Is the roast duck noodle delicious, how to make the soup of the roast duck noodle delicious

I don't know how long roast duck noodles have been popular in Qinzhou, but I know that Lingshan roast duck and roast duck noodles are very famous, and Qinzhou people are very appreciative. I haven't eaten Lingshan roast duck and roast duck noodles, I don't know how delicious they are, but I have eaten roast duck noodles made by Qinzhou people, and the taste is not bad.

The Su Er Roast Meat Shop near the Nam Joo Mansion is a noodle shop that I have been going to a lot lately. Naturally there are varieties such as roast duck, barbecued pork, roasted sausage, roasted large intestine and other varieties in the name of the roast shop, this shop only sells flat noodles, and the side dishes are all kinds of roasted meat, you can choose.

In the rice noodle business, it is important to have a good pot of soup, and this shop is no exception. A large pot of fresh broth boiled with duck, pork bones and other main ingredients is steaming, put the flat flour in a pot of boiling water for a while and put it into a bowl, add a large spoonful of broth, add peanuts, mung bean sprouts, duck blood, chopped green onion or coriander, and a bowl of soup powder is ready. In order to prevent the roast meat from soaking in the soup and losing its flavor, it must be cut into separate pieces and served on a plate.

My boyfriend and I have been there a few times, and we have a copy of everything, and we both have a lot of fun! Roast duck and roast duck neck are poured with a sauce made of shorns (pickled lemon), sour plum, ginger and garlic, sugar and vinegar, which is sweet and sour and appetizing and not greasy, and add some chili sauce, which is more to my liking; The barbecued pork is ruddy, sweet and delicious; The taste of the roasted sausage is okay, but it is mainly salty, and the sweetness is insufficient, I think it is not as good as the roasted sausage of Deng Shouji; Burning the large intestine must be eaten hot, and it is too greasy when it is cold.

It's super delicious, I miss it in a different place, and the dry noodles are also delicious, you try it.

Tear off the large piece of meat of the duck rack Moling, divide the meat and the skeleton, and then chop the duck frame into small pieces, and it is a little laborious when the hand is not strong to chop. Step 2 Slice the ginger, cut the green onion into sections, stir-fry in the pot, then add the sliced duck bones, and continue to stir-fry. Pour in hot water, so that the soup will become white and richer Step 3 After boiling for a while, put the meat that has been torn in advance, so that the meat will not be too chai, and the duck skin will not be cooked too dead After that, put in vermicelli and green cabbage leaves, adding vermicelli will absorb water, you can put more hot water Put salt and pepper according to personal taste, and sprinkle a handful of chopped coriander.

Chinese barbecue culture has a long history and various forms. From the traditional northern barbecue lamb skewers to the chopped pepper grilled fish in Hunan, from the spicy skewers in Sichuan to the charcoal-grilled pigeon in Guangdong, the barbecue meat has its own unique charm. Among the many barbecues, I think the Qinhuai roast duck in Nanjing, Jiangsu Province is the most distinctive.

Qinhuai roast duck is made by marinating, sausage, baking and other processes of fatty duck. First of all, in the soak of water, soy sauce, ginger and other seasonings, let the duck meat marinate into the fragrance; Next, the whole duck's intestines are taken out, squeezed into intestine segments, and skewered alternately with the marinated duck meat; Finally, it is baked in a ceramic oven to make different parts of the duck meat, duck blood, duck heart, etc. show different tastes and aromas.

The most attractive thing about Qinhuai roast duck is its smooth and tender taste. After being grilled over a fire, the skin of the duck is crispy, and the meat inside is tender and flavorful, melts in the mouth, and does not feel greasy at all. In addition, the richness of the taste of Qinhuai roast duck is also impressive.

Different parts of duck meat have different meat quality and fat ratios, and the texture and taste are naturally different. For example, the duck blood is full and delicate, the duck heart is slightly elastic, and the fat meat is delicate but juicy in the mouth.

In addition to the taste, the production process of Qinhuai roast duck is also very interesting. What seems like a simple skewer actually requires many repeated turns and turns to make the duck evenly heated and not mushy or grilled. The preparation of this dish does not require any delicate knife work, but it creates a myriad of layers of deliciousness and a sensual pleasure of authentic Tachiga.

Of course, there are many derivatives of Qinhuai roast duck, such as roast duck blood, roast duck wings, roast duck heart, etc., and each ingredient belonging to Qinhuai roast duck restaurant also has its own characteristics, such as shallots, sesame sauce, etc., all of which make you forget to return.

In short, Nanjing Qinhuai roast duck is known as "the first duck in the world", and it is by no means a slogan. This kind of roast duck's unique dismantling process and rich taste are truly touching people's hearts, and it is one of the representatives of Jiangnan cuisine with profound cultural heritage.