Gudong, Los Angeles: Roast Duck and Roast Duck

Gudong, Los Angeles: Roast Duck and Roast Duck Among the six livestock species, duck ranks second after chicken. It has always been one of the main rural industries and the most creative delicacy...

Among the six livestock species, duck ranks second after chicken. It has always been one of the main rural industries and one of the most creative food resources. The movie "Duck Farmer" has a monument dedicated to ducks, and the famous restaurant "Quanjude" serves ducks as a delicacy. It is not just for eating. Once the all-duck banquet is served, chickens, pigs, cattle, sheep, and other livestock have to be avoided. Only duck can stand alone and provide us with a rich and delicious feast at once.

Crispy duck, sand tea duck, eight-treasure duck, braised duck, salted duck, nest-roasted duck, sauce duck, smoked duck, cured duck, and salt-fried duck each have their own characteristics and flavors. They are all the best choices for entertaining guests or for personal use. Occasionally, if you are too lazy to use the ladle, or if you have friends over and need to "chop up the ingredients", half a roast duck, a plate of rapeseed, and two bottles of beer can be a pretty good meal. I have eaten duck cooked in many different ways. Perhaps because I am a Cantonese, I always feel that Cantonese-style roast duck is the most delicious. But I don’t know much about ducks, and no one in the village raises ducks. Because I left home when I was young, the only thing that left the deepest impression and nostalgia for my hometown was the river in front of the village. It is a fickle river. After the tide recedes, it shrinks into a stream. The water is clear and fish can be seen. It is a good place for village children to enjoy the water. That's where I learned to swim. But when the tide came, it soon turned into a vast ocean. It is said that the "Jinshan Ship" of our ancestors had sailed in directly from overseas more than once, thus making the small village gradually become a famous hometown of overseas Chinese. But I didn’t expect that when I returned home after a vacation many years later, the river that I had long cherished turned into a filthy duck farm. The ducks in the river made the water turbid and muddy. Not only was it unsuitable for swimming, it also became a problem for the villagers’ daily water use! It turns out that raising ducks has such a drawback! Of course, this is not entirely the duck’s responsibility. It’s just that the fat of the ducks blinded the village cadres, preventing them from seeing the beautiful river! What's even more unexpected is that I worked so hard to learn a set of duck cooking techniques, thinking that I could make great achievements in the United States and make a lot of US dollars. Unexpectedly, the Americans have no good opinion of ducks. Except for the two pieces of duck breasts, which must be cooked in French style before they can be served, I am afraid of the rest of the duck. No matter what, in the end, we are the only Cantonese people who eat roast duck!

That’s not to mention, Americans not only don’t eat roast duck, but also have many difficulties with it. I must have changed its name. It turns out that ducks, like us, also have stage names and pen names, so roast duck is also called fire duck and hanging furnace duck. But what's going on with your duck? It's not in the fire, it's not in the furnace, it's cold or hot, it's been hanging like this all day long, can it be eaten? After it's cooked and hung up for sale, it's reasonable to say that the few hours it was spent drying before it was burned, even the old Americans couldn't listen to it, and I don't know how many lawsuits were fought and how much lip service was spent before we reluctantly let us hang it for the time being.

The fate of roast duck is much better. Because it has the name of Beijing, it can almost go sideways, even the sweet and tender Nanjing salted duck is squeezed out. But when it comes to making the best use of everything, it is far from enough. When we eat roasted duck, we can eat almost all of it from the duck head to the duck buttocks, leaving no trace behind. But as for your roast duck, the only thing that people value is the thin skin. It has long been reduced to the top, no matter how stuffed it is, it is not a big deal at all. So the Cantonese people simply call it sliced ​​duck to draw a clear line between brothers who are members of the same family, so as to avoid confusion between roasting and roasting.

What a pity it is to eat only a few pieces of skin from a big duck! Unexpectedly, the worse is yet to come. Now some people even dare not eat duck skin. The reason is that animal skin is one of the five major precepts for people with high cholesterol. Do not be careful. You said, with such a bright red and moist roast duck, crispy skin and smooth meat, teach it what to do in the future! In fact, we are just ignorant. You should know that before the roasted duck is dried, it needs to be coated on the skin. This not only makes the duck more delicious, but also has a preservation effect, so that the quality of the duck will not deteriorate within a certain period of time. As for the roast duck, it's even more mysterious. If you tell me about it, I believe the Americans will just stare. You need to know how to eat roast duck: add garlic to duck skin, add sweet sauce, and then wrap it with pancakes. Yes, the duck skin is a little fatter, but the garlic just cuts through the greasiness; the garlic is undoubtedly a little spicy, but the sweet sauce just covers up the strange smell; and the pancake should be a freshly baked pancake, soft and warm, so combined, it is a roast duck that is worthy of the aftertaste. No need to eat, a bowl of millet porridge is the best. The problem is that there is no supply of Peking duck here, so in order to meet the market demand, they have to use Cantonese roast duck. At the same time, I don’t know who is smart enough to think that pancakes are not suitable for Cantonese people, so they use sweet pancakes made of white flour instead. As a result, the famous Peking duck has become sweet or not spicy!

It seems that like salted duck, roast duck and roast duck are also miserable ducks!