He even said specifically to Miss Jiang Si, "Although you have eaten all over the capital in the past, there are really no chefs you have ever tasted that can compare to me, my old brother. Today, you will be washed away by the dishes he cooked.

They complement each other. One of you is good at eating and the other is good at cooking. This is also a great meeting. Believe me, as long as you have eaten his food, I am afraid that it will be tasteless if you eat other people's food."

As soon as these words came out, the fourth lady's eyes immediately lit up with anticipation, and she said straight away, "That's great. I'm in the United States. It's rare for me to eat home-cooked meals that don't taste out of the ordinary, let alone famous chefs."

.Looks like it’s good to come back. There are still hidden dragons and crouching tigers in the capital, otherwise there would be no famous chef like Master Zhang nearby. Master Zhang, thank you, I have to toast you..."

After saying this, everyone's next glass of wine was naturally given to Zhang Dashao.

Perhaps I was caught off guard by this sudden compliment.

Zhang Dashao hurriedly raised his glass to socialize, but he drank a little too quickly.

Finally, he put down the wine glass and coughed twice, and his face started to turn red.

After the toast, everyone naturally moved their chopsticks and tasted the "Duck with Chai Bang" made by Zhang Dashao.

Speaking of this dish, it is really not that easy to make. The production process is extremely complex and time-consuming. It takes two days to make a duck.

It can be said to be a wonderful work among the palace duck delicacies.

Zhang Dashao went to the market to buy the raw materials himself, and had to choose Zhongfei Jingcheng White Duck.

Mushrooms were also picked by him at his own exclusive place.

After slaughtering and drying, chop off the legs and feet, marinate with seasonings overnight, take them out of the small vat, and steam them for half a day.

First steam the duck, remove the bones and leave the meat, cut it into long strips, cut the ham, winter bamboo shoots, and winter mushrooms into long strips of the same size. Soak the kelp shreds in warm water until soft and wash them.

Tie one piece with moss and kelp silk, and put the tied "firewood handle" into the stew pot.

Add the pre-stewed and filtered duck soup and stew it. The stewed soup will be amber, light yellow and clear.

This dish is shaped like a bundle of firewood, hence the name "Chaibao Duck". However, due to the complicated craftsmanship, few people know how to make it anymore.

Even Zhang Dashao only uses the traditional steaming method. At the end, the soup needs to be decanted, and the flavor is enhanced by pouring the bright gravy drawn with chicken fat at the end.

And the method he used to make this dish today is steaming and stewing, so the soup is drinkable.

This technique was taught by the last emperor Fu Jie at the Palace Food Culture Research Association.

Later, through a retired cultural and historical expert from the Forbidden City, I checked the food menu of the Jiaqing Dynasty. After several comparisons, I finally confirmed that this practice still existed.

But trouble is trouble, but the effort is definitely not in vain.

In addition to the strong duck flavor, the Chaibang Duck soup produced in this way also has the fresh fragrance of mushrooms, the mellowness of ham, and the addition of winter bamboo shoots brings a touch of refreshment.

After drinking the soup, slowly chew the shredded duck "Chaibao", which is salty, fresh, soft and crispy. Several ingredients with different flavors and textures collide, blend and transform in the mouth, forming a unique taste landscape, which is very interesting.

It is much better in taste and fun than purely steamed chai duck.

In fact, after everyone tasted it, they were full of praise.

Xiao Tao was so fragrant that he couldn't even think of anything to say.

I finished one bowl quickly and scooped up another. I couldn't stop eating it, and it looked like I could swallow it all if I wasn't paying attention.

Miss Jiang Si is well-informed, and after tasting this dish, she couldn't help but be in a daze.

After a while, I finally finished tasting it and let out a long sigh of relief.
Chapter completed!