marinating to the final product, it usually takes 5 to 6 days.
Choose a medium-sized shelduck that is about one year old.
When slaughtering and cleaning shelducks, keep the duck body intact and the skin without scars.
The shelduck should be disemboweled from the midline of its back to flatten the body and keep the duck's abdomen intact.
After the shelduck is cleaned, it is marinated in a special sauce.
In summer, the shelduck needs to be placed in a special cave dwelling to dry, which takes two days.
In winter, it can be placed directly in the open air for air drying, which takes four days.
The air-drying step is the most critical step for the salted duck.
This is to allow various spices and the duck meat itself to undergo microbial fermentation and absorb flavor.
After drying, the shelduck is placed in the oven for a long and slow process over a minimum fire.
The purpose of roasting the duck is to add color, and also to dry out some of the moisture and allow most of the duck fat to seep out.
Finally, put the roasted shelduck into the cooked marinade.
After simmering for 10 minutes, turn off the heat and simmer for three to four hours before eating.
The overall production is very cumbersome and time-consuming.
And it must be baked immediately after drying.
Otherwise, the taste will completely change.
Li Xiao picked up the piece of leg meat.
The color is a very beautiful sauce red, due to the long time of air drying.
Therefore, the whole leg meat looks a little dry, and the muscle fibers on it are very thin, but each one is distinct.
"The Feng family's homemade sauce-flavored duck. If you guessed correctly, this should be the chef's specialty. Let me try to see if the chef's specialty is delicious."
As he said that, he threw the duck legs into his mouth.
The shelduck legs here have been deboned in advance.
It is convenient for guests to eat the meat directly without spitting out the bones.
It can be said that it was considered quite carefully.
After chewing it carefully in his mouth, Li Xiao opened his eyes again.
There was a look of admiration on his face:
“The flavor of salted duck is very rich.”
"The soy sauce flavor is very easy, mainly the flavor of soy sauce, supplemented by the compound flavor of refined salt, sugar, MSG and sesame oil."
"Due to the long period of air-drying, the aroma and flavor are completely integrated into the duck meat."
“It has great staying power, except for the sauce flavor at the beginning.”
"As the duck meat continues to be chewed, the spices hidden in the duck meat will continue to be released."
“The taste is on the hard side, a bit like dried meat.”
"But because the shelduck selected is very good, the meat is delicate enough."
"So it tastes like meat floss, but the meat floss is harder."
"This would be quite good if used as a snack or as a side dish when drinking wine."
After speaking, Li Xiao quickly took the remaining two pieces of duck into his mouth.
After eating three pieces of sauce duck.
The reason why the chef arranged three pieces of sauced duck instead of two, four or five pieces.
During the first piece, let the taste buds of your tongue slowly open.
By the time I had the second piece, my tongue had become accustomed to the rich flavor of the sauce duck.
By the time you finish eating the third piece, the sauced duck becomes more and more fragrant the more you chew it, giving you a feeling of unfinished food.
However, it is precisely this feeling of wanting something that is still unfinished and wanting but not getting it.
But the most memorable thing is just this portion of duck with just the right sauce.
Li Xiao is willing to patronize this place again.
It is indeed the specialty dish of a 6-star chef, and it truly deserves its reputation.
"If it were just one piece of sauce duck, I would only give it 90 points, but if three pieces of sauce duck were put together, it would reach 95 points."
"The feeling of not being able to finish it is so wonderful that it makes people want to stop."
After finishing the sauce duck, the third dish was served.
Weird Crispy Pork
There are also three pieces of strange-tasting crispy pork, and the three pieces of crispy pork are all square.
The size is only about the size of a thumb cap and is smaller than the sauce duck.
There are also three golden and strange-flavored broad beans on the side.
Weird flavor is one of the first flavors created by Sichuan people.
The weird taste combines five main flavors: salty, sweet, numb, spicy, and sour.
It is also famous for its freshness and fragrance, which are balanced and harmonious, and the seven flavors are complete and harmonious.
On the surface it sounds strange, but to many people it tastes delicious.
The strange flavor is usually prepared with salt, soy sauce, red oil, sea pepper, Sichuan peppercorns, vinegar, sugar, sesame paste, cooked sesame seeds, sesame oil and MSG.
There are not many varieties of seasonings to create strange flavors, but the proportions of various seasonings must be appropriate, not overpowering the flavor, and complement each other.
The strange flavor can be said to be the most difficult flavor to prepare among the 24 flavors.
Because he needs every flavor to appear in the food, and every flavor is not the protagonist.
Li Xiao picked up a piece of crispy meat and said to the live broadcast room:
"To see how good a Sichuan chef is, you can roughly tell by looking at the weird dishes he makes."
"Now let's try to see how this weird crispy meat is done."
The crispy pork here uses pork neck.
Cut the pork neck into small cubes, coat it in egg paste, fry it, and finally coat it with a strange smell.
The crispy and fragrant jerky fills your mouth with a variety of mixed flavors.
The first one is numb, then spicy, followed by sour, sweet, salty and fragrant.
All the flavors are strong, but in distinct order.
The layering is very obvious, and the flavor on the crispy meat seems to be wrapped layer by layer.
The technique is very clever.
“The weird crispy meat tastes very special. I ate it all in one bite. It’s sour, bitter, spicy, salty and numb.”
“The flavor is rich but not messy, and the layering is extremely clear and strong.”
“They don’t inhibit each other but complement each other.”
"If you want to use an easy-to-understand Internet word to describe it."
"That's the colorful black and the colorful white."
Studio.
"What's the mess? It's strange that so many flavors mixed together can taste delicious?"
"My chef once told me that a dish cannot have more than three flavors, otherwise the order of the whole dish will be messed up. Now you tell me that a mixture of sour, sweet, bitter, spicy and salty can taste delicious?"
"The guy upstairs is not good at his skills. I suggest you learn from another master again!"
"I highly suspect that this strange-tasting dish appeared because Party A's father had weird requirements."
"I originally thought designers would be the worst offenders, but I didn't expect chefs to suffer the same pain."
“I suggest friends who don’t know what strange smells are to go downstairs immediately and buy a pack of strange-flavored beans to try!”
