Chapter 758

The roasted duck as like as two peas in front of him, Xia Yuanqiu was somewhat silly. This color and appearance were almost the same as the Beijing roast duck that she had eaten in modern times. She wondered if the next cook would touch a sharp dagger and begin the live duck.

When she thought about it, she saw that the cook touched it in his arms and found a dagger. The dagger was so sharp that it must be very easy to kill people, but the cook took it as a piece of duck.

The golden yellow crispy duck skin with a little bit of soy sauce was placed in the plate neatly under the skilful action of the cook.

At this time, Xiao Er came with a plate of noodles and shredded vegetable sweet sauce. Xia Yuanqiu was shocked. Did he even eat the same way?

Seeing that people didn't know how to do it, Bai Li Changfeng took a piece of dough, sandwiched a piece of sweet scented duck skin, rolled it up with shredded vegetables, dipped it with some sweet sauce, and handed it to Xia Yuanqiu: "you try it, it's a delicious food that I've been thinking about for more than ten years."

Xia Yuanqiu took the duck skin roll from his grandfather and took a bite. His face was smooth and smooth. The mellow duck meat was mixed with sweet osmanthus flavor. With the secret sweet sauce and the refreshing shredded vegetables, it was delicious.

On the surface, it looks very similar to Beijing roast duck, but the taste difference is not small. The sweet scented duck she is eating now is a few blocks more delicious than Beijing roast duck.

She ate another two pieces, and found that the sweet scented osmanthus flavor in the duck meat should be that it was added to the sauce when the duck was roasted. That's why the sweet scented osmanthus flavor is so sweet. Although the temperature is very important when the duck is roasted, it should not be difficult for her pharmacist to control it.

And the most delicious key of the sweet scented duck is not the sweet scented duck itself, but the sauce. The sauce is very important, and it is the key to integrate all tastes. Without this sauce, the best roast of the sweet scented duck is useless.

So, if she wants to make this delicious food, she must first figure out what the recipe of the sauce is.

Before today, no matter where she went to eat, how the food was made, and what kind of seasoning was put in it, she could know it by tasting it. But today, she could not taste the sauce of Osmanthus duck.

And she found that not only the sweet scented duck used this sauce, but also other dishes seemed to use this sauce. No wonder she always felt some special taste when she ate it.

Two large plates of sweet scented duck were swept away. Looking at the empty plate, Xia Yuanqiu finally couldn't resist it. He called Xiao Er, handed him a ingot of silver and said with a smile: "Xiao Er, I want to meet the chef of yipinju, who is the chef of this sweet scented duck."

The second child weighed the weight of the silver spindle in his hand. He was very satisfied and said with a smile, "what's the difficulty? I'll go and invite you. My guest, wait a moment!"

Little two went for a while and brought back a middle-aged man who was very fat. He was very fat and had a red face. At first sight, he knew that he was the master who grew up in a pile of oil and water.

"My dear guests, are you not satisfied with our dishes?" The middle-aged man asked Xia Yuanqiu and others with a smile.

Hundred Li Changfeng waved his hand: "where, your dishes are very good. Look at these dishes. They are very clean!"

Xia Yuanqiu got up, arched his hand to the chef and said with a smile, "I admire the chef's craftsmanship very much. I'd like to have a talk with you."

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